[Sca-cooks] PPC 84 / doughnuts
Huette von Ahrens
ahrenshav at yahoo.com
Fri Feb 8 18:44:57 PST 2008
No he used 'pain pendu'. I have no idea what that is, but I hope that he isn't thinking
'pain perdu'. IMHO the only connection that doughnuts and pain perdu have is that
they are both currently eaten for breakfast.
--- Daniel Myers <edoard at medievalcookery.com> wrote:
> On Feb 8, 2008, at 6:23 AM, Huette von Ahrens wrote:
> > I received my issue # 84 of PPC on Tuesday. I have had great
> > respect for the editors of PPC
> > up until now. Sigh. In this issue is a 23 page article entitled
> > "The Origins and the Early
> > History of the Doughnut" by Brian Brivati.
> > From there he wanders to early medieval England, talks about fairs
> > and festivals and
> > fast food, eventually making a statement that "payne puff", "pain
> > pendu" and "mistembec" were
> > ancestors of doughnuts.
> Wait a second ... pain perdu? Did this goofball actually read any
> recipes before writing the article? I'm surprised he didn't mention
> tansy cakes.
> - Doc
> "Then cover your But-head with a sheet onely in Summer,
> but blankets in Winter..." - Sir Kenelme Digby, 17th c.
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My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
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