[Sca-cooks] Payn puff circa 1450
Johnna Holloway
johnnae at mac.com
Wed Dec 8 17:03:36 PST 2010
As Bear noted in my earlier post on this topic, pastry without sugar
or fat can be tough.
One finds the sugar mentioned in the previous or preceding FoC recipe
for
Clxliij. Pety parnant in both Hieatt and in also the Rylands MS. {I
suspect one was to read and combine the two.}
You might have better luck with this recipe below.
It's from the Bodeian MS Rawlinson D 1222 which is dated as 1450.
212. For to make Payn puffe.
Take smale floure & new ‹z›este & hete ‹y›e ‹z›este with water, & put
hit togeder, & make
paste with ‹y›e same ‹z›este & ‹z›olkes of eyrene & sugur, safroun &
salt & pouder of
gynger; and make ‹y›e stuffe of ‹z›olkes of eyrene rawe & more poudre
of gynger, sugur,
dates mycede, smal reysouns of coraunce, safroun & salt. & take ‹y›e
forseyde paste &
make cakys of a schapmonde brede. Take a porcion of ‹y›e same stuffe
& put hit ynne,
and take & wete ‹y›e sydes with water & lappe hit togedyr upy‹z›t, &
sete hit in an hote
ovenne & loke to hit for brennynge.
From CB Hieatt's A Gathering of Recipes. 2008. This recipe remained
unpublished until publication of this volume.
‹z› is a yogh
‹y› is a thorn
The ‹z›este and sugur ought to make for a different sort of dough.
--
I've made pastries with date fillings before. I don't recall having
problems with the fillings. Dates are always sticky. We used to make
skillet cookies with chopped dates. If it was too hard to mix with a
spoon, we
greased our clean hands with butter and shaped the cookies by hand.
Johnnae
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