[Sca-cooks] Dumplings & Puff Paste - questions...

David Walddon david at vastrepast.com
Thu Oct 6 19:01:28 PDT 2011

I do not think it is a quart. 
First I would look through other parts of the manuscript to see things that are similar. 
Does the first symbol look like the other "q"s in the manuscript? 
Or is it a number? 4? 
The second symbol looks like the "f"s in the rest of this recipe. 
Maybe? Maybe not. 
The third symbol looks an awful lot like some of the "d"s found elsewhere or the "e" with other letters. 
I think trying to find other measurements within the manuscript is going to give you the best idea. 

Glad you were sick today! Well not really but you know what I mean! 



Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com

On Oct 6, 2011, at 6:34 PM, wheezul at canby.com wrote:

> I was intrigued by 16r of the 1580 portion of Ms Codex 1601 at the
> recently shared University of Pensylvania site.
> http://dla.library.upenn.edu/dla/medren/pageturn.html?id=MEDREN_5017377&fq=collection_facet%3A%22Medieval+%26+Renaissance+Manuscripts%22+AND+century_facet%3A%2216th+century%22+AND+facsimile_facet%3A%22Yes%22+AND+language_facet%3A%22English%22&fullview=true&currentpage=37&doubleside=0&rotation=0&size=4
> I was wondering if anyone might be really familiar with 16th century
> English handwriting to take a look at my transcription?  I'm especially
> interested in the third word of the pufpast recipe where there is what I
> presume to be a specification for the amount of flour.  I've transcribed
> it as qte, of whicb I am not sure of.  And if that is correct, what does
> that signify - a quantity?  A quart?
> Here's what I came up with:
> To make a past for dumpling
> Season ye flowre with pepp, salt & yeast
> Lett ye water bee maid then warme, then
> make them vpp like a manchette, but  lett them
> bee sumwhat light, then putt them into ye
> water, when it boileth, & lett them boile
> an howor & then butter them.
> To make pufpast
> Take a qte of flowre, & a pound & a halfe
> of butter, worke them & also pound of butter
> dry into the flowre, then putt 3 or 4
> eggs to that, & as much cold water, as will
> make itt lieth past, then worke itt in a
> peece of a foote longe, then strew a litle
> flowre on the table, & take itt by the
> end & beate itt vntill itt stretch longe,
> then putt the 2 ends togeather & beate
> itt againe & soe doe 5 or 6 tymes then
> worke itt vpp round & rowle itt vpp broade
> then beate ye pound of butter wth a(?)
> rowlinge pin that itt may bee lieth, then
> take litle-bitte of ye butter & strike itt all
> over? The past, then fould vpp ye past close &
> crush itt downe with ye rowlinge pin, &
> rowle itt out againe & soe do 5 or 6 tymes
> then vse itt as yow will.
> Thank you to any willing eyes,
> Katherine B.
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