[Sca-cooks] true medieval bread recipes

[Terry Decker]

The earliest European bread recipe that I know of is Rastons from Harleian 
MS 279 circa 1430 or so.  It's an egg enriched bread being used to make a 
stuffed loaf.  They appear to have been made by the cooks rather than the 
bakers and so appear in the cookbook.  The recipe was initially transcribed 
into Austin's Two Fifteenth Century Cookbooks and is in Cindy Renfrow's Take 
Athousand Eggs or More.

RASTONS
From: Harleian MS. 279, dated 1430-40; Middle English transcribed by Thomas 
Austin, _Two Fifteenth-Century Cookery-Books_ (London: Early English Text 
Society, 1888; repr. 1964.)

"Take good flour, egg whites, and a little egg yolk; then take warm yeast 
and put all this together and beat them together with your hand until it is 
crumbly and thick enough, add enough sugar and then let it rest a while. 
Then put it in a good place in the oven and let it bake till it is done. 
Then with a knife cut around the top like a crown and keep the crust that 
you cut off. Then remove all the crumbs from inside and chop them up with a 
knife, keeping the sides and all the outside crust whole. Then add clarified 
butter and mix inside the crumbs and butter together and cover it again with 
the crust you cut off. Then put it in the oven again for a little while, 
then take it out and serve it."

Bear


It includes more manuscripts and recipes than just the FofC. It includes a 
number of recipes using bread, but not any true recipes for loaves of bread.

Johnnae

Sent from my iPad

> On Sep 22, 2016, at 3:50 PM, JIMCHEVAL at aol.com wrote:
>
> From what I can tell, this is a variant of Forme of Cury, no? Does it
> include any recipes for bread?
>
> Jim  Chevallier
> _www.chezjim.com_ (http://www.chezjim.com/)
>
> FRENCH BREAD HISTORY:  Seventeenth century bread
> http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
> .html
>
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>
>
>
>
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> In a message dated 9/22/2016 12:31:55 P.M. Pacific Daylight Time,
> johnnae at mac.com writes:
>
> My guess  is she means Curye on Inglysch: English Culinary Manuscripts of
> the Fourteenth  Century (Including the Forme of Cury) edited by Constance
> Hieatt and Sharon  Butler.
>
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