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

[Sharon Palmer]

I looked in Rumpolt, but didn't find a reference to hartshorn.
Ranvaig

>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