[Sca-cooks] Sca-cooks Digest, Vol 56, Issue 14

[Alexander Clark]

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 unpublished until publication of this volume.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
> *****************************************
>