[Sca-cooks] Redaction exercise

[TerryDecker]

A nine inch diameter pie shell one inch deep will hold roughly 4 1/2 cups. 
In practice, most recipes use 3 1/2 to 4 cups of filling for standard 8 or 9 
inch pie shells and depending on the actual depth of the pie shell, you may 
have filling left over.  For this recipe, I would probably start with 240 
grams of cream and 240 grams of bread without the crust with the eggs this 
should give you about 3 1/2 cups of filling.

For the spicing, I would choose cinnamon, ginger and sugar and possibly 
nutmeg or cardamom.  For sharp spicing, ground cloves rather than nutmeg or 
cardamom.

Bake it until everything sets and the toothpick comes out clean.  I would 
bake it at 350 F for 30 minutes to 1 hour until everything sets for the 
first test.

In practice, pies and tarts overlap, for clear separation in theory, pies 
are covered, tarts are open.

Bear

-----Original Message----- 


<<< 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