[Sca-cooks] Hartshorn Re: Reasons why period cakes aren'tmodern cakes
Sharon Palmer
ranvaig at columbus.rr.com
Fri Oct 4 22:48:25 PDT 2013
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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