[Sca-cooks] Hartshorn Re: Reasons why period cakes aren'tmodern cakes

[Volker Bach]

It may, but by now I suspect it's actually about millet. I'm looking into parallels to see whether that's likely. It certainly sounds viable from the instructions.

YIS

Giano



________________________________
 Von: Terry Decker <t.d.decker at att.net>
An: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Gesendet: 3:41 Samstag, 5.Oktober 2013
Betreff: Re: [Sca-cooks] Hartshorn Re: Reasons why period cakes aren'tmodern cakes
 

Are you sure that the recipe is for hartshorn?  The title says "hirsscornn" which I would translate as "grains of hart" or "grains of deer"  rather than "hartshorn."  Internally, the recipe uses "(Ge)hurnn" for "antler" or "horn."  The deer antler in the recipe appears to be being used to produce gelatine to bind the honey, gingerbread and blood, rather than as a leaven. And, as written, the recipe won't produce the ammonium carbonate that is a leaven.  Gwen Cat, Ranavaig, thoughts or comments?

Bear


> I have a 15th C recipe for making hartshorn in the leavening-msg file, but I'm not sure if I have any period recipes that actually call for hartshorn. That file has some previous comments from you about hartshorn. Thank you for this additional information.
> 
> Stefan

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