[Sca-cooks] Payn puff circa 1450

[Johnna Holloway]

More likely I suspect according to the Medieval English Dictionary
  "schapmonde" means

shape  (like a) mon      with de (meaning of or about).

MED (Medieval English Dictionary)  says:

mn(e (n.(1)) Also moin(e, (monei, moni  mona, monæ,  monen, monan,  
monenen;  mones  monen; pl. mones,  monen,  monan.

(a) The moon as a luminous heavenly body;

(a) A picture or image of the moon; (b) the moon as used in  
descriptions of moon-shaped objects; after a ~ shap, ishapen as a neue  
~, like a (the) ~, like to the ~, the (a) marke of the ~, the shap of  
a (the) ~.

?a1425 *Chauliac(3) (Htrn 95)   71b/b:  Þei maken boþe one concauite  
off þe schappe of þe mone, in þe whiche þe firste bone off þe fote is  
resceiued.

?c1425 Chauliac(2) (Paris angl.25)   161/7:  Open it in þe lowest  
place after a mone schappe [F en forme de Lune].
---
Most of the recipes do not include yeast so it's only possible as a  
risen yeast bread in recipes such as the
Bodeian MS Rawlinson D 1222 which is dated as 1450. There are actually  
more recipes for it than have been mentioned in this discussion. Did  
they leave out the yeast or did it change over time? Some took it to  
be a fritter. Why?

Have you looked at the conversations in the Florilegium about it?

Johnnae


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

> I have a question about this.  When I read the recipe I get the idea  
> that
> this is more like a stuffed sweet yeast bread than a rolled pastry  
> with
> filling.  Although the other recipes may clarify method more? And  
> that's
> assuming I'm understanding what the redactions have been.  And, I  
> have the
> impression that payn means bread?