[Sca-cooks] [sca-aands] Bread was libraries and the Internet
Terry Decker
t.d.decker at worldnet.att.net
Tue May 6 16:10:20 PDT 2008
There are two slightly different (ISTR) recipes for Rastons in the Harleian
MSS that make up the Two Fifteenth Century Cookbooks.
Bear
> D. Rastons from the Harleian MS
>
> Take fayre Flowre and the whyte of Eyroun and the yolk, a lytel. Then
> take
> Warme Berme, and putte al thes to-gederys and bete hem to-gederys with
> thin
> hond tyl it be schort and thikke y-now, and cast Sugre y-now ther-to, and
> thenne let rest a whyle. An kaste in a fayre place in the oven and late
> bake y-now. And then with a knyfe cutte yt round a-bove in maner of a
> crowne, and kepe the crust that thou kyttest, and then cate ther-in
> clarifiyd Boter and Mille the cromes and the botere to-gederes, and kevere
> it a-yen with the cruste that thou kyttest a-way. Than putte it in the
> oven
> ayen a lytil tyme and then take it out, and serve it forth.
>
> Harleian MS 279, approx. 1430, as taken from Austin, Thomas, Two
> Fifteenth-Century Cookery-Books.
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