[Sca-cooks] Pie Shapers

[Micheal]

  That was dumb of me was it, not looking down an eighth of inch now wasn`t 
it.
  Cealian
----- Original Message ----- 
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, September 09, 2006 1:41 AM
Subject: Re: [Sca-cooks] Pie Shapers


> You need to look at the dates ascribed to the pies.  A number of the 18th
> Century and later pies have all the appearances of being prepared in
> something like a spring form mold.  While some of the 17th Century pies 
> look
> like they might have been molded, the depth of the relief in the 
> decorations
> suggests to me that they have been decorated with carved pieces of dough
> (which may have been molded or prepared with a cutter) rather than being
> molded directly on the shell.  The 15th Century bakemete is almost 
> certainly
> dagged by hand.
>
> The truly interesting piece is the preparation of Markham's recipe for
> herring in a fish shape.  The dish has been prepared and baked in a shaped
> and carved baking pan (trappe).  It is definitely a molded pie and very
> likely an Elizabethean practice.
>
> It's late and I've only taken a cursory glance, but I've seen a couple of
> things that intrigue me.
>
> Bear
>
>> Now you see the one in the second site has crowns on the side with a vent
>> on
>> top bottom of the picture. That one is the one which set me to thinking 
>> of
>> wood cut mold. If you take a close look you can see a joints at the edge
>> where the plates meet. Not meaning to disagree or anything  just it was
>> the
>> first thing that came to mind when I saw it. Been bugging me ever since, 
>> I
>> can find nothing to give it credence , one way or another, just won`t go
>> away.
>> Cealian
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org