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

[Terry Decker]

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