[Sca-cooks] parmasean tarts

[Daniel Myers]

Darn, it looks like the online version isn't complete.  Out of the 176 pages in the book only 70 are in the online copy, so I suppose it's more of a preview.
 
I have the print version at home but I really like having online editions to work with.
 
- Doc
 
--------- Original Message --------- Subject: Re: [Sca-cooks] parmasean tarts
From: "Terry Decker" <t.d.decker at att.net>
Date: 3/29/18 4:52 pm
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

I wasn't interested so much by the tart as I was by the availability of the 
 book online.
 
 Bear
 
 There's just the title and one line available in the CCC manuscript. I 
 looked.
 
 Johnnae
 
 Sent from my iPad
 
 > On Mar 29, 2018, at 9:38 AM, Terry Decker <t.d.decker at att.net> wrote:
 >
 > I've been chasing the dating of the manuscripts for fun and have 
 > encountered an online copy of Hieatt's Cockatrice and Lamprey Hay which is 
 > a transcription and commentary of the Corpus Christie College Manuscript. 
 > It can be found here 
 > http://docplayer.net/10448806-Cocatrice-and-lampray-hay.html
 >
 > Bear
 >
 >
 > The tart permusan which appears in Hieatt's Gathering of English Medieval 
 > Recipes is found originally in the New York Public Library's MS Whitney 1. 
 > It's dated as early 15th century. There's an indication that the Corpus 
 > Christie College manuscript also contained such a recipe, but the 
 > manuscript is missing most of the text for that recipe.
 >
 > Johnnae
 >
 > Sent from my iPad
 >
 >> On Mar 28, 2018, at 10:04 AM, The Eloquent Page 
 >> <books at TheEloquentPage.com> wrote:
 >>
 >> A friend just told me that there is one in Hieatt's A Gathering of 
 >> English Recipes too.
 >>
 >> Katherine
 >>>
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