[Sca-cooks] Jenkins and Forthcoming Books

[Robin Carroll-Mann]

Since the title contains "for modern kitchens", I'd even be happy with a
short description of how the adapted recipe differs from the original.  The
recipe for Welsh Cakes has self-rising flour as the first ingredient.  Just
tell me that it's quicker and easier than a yeast batter, or has a
pleasanter texture than unleavened, and I'd be satisfied

However... there is no such comment, and other recipes are worse.  I went
to Amazon, which seems to have more page images (and ones that can be
magnified).  The recipe for Anglesey Eggs is dated c.15th century. The
author breezily informs us that the recipe probably goes back to the
Vikings, and maybe even to the Romans, who had a settlement there.  I'm
sure the Vikings and Romans had access to eggs and cheese.  Mashed
potatoes?  Not so much.

Brighid ni Chiarain

On Fri, Jul 10, 2015 at 10:57 AM, Sandra J. Kisner <sjk3 at cornell.edu> wrote:

> Sounds like his definition of "authentic" and ours don't overlap a whole
> lot.  Though if the original is included (I assume in translation) you
> would at least be able to see where things differed.  It might even be a
> selling point for his target audience: "see how hard it was originally, and
> those weird ingredients - but I've made it easy and tasty for you, and it's
> close enough!"
>