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

[Johnna Holloway]

Ok I don't know the common source yet or if the Codex 1601 is perhaps  
later
than 1600 in this section but both the dumpling and puff paste recipes  
appear here in in these works from the 1650s.
The language is remarkably similar.

The recipes follow one after another in the texts The transcriptions  
come from EEBO-TCP.

To make Paste for Dumplins.

Season your flower with Pepper, Salt, and Yest, let your water be more  
then warm, then make them up like Manchets, but let them be somewhat  
little, then put them into your water when it boyleth, and let them  
boil an hour, then butter them.

To make Puffe-paste.

Take a quart of flower, and a pound and a half of butter, and work the  
half pound of butter dry into the flower, then put three or four Eggs  
to it, and as much cold water as will make it lithe paste, then work  
it in a piece of a foot long, then strew a little flower on the table,  
and take it by the end, beat it untill it stretch long, then put the  
two ends together, and beat it again, and so doe five or six times,  
then work it up round, and roul it up broad, then beat your pound of  
butter with a rouling pin, that it may be lithe, then take little bits  
of your butter, and stick it all over the paste, then fold up your  
paste close, and coast it down with your rowling pin, and roul it out  
again, and so doe five or six times, then use it as you will.

A choice manual of rare and select secrets in physick and chyrurgery  
collected and practised by the Right Honorable, the Countesse of Kent,  
late deceased  by Elizabeth Grey, Countess of Kent, 1581-1651.
1653.

Works attributed to the Countess of Kent appear in a variety of  
editions and parts.

The recipe section also appears separately in Kent, Elizabeth Grey,  
Countess of, 1581-1651.
A true gentlewomans delight Wherein is contained all manner of  
cookery: together with preserving, conserving, drying and candying.  
Very necessary for all ladies and gentlewomen. Published by W. I. gent.
1653
To make Paste for Dumplins.

Season your flower with Pepper Salt, and Yest let your water be more  
than warm, then make them up like Manchets, but let them be  
somewhat           little,· then put them into your water when it  
boileth, and let them boil an hour, then butter them.

To make Puffe-paste.

Take a quart of flower, and a pound and a half of butter, and work the  
half pound of butter dry into the flower, then put three or four Eggs  
to it, and as much cold water as will make it lithe paste, then work  
it in a piece of a foot long then strew a little flower on the table,  
and take it by the end, beat it untill it stretch long, then put the  
two ends together, and beat it againe and so do five or six times,  
then work it up round, and roul it up broad, then beat your pound of  
butter with a rouling pin, that it may be lithe, then take little bits  
of your butter, and stick it all over the paste, then fold up your  
paste close, and coast it down with your rowling pin, and roul it out  
again, and so do five or six times, then use it as you will.

Johnnae

On Oct 6, 2011, at 9:34 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. snipped
> 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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