[Sca-Cooks] Pasties article in the new T.I.

S CLEMENGER sclemenger at msn.com
Fri Jul 27 18:19:19 PDT 2007

Well, they *are* going for those shorter-attention-span articles, aren't they? This sounds like something along the same line, quality-wise.
--Maire (no, I haven't seen it yet, and since I'm of the opinion that pasties need catsup, and catsup isn't period, I guess I'm outta luck, huh? <weg>)
  ----- Original Message ----- 
  From: David Friedman<mailto:ddfr at daviddfriedman.com> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Friday, July 27, 2007 1:28 PM
  Subject: [Sca-Cooks] Pasties article in the new T.I.

  I assume from the lack of anguished howls on the list that nobody 
  else has read it yet.

  The author wants to make Cornish pasties in the SCA. She is unable to 
  find any period recipes for pasties. She finds several passages in 
  period literature that refer to "pasties," with no explanation of 
  what the term means; one of them, from Shakespeare, refers to people 
  having "a pasty" to dinner, which pretty clearly has to be something 
  bigger than a Cornish pasty.

  So she combines a modern pastry recipe out of a secondary source, no 
  period source given, with the filling from Le Menagier's mushroom 
  tarts, makes them in the form of a Cornish pasty, and having so 
  "documented" pasties proceeds to give a second recipe derived by 
  taking a modern recipe for Cornish pasty and replacing the potatoes 
  by turnips.

  And T.I. publishes it.

  As it happens, Chiquart has a pasty recipe--which, needless to say, 
  has very little in common with either of hers.
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