[Sca-cooks] pan forte / pan pepato sort of recipe 1564

[Terry Decker]

"Ask and it shall be given."

Thank you.

Bear

----- Original Message ----- 
From: "Louise Smithson" <helewyse at yahoo.com>


> Translation here:
> The way to make "pan forte" that is made by the Spiciers (Chapter 39, 
> Fifth book)
>
> The strong bread that is made by the spiciers of Rome is called Peppered 
> bread, because it contains pepper, in Bologna it is
> called spiced bread because they put inside many more types of spices,
> and in Venice they call it strong bread because of the pepper they put
> in, and in other places it is called in many other ways, however in all
> these places the way of making it is almost only one, and one makes it
> thus that is, one takes flour, and one gives it it's raising agent
> (bigo) the same as one does for making bread, and then one pastes it
> (mixes it) with water and honey more of the one (first) than the other
> (second), and one puts into it pepper, saffron, cumin, cloves, candied
> gourd (could be squash given time period of writing) and candied orange
> peel, and all these above things one puts in in the quantity that is
> the opinion of the spicier, that one agrees is better to add to this
> bread; and when it is mixed make the bread and leave it to raise, and
> then put it to cook in the oven, taking care that the oven is not too
> hot when you add the bread, and this is very healthy to the stomach
> because of the spices it has inside.