[Sca-cooks] Redaction exercise

[Susan Lin]

Is this supposed to be sweet or savory?  Is sugar or sweetener of some sort
added?

Shoshanah

On Friday, March 7, 2014, TerryDecker <t.d.decker at att.net> wrote:

> 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
>
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