[Sca-cooks] Sausage & Apple Pie

Raphaella DiContini raphaellad at yahoo.com
Tue Oct 4 10:05:48 PDT 2011

There's an apple and pork pie recipe that I used for a casual dinner this past summer: Heathens’ cakes
(Daz buch von gutter spise, ca. 1350)
These are called heathens’ cakes.  Take a dough, and roll it out until it is very thin.  Add boiled meat, chopped bacon, apples, pepper and eggs.  Bake that and serve it, and don’t spoil it.
In joyous service, 

From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, October 4, 2011 9:30 AM
Subject: Re: [Sca-cooks] Sausage & Apple Pie

The use of flour is another modern addition. There are several recipes on the web
for Apple and Sausage Pies. For example


On Oct 4, 2011, at 10:37 AM, Daniel Myers wrote:

> It's hard to be sure, but it looks like a modern recipe to me.  The use
> of nutmeg would put it at late-medieval. snipped
> - Doc
>> -------- Original Message --------
>> From: Kathleen Gormanshaw <kgormanshaw at gmail.com>
>> Date: Tue, October 04, 2011 10:08 am
>> This recipe tastes yummy, and is believed to be medieval, but any
>> original references are lost.  Can anyone tell me if it matches a real
>> medieval recipe or is a modern concoction?
>> Eyrny
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