[Sca-cooks] Payn puff circa 1450

[Phil Troy / G. Tacitus Adamantius]

On Dec 10, 2010, at 1:41 PM, wheezul at canby.com wrote:

> Then there is this quote: "a1425 (1399) Forme of Cury 204 in C. B. Hieatt
> & S. Butler Curye on Inglysch (1985) 145 *Payn puff. Eodem modo flat payn
> puff, but make it more tendre (th)e past."   It sounds from this that
> flattening the dough is an alternative for a flat form where one should
> modify the dough somewhat.
> 
> Just curious today,

I think that might be "Eodem modo fiat payn puff, but make it more tendre (th)e past."

"In the same way make payn puff, but make the paste more tender." 

See the previous recipe for petty pervaunt for the filling, etc.

Adamantius






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