[Sca-cooks] A Dublin Archeologist Tries to Recreate Medieval Bread

[Johnna Holloway]

.xxv. Rastons.—Take fayre Flowre, & þe whyte of Eyroun, & þe ȝolke, a lytel; þan take Warme Berme, & putte al þes to-gederys, & bete hem to-gederys with þin hond tyl it be schort & þikke y-now, & caste Sugre y-now þer-to, & þenne lat reste a whyle; þan kaste in a fayre place in þe oven, & late bake y-now; & þen with a knyf cutte yt round a-boue in maner of a crowne, & kepe þe cruste þat þou kyttyst; & þan pyke al þe cromys withynne to-gederys, an pike hem smal with þin knyf, & saue þe sydys & al þe 
 cruste hole with-owte; & þan caste þer-in clarifiyd Boter, & Mille*. [melle A. (mix). ] þe cromeȝ & þe botere to-gedereȝ, & keuere it a-ȝen with þe cruste, þat þou kyttest a-way; þan putte it in þe ovyn aȝen a lytil tyme; & þan take it out, & serue it fortℏ.

Johnna

> On Feb 7, 2019, at 7:28 PM, Robin Carroll-Mann <rcarrollmann at gmail.com> wrote:
> 
> It's from "Two Fifteenth Century Cookbooks"
> http://medievalcookery.com/search/display.html?twofi:396
> 
> Brighid ni Chiarain
> 
> On Thu, Feb 7, 2019 at 6:59 PM Penn de Moranza <penndemoranza at gmail.com>
> wrote:
> 
>> The article mentions a twice-baked raston:
>> "One type of medieval bread she makes with the students is from an old
>> English recipe. The “twice-baked raston” is bread that’s scooped out of the
>> crust, mixed with butter, put back in, and baked again."
>> Does anyone have a source for this? It sounds really interesting.
>> 
>> Penn
>> 
>> On Thu, 7 Feb 2019 at 17:24, Johnna Holloway <johnnae at mac.com> wrote:
>> 
>>> 
>>> 
>> https://dublininquirer.com/2019/02/06/a-dublin-archeologist-tries-to-recreate-medieval-bread?fbclid=IwAR1RrdHrxrgcmFUtOyuo4llXk3dMZRLRM_p68Azjhcgo7SW7OOraAm3h-qQ
>>> <
>>> 
>> https://dublininquirer.com/2019/02/06/a-dublin-archeologist-tries-to-recreate-medieval-bread?fbclid=IwAR1RrdHrxrgcmFUtOyuo4llXk3dMZRLRM_p68Azjhcgo7SW7OOraAm3h-qQ
>>>> 
>>> 
>>> L’Estrange is doing all this as part of a PhD in archaeology. The focus
>> of
>>> her research is on food of the Middle Ages, particularly bread. She wants
>>> to understand how it was produced in Ireland.
>>> 
>>> The oven L’Estrange is reconstructing is based on one found at St
>> Audeon’s
>>> Church, near Christ Church in Dublin. It was excavated by the
>> archaeologist
>>> Franc Myles within the last couple of years.
>>> 
>>> L’Estrange thinks it could have been a community oven.
>>> 
>>> “If my theory is correct, this oven would have been too big for just a
>>> family. So it might have been for a group of houses, and they used this
>> as
>>> their bread oven. That’s what I’m hoping,” she says.
>>> 
>>> She’ll test her hypothesis when the replica oven is ready. She says it
>>> will be a hemispherical, clay-domed, open-air oven.
>>> 
>>> Because post holes are often found nearby in the archaeological record,
>>> she believes such ovens were protected by additional structures. “So I’m
>>> going to put a sloped roof over it, protecting it.”
>>> 
>>> Johnna
>>> 
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