[Sca-cooks] Pie crust in Martino
David Friedman
ddfr at daviddfriedman.com
Fri Jan 27 11:06:10 PST 2017
We are doing a cooking workshop tomorrow and one of the recipes I was
thinking of doing is a Martino tort--Custard. Looking through the
chapter on tortes I have not yet found any explanation of what the crust
is. The obvious alternatives are either a flour and water dough or a
flour, water, and fat dough like a modern pie crust. I haven't checked
Platina yet.
Does anyone happen to have a clear answer, a description in one of the
early Italian sources of what the crust of a tort was?
On another subject, looking through al-Warraq I was reminded of one
problem with the translation. It routinely says things such as "two
uqiyya (1/4 cup)." It treats "ratl" as a pound. That would get
proportions correct if there were sixteen uqiya to the ratl as in the
standard modern ounce/pound ratio, but there are twelve uqiyya to the
ratl, like the Troy system.
--
David/Cariadoc
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/
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