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

[Sharon Palmer]

In Rumpolt, Hirse, Hirsen, Hierse, Hierß, Hirsch all refer to millet.
Ranvaig

>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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