[Sca-cooks] Idea for an A&S Entry

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Jul 1 19:17:38 PDT 2009

On Jul 1, 2009, at 8:20 PM, Antonia Calvo wrote:

> ?? I'm not supposed to mention the mete þat is icleped cuskynoles?/

Not mentioning cuskynoles is an unofficial, never-mentioned, but very  
real part of the Great Cooks' List Cuskynole Detente.

The short version is that there was more than one thread here on  
different interpretation of the recipe, taken primarily from two  

As I recall (you can check the Florilegium if you absolutely need to),  
one camp held that the illustration of the English version of the  
recipe, as it appears in Hieatt's "Curye On Inglysch", indicates that  
the layers of filled dough are subdivided into cells, looking a bit  
like one of those large, filled Cadbury chocolate bars.

The other position was that that illustration was of several units of  
the finished product, assembled in a group, and that each was a  
separate, rectangular, ravioli-like portion.

The fact that the earlier version of the recipe that appears in French  
appears to have a somewhat different illustration simply underscored  
the fact that the illustration may not be the ultimate ex-cathedra  
guide to the appearance of the finished product.

The entire exchange was civil, but it did kind of go on for about 914  
years, and some innocent bystanders were made a bit uncomfortable. On  
the other hand, there are also people that fail to comprehend that  
argument, when rules of engagement are observed, need not be  
acrimonious, so there was probably some assumption of an angry, heated  
exchange that wasn't actually all that bad...


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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