[Sca-cooks] Redaction exercise

[Ana Valdés]

Forgot ginger of course
Ana


On Sat, Mar 8, 2014 at 4:49 AM, Susan Lin <susanrlin at gmail.com> wrote:

> 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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> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
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