[Sca-cooks] Sausage & Apple Pie

[Susanne Mayer]

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)


 Katharina
Drachanwald
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