[Sca-cooks] Battlefield Bakery Cookbook
Honour Horne-Jaruk
jarukcomp at yahoo.com
Thu Nov 11 22:11:06 PST 2010
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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