[Sca-cooks] Welserin #177

[CHARLES POTTER]

I used Parmesan cheese in a recipe in the Banchetti and though it was too strong a taste, try provolone or a much milder cheese than Parmesan. 

                               Master B

> Date: Fri, 25 Apr 2014 14:08:12 -0400
> From: helenasibylla at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Welserin #177
> 
> Greetings, All!
> 
> Looking for suggestions as to what kind of cheese to use for this recipe:
> 
> 177 To Make an Apple Tart
> Take apples, peel them and grate them with a grater, afterwards fry them in
> fat.  Then put in as much grated cheese as apples, some ground cloves, a
> little ginger and cinnamon, two eggs.  Stir it together well.  Then prepare
> the dough as for a flat cake, put a small piece of fat into it so that it
> does not rise, and from above and below, weak heat.  Let it bake slowly.
> 
> She specifies Parmesan cheese in some other recipes, though those are more
> savory-sounding.  Would this be a softer cheese instead of Parmesan?
> 
> Many thanks,
> 
> Helena
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