[Sca-cooks] Redaction exercise

[Ana Valdés]

16th Century German is for me cinammon, cummin, anise and star anise,
peppar, clove, nutmeg, cardamom, saffron,  vanilla.
Ana


On Fri, Mar 7, 2014 at 11:23 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> <<< 136 A bread tart. Take white bread and grate it, take cream, stir it
> together, so that it becomes thick like a pudding. Take six egg yolks,
> beat them well and with spices thereon, put everything together in a
> pastry shell, and bake it like other tarts. [Das Kuchbuch der Sabina
> Welserin (Germany, 16th century - V. Armstrong, trans.)]
>
> - DM >>>
>
> I've got a lot of tart recipes that we've discussed here over the years,
> but I don't remember this one. I stopped updating my tart-msg file because
> I was getting so many.
>
> When you are looking for info, what is your dividing line between a "pie"
> and a "tart"? How would you break up a large tart-msg file into multiple
> files?
>
> This recipe sounds easy enough, but I'm always more comfortable using a
> redaction for my first attempt at a recipe.
>
> How much cream would folks use here? I might estimate 1 cup, but it looks
> easy enough to add as needed to the bread crumbs. But for 6 eggs, how much
> bread bread crumbs?
>
> I guess that being a tart, you do have a rough idea of how much is needed
> to fill a pie pan.
>
> What spices would you use for 16th Century Germany?
>
> How long and at what temperature would you bake it?  325 degrees F?
>
> Thanks,
>   Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
>
>
>
>
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