[Sca-cooks] Battlefield Bakery Cookbook

Carol Smith eskesmith at hotmail.com
Fri Nov 12 07:05:12 PST 2010


Devra of Poison Pen Press is carrying them, and she does mail order.

Regards,
Brekke (aiding and abetting the pusher here)

> Date: Thu, 11 Nov 2010 22:34:52 -0800
> From: euriol at yahoo.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Battlefield Bakery Cookbook
> 
> I've been trying to get a copy of this book myself. The one link I have for it, 
> doesn't seem to work. However, it does appear to be available through some 
> Universities that have subscribed to Early English Books Online.
> 
> I did find an article at http://www.theoldfoodie.com/2006_12_01_archive.html 
> which has the following recipe:
> 
> 1588: Minst Pyes, with rosewater.
> 
> From: The good hous-wiues treasurie Beeing a verye necessarie booke instructing 
> to the dressing of meates; Anon. 1588
> 
> To make minst Pyes.
> Take your  Veale and perboyle it a little, or mutton, then set it a cooling; and  
> when it is colde, take three pound of suit [suet] to a leg of mutton, or  fower 
> [four] pound to a fillet of Veale, and then mince them small by  themselves, or 
> together whether you will, then take to season them halfe  an once [ounce] of 
> Nutmegs, half an once of cloves and Mace, halfe an  once of Sinamon, a little 
> Pepper, as much Salt as you think will season  them, either to the mutton or to 
> the Veale, take viii [8] yolkes of  Egges when they be hard, half a pinte of 
> rosewater full measure, halfe  an pund of Suger, then straine the Yolkes with 
> the rosewayer and the  Suger and mingle it with your meate, if ye have any 
> Orenges or Lemmans  you must take two of them, and take the pilles [peels] very 
> thin and  mince them very smalle, and put them in a pound of currans, six dates,  
> half a pound of prunes laye Currans and Dates upon the top of your  meate, you 
> must taek tow or three Pomewaters or Wardens and mince with  your meate, you 
> maye make them woorsse [?] if you will, if you will make  good crust put in 
> three or foure yolkes of egges a litle Rosewater, and  a good deale of suger.
> 
>  Euriol
> 
> 
> 
> 
> ________________________________
> From: Honour Horne-Jaruk <jarukcomp at yahoo.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Sent: Fri, November 12, 2010 1:11:06 AM
> Subject: Re: [Sca-cooks] Battlefield Bakery Cookbook
> 
> 
> Respected friends:
> I have just run across this reference to a supposedly very modern-type mincemeat 
> pie.
> " In the 1588 Good Hous-Wiues Treasurie by Edward Allde, meats were still cut up 
> to be eaten with a spoon and combined with fruits and heavy spices. Typical was 
> his recipe for Minst Pye which used practically the same ingredients that go 
> into a modern mince pie."
> Does anyone know this recipe? Is it even close, or have things gotten lost in 
> translation again?
> 
> Yours in service to both the Societies of which I am a member-
> (Friend) Honour Horne-Jaruk, R.S.F.
> Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict
> 
> FORTE EST VINUM, FORTIOR EST REX, FORTIORES SUNT MULIERES: SUPER OMNIA VINCIT 
> VERITAS
> 
> 
>       
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