[Sca-cooks] Measurement Definition
basiliusphocas at hotmail.com
Fri Sep 3 11:24:10 PDT 2010
My gut reaction says that it is a much smaller amount than 24 ounces, say 1or 2 for a half and 2 or 4 for a dyshfull. Just a guess on my part.
> Date: Fri, 3 Sep 2010 07:59:14 -0400
> From: alysk at ix.netcom.com
> To: sca-cooks at lists.ansteorra.org; mk-cooks at midrealm.org
> Subject: [Sca-cooks] Measurement Definition
> Greetings! In puzzling out a recipe from "A Proper Newe Booke of
> Cokerye" (To Bake Chekins in Lyke Paest) it says to take a "half a dyshe
> of butter" to put on top of a chicken (which will be enclosed in a
> pastry case). Subsequently it says to take six egg yolks and a
> "dyshfull" of verjuice to make a sauce for later on.
> Does anyone know how much a "dyshe" would have been around 1550? The
> Hampton Court cooks found "an obscure dairy measure" from the north of
> England (1800) that indicated it was 24 ounces. Anyone else have a
> better definition?
> I will say that if you are interested in Tudor cookery, you might like
> to go to the Forum (http://www.tudorcook.co.uk/forums/)and join the
> discussions. I've actually gotten motivated to try some cookery other
> than confections!
> Alys K.
> Elise Fleming
> alysk at ix.netcom.com
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