[Sca-cooks] Payn puff circa 1450

[Alexander Clark]

BTW, does anyone know what a "schapmonde" is? If I knew what else is
shaped like a payn puffe, then I might know what a payn puffe is
shaped like.

-- 
Henry of Maldon/Alex Clark

On 12/9/10, Alexander Clark <alexbclark at pennswoods.net> wrote:
> Thank you! This recipe is just what I needed! Until now I only had a
> mention of yeast in panne puffe in the 16th century, without any
> support from earlier sources. And it's good to know whether the yolks
> in the filling should be raw or hard. I feel a second experiment with
> payn puffe coming on, and this batch will be puffier.
>
> --
> Henry of Maldon/Alex Clark
>
> On Wed, 08 Dec 2010 20:03:36 -0500, Johnna Holloway <johnnae at mac.com>
> wrote:
>> 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 unpublished until publication of this volume.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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>> End of Sca-cooks Digest, Vol 56, Issue 14
>> *****************************************
>>
>