[Sca-cooks] Pastelli and baked flour
Aruvqan
aruvqan at gmail.com
Sun Dec 18 07:39:14 PST 2016
Hm, sounds like the baking process is to screw with the gluten forming
ability of the flour so you can make a low gluten recipe with a higher
gluten flour.
On 12/18/2016 8:48 AM, Terry Decker wrote:
> I think you are referring to Partridge's fine cakes recipe. Bogdon
> and I played with it a number of years ago and our exchange can be
> found in the Florilegium. Here's the recipe:
>
> To make fine Cakes.
>
> Take a quantity of fine wheate Flower, and put it in anearthen pot.
> Stop it close and set it in an Oven, and bake it as long as you would
> a Pasty of Venison, andwhen it is baked it will be full of clods. Then
> searce your flower through a fine sercer. Then take clouted Creame or
> sweet butter, but Creame is best: then take sugar, cloves, Mace,
> saffron and yolks of eggs, so much as wil seeme to season your flower.
> Then put these things into the Creame, temper all together. Then put
> thereto your flower. So make your cakes. The paste will be very short;
> therefore make them very little. Lay paper under them.
>
> (From The Widowes Treasury by John Partridge, 1585.)
>
> Bear
>
>
> My daughter is experimenting with a Platina/Martino recipe for custard
> tart. Martino apparently blind baked pie crusts by filling them with
> flour, with the result that we now have some excess baked flour. I am
> pretty sure I remember a recipe somewhere that told you to bake the
> flour before you used it--I'm guessing late period English but I could
> easily be wrong. Does anyone here recognize it?
>
> Also, there is a word in Martino, "pastello/pastillo," of whose meaning
> Rebecca is not sure. The translator of Platina translates it as "roll,"
> which is itself somewhat ambiguous. Does anyone here know what it means?
>
>
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