[Sca-cooks] Salt trenchers

[Terry Decker]

I have yet to find a reference for a "salt trencher" from a period text, so 
I would be interested to know where you found the reference in the 
Florilegium since I can't locate it there.  TMK, salt trencher is a modern 
term that dealers use to make salt cellars seem older.

While it is possible to bake a small flat loaf with a depression in the top, 
I doubt seriously if it would have been done for the medieval table.  It 
serves no purpose that could not be better done by a more decorative salt 
cellar and it wastes the baker's time and the patron's money to no purpose.

If I were to do this for a feast (which I probably would not do as it is 
undocumentable), I would use small pastry cups.

Bear

>I came across a reference on the florilegium to "salt trenchers". For the 
>feast I am doing in June, I'd like to make a salt trencher for each table. 
>From what little I have found, it appears that bread is baked with a 
>depression in the top. My current theory - not supported by any evidence, 
>is that the loaf is formed, and a small round item e.g. small pottery dish 
>is pushed into the top and then the bread is baked. Not sure if I have to 
>leave the item in the bread while it is baking or if just making the 
>depression will be sufficient.
>
> Theadora