[Sca-cooks] Sausage & Apple Pie

Susanne Mayer susanne.mayer5 at chello.at
Thu Oct 20 12:46:26 PDT 2011

As I said, far back,...

Buckweat: Haden/Heiden (heathen), in Austrian German, is still much used in 
the south of Austria in Carinthia and Styria. In Italian it is: granno di 
saraceno. It came supposedly with the turc - saracen invasions from the near 
east, therfore heathen or sacacrens corn. First mentionings in Germany seem 
to be around 1400.

Buckweat does not have any gluten, so for a cake to hold you need either mix 
it with regular flour or enough eggs. The taste is very intens nutty and 
"grainy", much more than whole grain flour.  I personaly like it very much 
in my pancakes (1/2 and 1/2 mixed with wheat or semolina flour)

who grew up with hadensterz (Buckwheat flour, cooked in hot water and 
fattened with Schmalz, mostly eaten with, or better, in your morning coffee)

> Message: 4

> Date: Wed, 5 Oct 2011 11:28:50 -0700 (PDT)
> From: wheezul at canby.com
> To: "Raphaella DiContini" <raphaellad at yahoo.com>, "Cooks within the
> SCA" <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Sausage & Apple Pie
> Message-ID:
> <66900b9d230af3429a200e2e3a212b5f.squirrel at mail.web-ster.com>
> Content-Type: text/plain;charset=iso-8859-1
> Just a wee note on Heathens cakes:  I strongly suspect that this title
> implies the dough is made out of buckwheat.  I used to think that this
> term didn't make much sense until I read a definition in a glossary for
> heidenkuchen (heathen cakes) as being made from heiden/hedydenkorn which
> is buckwheat.  I've also found an herbal entry for heidenkorn showing
> buckwheat.  Perhaps buckwheat is called 'heathen' because it is dark in
> color. In France today buckwheat is still known as noir bl? (black wheat)
> or sarrazin (Saracen).  I couldn't say for sure if this recipe is using
> buckwheat, but based on the other early written recipes for heidenkuchen,
> it would be my guess that it is so.  I wonder how it would change the
> taste of the final product?
> Katherine B
>> 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,
>> Raffaella
>> 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
>> http://www.recipejoint.com/recipe-pie/apple-and-sausage-pie.php
>> Johnnae
>> 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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