[Sca-cooks] Lobster in Period
Aline Swynbrook
alineswynbrook at yahoo.com
Thu Jan 16 08:40:25 PST 2014
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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