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

[Stefan li Rous]

Here is what I have in the Florilegium FOOD--BREAD section:
bread-stuffed-msg (44K) 9/ 7/09 Period stuffed bread. Rastons. Recipes.
http://www.florilegium.org/files/FOOD-BREADS/bread-stuffed-msg.html

It-Stufd-Lofs-art (6K) 7/ 1/18 "Italian Stuffed Loaves" by Lord Ogawa Matajirou Ujimori.
http://www.florilegium.org/files/FOOD-BREADS/It-Stufd-Lofs-art.html

S-Stufed-Brd-art (14K) 6/28/13 "Bazmawards and pasticcio Ibn Ath Thumnaby" by Lady Adelisa di Salerno. Sicilian Stuffed Bread.
http://www.florilegium.org/files/FOOD-BREADS/S-Stufed-Brd-art.html

Some of these are crumbs mixed with butter, some are other items.

Stefan
> On Feb 7, 2019, at 5:59 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

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****