[Sca-cooks] chemical leavening
Huette von Ahrens
ahrenshav at yahoo.com
Wed Feb 25 11:28:06 PST 2009
The fact that hartshorn was used in some medicinal recipes does not mean that they were used as a leavener.
--- On Wed, 2/25/09, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> From: Stefan li Rous <StefanliRous at austin.rr.com>
> Subject: [Sca-cooks] chemical leavening
> To: sca-cooks at lists.ansteorra.org
> Date: Wednesday, February 25, 2009, 1:38 AM
> Even in my own creation of a pampapato recipe includes
> baking soda,
> something that our medieval counterparts would not have had
> access to. What
> I need to do is go back, not use any levener whatsoever in
> one batch and
> use baking ammonia (which would be more appropriate for our
> period of study
> as far as chemical leveners go).
> Odriana vander Brugghe >>>
> It's not just the chemical leavener that's OOP;
> notice the reference also
> says the pampapato was made with cocoa and had a chocolate
> frosting and was
> served at a banquet in 1465. Unless the Duke had sent his
> own expedition
> to the western hemisphere, chocolate wasn't known, much
> less used, in
> Europe at the time of his feast. Perhaps there's an
> older recipe for
> pampapato somewhere that doesn't include chocolate.
> I would agree on the chocolate, but not all chemical
> leavenings are out of period. Hartshorn, for instance.
> I'm not sure it's use was that widespread but using
> a leavening agent doesn't necessarily say a recipe is
> out of period. See this file in the FOOD-BREADS section of
> the Florilegium for some more details.
> leavening-msg (36K) 3/20/08 Period leavening agents
> other than yeast.
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:
> http://www.florilegium.org ****
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