[Sca-cooks] Bread recipes was Period Pretzels, yet again...

[Terry Decker]

Some of these I don.t consider to be bread recipes.  Bake goods, yes; bread 
no.

Being 2008, it doesn't show the panpepato recipe that turned up in 2011.

Manchet and cheat are terms that first appear in the 15th Century.  If the 
manuscript is from the early 15th Century, then the new words may not have 
made the list.

Bear


----- Original Message ----- 



What I have in a file labeled  Breads (and rolls) and dated 2008 is this 
list--


> A. From "The Good Huswife's Haindmaide for the Kitchen", 1594
>
> THE MAKING OF FINE MANCHET
>
>
> B. FROM The good Huswifes Handmaide for the Kitchin The making of manchets 
> after my Ladie Graies use
>
> C. FROM The good Huswifes Handmaide for the Kitchin To make leavened bread
>
>
> D. Rastons  from Harleian MS 279, approx. 1430, as taken from Austin, 
> Thomas, Two
>
> Fifteenth-Century Cookery-Books.   Take fayre Flowre

> E. Bread from Platina's De Honesta Voluptate
> I recommend to anyone who is a baker that he use flour from wheat meal,
>
> F. To Make Good Restons -- The Good Huswife's Handmaide for the Kitchen, 
> 1594
> Take a quart of fine flower,

G. Sweet bread 1 from the Libro Novo (1557?) Prima per Fare Cinquante Pani 
de Latte e Zuccaro di Oncie nove l�uno
> TO FIRST MAKE FIFTY BREADS OF MILK AND SUGAR OF NINE OUNCES EACH
>
> H. Sweet bread 2 from  the Libro Novo (1557?)
> Brazzatelle di Latte, E Zuccaro BAGELS OF MILK AND SUGAR

> I. Sweet bread 3 from  the Libro Novo (1557?) A fare dieci Mantegate
> TO MAKE TEN CLOAK SHAPED PASTRIES
>
> J.      Mustacei        Recipe from Cato by way of Giacosa.
>        Posted by Bear / Decker, Terry D. (TerryD at Health.State.OK.US)
>        Mustaceos sic facito:
>
> K. Libum (Roman)  From Giacosa, A Taste of Ancient Rome, pp. 169-170. 
> (Cato 75).
> Posted by Bear / Terry D. Decker, (TerryD at Health.State.OK.US)
>        Libum hoc modo facito.

> M. Bastons, Beinecke Manuscript, 15th Century

N. Bread recipe in Fadalat al-Jiwan fi Tayyibat
Suey translated this for us back in 2007.
Pan cocido en el horno Se toma la s?mola,
Bread cooked in the furnace

Then we have the one Indian recipe tossed in.

O.          Ain i Akbari (from India)
>        From Cariadoc's Miscellany. Copyright � by David Friedman,
> 1988,1990, 1992.
>        There is a large kind, baked in an oven,

---
I don't have all the Middle Eastern Breads in a list.

I also have from 2011 this list of actual breads and their names from a 
vocabulary from the 15th century.


Nomina Pertinencia ad pincernam.
Panis fluentatus, Ae gur-bred.
Panis furfurius, Ae bran-bred.
Panis ordiccius, Ae barly-bred.
Panis tritcius, Ae wheat-bred,
Panis similaginius, Ae payn-mayn.
Panis fabicius, Ae bene-bred
Panis pisacius, Ae pes-bred.
Panis avenacius, Ae hafyr-bred.
Panis sigalinius, Ae tharf-bred.
Panis sigalinus, idem.
Panis muscidus, Ae mowldre-bred.
Hoc libum, Ae wastelle.
Hic artocopus, Ae symnelle.
Hic panis, Ae lof of bred.
Hic lesca, Ae scywe.
Hic torcellus, Ae cake

[The Ae should be an A with a superscript e.]
This is taken from A volume of vocabularies: illustrating the condition and 
manners ..., [10th-15th centuries] Volume 1
By Thomas Wright.
Page 197-198 where these terms are listed are from a chapter titled
"English Vocabulary, 15th Century MS Beginning
17 C XVII (British Museum)".
“This vocabulary of names of things, in Latin and English, is printed from a 
manuscript of, I think, early in the fifteenth century, in the old Royal 
Library in the British Museum, MS. Beg. 17, C. xvri., fol. 21,”
Now identified as British Library Royal 17 C XVII
Extract: 17 C. XVII. GRAMMATICAL and poetical collections, &c. in North-. 
ern ( English and Latin…

So here we have Panis similaginius, Ae payn-mayn listed but no manchet or 
cheat.

Johnna

On Feb 18, 2013, at 1:23 PM, David Friedman wrote:

>
> On 2/17/13 10:21 PM, Terry Decker wrote:
>> I believe I'm up to seven European bread recipes from between 500 and 
>> 1600 CE.  The majority of these are manor recipes prepared by cooks 
>> rather than bakers.  There are a number of bread recipes(?) that can be 
>> winkled out of Greek and Roman pre-collapse texts and there are quite a 
>> few recipes after 1600.
> It might be worth your giving us a list of them--not the recipes, just 
> where they are from--so that if any of us happens to know one not on the 
> list he can offer it.
>
> I don't know if you have any interest in bread recipes from outside 
> Europe, but al-Warraq has a bunch.
>

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