[Sca-cooks] Pastelli and baked flour

[David Friedman]

Thanks. I think that's what I was remembering.


On 12/18/16 5:48 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?
>
>

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/