[Sca-cooks] Proportions?

[Johnna Holloway]

There's also a version at Gode Cookery which calls for two cups of cheese to 6-8 eggs plus 1/2 cup cream. http://www.godecookery.com/pepys/pepys23.htm

Is it a matter of the cheeses?

Johnnae

Sent from my iPad

> On Nov 6, 2016, at 7:44 AM, Elise Fleming <alyskatharine at gmail.com> wrote:
> 
> Greetings! For those of you good at understanding proportions, here's a recipe that I wonder about.
> 
> For a "tart owte of lente", which doesn't give any proportions, here is what an someone has redacted for the online food history course I'm taking. US/UK equivalents in brackets.
> 
> 100 g Cheshire cheese [.22 lb]
> 150m ml cream  [.634 cup]
> 1 egg
> [No butter was used, although some was specified.]
> "Make a spreadable paste."
> 
> One of the course participants tried this but it was too runny. She wondered if there was too much cream in the recipe.
> 
> When I tried the tart in 2008, I used these proportions:
> .81 lb Cheshire cheese  [367 g]
> 1/4 cup cream  [59 ml]
> 3 eggs
> 2 Tbsp butter  [30 g]
> (I noted that 2 eggs were probably sufficient, but using a bit more cream.)
> 
> To me, it seems obvious that I used more cheese to cream and eggs than she did. In her recipe, is the proportion of cream too much for the one egg to bind the mixture? Am I missing something as to why her version would be runny and mine wasn't? I'm not claiming that my proportions are the "right ones". I would just like to know what might be a good proportion of these ingredients to keep it stiff enough so that a wooden spoon can stand up in it. There's a photo on Flickr that shows the Hampton Court product: http://tinyurl.com/zecpkt5 . Thanks for any elucidation!
> 
> Alys K.
> 
> 
> 
> -- 
> Elise Fleming
> alyskatharine at gmail.com
> http://damealys.medievalcookery.com/
> http://www.flickr.com/photos/8311418@N08/sets/
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