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

[The Eloquent Page]

Somewhere I read a reference to stuffed bread that was closed and then 
boiled.  I'll have to find it.

Katherine

On 2/8/2019 2:33 AM, Stefan li Rous wrote:
> 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 ****
>
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