[Sca-cooks] Lobster in Period

[Aline Swynbrook]

Thanks everyone!

The recipe I am pulling from is out of one of the 14thc Anonymous Italian cookbooks. (http://web.archive.org/web/20091027032901/http://www.geocities.com/helewyse/libro.html#XCVII)

XCVII. Fantastic crayfish or lobster tart 
Take boiled crayfish and pull the flesh from the tails, and take a quantity
of good herbs, and chop all well together and put with them almond milk,
fine spices and currants.  And of this batter make a thin tart between
two crusts, and above the filling should be potent with sweet spices and
currants, and the crust should be good and yellow.

I am considering making a couple of versions: one with crayfish, one with common American lobster (since it will probably be the closest I can get to Common European) and possibly one with Langostino.

I appreciate the reference help!

Aline




On Thursday, January 16, 2014 9:05 AM, Daniel Myers <dmyers at medievalcookery.com> wrote:
 

Here's another one from the same source.

http://pds.lib.harvard.edu/pds/view/17944066?n=378

- Doc


> -------- Original Message --------
> From: Aline Swynbrook <alineswynbrook at yahoo.com>
> Date: Wed, January 15, 2014 4:56 pm
> 
> I am currently working on a menu for an A&S entry and am trying to do some research on lobster in period.  Does anyone have any sources on which species might be correct?  I am finding documentation on Homarus Gammarus (common European lobster) from 1708, but haven't seen anything earlier.
> 
> Thanks!
> 
> Aline
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