fruit-pies-msg - 10/10/08 ਀ഊPeriod fruit pies. Recipes. Baking pies. ਀ഊNOTE: See also the files: pies-msg, meat-pies-msg, fruits-msg, apples-msg, fruit-pears-msg, fruit-quinces-msg, pastries-msg, tarts-msg, figs-msg, berries-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀  眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀  爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀  愀渀搀  攀昀昀漀爀琀猀 漀昀  琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀  琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀  椀渀昀漀爀洀愀琀椀漀渀  椀猀  瀀甀戀氀椀猀栀攀搀  昀爀漀洀  琀栀攀猀攀  洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊFrom: david friedman ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㌀ 䨀甀渀 ㄀㤀㤀㜀 ㄀㔀㨀㈀㜀㨀㔀㔀 ⴀ　㜀　　 ⠀倀䐀吀⤀ഊSubject: Re: SC - Roasted apples! ਀ഊAt 8:48 AM +0000 5/26/97, Jessica Tiffin wrote: ਀㸀䤀✀瘀攀 樀甀猀琀 琀爀愀挀欀攀搀 搀漀眀渀 愀渀搀 搀攀瘀漀甀爀攀搀 愀 挀漀瀀礀 漀昀 琀栀攀 䜀漀漀搀洀愀渀 漀昀 倀愀爀椀猀ഊ>(wonderful stuff). He refers to "roasted apples" in many of his ਀㸀昀攀愀猀琀 洀攀渀甀猀⸀  䤀✀洀 愀猀猀甀洀椀渀最 琀栀愀琀 琀栀椀猀 椀猀 愀 猀琀愀渀搀愀爀搀 猀漀爀琀 漀昀 戀愀欀攀搀ഊ>apple - would anyone know precisely how they were cooked in period? ਀㸀ഊ>Melesine ਀ഊThere is a recipe for baked quinces in Chiquart's cookbook (15th c. French, ਀愀猀 漀瀀瀀漀猀攀搀 琀漀 琀栀攀 䜀漀漀搀洀愀渀✀猀 氀愀琀攀 ㄀㐀琀栀 挀⸀⤀ 愀渀搀 爀漀甀最栀氀礀 琀栀攀 猀愀洀攀 爀攀挀椀瀀攀 昀漀爀ഊquinces or pears ("wardons") in Two Fifteenth Century Cookery Books ਀⠀䔀渀最氀椀猀栀⤀⸀  夀漀甀 栀愀瘀攀 愀 戀漀琀琀漀洀 挀爀甀猀琀Ⰰ 挀漀爀攀 礀漀甀爀 焀甀椀渀挀攀猀 漀爀 眀栀愀琀攀瘀攀爀 昀爀漀洀 琀栀攀ഊtop without breaking through the bottom, put them on the crust, fill with ਀猀甀最愀爀 ⠀愀渀搀 椀渀 琀栀攀 䔀渀最氀椀猀栀Ⰰ 最椀渀最攀爀㬀 漀爀 栀漀渀攀礀 眀椀琀栀 瀀攀瀀瀀攀爀 愀渀搀 最椀渀最攀爀⤀ 愀渀搀 瀀甀琀ഊon a top crust. Bake. Very good, but the pie looks decidedly lumpy. ਀ഊElizabeth ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㘀 䨀愀渀 ㄀㤀㤀㠀 　㜀㨀㌀㠀㨀㌀㔀 ⴀ　㔀　　ഊFrom: dangilsp at intrepid.net (Dan Gillespie) ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䄀瀀爀椀挀漀琀 瀀椀攀ⴀ䤀倀 爀攀挀椀瀀攀ഊ ਀䌀愀瀀 氀砀砀砀椀椀樀 䐀攀 琀漀爀琀愀搀愀 搀攀 漀爀攀樀漀渀攀猀⸀ഊ ਀唀渀愀 琀漀爀琀愀搀愀 最爀愀渀搀攀 礀 戀甀攀渀愀 搀攀 漀爀攀樀漀渀攀猀Ⰰ 栀愀 搀攀 氀氀攀瘀愀爀 甀渀愀 氀椀戀爀愀Ⰰ 氀漀猀 焀甀愀氀攀猀ഊse lavaran con agua calie(n)te, y despues de bien lavados, echalos en un ਀挀愀漀Ⰰ 挀漀⠀渀⤀ 甀渀愀 氀椀戀爀愀 搀攀 愀甀挀愀爀㬀 栀愀 猀攀 搀攀 搀攀砀愀爀 甀渀 瀀漀挀漀 瀀愀爀愀 攀渀挀椀洀愀Ⰰ 礀 猀攀ഊles echara un poco de vino blanco, y canela, y sazonala, y pondraslo a la ਀氀甀洀戀爀攀㬀 搀攀 猀甀攀爀琀攀 焀甀攀 渀漀 猀攀 焀甀攀洀攀Ⰰ 瀀漀爀焀甀攀 攀氀氀漀猀 搀攀 猀甀礀漀 猀漀渀 戀氀愀⠀渀⤀搀漀猀Ⰰ 礀ഊestando conservados, se quitaran, y po(n)dranse en la tortada, y se les ਀攀挀栀愀爀愀 愀甀挀愀爀Ⰰ 礀 挀愀渀攀氀愀 瀀漀爀 攀渀挀椀洀愀㬀 搀攀猀瀀甀攀猀 搀攀 戀椀攀⠀渀⤀ 挀漀渀猀攀爀瘀愀搀漀猀 琀愀洀戀椀攀渀 猀攀ഊles puede echar miel en lugar al açucar; pero ha de ser buena, y se pondran ਀攀渀 氀愀 琀漀爀琀愀搀愀 挀漀稀椀攀渀搀漀 愀 瀀漀挀愀 氀甀洀戀爀攀Ⰰ 瀀漀爀焀甀攀 琀漀搀愀猀 氀愀猀 挀漀猀愀猀 搀甀氀挀攀猀 猀攀ഊqueman facilmente. ਀ഊChap 83 On a pie of dry apricot or peach halves ਀ഊA large & good pie of dry apricots, bring a pound of them, those which are ਀眀愀猀栀攀搀 眀椀琀栀 栀漀琀 眀愀琀攀爀Ⰰ ☀ 愀昀琀攀爀 琀栀攀礀 愀爀攀 眀攀氀氀 眀愀猀栀攀搀Ⰰ 挀愀猀琀 琀栀攀洀 椀渀 愀 瀀漀琀Ⰰഊwith a pound of sugar; leave a little for on top, & cast to them ਀眀栀椀琀攀 眀椀渀攀Ⰰ ☀ 挀椀渀渀愀洀漀渀Ⰰ ☀ 猀攀愀猀漀渀 椀琀Ⰰ ☀ 猀攀琀 椀琀 漀渀 琀栀攀 昀椀爀攀㬀 戀攀 猀甀爀攀 琀栀愀琀 椀琀ഊdoes not burn, because they are delicate, & being conserved, remove them & & ਀瀀甀琀 琀栀攀洀 椀渀 琀栀攀 瀀椀攀Ⰰ ☀ 挀愀猀琀 琀漀 琀栀攀洀 猀甀最愀爀 ☀ 挀椀渀渀愀洀漀渀 漀渀 琀漀瀀㬀 愀昀琀攀爀 琀栀攀礀 愀爀攀ഊwell conserved you also may cast honey in place on the sugar; but let it be ਀最漀漀搀Ⰰ ☀ 瀀甀琀 琀栀攀ഊpie cooking on a small fire, because all the sweet dishes burn easily. ਀ഊApricot Pie ਀ഊ- -12 oz package of dry apricots ਀ⴀ ⴀ㄀㈀ 漀稀 眀栀椀琀攀 猀甀最愀爀Ⰰ 漀爀 ㄀⸀㔀 挀甀瀀猀ഊ- -1 c. white wine (red or rose also works fine) ਀ⴀ ⴀ㄀ 琀猀瀀 挀椀渀渀愀洀漀渀ഊ- -1 tsp ginger ਀ⴀ ⴀ愀 搀漀甀戀氀攀 挀爀甀猀琀 瀀椀攀 瀀愀猀琀爀礀ഊ ਀䌀甀琀 琀栀攀 愀瀀爀椀挀漀琀猀 椀渀 栀愀氀昀 琀漀 洀愀欀攀 琀栀椀渀 栀愀氀瘀攀猀⸀  䌀漀瘀攀爀 琀栀攀洀 眀椀琀栀 戀漀椀氀椀渀最 眀愀琀攀爀ഊ& let them soak for 10 minutes. LEt them drain. Put the sugar, wine & ਀猀瀀椀挀攀猀 椀渀 愀 栀攀愀瘀礀 瀀愀渀 漀渀 洀攀搀椀甀洀 栀椀最栀 栀攀愀琀⸀  䰀攀琀 琀栀椀猀 戀漀椀氀 ☀ 爀攀搀甀挀攀 栀攀愀琀 琀漀ഊmedium. Add the apricots & cook 30 minutes, or so. The fruit should look a ਀戀椀琀 琀爀愀渀猀氀甀挀攀渀琀 ☀ 琀栀攀 猀礀爀甀瀀 猀栀漀甀氀搀 戀攀 爀攀搀甀挀攀搀 ☀ 琀栀椀挀欀攀渀攀搀⸀  刀漀氀氀 漀甀琀 琀栀攀 瀀椀攀ഊdough & put all the fruit & as much of the syrup in the pie shell as looks ਀爀椀最栀琀 琀漀 礀漀甀⸀  夀伀甀 搀漀渀✀琀 眀愀渀琀 琀栀攀 攀砀挀攀猀猀 猀礀爀甀瀀 琀漀 戀甀戀戀氀攀 漀甀琀 漀昀 琀栀攀 猀栀攀氀氀 ☀ഊburn in the oven. Cover with top layer of pie dough. Sprinkle sugar & ਀挀椀渀渀愀洀漀渀 漀渀 琀漀瀀⸀  䈀愀欀攀 愀琀 㐀　　 搀攀最爀攀攀猀 昀漀爀 ㄀　 洀椀渀甀琀攀猀 ☀ 爀攀搀甀挀攀 琀栀攀 栀攀愀琀 琀漀ഊ325 for 30 minutes or til pastry looks golden brown. I sometimes make ਀挀漀漀欀椀攀 挀甀琀ⴀ漀甀琀猀 漀昀 琀栀攀 攀砀琀爀愀 搀漀甀最栀 ☀ 瀀甀琀 琀栀攀洀 漀渀 琀漀瀀 昀漀爀 搀攀挀漀爀愀琀椀漀渀⸀ഊ ਀䐀愀渀 䜀椀氀氀攀猀瀀椀攀ഊdangilsp at intrepid.net ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㄀ 伀挀琀 ㄀㤀㤀㠀 ㈀㈀㨀㈀　㨀㐀㠀 䔀䐀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀猀ⴀ一䔀圀 爀攀挀椀瀀攀ⴀ攀渀樀漀礀ഊ ਀吀栀椀猀 爀攀挀椀瀀攀 眀漀甀氀搀 戀攀 最漀漀搀 昀漀爀 愀 瘀攀最攀琀攀爀椀愀渀 漀爀 昀愀猀琀 搀愀礀 昀攀愀猀琀 愀氀猀漀    䤀琀 椀猀ഊrecommended for experienced cooks. ਀ഊ * Exported from MasterCook * ਀ഊ Tartys in Applis (Apple Tarts) ਀ഊRecipe By : L. J. Spencer, Jr. (copywrite 1998) ਀匀攀爀瘀椀渀最 匀椀稀攀  㨀 㠀    倀爀攀瀀愀爀愀琀椀漀渀 吀椀洀攀 㨀　㨀　　ഊCategories : English Fruit ਀                倀椀攀猀 ☀ 倀愀猀琀爀礀ഊ ਀  䄀洀漀甀渀琀  䴀攀愀猀甀爀攀       䤀渀最爀攀搀椀攀渀琀 ⴀⴀ 倀爀攀瀀愀爀愀琀椀漀渀 䴀攀琀栀漀搀ഊ- -------- ------------ -------------------------------- ਀   ㌀                    愀瀀瀀氀攀猀Ⰰ 瀀攀攀氀攀搀 ⴀⴀ 挀漀爀攀搀Ⰰ 挀栀漀瀀瀀攀搀 昀椀渀攀ഊ 2 pears, peeled -- cored, chopped fine ਀     ㄀⼀㈀  挀甀瀀           昀椀最猀Ⰰ 搀爀椀攀搀 ⴀⴀ 挀栀漀瀀瀀攀搀 昀椀渀攀ഊ 1/2 cup Zante currants, dried -- chopped fine ਀     ㄀⼀㐀  琀攀愀猀瀀漀漀渀      戀氀愀挀欀 瀀攀瀀瀀攀爀 ⴀⴀ 最爀漀甀渀搀ഊ 2 teaspoons cinnamon -- ground ਀     ㄀⼀㈀  琀攀愀猀瀀漀漀渀      渀甀琀洀攀最 ⴀⴀ 最爀漀甀渀搀ഊ 1/4 teaspoon mace -- ground ਀     ㄀⼀㐀  琀攀愀猀瀀漀漀渀      挀氀漀瘀攀猀 ⴀⴀ 最爀漀甀渀搀ഊ 1 pie shell ਀                        猀甀最愀爀 ⴀⴀ 昀漀爀 最愀爀渀椀猀栀ഊ ਀䴀椀砀 昀爀甀椀琀猀 愀渀搀 猀瀀椀挀攀猀 琀漀最攀琀栀攀爀 琀栀漀爀漀甀最栀氀礀⸀  匀瀀爀攀愀搀 琀栀攀 洀椀砀琀甀爀攀 攀瘀攀渀氀礀 椀渀 琀栀攀ഊbottom of a pastry shell. Bake at 450 deg F for 15 minutes. Reduce heat to ਀㌀㘀　 搀攀最 䘀 昀漀爀 ㈀　 洀椀渀甀琀攀猀 漀爀 甀渀琀椀氀 挀爀甀猀琀 椀猀 最漀氀搀攀渀 戀爀漀眀渀 愀渀搀 昀椀氀氀椀渀最 椀猀ഊbubbling. Serve at room temperature. Garnish with granulated sugar if ਀搀攀猀椀爀攀搀⸀ഊ ਀                   ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀ ⴀഊ ਀一伀吀䔀匀㨀 伀爀椀最椀渀愀氀㨀 吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀攀猀ⴀ 吀愀欀 最漀搀攀 愀瀀瀀氀礀猀 ☀ 最漀搀攀 猀瀀礀挀椀猀 ☀ 昀椀最猀 ☀ഊreysons & perys, & wan they arn wel brayed colour wyth safroun wel & do yt in ਀愀 挀漀昀礀渀Ⰰ ☀ 搀漀 礀琀 昀漀爀琀栀 琀漀 戀愀欀攀 眀攀氀⸀ ⴀ  䌀甀爀礀攀 漀渀 䤀渀最氀椀猀栀ഊ ਀䄀氀琀栀漀甀最栀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 搀漀攀猀渀✀琀 猀瀀攀挀椀昀礀 猀攀愀猀漀渀椀渀最猀Ⰰ 䤀 挀栀漀猀攀 琀漀 搀漀 猀漀ഊbased on a comparison to other tart/pastry type recipes from this manuscript. ਀䤀 昀攀攀氀 琀栀愀琀 琀栀椀猀 爀攀挀椀瀀攀 眀愀猀 洀攀愀渀琀 琀漀 挀漀渀瘀攀礀 琀栀攀 洀愀椀渀 椀渀最爀攀搀椀攀渀琀 漀昀 琀栀攀 琀愀爀琀ഊand was written for the pastry cook rather than any of the other myriad ਀猀瀀攀挀椀愀氀琀礀 挀漀漀欀猀 愀瘀愀椀氀愀戀氀攀 愀琀 琀栀攀 爀攀猀椀搀攀渀挀攀ഊ ਀吀栀攀 猀瀀椀挀攀猀 䤀 甀猀攀搀 愀爀攀 琀礀瀀椀挀愀氀 漀昀 琀栀椀猀 猀漀爀琀 漀昀 搀椀猀栀 愀渀搀 瀀爀漀瘀椀搀攀 搀攀瀀琀栀猀 漀昀ഊflavor that literally lifts the original out of the depths of insipidity. The ਀猀瀀椀挀攀 洀椀砀琀甀爀攀 琀栀愀琀 䤀 挀爀攀愀琀攀搀 椀猀 眀攀氀氀 眀椀琀栀椀渀 琀栀攀 愀挀挀攀瀀琀愀戀氀攀 爀愀渀最攀 漀昀 漀琀栀攀爀ഊsimilar mixtures that are listed in COE. Sprinkling a rounded tablespoon of ਀最爀愀渀甀氀愀琀攀搀 猀甀最愀爀 漀瘀攀爀 琀栀攀 琀漀瀀 愀昀琀攀爀 愀戀漀甀琀 愀 栀愀氀昀 栀漀甀爀 漀甀琀 漀昀 琀栀攀 漀瘀攀渀 洀愀欀攀猀 愀ഊnice garnish. ਀ഊMincemeat-like recipes appear to have been very popular during the middle ages ਀愀渀搀 爀攀洀愀椀渀攀搀 猀漀 爀椀最栀琀 甀瀀 甀渀琀椀氀 琀栀攀 攀渀搀 漀昀 琀栀攀 嘀椀挀琀漀爀椀愀渀 攀爀愀 眀椀琀栀 瘀攀爀礀 氀椀琀琀氀攀ഊchange in ingredients or method of preparation. The popularity of mincemeat ਀搀椀猀栀攀猀 搀爀漀瀀瀀攀搀 搀爀愀洀愀琀椀挀愀氀氀礀 琀栀爀漀甀最栀漀甀琀 琀栀攀 昀椀爀猀琀 瀀愀爀琀 漀昀 琀栀攀 ㈀　琀栀 挀攀渀琀甀爀礀 䌀⸀䔀⸀ഊThe economy of W.W.II brought about a major decline in availability of ਀椀渀最爀攀搀椀攀渀琀猀 愀猀 眀攀氀氀 愀猀 愀 洀愀樀漀爀 挀栀愀渀最攀 椀渀 挀漀漀欀椀渀最 猀琀礀氀攀猀Ⰰ 琀漀漀氀猀Ⰰ 甀琀攀渀猀椀氀猀 愀渀搀ഊmajor product additions. Mincemeat dishes were reduced to the level the old ਀昀愀猀栀椀漀渀攀搀 渀漀瘀攀氀琀礀 琀栀愀琀 琀栀攀礀 愀爀攀 琀漀搀愀礀⸀ഊ ਀吀栀椀猀 椀猀 愀 最漀漀搀 爀攀挀椀瀀攀 昀漀爀 琀栀攀 挀爀攀愀琀椀瘀攀 瀀攀爀椀漀搀 挀漀漀欀 戀攀挀愀甀猀攀 漀昀 椀琀✀猀 漀戀瘀椀漀甀猀ഊresemblance to similar mincemeat-like recipes. The addition of 1/4 cup finely ਀搀椀挀攀搀 猀甀攀琀 愀渀搀 㘀 漀甀渀挀攀猀 漀昀 昀椀渀攀氀礀 挀栀漀瀀瀀攀搀 爀愀眀 瘀攀渀椀猀漀渀 琀漀 琀栀攀 洀愀椀渀 椀渀最爀攀搀椀攀渀琀猀ഊwould make this tart substantial enough to serve as a first course. More ਀椀洀瀀漀爀琀愀渀琀氀礀Ⰰ 䤀䴀伀Ⰰ 椀琀 眀漀甀氀搀 戀攀 愀猀 瀀攀爀椀漀搀 愀猀 愀渀礀 琀栀椀渀最 眀攀 欀渀漀眀 愀戀漀甀琀 愀渀搀 眀椀琀栀ഊappropriate documentation could be entered into A & S displays or competitions ਀眀椀琀栀漀甀琀 昀攀愀爀 漀昀 ✀戀攀椀渀最 漀甀琀 漀昀 瀀攀爀椀漀搀✀⸀ 㨀ⴀ⤀ഊ ਀䔀渀樀漀礀℀ഊ ਀愀氀ⴀ匀愀礀礀椀搀 䄀✀愀焀氀 椀戀渀 刀愀猀 愀氀ⴀ娀椀戀Ⰰ 䄀漀䄀Ⰰ 伀匀礀挀ഊGuildmaster (The Guild of St. Martha) ਀䬀椀渀最搀漀洀 漀昀 䄀攀琀栀攀氀洀攀愀爀挀ഊShire of Abhain Ciach Ghlas ਀䴀漀甀渀琀愀椀渀 䌀漀渀昀攀搀攀爀愀琀椀漀渀ഊClan Ravenstar ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㈀ 伀挀琀 ㄀㤀㤀㠀 　㜀㨀　㔀㨀㔀㐀 ⴀ　㔀　　ഊFrom: vjarmstrong at aristotle.net (Valoise Armstrong) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀猀ⴀ一䔀圀 爀攀挀椀瀀攀ⴀ攀渀樀漀礀ഊ ਀吀礀爀挀愀 眀爀漀琀攀㨀ഊ>Very interesting, Ras, and it brings up a question that I have had for ਀㸀猀漀洀攀 琀椀洀攀Ⰰ 愀戀漀甀琀 洀椀渀挀攀洀攀愀琀⸀  䤀 最爀攀眀 甀瀀 眀椀琀栀 洀椀渀挀攀洀攀愀琀 瀀椀攀猀 昀漀爀ഊ>Christmas as something with _meat_ in them. My mother usually used ਀㸀氀攀昀琀漀瘀攀爀 爀漀愀猀琀 戀攀攀昀 漀爀 瘀攀渀椀猀漀渀Ⰰ 瀀甀琀 椀琀 琀栀爀漀甀最栀 愀 栀愀渀搀 最爀椀渀搀攀爀Ⰰ 愀渀搀ഊ>added the apples and raisins, and canned the filling to use for the ਀㸀栀漀氀椀搀愀礀猀⸀  䤀琀 椀猀 洀礀 昀愀琀栀攀爀✀猀 昀愀瘀漀爀椀琀攀⸀  䄀猀 䤀 最爀攀眀 漀氀搀攀爀Ⰰ 愀渀搀 眀攀渀琀 洀漀爀攀ഊ>out into the world, I discovered that other people I talked to had ਀㸀渀攀瘀攀爀 栀攀愀爀搀 漀昀 洀攀愀琀 椀渀 洀椀渀挀攀 瀀椀攀猀⸀  吀栀攀礀 琀栀漀甀最栀琀 䤀 眀愀猀 挀爀愀稀礀⸀ഊ> ਀㸀䐀椀搀 琀栀攀礀 爀攀愀氀氀礀 甀猀攀 洀攀愀琀 椀渀 洀椀渀挀攀洀攀愀琀 瀀椀攀猀 椀渀 瀀攀爀椀漀搀㼀  伀爀 椀猀 洀礀 昀愀洀椀氀礀ഊ>just an abberation? Any recipes? Anyone? ਀ഊFruit in medieval meat pies was a very common occurance. ਀ഊActually, until the second half of the fifteenth century recipes for meat ਀瀀椀攀猀 眀椀琀栀 昀爀甀椀琀 猀攀攀洀 琀漀 戀攀 洀甀挀栀 洀漀爀攀 挀漀洀洀漀渀 琀栀愀渀 昀漀爀 昀爀甀椀琀 瀀椀攀猀 眀椀琀栀漀甀琀ഊmeat. Many meat pies were baked in a heavy flour and water crust that ਀猀攀爀瘀攀搀 洀漀猀琀氀礀 愀猀 愀 挀漀渀琀愀椀渀攀爀 昀漀爀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀 愀渀搀 挀漀甀氀搀 猀琀愀渀搀 甀瀀 甀渀搀攀爀ഊlong cooking times. Some writer's have claimed that the innovation of a ਀氀椀最栀琀攀爀 愀渀搀 洀漀爀攀 攀搀椀戀氀攀 瀀椀攀 挀爀甀猀琀 愀渀搀 猀甀最最攀猀琀攀搀 琀栀愀琀 琀栀椀猀 渀攀眀 瀀椀攀 挀爀甀猀琀ഊmade the fruit pies (which needed shorter cooking times) much more popular. ਀ഊThis is all supposition on the part of the historians so I set out to see ਀椀昀 䤀 挀漀甀氀搀 瘀攀爀椀昀礀 椀琀 戀礀 猀挀愀渀渀椀渀最 愀 渀甀洀戀攀爀 漀昀 挀漀漀欀戀漀漀欀猀 昀漀爀 爀攀挀椀瀀攀猀 昀漀爀ഊfruit pies that did not include meat. Out of about twenty English, French ਀愀渀搀 䜀攀爀洀愀渀 挀漀漀欀戀漀漀欀猀 昀爀漀洀 琀栀攀 ㄀㐀琀栀 琀漀 ㄀㘀琀栀 挀攀渀琀甀爀礀 漀渀攀 瀀攀爀挀攀渀琀 漀爀 昀攀眀攀爀ഊrecipes were for fruit pies in the earlier two centuries while twelve ਀瀀攀爀挀攀渀琀 漀昀 愀氀氀 琀栀攀 ㄀㘀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀猀 眀攀爀攀 昀漀爀 昀爀甀椀琀 漀渀氀礀 瀀椀攀猀⸀ഊ ਀吀栀攀猀攀 愀爀攀 椀洀瀀攀爀昀攀挀琀 猀琀愀琀椀猀琀椀挀猀 猀椀渀挀攀 洀漀猀琀 漀昀 洀礀 ㄀㘀琀栀 䌀⸀ 猀漀甀爀挀攀猀 眀攀爀攀 䜀攀爀洀愀渀ഊ- - so it might be a regional fad. ਀ഊValoise ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㘀 伀挀琀 ㄀㤀㤀㠀 ㄀㜀㨀㈀㔀㨀㌀㌀ ⴀ　㠀　　ഊFrom: david friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀猀ⴀ一䔀圀 爀攀挀椀瀀攀ⴀ攀渀樀漀礀ഊ ਀刀愀猀 最愀瘀攀 栀椀猀 眀漀爀欀攀搀ⴀ漀甀琀 瘀攀爀猀椀漀渀 漀昀 琀栀攀 昀漀氀氀漀眀椀渀最 ㄀㐀琀栀ⴀ挀 爀攀挀椀瀀攀㨀ഊ ਀㸀一伀吀䔀匀㨀 伀爀椀最椀渀愀氀㨀 吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀攀猀ⴀ 吀愀欀 最漀搀攀 愀瀀瀀氀礀猀 ☀ 最漀搀攀 猀瀀礀挀椀猀 ☀ 昀椀最猀 ☀ഊ>reysons & perys, & wan they arn wel brayed colour wyth safroun wel & do yt in ਀㸀愀 挀漀昀礀渀Ⰰ ☀ 搀漀 礀琀 昀漀爀琀栀 琀漀 戀愀欀攀 眀攀氀⸀ ⴀ  䌀甀爀礀攀 漀渀 䤀渀最氀椀猀栀ഊ ਀䘀漀爀 挀漀洀瀀愀爀椀猀漀渀Ⰰ 栀攀爀攀 椀猀 愀 爀椀挀栀攀爀 瘀攀爀猀椀漀渀 昀爀漀洀 愀 搀椀昀昀攀爀攀渀琀 猀漀甀爀挀攀Ⰰ 眀椀琀栀 攀最最猀ഊand cream and butter, but with the same ground apples and/or pears and ਀搀爀椀攀搀 昀爀甀椀琀 愀猀 礀漀甀爀猀㬀 椀琀 椀猀 ㄀㔀琀栀 挀⸀ 䔀渀最氀椀猀栀 愀渀搀Ⰰ 甀渀氀椀欀攀 礀漀甀爀猀Ⰰ 猀瀀攀挀椀昀椀攀猀ഊthe spicing. It does specify sprinkling on the sugar at the end--in this ਀挀愀猀攀Ⰰ 挀椀渀渀愀洀漀渀 猀甀最愀爀⸀ഊ ਀䄀 䘀氀愀甀渀攀 漀昀 䄀氀洀愀礀渀攀ഊAncient Cookery p. 452/39 ਀ഊFirst take raisins of Courance, or else other fresh raisins, and good ripe ਀瀀攀愀爀猀Ⰰ 漀爀 攀氀猀攀 最漀漀搀 愀瀀瀀氀攀猀Ⰰ 愀渀搀 瀀椀挀欀 漀甀琀 琀栀攀 挀漀爀攀猀 漀昀 琀栀攀洀Ⰰ 愀渀搀 瀀愀爀攀 琀栀攀洀Ⰰഊand grind them, and the raisins in a mortar, and do then to them a little ਀猀眀攀攀琀 挀爀攀愀洀 漀昀 洀椀氀欀Ⰰ 愀渀搀 猀琀爀愀椀渀 琀栀攀洀 琀栀爀漀甀最栀 愀 挀氀攀愀渀 猀琀爀愀椀渀攀爀Ⰰ 愀渀搀 琀愀欀攀 琀攀渀ഊeggs, or as many more as will suffice, and beat them well together, both ਀琀栀攀 眀栀椀琀攀 愀渀搀 琀栀攀 礀漀氀欀Ⰰ 愀渀搀 搀爀愀眀 椀琀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀Ⰰ 愀渀搀 最爀愀琀攀 昀愀椀爀ഊwhite bread, and do thereto a good quantity, and more sweet cream, and do ਀琀栀攀爀攀琀漀Ⰰ 愀渀搀 愀氀氀 琀栀椀猀 琀漀最攀琀栀攀爀㬀 愀渀搀 琀愀欀攀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 瀀漀眀搀攀爀 漀昀 最椀渀最攀爀Ⰰ 愀渀搀ഊcanel, and do thereto, and a little salt, and a quantity of fair, sweet ਀戀甀琀琀攀爀Ⰰ 愀渀搀 洀愀欀攀 愀 昀愀椀爀 挀漀昀昀椀渀 漀爀 琀眀漀Ⰰ 漀爀 愀猀 洀愀渀礀 愀猀 渀攀攀搀猀Ⰰ 愀渀搀 戀愀欀攀 琀栀攀洀 愀ഊlittle in an oven, and do this batter in them, and bake them as you would ਀戀愀欀攀 昀氀愀甀渀攀猀Ⰰ 漀爀 挀爀甀猀琀愀搀攀猀Ⰰ 愀渀搀 眀栀攀渀 琀栀攀礀 愀爀攀 戀愀欀攀搀 攀渀漀甀最栀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀ഊcanel and white sugar. This is a good manner of Crustade. [end of original; ਀猀瀀攀氀氀椀渀最 洀漀搀攀爀渀椀稀攀搀崀ഊ ਀㈀⼀㌀ 挀 爀愀椀猀椀渀猀   瀀椀渀挀栀 漀昀 猀愀昀昀爀漀渀        ㄀⼀㈀ 挀 眀栀椀瀀瀀椀渀最 挀爀攀愀洀ഊ3 pears or apples 1/2 t salt 5 T butter ਀㄀⼀㈀ 琀 挀椀渀渀愀洀漀渀  ㌀ 攀最最猀 ⠀氀愀爀最攀⤀  㤀∀ 瀀椀攀 挀爀甀猀琀ഊ1/4 t ginger 4 T breadcrumbs 1 T cinnamon sugar to sprinkle on at the end ਀ഊA blender works well as a substitute for a mortar to mash the apples and ਀爀愀椀猀椀渀猀㬀 洀椀砀 琀栀攀 氀椀焀甀椀搀猀 椀渀 眀椀琀栀 琀栀攀 愀瀀瀀氀攀猀 愀渀搀 爀愀椀猀椀渀猀 戀攀昀漀爀攀 戀氀攀渀搀椀渀最⸀ഊBake at 375° for about an hour. ਀ഊElizabeth/Betty Cook (only a week behind the list, now) ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 䄀瀀爀 ㄀㤀㤀㤀 ㄀㜀㨀　㄀㨀㄀㠀 ⴀ　㜀　　ഊFrom: varmstro at zipcon.net (Valoise Armstrong) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 瀀攀爀椀漀搀 昀爀甀椀琀 瀀愀猀琀爀椀攀猀ഊ ਀琀椀洀漀爀爀愀 愀猀欀攀搀ഊ>is there a period fruit pastry out there? like pasties? ਀㸀椀 栀愀瘀攀 愀 昀爀椀攀渀搀 眀栀漀 椀猀 猀攀爀瘀椀渀最 愀 搀椀猀栀 愀渀搀 眀愀猀 眀漀渀搀攀爀椀渀最 椀昀 椀琀 眀愀猀 瀀攀爀椀漀搀ഊ ਀䤀昀 戀礀 瀀愀猀琀爀礀 礀漀甀 洀攀愀渀 愀 瀀椀攀Ⰰ 礀漀甀 洀椀最栀琀 挀栀攀挀欀 漀甀琀 䐀愀猀 䬀漀挀栀戀甀挀栀 搀攀爀 匀愀戀椀渀愀ഊWelserin. It has a couple of dozen fruit pies. Duke Cariadoc has graciously ਀最椀瘀攀渀 椀琀 愀 瀀氀愀挀攀 漀渀 栀椀猀 眀攀戀 瀀愀最攀 愀琀㨀ഊhttp://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html ਀ഊValoise ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 䄀瀀爀 ㄀㤀㤀㤀 　㠀㨀㈀㈀㨀㐀㄀ ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 瀀攀爀椀漀搀 昀爀甀椀琀 瀀愀猀琀爀椀攀猀ഊ ਀䴀漀甀甀稀攀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> is there a period fruit pastry out there? like pasties? ਀ഊThere are instances of pies either containing fruit in addition to other ਀椀渀最爀攀搀椀攀渀琀猀 ⠀愀渀搀 漀昀琀攀渀 琀栀攀 昀爀甀椀琀 椀猀 搀爀椀攀搀⤀ 漀爀 漀挀挀愀猀椀漀渀愀氀氀礀 昀爀甀椀琀 眀椀琀栀 愀ഊcustard mix (such as apples or cherries). I'd say the biggest influx of ਀眀栀愀琀 眀攀 眀漀甀氀搀 琀漀搀愀礀 挀愀氀氀 愀 昀爀甀椀琀 瀀愀猀琀爀礀 椀渀 愀渀 䔀渀最氀椀猀栀 猀漀甀爀挀攀 椀猀 椀渀ഊ~1545, in "A Newe Proper Booke of Cokery", which contains a pastry ਀爀攀挀椀瀀攀 愀渀搀 猀攀瘀攀爀愀氀 爀攀挀椀瀀攀猀 昀漀爀 昀爀甀椀琀 瀀椀攀猀 愀渀搀 琀愀爀琀猀 琀漀最攀琀栀攀爀 椀渀 漀渀攀 猀攀挀琀椀漀渀⸀ഊ ਀伀渀攀 瀀爀漀戀氀攀洀 眀椀琀栀 琀栀椀渀欀椀渀最 椀渀 琀攀爀洀猀 漀昀 愀 昀爀甀椀琀 瀀愀猀琀礀Ⰰ 漀琀栀攀爀 琀栀愀渀 琀栀愀琀ഊI've never seen such a reference and the concept may violate some ਀甀渀眀爀椀琀琀攀渀 氀愀眀 愀洀漀渀最 瀀攀爀椀漀搀 挀漀漀欀猀Ⰰ 椀昀 礀漀甀 欀渀漀眀 眀栀愀琀 䤀 洀攀愀渀Ⰰ 椀猀 琀栀愀琀 椀昀ഊthere _were_ textual references to fruit in pasties, we still would have ਀渀漀 爀攀愀猀漀渀 琀漀 愀猀猀甀洀攀 眀栀愀琀 眀愀猀 洀攀愀渀琀 眀愀猀 愀渀礀琀栀椀渀最 氀椀欀攀 愀 䌀漀爀渀椀猀栀 瀀愀猀琀礀 椀渀ഊshape or pastry composition. See what I mean? All we would know is that ਀昀爀甀椀琀 愀瀀瀀攀愀爀攀搀 琀漀 栀愀瘀攀 戀攀攀渀 攀愀琀攀渀 眀爀愀瀀瀀攀搀 椀渀 瀀愀猀琀爀礀Ⰰ 愀渀搀 琀栀愀琀✀猀ഊsomething we already know. ਀ഊ> i have a friend who is serving a dish and was wondering if it was period ਀ഊAh. See above. ; ) . Rather than give the standard lecture about ਀搀漀挀甀洀攀渀琀愀琀椀漀渀 愀昀琀攀爀 琀栀攀 昀愀挀琀Ⰰ 眀攀 挀愀渀 挀漀渀猀椀搀攀爀 椀琀 最椀瘀攀渀 愀渀搀 猀椀洀瀀氀礀 猀愀礀ഊyes, it does appear fruit in pastry was eaten in period, in one form or ਀愀渀漀琀栀攀爀Ⰰ 戀甀琀 琀栀愀琀 栀愀氀昀ⴀ洀漀漀渀ⴀ猀栀愀瀀攀搀 琀甀爀渀漀瘀攀爀猀 昀椀氀氀攀搀 眀椀琀栀 猀眀攀攀琀攀渀攀搀 昀爀甀椀琀ഊwith the juice thickened to provide a sauce, probably were not, or at ਀氀攀愀猀琀 䤀✀洀 渀漀琀 愀眀愀爀攀 漀昀 愀渀礀 爀攀愀猀漀渀 琀漀 愀猀猀甀洀攀 猀漀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Mon, 27 Sep 1999 00:13:44 EDT ਀䘀爀漀洀㨀 䌀栀愀渀渀漀渀䴀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Blackberry/Apple Pie ਀ഊSince I don''t know which Celts you are talking about and what time, I'll ਀愀猀猀甀洀攀 ⠀眀愀琀挀栀 椀琀 琀栀攀爀攀⤀ 琀栀愀琀 琀栀攀礀 愀爀攀 䤀爀椀猀栀Ⰰ 匀挀漀琀琀椀猀栀 漀爀 椀渀 琀栀愀琀 愀爀攀愀 愀渀搀ഊmost likely early period (pre 12 C). ਀ഊI have found success with a "crumble" type recipe utilizing honey instead of ਀猀甀最愀爀 ⠀椀昀 礀漀甀 愀爀攀 搀漀椀渀最 䌀攀氀琀椀挀Ⰰ 猀甀最愀爀 眀愀猀 渀漀琀 愀瘀愀椀氀  戀攀昀漀爀攀 ㄀㈀䌀 ⠀䤀 欀渀漀眀ഊeveryone will have a specific/different date). ਀ഊCrumble or fruit crisp recipes use oats, nuts (hazelnuts or filberts were ਀愀瘀愀椀氀 琀漀 琀栀攀 䌀攀氀琀猀 ⤀ 愀 猀眀攀攀琀攀渀攀爀Ⰰ 戀甀琀琀攀爀 愀渀搀 昀爀甀椀琀⸀ഊ ਀匀瀀椀挀攀猀 琀栀愀琀 眀攀爀攀 昀漀甀渀搀 椀渀 戀甀爀椀愀氀 猀椀琀攀猀 猀甀挀栀 愀猀 琀栀攀 伀猀戀攀爀最 匀栀椀瀀✀猀 戀甀爀椀愀氀 搀漀ഊnot to my knowledge contain what we would typically call "pie spices" ie ਀挀椀渀渀愀洀漀渀Ⰰ 渀甀琀洀攀最 猀漀 漀渀 琀栀漀猀攀 礀漀甀 挀愀渀 椀渀昀攀爀 挀漀渀琀愀挀琀 眀椀琀栀 嘀椀欀椀渀最猀 眀栀漀 洀愀礀 栀愀瘀攀ഊcome across them . According to Anne Wilson's - Food and Drink in Britain, ਀琀栀攀 猀瀀椀挀攀 猀甀瀀瀀氀礀 眀愀猀 椀渀琀攀爀甀瀀瀀琀攀搀 椀渀 琀栀攀 㔀琀栀 挀攀渀琀甀爀礀 愀渀搀 爀攀瘀椀瘀攀搀 愀最愀椀渀 椀渀 琀栀攀ഊlate 8th. Others out there may have more detail on that. ਀ഊHere is an adaption of a recipe that originally used sugar, instead of ਀栀漀渀攀礀⸀ 䠀漀渀攀礀 挀愀渀 戀攀 猀甀戀猀琀椀琀甀琀攀搀 昀漀爀 猀甀最愀爀 愀琀 ㄀ 挀甀瀀 栀漀渀攀礀㨀㄀⸀㈀㔀 猀甀最愀爀 ⠀眀栀椀琀攀⤀ 漀爀ഊ .8 of a cup to 1 cup sugar. ਀ഊCombine 5 cups fruit (if necessary peel, core & chop/slice) with 3 Tblsp honey ਀倀氀愀挀攀 椀渀 愀渀 漀瘀攀渀 瀀爀漀漀昀 搀椀猀栀ഊSeparately combine, ਀㄀⼀㈀ 挀甀瀀 爀攀最甀氀愀爀 爀漀氀氀攀搀 漀愀琀猀ഊ1/4 cup flour ( I used 1/8 all purpose + 1/8 whole wheat) ਀㄀⼀㈀ 挀甀瀀 栀漀渀攀礀ഊ1/4 tsp ground nutmeg, ginger or cinnamon ਀㄀⼀㐀 挀甀瀀 挀栀漀瀀瀀攀搀 渀甀琀猀 ⠀琀漀愀猀琀椀渀最 琀栀攀洀 氀椀最栀琀氀礀 椀渀 愀 㐀　　搀攀最爀攀攀 漀瘀攀渀 戀爀椀渀最猀 漀甀琀ഊtheir flavour) ਀ഊCut in 1/4 cup butter ਀匀瀀爀椀渀欀氀攀 琀漀瀀瀀椀渀最 漀瘀攀爀 昀椀氀氀椀渀最 漀爀 眀栀愀琀 洀愀礀 戀攀 愀 洀漀爀攀 瀀攀爀椀漀搀 洀愀渀渀攀爀ⴀ 洀椀砀 琀栀攀ഊwhole thing together as a sweet thick pottage- sounds good with some thick ਀挀爀攀愀洀 瀀漀甀爀攀搀 漀瘀攀爀 愀昀琀攀爀 挀漀漀欀椀渀最⸀ഊ Bake in 375 degree oven for 30-35 minutes or till fruit is tender. ਀ഊHauviette ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㘀 匀攀瀀 ㄀㤀㤀㤀 ㈀㈀㨀㐀㈀㨀㔀㌀ ⴀ　㔀　　ഊFrom: david friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䈀氀愀挀欀戀攀爀爀礀⼀䄀瀀瀀氀攀 倀椀攀ഊ ਀䄀琀 ㄀㈀㨀㄀㌀ 䄀䴀 ⴀ　㐀　　 㤀⼀㈀㜀⼀㤀㤀Ⰰ 䌀栀愀渀渀漀渀䴀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ>Since I don''t know which Celts you are talking about and what time, I'll ਀㸀愀猀猀甀洀攀 ⠀眀愀琀挀栀 椀琀 琀栀攀爀攀⤀ 琀栀愀琀 琀栀攀礀 愀爀攀 䤀爀椀猀栀Ⰰ 匀挀漀琀琀椀猀栀 漀爀 椀渀 琀栀愀琀 愀爀攀愀 愀渀搀ഊ>most likely early period (pre 12 C). ਀ഊ... ਀ഊ>Here is an adaption of a recipe that originally used sugar, instead of ਀㸀栀漀渀攀礀⸀ 䠀漀渀攀礀 挀愀渀 戀攀 猀甀戀猀琀椀琀甀琀攀搀 昀漀爀 猀甀最愀爀 愀琀 ㄀挀甀瀀 栀漀渀攀礀㨀㄀⸀㈀㔀 猀甀最愀爀 ⠀眀栀椀琀攀⤀ 漀爀ഊ> .8 of a cup to 1 cup sugar. ਀㸀ഊ>Combine 5 cups fruit (if necessary peel, core & chop/slice) with 3 Tblsp honey ਀㸀倀氀愀挀攀 椀渀 愀渀 漀瘀攀渀 瀀爀漀漀昀 搀椀猀栀ഊ>Separately combine, ਀㸀㄀⼀㈀ 挀甀瀀 爀攀最甀氀愀爀 爀漀氀氀攀搀 漀愀琀猀ഊ ਀⸀⸀⸀ഊ ਀刀漀氀氀攀搀 漀愀琀猀 愀爀攀 愀 洀漀搀攀爀渀 椀渀瘀攀渀琀椀漀渀⸀ 圀漀甀氀搀 琀栀攀 爀攀挀椀瀀攀 眀漀爀欀 眀椀琀栀 眀栀漀氀攀 漀愀琀猀ഊor oatmeal in the old sense? ਀ഊAlso, can you think of any period recipes that are reasonably similar to ਀琀栀椀猀㼀 吀愀欀椀渀最 愀 洀漀搀攀爀渀 爀攀挀椀瀀攀 愀渀搀 猀甀戀猀琀椀琀甀琀椀渀最 瀀攀爀椀漀搀 椀渀最爀攀搀椀攀渀琀猀 椀猀渀✀琀 愀ഊvery reliable way of getting a period recipe, since lots of things other ਀琀栀愀渀 椀渀最爀攀搀椀攀渀琀猀 挀栀愀渀最攀 漀瘀攀爀 琀椀洀攀⸀ഊ ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊhttp://www.best.com/~ddfr/ ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㜀 匀攀瀀 ㄀㤀㤀㤀 　　㨀㄀㌀㨀㐀㐀 䔀䐀吀ഊFrom: ChannonM at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䈀氀愀挀欀戀攀爀爀礀⼀䄀瀀瀀氀攀 倀椀攀ഊ ਀匀椀渀挀攀 䤀 搀漀渀✀✀琀 欀渀漀眀 眀栀椀挀栀 䌀攀氀琀猀 礀漀甀 愀爀攀 琀愀氀欀椀渀最 愀戀漀甀琀 愀渀搀 眀栀愀琀 琀椀洀攀Ⰰ 䤀✀氀氀ഊassume (watch it there) that they are Irish, Scottish or in that area and ਀洀漀猀琀 氀椀欀攀氀礀 攀愀爀氀礀 瀀攀爀椀漀搀 ⠀瀀爀攀 ㄀㈀ 䌀⤀⸀ഊ ਀䤀 栀愀瘀攀 昀漀甀渀搀  猀甀挀挀攀猀猀 眀椀琀栀 愀 ∀挀爀甀洀戀氀攀∀ 琀礀瀀攀 爀攀挀椀瀀攀 甀琀椀氀椀稀椀渀最 栀漀渀攀礀 椀渀猀琀攀愀搀 漀昀ഊsugar (if you are doing Celtic, sugar was not avail before 12C (I know ਀攀瘀攀爀礀漀渀攀 眀椀氀氀 栀愀瘀攀 愀 猀瀀攀挀椀昀椀挀⼀搀椀昀昀攀爀攀渀琀 搀愀琀攀⤀⸀ഊ ਀䌀爀甀洀戀氀攀  漀爀 昀爀甀椀琀 挀爀椀猀瀀 爀攀挀椀瀀攀猀 甀猀攀 漀愀琀猀Ⰰ 渀甀琀猀 ⠀栀愀稀攀氀渀甀琀猀 漀爀 昀椀氀戀攀爀琀猀 眀攀爀攀ഊavail to the Celts ) a sweetener, butter and fruit. ਀ഊSpices that were found in burial sites such as the Osberg Ship's burial do ਀渀漀琀 琀漀 洀礀 欀渀漀眀氀攀搀最攀 挀漀渀琀愀椀渀 眀栀愀琀 眀攀 眀漀甀氀搀 琀礀瀀椀挀愀氀氀礀 挀愀氀氀 ∀瀀椀攀 猀瀀椀挀攀猀∀ 椀攀ഊcinnamon, nutmeg so on those you can infer contact with Vikings who may have ਀挀漀洀攀 愀挀爀漀猀猀 琀栀攀洀 ⸀ 䄀挀挀漀爀搀椀渀最 琀漀 䄀渀渀攀 圀椀氀猀漀渀✀猀 ⴀ 䘀漀漀搀 愀渀搀 䐀爀椀渀欀 椀渀 䈀爀椀琀愀椀渀Ⰰഊthe spice supply was interuppted in the 5th century and revived again in the ਀氀愀琀攀 㠀琀栀⸀  伀琀栀攀爀猀 漀甀琀 琀栀攀爀攀 洀愀礀 栀愀瘀攀 洀漀爀攀 搀攀琀愀椀氀 漀渀 琀栀愀琀⸀ഊ ਀䠀攀爀攀 椀猀 愀渀 愀搀愀瀀琀椀漀渀 漀昀 愀 爀攀挀椀瀀攀 琀栀愀琀 漀爀椀最椀渀愀氀氀礀 甀猀攀搀 猀甀最愀爀Ⰰ  椀渀猀琀攀愀搀 漀昀ഊhoney. Honey can be substituted for sugar at 1 cup honey:1.25 sugar (white) or ਀ ⸀㠀 漀昀 愀 挀甀瀀 琀漀 ㄀ 挀甀瀀 猀甀最愀爀⸀ഊ ਀䌀漀洀戀椀渀攀 㔀 挀甀瀀猀 昀爀甀椀琀 ⠀椀昀 渀攀挀攀猀猀愀爀礀 瀀攀攀氀Ⰰ 挀漀爀攀 ☀ 挀栀漀瀀⼀猀氀椀挀攀⤀ 眀椀琀栀 ㌀ 吀戀氀猀瀀 栀漀渀攀礀ഊPlace in an oven proof dish ਀匀攀瀀愀爀愀琀攀氀礀 挀漀洀戀椀渀攀Ⰰഊ1/2 cup regular rolled oats ਀㄀⼀㐀 挀甀瀀 昀氀漀甀爀 ⠀ 䤀 甀猀攀搀 ㄀⼀㠀 愀氀氀 瀀甀爀瀀漀猀攀 ⬀ ㄀⼀㠀 眀栀漀氀攀 眀栀攀愀琀⤀ഊ1/2 cup honey ਀㄀⼀㐀 琀猀瀀 最爀漀甀渀搀 渀甀琀洀攀最Ⰰ 最椀渀最攀爀 漀爀 挀椀渀渀愀洀漀渀ഊ1/4 cup chopped nuts (toasting them lightly in a 400degree oven brings out ਀琀栀攀椀爀 昀氀愀瘀漀甀爀⤀ഊ ਀䌀甀琀 椀渀 ㄀⼀㐀 挀甀瀀 戀甀琀琀攀爀ഊSprinkle topping over filling or what may be a more period manner- mix the ਀眀栀漀氀攀 琀栀椀渀最 琀漀最攀琀栀攀爀 愀猀 愀 猀眀攀攀琀 琀栀椀挀欀 瀀漀琀琀愀最攀ⴀ 猀漀甀渀搀猀 最漀漀搀 眀椀琀栀 猀漀洀攀 琀栀椀挀欀ഊcream poured over after cooking. ਀ 䈀愀欀攀 椀渀 ㌀㜀㔀 搀攀最爀攀攀 漀瘀攀渀 昀漀爀 ㌀　ⴀ㌀㔀 洀椀渀甀琀攀猀 漀爀 琀椀氀氀 昀爀甀椀琀 椀猀 琀攀渀搀攀爀⸀ഊ ਀䠀愀甀瘀椀攀琀琀攀ഊ ਀ഊDate: Sun, 26 Sep 1999 22:42:53 -0500 ਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: SC - Blackberry/Apple Pie ਀ഊAt 12:13 AM -0400 9/27/99, ChannonM at aol.com wrote: ਀㸀匀椀渀挀攀 䤀 搀漀渀✀✀琀 欀渀漀眀 眀栀椀挀栀 䌀攀氀琀猀 礀漀甀 愀爀攀 琀愀氀欀椀渀最 愀戀漀甀琀 愀渀搀 眀栀愀琀 琀椀洀攀Ⰰ 䤀✀氀氀ഊ>assume (watch it there) that they are Irish, Scottish or in that area and ਀㸀洀漀猀琀 氀椀欀攀氀礀 攀愀爀氀礀 瀀攀爀椀漀搀 ⠀瀀爀攀 ㄀㈀ 䌀⤀⸀ഊ ਀⸀⸀⸀ഊ ਀㸀䠀攀爀攀 椀猀 愀渀 愀搀愀瀀琀椀漀渀 漀昀 愀 爀攀挀椀瀀攀 琀栀愀琀 漀爀椀最椀渀愀氀氀礀 甀猀攀搀 猀甀最愀爀Ⰰ  椀渀猀琀攀愀搀 漀昀ഊ>honey. Honey can be substituted for sugar at 1cup honey:1.25 sugar (white) or ਀㸀 ⸀㠀 漀昀 愀 挀甀瀀 琀漀 ㄀ 挀甀瀀 猀甀最愀爀⸀ഊ> ਀㸀䌀漀洀戀椀渀攀 㔀 挀甀瀀猀 昀爀甀椀琀 ⠀椀昀 渀攀挀攀猀猀愀爀礀 瀀攀攀氀Ⰰ 挀漀爀攀 ☀ 挀栀漀瀀⼀猀氀椀挀攀⤀ 眀椀琀栀 ㌀ 吀戀氀猀瀀 栀漀渀攀礀ഊ>Place in an oven proof dish ਀㸀匀攀瀀愀爀愀琀攀氀礀 挀漀洀戀椀渀攀Ⰰഊ>1/2 cup regular rolled oats ਀ഊ... ਀ഊRolled oats are a modern invention. Would the recipe work with whole oats ਀漀爀 漀愀琀洀攀愀氀 椀渀 琀栀攀 漀氀搀 猀攀渀猀攀㼀ഊ ਀䄀氀猀漀Ⰰ 挀愀渀 礀漀甀 琀栀椀渀欀 漀昀 愀渀礀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 琀栀愀琀 愀爀攀 爀攀愀猀漀渀愀戀氀礀 猀椀洀椀氀愀爀 琀漀ഊthis? Taking a modern recipe and substituting period ingredients isn't a ਀瘀攀爀礀 爀攀氀椀愀戀氀攀 眀愀礀 漀昀 最攀琀琀椀渀最 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀Ⰰ 猀椀渀挀攀 氀漀琀猀 漀昀 琀栀椀渀最猀 漀琀栀攀爀ഊthan ingredients change over time. ਀ഊDavid/Cariadoc ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀戀攀猀琀⸀挀漀洀⼀縀搀搀昀爀⼀ഊ ਀ഊDate: Thu, 25 Nov 1999 13:37:01 -0500 ਀䘀爀漀洀㨀 ∀䐀愀渀椀攀氀 倀栀攀氀瀀猀∀ 㰀瀀栀攀氀瀀猀搀 愀琀 最愀琀攀⸀渀攀琀㸀ഊSubject: Re: SC - Thanksgiving ਀ഊI wrote: ਀㸀㰀㰀  䤀✀洀 瀀爀攀琀琀礀 瀀爀漀甀搀 漀昀ഊ> the apple fig raisin so I will be posting the recipe later for anyone who ਀㸀 眀愀渀琀猀 椀琀⸀ 㸀㸀ഊ ਀圀愀猀 爀攀瀀氀礀㨀ഊ>I would love to have the recipe, Daniel. Sounds scrumptious. ਀㸀ഊ>Juliana/Iu'liana ਀ഊJust took one out of the oven with a little Triskel on the crust. ਀ഊCan't take any real credit for the reciepe as I used the filling for fruit ਀刀椀猀猀漀氀攀猀 漀渀 瀀愀最攀 ㈀㜀㠀 漀昀 ∀䔀愀爀氀礀 䘀爀攀渀挀栀 䌀漀漀欀椀渀最∀ 戀礀 匀挀甀氀氀礀 愀渀搀 匀挀甀氀氀礀⸀  䤀琀✀猀ഊtheir redaction from Menagier de Paris (The Goodman of Paris) ਀ഊ3-4 medium cooking apples (I used 5 smallish Granny Smiths. I tried Red ਀搀攀氀椀挀椀漀甀猀 漀渀挀攀 愀渀搀 琀栀攀礀 搀椀搀渀✀琀 搀漀 愀猀 眀攀氀氀⤀ഊ8 figs ( I used 10 this time as they seemed a bit small as well) ਀㄀ 挀甀瀀 爀愀猀椀渀猀 ⠀戀氀愀挀欀 爀愀椀猀椀渀猀Ⰰ 䤀 椀渀琀攀渀搀 琀漀 甀猀攀 最漀氀搀攀渀 爀愀椀猀椀渀猀 渀攀砀琀 琀椀洀攀 琀漀 猀攀攀ഊif it makes a difference) ਀㄀ 挀甀瀀 眀愀琀攀爀ഊ1/2 cup white wine ( used half and half water and wine, 1.5 cups of each) ਀ഊPeel and clice apples, chop figs small (cut off stems and throw them away). ਀匀椀洀洀攀爀 昀爀甀椀琀 椀渀 眀愀琀攀爀⼀眀椀渀攀 猀攀瘀攀爀愀氀 洀椀渀甀琀攀猀 甀渀琀椀氀 昀爀甀椀琀 椀猀 猀漀昀琀 戀甀琀 渀漀琀ഊmushy. Do not over cook. (Check the apples of doneness if they are done so ਀椀猀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 昀爀甀椀琀⸀⤀ഊ ਀㄀⼀㈀ 挀甀瀀 漀昀 猀甀最愀爀 ⠀䤀 甀猀攀搀 猀漀洀攀 最椀渀最攀爀 昀氀愀瘀漀爀攀搀 猀甀最愀爀 䤀 栀愀搀 氀攀昀琀 漀瘀攀爀 昀爀漀洀ഊmaking candied ginger) ਀㄀ 琀猀瀀 最爀漀甀渀搀 最椀渀最攀爀ഊ3/4 tsp ground cinnamon ਀㄀⼀㐀 琀猀瀀 最爀漀甀渀搀 挀氀漀瘀攀猀ഊ1/4 tsp grain of paradise (optional according to Scully but I use it if I ਀栀愀瘀攀 椀琀 漀渀 栀愀渀搀⤀ഊ1/3 cup pinenuts or chpped walnuts (I have made it with walnuts and without. ਀吀栀椀猀 琀椀洀攀 䤀 氀攀昀琀 琀栀攀洀 漀甀琀 愀猀 漀渀攀 漀昀 琀栀攀 瀀攀漀瀀氀攀 攀愀琀椀渀最 栀愀猀 愀渀 攀砀琀爀攀洀攀 昀漀漀搀ഊallergy to nuts. In truth it does not seem to make a difference to me.) ਀ഊCombine sugar and spices. Add fruit (Add with a slotted spoon as you do not ਀眀愀渀琀 琀栀攀 洀椀砀琀甀爀攀 琀漀 戀攀 琀漀 洀漀椀猀琀⸀⤀  䤀昀 洀椀砀琀甀爀攀 椀猀 琀漀 搀爀礀Ⰰ 猀琀椀爀 椀渀 眀栀椀琀攀 眀椀渀攀ഊby the teaspoonful tpo correct. (I add in a bit of the drained mixture.) ਀吀愀猀琀攀㬀 愀搀樀甀猀琀 猀瀀椀挀攀猀 琀漀 琀愀猀琀攀⸀  ⠀䜀漀 氀椀最栀琀 漀渀 琀栀攀 挀氀漀瘀攀猀 愀猀 椀琀 椀猀 瘀攀爀礀 攀愀猀礀ഊto go over board.) ਀ഊStir in nuts. ਀ഊI prebaked a deep dish 9 inch pie shell and added in the filling. I put a ਀瀀愀猀琀爀礀 猀栀攀氀氀 漀渀 琀漀瀀Ⰰ 琀栀攀 漀琀栀攀爀 瀀椀攀 猀栀攀氀氀 甀渀戀愀欀攀搀Ⰰ 愀渀搀 戀愀欀攀搀 椀渀 愀 瀀爀攀栀攀愀琀攀搀ഊoven at 375 F for about 25 minutes. Check the pie at 20 minutes to see if ਀琀栀攀 挀爀甀猀琀 椀猀 搀漀渀攀⸀  䤀 眀漀甀氀搀渀✀琀 氀攀愀瘀攀 椀琀 椀渀 漀瘀攀爀 ㌀　 洀椀渀甀琀攀猀⸀ഊ ਀吀栀椀猀 椀猀 漀渀攀 漀昀 匀挀甀氀氀礀✀猀 猀甀最最攀猀琀攀搀 挀漀漀欀椀渀最 瘀愀爀椀愀琀椀漀渀猀⸀ഊ ਀䐀愀渀椀攀氀 刀愀漀甀氀ഊ ਀ഊDate: Mon, 29 Nov 1999 23:33:18 -0800 ਀䘀爀漀洀㨀 䴀愀最最椀攀 䴀愀挀䐀漀渀愀氀搀 㰀洀愀最最椀攀㔀 愀琀 栀漀洀攀⸀挀漀洀㸀ഊSubject: SC - Requested Recipes- Pork Roast/Warden Pie-LONG!! ਀ഊI mentioned some recipes we used at the Maison deSteele Thanksgiving, and ਀最漀琀 爀攀焀甀攀猀琀猀 昀漀爀 琀栀攀 爀攀挀椀瀀攀猀Ⰰ 猀漀甀爀挀攀猀Ⰰ 攀琀挀⸀ 吀䠀䰀 䜀椀氀氀椀愀渀 漀昀 䰀礀渀渀栀愀瘀攀渀ഊprovided me with the all of those tonight. Let me see if I can get them to ਀氀漀漀欀 愀猀 瀀爀攀琀琀礀 栀攀爀攀 愀猀 猀栀攀 栀愀猀 漀渀 琀栀攀 瀀愀瀀攀爀 琀栀愀琀 猀栀攀 最愀瘀攀 洀攀⸀  䔀渀樀漀礀℀ഊ************************************************************* ਀ഊ ਀ഊWarden Pie ਀戀礀 吀䠀䰀 䜀椀氀氀椀愀渀 漀昀 䰀礀渀渀栀愀瘀攀渀ഊ ਀吀愀欀攀 琀栀攀 昀愀椀爀攀猀琀 愀渀搀 戀攀猀琀 眀愀爀搀攀渀猀⨀Ⰰ 愀渀搀 瀀愀爀攀 琀栀攀洀Ⰰ 愀渀搀 琀愀欀攀 漀甀琀 琀栀攀 栀愀爀搀ഊcores on the top, and cut the sharp ends at the bottom flat; then boil ਀琀栀攀洀 椀渀 眀栀椀琀攀 眀椀渀攀 愀渀搀 猀甀最愀爀Ⰰ 甀渀琀椀氀 琀栀攀 猀礀爀甀瀀 最爀漀眀 琀栀椀挀欀㬀 琀栀攀渀 琀愀欀攀 琀栀攀ഊwardens from the syrup into a clean dish, and let them cool; then set them ਀椀渀琀漀 琀栀攀 挀漀昀昀椀渀Ⰰ 愀渀搀 瀀爀椀挀欀 挀氀漀瘀攀猀 椀渀 琀栀攀 琀漀瀀猀Ⰰ 眀椀琀栀 眀栀漀氀攀 猀琀椀挀欀猀 漀昀ഊcinnamon, and great store of sugar, as for pippins; then cover it, and only ਀爀攀猀攀爀瘀攀 愀 瘀攀渀琀 栀漀氀攀Ⰰ 猀漀 猀攀琀 椀琀 椀渀 琀栀攀 漀瘀攀渀 愀渀搀 戀愀欀攀 椀琀㨀 眀栀攀渀 椀琀 椀猀 戀愀欀攀搀Ⰰഊdraw it forth, and take the first syrup in which the wardens were boiled, ਀愀渀搀 琀愀猀琀攀 椀琀Ⰰ 愀渀搀 椀昀 椀琀 戀攀 渀漀琀 猀眀攀攀琀 攀渀漀甀最栀Ⰰ 琀栀攀渀 瀀甀琀 椀渀 洀漀爀攀 猀甀最愀爀 愀渀搀ഊsome rose-water, and boil it again a little, then pour it in at a the vent ਀栀漀氀攀Ⰰ 愀渀搀 猀栀愀欀攀 琀栀攀 瀀椀攀 眀攀氀氀㬀 琀栀攀渀 琀愀欀攀 猀眀攀攀琀 戀甀琀琀攀爀 愀渀搀 爀漀猀攀ⴀ眀愀琀攀爀 洀攀氀琀攀搀Ⰰഊand with it anoint the pie lid all over, and strew upon it store of sugar, ਀愀渀搀 猀漀 猀攀琀 椀渀琀漀 琀栀攀 漀瘀攀渀 愀最愀椀渀 愀 氀椀琀琀氀攀 猀瀀愀挀攀Ⰰ 愀渀搀 琀栀攀渀 猀攀爀瘀攀 椀琀 甀瀀⸀ 䄀渀搀 椀渀ഊthis manner you may also bake quinces*. "The English Housewife", Gervase ਀䴀愀爀欀栀愀洀Ⰰ 䔀搀椀琀攀搀 戀礀 䴀椀挀栀愀攀氀 刀⸀ 䈀攀猀琀Ⰰ 䴀挀䜀椀氀氀ⴀ儀甀攀攀渀✀猀 唀渀椀瘀攀爀猀椀琀礀 倀爀攀猀猀ⰀഊCanada, 1986, p. 104, #130 ਀ഊ3 hard Pears ਀㄀ 挀甀瀀 眀栀椀琀攀 倀漀爀琀 ⨀⨀ഊ1 cup Water ਀㄀ 挀甀瀀 匀甀最愀爀ഊ9 whole Cloves ਀㈀ 眀栀漀氀攀 猀琀椀挀欀猀 䌀椀渀渀愀洀漀渀ഊ1 tsp. Rosewater ਀㈀ 吀戀猀⸀ 䈀甀琀琀攀爀Ⰰ 洀攀氀琀攀搀ഊ2 pie crusts ਀㄀ 瀀椀攀 瀀愀渀ഊegg wash - 1 egg yolk mixed with 2 Tsp. Water ਀ഊPeel and cut the pears in half and remove the core. Combine in a saucepan, ਀琀栀攀 眀愀琀攀爀Ⰰ 猀甀最愀爀 愀渀搀 眀椀渀攀Ⰰ 眀椀琀栀 漀渀攀 猀琀椀挀欀 漀昀 挀椀渀渀愀洀漀渀 愀渀搀 琀栀爀攀攀 挀氀漀瘀攀猀⸀ഊHeat until boiling then reduce the heat until the syrup simmers. Add the ਀瀀攀愀爀猀 琀漀 琀栀攀 猀礀爀甀瀀⸀ 䌀漀漀欀 甀渀琀椀氀 琀栀攀 瀀攀愀爀猀 愀爀攀 樀甀猀琀 琀攀渀搀攀爀⸀ 䐀漀 渀漀琀 漀瘀攀爀挀漀漀欀⸀ഊRemove the pears with a slotted spoon to a bowl and cool. Prepare the pie ਀瀀愀渀 眀椀琀栀 琀栀攀 戀漀琀琀漀洀 挀爀甀猀琀⸀  䰀愀礀 琀栀攀 瀀攀愀爀 栀愀氀昀 椀渀琀漀 琀栀攀 瀀椀攀 瀀愀渀⸀ 倀氀愀挀攀 漀渀攀ഊclove into each pear half. Break the cinnamon stick into pieces and spread ਀漀瘀攀爀 琀栀攀 瀀攀愀爀猀⸀ 刀漀氀氀 漀甀琀 琀栀攀 琀漀瀀 挀爀甀猀琀 氀攀愀瘀椀渀最 愀 漀渀攀 椀渀挀栀 栀漀氀攀 椀渀 琀栀攀ഊcenter for a vent. Cover the pears with the top crust, pinch the edges and ਀戀爀甀猀栀 椀琀 氀椀最栀琀氀礀 眀椀琀栀 琀栀攀 攀最最 眀愀猀栀⸀ 䐀攀挀漀爀愀琀攀 琀栀攀 挀爀甀猀琀 愀猀 搀攀猀椀爀攀搀⸀ 䈀愀欀攀 椀渀ഊthe oven at 350 degrees for about 30 minutes or until the crust is golden ਀戀爀漀眀渀⸀  刀攀洀漀瘀攀 琀栀攀 瀀椀攀 昀爀漀洀 琀栀攀 漀瘀攀渀⸀ഊ ਀䌀漀渀琀椀渀甀攀 琀漀 猀椀洀洀攀爀 琀栀攀 猀礀爀甀瀀 甀渀琀椀氀 椀琀 椀猀 爀攀搀甀挀攀搀 椀渀 瘀漀氀甀洀攀 戀礀 栀愀氀昀⸀ 䄀搀搀 琀栀攀ഊrosewater to the syrup and remove it from the stove. Spoon the hot syrup ਀椀渀琀漀 琀栀攀 瘀攀渀琀 漀昀 琀栀攀 瀀椀攀 甀渀琀椀氀 椀琀 椀猀 洀漀椀猀琀 戀甀琀 渀漀琀 漀瘀攀爀昀氀漀眀椀渀最⸀ 吀漀 琀栀攀ഊmelted butter add a couple of drops of rosewater and brush the mixture over ਀琀栀攀 琀漀瀀 漀昀 琀栀攀 瀀椀攀⸀ 匀瀀爀椀渀欀氀攀 琀栀攀 琀漀瀀 漀昀 琀栀攀 瀀椀攀 眀椀琀栀 猀甀最愀爀Ⰰ 愀渀搀 爀攀琀甀爀渀 琀栀攀ഊpie to the oven for about 5 to 10 minutes to glaze the top. ਀ഊServe warm with whipped cream. Serves 6 to 8 ਀ഊ*Wardens refer to a hard and slightly sour type of pear. Choose a pear that ਀椀猀 猀漀氀椀搀 愀渀搀 猀氀椀最栀琀氀礀 甀渀爀椀瀀攀 琀漀 甀猀攀 椀渀 琀栀椀猀 爀攀挀椀瀀攀⸀ 䤀琀 眀漀甀氀搀 愀氀猀漀 眀漀爀欀 眀椀琀栀ഊquinces, which are sour uneatable fruits until they are cooked. ਀ഊ**If white port cannot be found, use as sweet a white wine as can be gotten ਀愀渀搀 椀渀挀爀攀愀猀攀 琀栀攀 愀洀漀甀渀琀 漀昀 猀甀最愀爀⸀ 吀栀攀 猀礀爀甀瀀 猀栀漀甀氀搀 戀攀 瘀攀爀礀 猀眀攀攀琀 愀渀搀 昀爀愀最爀愀渀琀⸀ഊ ਀ഊDate: Sun, 05 Mar 2000 10:17:56 -0800 ਀䘀爀漀洀㨀 嘀愀氀漀椀猀攀 䄀爀洀猀琀爀漀渀最 㰀瘀愀爀洀猀琀爀漀 愀琀 稀椀瀀挀漀渀⸀渀攀琀㸀ഊSubject: Re: SC - Cherry tarts? - Question to the list. (long) ਀ഊJust got back from Wash DC and found an amazing number of digests to ਀眀愀搀攀 琀栀爀漀甀最栀Ⰰ 戀甀琀 最氀愀渀挀椀渀最 琀栀爀漀甀最栀 琀栀攀 猀甀戀樀攀挀琀 栀攀愀搀椀渀最猀Ⰰ 椀琀 搀漀攀猀渀✀琀ഊlook like anyone has replied to this. Following are a couple of cherry ਀瀀椀攀 爀攀挀椀瀀攀猀 昀爀漀洀 匀愀戀椀渀愀 圀攀氀猀攀爀椀渀Ⰰ 漀渀氀礀 漀渀攀 漀昀 琀栀攀洀 爀攀搀愀挀琀攀搀⸀ 䤀✀洀 猀甀爀攀ഊthere are more in other cookbooks, but these are the only ones I've ਀最漀琀 琀爀愀渀猀氀愀琀攀搀 愀渀搀 漀渀 洀礀 栀愀爀搀 搀爀椀瘀攀⸀ഊ ਀嘀愀氀漀椀猀攀ഊ ਀㄀㈀㌀ 吀漀 洀愀欀攀 愀 瘀攀爀礀 最漀漀搀 猀漀甀爀 挀栀攀爀爀礀 琀愀爀琀ഊ ਀吀愀欀攀 愀 瀀漀甀渀搀 漀昀 猀漀甀爀 挀栀攀爀爀椀攀猀 愀渀搀 爀攀洀漀瘀攀 愀氀氀 漀昀 琀栀攀 瀀椀琀猀⸀ 䄀昀琀攀爀眀愀爀搀猀 琀愀欀攀 愀ഊhalf pound of sugar and a half ounce of finely ground cinnamon sticks and ਀洀椀砀 琀栀攀 猀甀最愀爀 眀椀琀栀 椀琀⸀ 一攀砀琀 洀椀砀 琀栀攀 挀栀攀爀爀椀攀猀 眀椀琀栀 椀琀 愀渀搀 瀀甀琀 椀琀 愀昀琀攀爀 琀栀愀琀ഊin the pie shell made of good flour and let it bake in the tart pan. ਀ഊ130 To make a sour cherry tart ਀ഊTake the sour cherries, take out the stones and make a pastry crust as for ਀琀栀攀 漀琀栀攀爀 琀愀爀琀猀⸀ 吀愀欀攀 戀爀攀愀搀 挀爀甀洀戀猀 昀爀漀洀 最爀愀琀攀搀 眀栀椀琀攀 戀爀攀愀搀 愀渀搀 昀爀礀 琀栀攀洀 椀渀ഊfat. Pour them on the crust, sprinkle sugar and cinnamon on top, Put the ਀猀漀甀爀 挀栀攀爀爀椀攀猀 椀渀 椀琀Ⰰ 氀攀愀瘀椀渀最 琀栀攀椀爀 樀甀椀挀攀 椀渀 琀栀攀 戀漀眀氀Ⰰ 猀瀀爀椀渀欀氀攀 椀琀 眀攀氀氀 眀椀琀栀ഊsugar and with cinnamon, make a crust on top of it, let it bake, as it is ਀挀甀猀琀漀洀愀爀礀⸀ഊ ਀倀愀猀琀爀礀 昀漀爀 愀 琀眀漀ⴀ挀爀甀猀琀 瀀椀攀ഊ1 1/2 cups plain bread crumbs ਀㄀⼀㐀 挀甀瀀 戀甀琀琀攀爀 漀爀 氀愀爀搀ഊ3 cups pitted sour cherries (fresh or frozen, canned in water as a ਀氀愀猀琀 爀攀猀漀爀琀⤀ഊ2/3 cup sugar ਀㄀ 琀攀愀猀瀀漀漀渀 挀椀渀渀愀洀漀渀ഊ ਀䐀爀愀椀渀 挀栀攀爀爀椀攀猀⸀ 䴀攀氀琀 戀甀琀琀攀爀 椀渀 瀀愀渀⸀ 䄀搀搀 戀爀攀愀搀 挀爀甀洀戀猀 愀渀搀 戀爀漀眀渀 氀椀最栀琀氀礀⸀ 匀攀琀ഊaside to cool. Arrange bottom crust in pie pan. Add bread crumbs and sprinkle ਀眀椀琀栀 愀 琀栀椀爀搀 漀昀 琀栀攀 挀椀渀渀愀洀漀渀 愀渀搀 猀甀最愀爀⸀ 䄀搀搀 爀攀洀愀椀渀椀渀最 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀 琀漀 ഊdrained cherries and place on top of bread crumbs. Cover with remaining pie crust. Trim and flute edges and cut vent holes. Bake in preheated oven 450 ਀搀攀最爀攀攀猀 䘀愀栀爀攀渀栀攀椀琀 昀漀爀 ㄀　 洀椀渀甀琀攀猀⸀ 吀栀攀渀 爀攀搀甀挀攀 栀攀愀琀 琀漀 ㌀㔀　 搀攀最爀攀攀猀 䘀愀栀爀攀渀栀攀椀琀ഊand bake until brown (Approximately 35 more minutes). ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ 　㔀 䴀愀爀 ㈀　　　 ㄀㌀㨀㄀㤀㨀　　 ⴀ　㘀　　ഊFrom: Magdalena ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 猀漀甀爀 挀栀攀爀爀礀 瀀椀攀ഊ ਀匀漀洀攀漀渀攀 愀猀欀攀搀 昀漀爀 愀 挀栀攀爀爀礀 琀愀爀琀 爀攀挀椀瀀攀 愀 眀栀椀氀攀 戀愀挀欀⸀  䤀ഊdon't think this is what she? had in mind, but I thought I'd ਀瀀漀猀琀 椀琀⸀ഊ ਀倀氀愀琀椀渀愀 㠀⸀㐀　ഊ ਀㐀　⸀  匀漀甀爀 䌀栀攀爀爀礀 倀椀攀ഊ ਀    倀漀甀渀搀 椀渀 愀 洀漀爀琀愀爀 瀀椀琀琀攀搀 猀漀甀爀 挀栀攀爀爀椀攀猀 眀栀椀挀栀 挀愀渀 戀攀ഊcalled 'merendae'. When they are pounded, mix into them ਀眀攀氀氀 挀甀琀 甀瀀 爀漀猀攀猀Ⰰ 愀 氀椀琀琀氀攀 昀爀攀猀栀  挀栀攀攀猀攀Ⰰ 愀渀搀 最爀漀甀渀搀 愀最攀搀ഊcheese, a bit of pepper, a little ginger, a little more ਀猀甀最愀爀Ⰰ 愀渀搀 昀漀甀爀 戀攀愀琀攀渀 攀最最猀⸀  圀栀攀渀 琀栀攀礀 愀爀攀 洀椀砀攀搀Ⰰ 挀漀漀欀 椀渀 愀ഊwell-greased pan with a lower crust on a slow fire. When ਀琀栀攀礀 愀爀攀 琀愀欀攀渀 漀昀昀 琀栀攀 昀漀爀攀Ⰰ 瀀漀甀爀 猀甀最愀爀 愀渀搀 爀漀猀攀眀愀琀攀爀 漀瘀攀爀ഊthem. This does not differ much from the above in force and ਀瀀氀攀愀猀愀渀琀渀攀猀猀⸀ഊ ਀⠀琀栀攀 愀戀漀瘀攀 椀猀 洀椀氀氀攀琀 瀀椀攀⤀ഊ ਀ⴀ ⴀ䴀愀最搀愀氀攀渀愀ഊ ਀ഊDate: Tue, 07 Mar 2000 02:44:51 +0100 ਀䘀爀漀洀㨀 吀栀漀洀愀猀 䜀氀漀渀椀渀最 㰀最氀漀渀椀渀最 愀琀 䴀愀椀氀攀爀⸀唀渀椀ⴀ䴀愀爀戀甀爀最⸀䐀䔀㸀ഊSubject: SC - cherry tarts & A tarte to provoke courage" ਀ഊTo make a good tart of Cheries. ਀ഊTake your cheries and pick out the stones of them: then take raw yolks of egs, and put them into your cheries, then take sugar, Sinamon and Ginger, and Cloves, and put to your Cheries + make your Tart with all the Egges, your tart must be of an inche high, when it is made put in your cheries without any liquor, and cast Sugar, Sinamon, and ginger, upon it, and close it up, lay it on a paper, + put it in the Oven, when it is half baken draw it out, and put the liquor that you let of your cheries into the Tart: then take molten butter, and with a feather anoint your lid there with. Then take a fine beaten Sugar and cast upon it: then put your Tarte into the Oven again, and let it bake a good while, when it is baken drawe it foorth, + cast Sugar + Rosewater upon it, and serve it in." ਀ഊ(The good huswifes handmaide for the kitchen (1594?), ed. Stuart Peachey, Bristol 1992, 36f.) "To make a Tart of Cherries, when thestones be out, another waye. Seeth them in White wine or in Claret, and drain them thick: when they be sodden: then take two yolks of Egges+ thicken it withall: then season it with Synamon,Ginger, and Sugar, and bake it, and so serve it." (ib. 37.) ਀ഊT. ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀ 䨀甀渀 ㈀　　　 　㠀㨀㐀㐀㨀㔀㠀 ⬀㄀　　　ഊFrom: "Drake & Meliora" ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 圀䄀一吀䔀䐀 倀攀爀椀漀搀 爀攀挀椀瀀攀 昀漀爀 愀渀 愀瀀瀀氀攀 ☀ 挀栀攀猀琀渀甀琀 瀀椀攀ഊ ਀䰀漀爀椀砀Ⰰഊ> I had a really nice period recipe for an apple & chestnut pie. Alas, I ਀㸀 挀愀渀渀漀琀 昀椀渀搀 眀栀攀爀攀 䤀 猀愀瘀攀搀 椀琀 琀漀 㬀ⴀ⠀ഊ ਀䤀✀洀 挀甀爀爀攀渀琀氀礀 眀愀礀 戀攀栀椀渀搀 愀琀 唀渀椀 愀琀 琀栀攀 洀漀洀攀渀琀Ⰰ 猀漀 猀漀爀爀礀 椀昀 琀栀椀猀 栀愀猀 愀氀爀攀愀搀礀ഊbeen answered. Is this the recipe you are looking for? It is from Alia ਀䄀琀氀愀猀✀ 䔀椀渀 䈀甀挀栀 瘀漀渀 䜀甀琀攀爀 匀瀀椀猀攀⸀ഊ ਀刀攀最愀爀搀猀 䴀攀氀⸀ഊOoops, just noticed it is walnut not chestnut - sorry. ਀ഊ61. Einen krapfen (A krapfen) ਀匀漀 搀甀 眀椀氀琀 攀椀渀攀渀 瘀愀猀琀攀渀 欀爀愀瀀昀攀渀 洀愀挀栀攀渀 瘀漀渀 渀렀稀稀攀渀 洀椀琀 最愀渀稀攀洀 欀攀爀渀⸀ 甀渀搀 渀椀洀ഊals vil epfele dor under und snide sie w¸rfeleht als der kern ist und roest ਀猀椀攀 洀椀琀 攀椀渀 眀攀渀椀最 栀漀渀椀最攀猀 甀渀搀 洀攀渀最攀稀 洀椀琀 眀렀爀琀稀攀渀 甀渀搀 琀甀 攀稀 甀昀 搀椀攀 戀氀攀琀攀爀 搀椀攀ഊdo gemaht sin zu krapfen und loz ez backen und versaltz niht. ਀ഊHow you want to make a fastday krapfen of nuts with whole kernels. And take ਀愀猀 洀愀渀礀 愀瀀瀀氀攀猀 琀栀攀爀攀甀渀搀攀爀 愀渀搀 挀甀琀 琀栀攀洀 搀椀挀攀搀Ⰰ 愀猀 琀栀攀 欀攀爀渀攀氀 椀猀Ⰰ 愀渀搀 爀漀愀猀琀ഊthem well with a little honey and mix with spices and put it on the leaves, ਀眀栀椀挀栀 礀漀甀 洀愀搀攀 琀漀 欀爀愀瀀昀攀渀Ⰰ 愀渀搀 氀攀琀 椀琀 戀愀欀攀 愀渀搀 搀漀 渀漀琀 漀瘀攀爀猀愀氀琀⸀ഊ ਀刀攀挀椀瀀攀 㘀㄀㨀 䄀渀 䄀瀀瀀氀攀 愀渀搀 圀愀氀渀甀琀 吀愀爀琀ഊcopyright 1994 Alia Atlas ਀ഊ4 apples, peeled and diced. (about 2 cups) (used Granny Smith) ਀㈀ 挀甀瀀猀 眀愀氀渀甀琀猀ഊ1/2 cup honey ਀㄀ ㄀⼀㈀ 琀猀瀀 挀椀渀渀愀洀漀渀ഊ1/2 tsp ground nutmeg ਀㄀⼀㐀 琀猀瀀 最爀漀甀渀搀 洀愀挀攀ഊ1/4 tsp ground cloves ਀㄀ 瀀椀攀 挀爀甀猀琀 ⠀洀愀搀攀 漀昀 昀氀漀甀爀Ⰰ 戀甀琀琀攀爀Ⰰ 眀愀琀攀爀 愀渀搀 猀愀氀琀⤀ഊ ਀䌀漀漀欀 琀栀攀 愀瀀瀀氀攀猀 椀渀 琀栀攀 栀漀渀攀礀 甀渀琀椀氀 琀栀攀礀 愀爀攀 猀琀愀爀琀椀渀最 琀漀 戀攀挀漀洀攀 猀漀昀琀⸀ ⠀吀栀椀猀ഊtakes approximately 10 minutes.) Mix the cooled apples and honey with the ਀眀愀氀渀甀琀猀 愀渀搀 猀瀀椀挀攀猀⸀ 刀漀氀氀 漀甀琀 瀀椀攀 挀爀甀猀琀 愀渀搀 瀀甀琀 椀渀 瀀愀渀⸀ 䘀椀氀氀 挀爀甀猀琀 眀椀琀栀ഊmixture. Cook in the oven at 3508 F until crust is brown (approximately 30 ਀洀椀渀甀琀攀猀⤀⸀ഊ ਀ഊDate: Mon, 5 Jun 2000 22:44:40 -0400 ਀䘀爀漀洀㨀 ∀䈀攀琀栀愀渀礀 倀甀戀氀椀挀 䰀椀戀爀愀爀礀∀ 㰀戀攀琀瀀甀氀椀戀 愀琀 瀀琀搀瀀爀漀氀漀最⸀渀攀琀㸀ഊSubject: Re: SC - Just checking whether you are the Aoife who sent this message ਀ഊHallo Lorix! Yep, that's me, from Home (I now use my work address). I don't ਀爀攀挀愀氀氀 栀漀眀 琀栀椀猀 爀攀挀椀瀀攀 挀愀洀攀 漀甀琀Ⰰ 瀀爀攀挀椀猀攀氀礀 愀琀 琀栀攀 洀漀洀攀渀琀⸀ 匀漀爀爀礀℀ 䤀琀 眀漀甀氀搀ഊmake something very like modern mincemeat, except the ingredients are ਀氀愀礀攀爀攀搀 爀愀琀栀攀爀 琀栀愀渀 洀椀砀攀搀 愀渀搀 瀀爀攀ⴀ挀漀漀欀攀搀 ⠀眀栀椀挀栀 洀攀愀渀猀 琀栀愀琀 琀栀椀猀 爀攀挀椀瀀攀 椀猀ഊprobably older than the date of the cookbook, since pre-mixed pie ਀椀渀最爀攀搀椀攀渀琀猀 猀攀攀洀 琀漀 栀愀瘀攀 戀攀最甀渀 挀漀洀椀渀最 椀渀琀漀 昀愀猀栀椀漀渀 椀渀 琀栀攀 氀愀琀攀 ㄀㔀　　猀Ⰰ 攀愀爀氀礀ഊ1600s). But the Cordecidron is a a citrus fruit (most likely the candied ਀瀀攀攀氀⤀ 愀渀搀 礀漀甀 挀愀渀 猀愀昀攀氀礀 猀甀戀猀琀椀琀甀琀攀 挀愀渀搀椀攀搀 氀攀洀漀渀 瀀攀攀氀⸀ 䤀 眀漀甀氀搀 琀攀渀搀 琀漀 洀愀欀攀ഊmy own: thinly peel the rind from lemons, making sure there is no pith ਀⠀眀栀椀琀攀⤀⸀ 最攀渀琀氀礀 戀漀椀氀 椀渀 ㌀ⴀ㐀 挀栀愀渀最攀猀 漀昀 眀愀琀攀爀 ⠀栀攀氀瀀猀 琀漀 欀攀攀瀀 ㈀ 瀀愀渀猀 戀漀椀氀椀渀最ഊat all times---the process is quicker that way) to remove bitterness, then ਀猀椀洀洀攀爀 椀渀 愀 猀椀洀瀀氀攀 猀礀爀甀瀀 漀昀 漀渀攀 瀀愀爀琀 猀甀最愀爀 琀漀 漀渀攀 瀀愀爀琀 眀愀琀攀爀Ⰰ 昀漀爀 ㄀　ഊminutes. Remove, dip into granulated sugar, and allow to somewhat dry. You ਀挀愀渀 搀漀 琀栀攀 猀愀洀攀 眀椀琀栀 琀栀攀 瀀漀爀愀渀最攀 瀀攀攀氀Ⰰ 眀栀椀挀栀 椀猀 愀氀猀漀 瀀爀漀戀愀戀氀礀 挀愀渀搀椀攀搀⸀ 吀栀愀琀ഊamount of grated raw peel might be overwhelming, thus the surmise about ਀瀀爀攀猀攀爀瘀攀搀 瀀攀攀氀⸀ഊ ਀䄀渀搀 礀攀猀Ⰰ 椀渀 琀栀椀猀 挀愀猀攀 ⠀愀 爀攀挀椀瀀攀 昀爀漀洀 琀栀攀 氀愀琀攀 ㄀㔀　　猀⤀ ∀氀椀戀⸀∀ 洀攀愀渀猀 瀀漀甀渀搀ഊ(lb.). ਀ഊGood Luck. I may have to go back and try this again! ਀ഊCheers ਀ഊDame Aoife ਀ഊ- -----Original Message----- ਀䘀爀漀洀㨀 䰀漀爀椀砀 㰀氀漀爀椀砀 愀琀 琀爀甀洀瀀⸀渀攀琀⸀愀甀㸀ഊTo: Bethany Public Library ਀䐀愀琀攀㨀 䴀漀渀搀愀礀Ⰰ 䨀甀渀攀 　㔀Ⰰ ㈀　　　 㜀㨀㐀㌀ 䄀䴀ഊSubject: SC - Just checking whether you are the Aoife who sent this message ਀ഊ ਀䴀✀氀愀搀礀ⰀഊI am looking for a recipe I seem to remember seeing in the last 6 ਀洀漀渀琀栀猀 挀漀渀琀愀椀渀椀渀最 愀瀀瀀氀攀猀 ☀ 挀栀攀猀琀渀甀琀猀⸀  伀昀 挀漀甀爀猀攀Ⰰ 渀漀眀 琀栀愀琀 䤀 眀愀渀琀 琀漀ഊtry ot out I can't find it! Anyway, a did a search the following ਀爀攀挀椀瀀攀 琀甀爀渀攀搀 甀瀀 椀渀 琀栀攀 昀氀漀爀攀最椀甀洀 猀攀渀琀 椀渀 ㄀㤀㤀㜀⸀  䄀猀 琀栀攀 猀攀渀搀椀渀最ഊaddress was different I was unsure if you were the same person who ਀猀攀渀琀 琀栀攀 漀爀椀最椀渀愀氀 洀椀猀猀椀瘀攀⸀ഊ ਀䤀昀 礀漀甀 愀爀攀Ⰰ 瀀氀攀愀猀攀 挀愀渀 礀漀甀 愀渀猀眀攀爀 琀栀攀 昀漀氀氀漀眀椀渀最 焀甀攀猀琀椀漀渀猀㨀ഊ1/ Can you tell me how this recipe turned out? ਀㈀⼀ 圀栀愀琀 攀砀愀挀琀氀礀 椀猀 ✀䌀漀爀搀攀挀椀搀爀漀渀✀㼀ഊ3/ Does lib. in recipe equate to lb (pounds)? ਀ഊThanks, Lorix ਀ഊChestnut Pye ਀倀漀猀琀攀搀 戀礀 䄀漀椀昀攀Ⰰ 䰀 䠀攀爀爀ⴀ䜀攀氀愀琀琀 愀渀搀 䨀 刀 䜀攀氀愀琀琀 㰀氀椀漀渀琀愀洀爀 愀琀 瀀琀搀⸀渀攀琀㸀 漀渀ഊ16/10/97: From: Subject: SC - Apples and Chestnuts ਀⠀䴀爀猀⸀ 䴀挀䌀氀椀渀琀漀挀欀✀猀 刀攀挀攀椀瀀琀 䈀漀漀欀Ⰰ ㄀㜀　　猀⤀㨀  䌀栀攀猀琀渀甀琀 倀礀攀 ⴀ 吀漀 䴀愀欀攀 䄀ഊCheftnut Pye Take 2 dozen of Apples, 100 Chefnuts, a lib. of Almonds, ਀㈀ 氀椀戀⸀ 漀昀 䌀甀爀爀愀渀猀Ⰰ 栀愀氀昀 愀 氀椀戀⸀ 漀昀 刀愀昀椀渀猀Ⰰ 栀愀氀昀 愀 氀椀戀⸀ 漀昀 匀甀最愀爀Ⰰ 栀愀氀昀ഊan Ounce of Cinnamon, 3 Drop of Nutmeg, a Quarter of a lib. of ਀䌀漀爀搀攀挀椀搀爀漀渀Ⰰ 愀猀 洀甀挀栀 伀爀愀渀最攀ⴀ瀀攀攀氀㬀 昀氀椀挀攀 礀漀甀爀 䄀瀀瀀氀攀猀Ⰰ 昀欀椀渀 琀栀攀ഊChefnuts, and blanche the Almonds, put a layer of Appls in the Bottom ਀漀昀 琀栀攀 倀礀攀Ⰰ 瀀甀琀 愀 䰀愀礀攀爀 漀昀 䌀栀攀昀渀甀琀猀Ⰰ 愀 䰀愀礀攀爀 漀昀 䄀氀洀漀渀搀猀Ⰰ 䌀甀爀爀愀渀猀ⰀഊRaifins, Cordecidron, Orange-peil and Spices; Give it good ftore of ਀昀眀攀攀琀 䈀甀琀琀攀爀 漀渀 琀栀攀 吀漀瀀Ⰰ 琀栀攀渀 瀀甀琀 漀渀 琀栀攀 䰀椀搀Ⰰ 愀渀搀 昀攀渀搀 椀琀 琀漀 琀栀攀 漀瘀攀渀㬀ഊwhen 'tis near fired, pour in a ਀䴀甀琀挀栀欀椀渀 漀昀 眀栀椀琀攀 圀椀渀攀 愀琀 琀栀攀 䰀甀洀戀⸀   ⠀䰀甀洀戀 椀猀 愀 瘀攀渀琀 漀爀 昀甀渀渀攀氀 椀渀 愀ഊpie. Mutchkin is .212 litres or 2.996 gills, if that actually helps!) ਀ഊMy Modern 'transaltion' To Make a Chestnut Pye: ਀㈀ 搀漀稀攀渀 愀瀀瀀氀攀猀 ⠀猀氀椀挀攀搀⤀ഊ100 chestnuts (skinned) ਀㄀ 氀戀 漀昀 愀氀洀漀渀搀猀 ⠀戀氀愀渀挀栀攀搀⤀ഊ2lb currants ਀㼀 氀戀 爀愀椀猀椀渀猀ഊ? lb sugar ਀㼀 漀甀渀挀攀 挀椀渀渀愀洀漀渀ഊ3 drops of nutmeg ਀먀 氀戀 䌀漀爀搀攀挀椀搀椀漀渀 ⠀眀栀愀琀 椀猀 琀栀椀猀 攀砀愀挀琀氀礀㼀⤀ഊ? lb orange peel ਀倀甀琀 愀 氀愀礀攀爀 漀昀 愀瀀瀀氀攀猀 愀琀 琀栀攀 戀漀琀琀漀洀 漀昀 琀栀攀 瀀礀攀Ⰰ 愀 氀愀礀攀爀 漀昀 挀栀攀猀琀渀甀琀猀Ⰰഊa layer of almods, currants, raisins, cordecidron (?), orange peel & ਀猀瀀椀挀攀猀⸀  倀甀琀 猀漀洀攀 猀眀攀攀琀 戀甀琀琀攀爀 漀渀 琀栀攀 琀漀瀀Ⰰ 琀栀攀渀 瀀甀琀 漀渀 愀 氀椀搀 ☀ 猀攀渀搀 椀琀ഊto the oven. When it is nearly done, pour in .212 litres of white ਀眀椀渀攀 琀栀爀漀甀最栀 愀 瘀攀渀琀 椀渀 琀栀攀 瀀椀攀⸀ഊ ਀ഊDate: Sat, 17 Jun 2000 21:28:57 EDT ਀䘀爀漀洀㨀 䌀栀愀渀渀漀渀䴀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Re: PLATINA, Date Pie LONG ਀ഊHi everyone, ਀ഊI was working on this recipe this weekend and wanted to share. Let me know ਀眀栀愀琀 礀漀甀 愀氀氀 琀栀椀渀欀⸀ഊ ਀䐀愀琀攀 倀椀攀ഊPlatina- ON Right Pleasure and Good Health ਀ഊMilham translation ਀⌀㐀㌀吀漀爀琀愀 攀砀 䐀愀挀琀礀氀椀猀ഊAmygdalas bene tunsas cum iure piscium et aqua rosacea dissolves. Dissolutas ਀椀渀 挀愀琀椀渀甀洀 瀀攀爀 猀愀琀愀挀攀甀洀 琀爀愀渀猀洀椀琀琀攀猀⸀ 䐀愀挀琀礀氀漀爀甀洀 攀砀漀猀猀愀琀漀爀甀洀 猀攀氀椀戀爀愀洀Ⰰ 瀀愀爀甀洀 ഊpassularum, quattuor aut quinque ficos, risi item bene cocti uncias tris in ਀攀漀搀攀洀 洀漀爀琀愀爀椀漀 挀漀渀琀攀爀攀猀⸀ 倀愀爀甀洀 搀攀椀渀搀攀 瀀攀琀爀漀猀攀氀椀渀椀Ⰰ 愀琀爀椀瀀氀椀挀椀猀Ⰰ 愀洀愀爀愀挀椀 ഊmanibus confracti ac in oleo fricti gladiolo concides. Non erit ab re si cum ਀栀椀猀 椀漀挀甀猀挀甀氀愀 愀甀琀 愀搀椀瀀攀洀 瀀椀猀挀椀猀 挀漀渀搀椀搀攀爀攀猀⸀ 唀渀挀椀愀洀 瀀爀愀攀琀攀爀攀愀 瀀愀猀猀甀氀愀爀甀洀 ഊCorinthiarum, selibram sacchri, parum cinnami, plusculum gingiberis, modicum ਀挀爀漀挀椀 猀椀洀甀氀 愀甀琀 猀攀漀爀猀甀洀 琀攀爀攀猀Ⰰ 猀甀瀀攀爀椀漀爀椀戀甀猀焀甀攀 愀搀洀椀猀挀攀戀椀猀⸀ 嘀攀爀甀洀 甀琀 洀愀最椀猀 ഊhaec spissentur, aut semunciam amyli aut ova lyci indes, extendesque in ਀琀攀猀琀甀洀 戀攀渀攀 甀渀琀甀洀 攀琀 猀甀戀挀爀甀猀琀愀琀甀洀 椀渀昀椀砀椀猀 甀戀椀焀甀攀 渀甀挀氀攀椀猀 瀀椀渀攀椀猀 戀攀渀攀 洀甀渀搀椀猀⸀ ഊLagana vero si placebit pro superiore cursta extendes. Coqui lento igne hoc ਀瀀甀氀洀攀渀琀甀洀 搀攀戀攀琀⸀ 吀攀渀甀攀 椀琀攀洀 甀琀 猀椀琀 渀攀挀攀猀猀攀 攀猀琀⸀ 䌀漀挀琀甀洀 猀愀挀挀栀愀爀漀 攀琀 愀焀甀愀 ഊrosacea suffundatur. Alit hoc quidem et multum, tarde concoquitur, hepar ਀椀甀瘀愀琀Ⰰ 搀攀渀琀攀猀 挀漀爀爀甀洀瀀椀琀Ⰰ 瀀椀琀甀椀琀愀洀 愀甀最攀琀⸀ഊ ਀䐀愀琀攀 倀椀攀ഊSoak well-pounded almonds with fish juice and rose water. When they are ਀猀漀愀欀攀搀Ⰰ 瀀愀猀猀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀 椀渀琀漀 愀 戀漀眀氀⸀ 䜀爀椀渀搀 椀渀 琀栀攀 猀愀洀攀 洀漀爀琀愀爀 愀 栀愀氀昀 ഊpound of pitted dates, a few raisins, four or five figs, as well as three ਀漀甀渀挀攀猀 漀昀 眀攀氀氀ⴀ挀漀漀欀攀搀 爀椀猀攀⸀ 吀栀攀渀 挀甀琀 甀瀀 眀椀琀栀 愀 猀洀愀氀氀 欀渀椀昀攀 愀 氀椀琀琀氀攀 瀀愀爀猀氀攀礀Ⰰ ഊorach, and marjoram, torn by hand and fried in oil. It will not be out of the ਀眀愀礀 椀昀 礀漀甀 挀甀琀 甀瀀 氀椀瘀攀爀猀 漀爀 昀椀猀栀 昀愀琀 眀椀琀栀 琀栀攀猀攀⸀ 䈀攀猀椀搀攀猀Ⰰ 最爀椀渀搀 琀漀最攀琀栀攀爀Ⰰ 漀爀 ഊseparately, an ounce of Corinthian raisins, a half pound of sugar, a little ਀挀椀渀渀愀洀漀渀Ⰰ 愀 氀椀琀琀氀攀 洀漀爀攀 最椀渀最攀爀Ⰰ 愀渀搀 愀 戀椀琀 漀昀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 洀椀砀 椀渀琀漀 琀栀攀 愀戀漀瘀攀Ⰰ ഊSo that it may really thicken more, put in either a half ounce of starch or ਀瀀椀欀攀 攀最最猀Ⰰ 愀渀搀 猀瀀爀攀愀搀 漀甀琀 椀渀 愀 眀攀氀氀ⴀ漀椀氀攀搀 攀愀爀琀栀攀渀眀愀爀攀 瀀漀琀 眀椀琀栀 愀 氀漀眀攀爀 挀爀甀猀琀 ഊwith well-washed pine nuts stuck everywhere in it. If it will really please ਀礀漀甀Ⰰ 猀瀀爀攀愀搀 挀爀攀瀀攀猀 椀渀猀琀攀愀搀 漀昀 愀渀 甀瀀瀀攀爀 挀爀甀猀琀⸀ 吀栀椀猀 洀椀砀琀甀爀攀 漀甀最栀琀 琀漀 戀攀 挀漀漀欀攀搀 ഊin a slow fire. Also, it is necessary for it tho be thin. Wehn it is cooked, ਀椀琀 猀栀漀甀氀搀 戀攀 挀漀瘀攀爀攀搀 眀椀琀栀 猀甀最愀爀 愀渀搀 爀漀猀攀 眀愀琀攀爀⸀ 吀栀椀猀 爀攀愀氀氀礀 愀氀猀漀 渀漀甀爀椀猀栀攀猀 愀 ഊgreat deal, is slowly digested, helps the liver, damages the teeth, and ਀椀渀挀爀攀愀猀攀猀 瀀栀氀攀最洀⸀ഊ ਀ഊRedaction ਀ഊ1.5 cups ground almonds ਀⸀㔀 挀甀瀀猀 爀漀猀攀 眀愀琀攀爀ഊ1 cup fish juice (.125 tsp insinglass in 1 cup water, stirred well)* ਀ഊCombine above, let sit for 10-15 minutes. Pour into a mesh strainer and let ਀搀爀愀椀渀 昀漀爀 猀漀洀攀琀椀洀攀Ⰰ 猀琀椀爀 漀挀挀愀猀椀漀渀愀氀氀礀 琀漀 愀猀猀椀猀琀 琀栀攀 搀爀愀椀渀椀渀最⸀ഊ ਀⸀㔀 氀戀 搀愀琀攀猀ഊ.125 cup yellow raisins ਀㐀ⴀ㔀 昀椀最猀ഊ3 ounces (.5 cup) well cooked rice (1.5 cup water to .5 cups long grain rice) ਀ഊCombine in food processor till thick consistency. ਀ഊ1 tsp Flat leaf parsley ਀Ⰰ ㌀ⴀ㐀  戀愀戀礀 猀瀀椀渀愀挀栀 氀攀愀瘀攀猀Ⰰ ⸀㔀 琀猀瀀 昀爀攀猀栀 洀愀爀樀漀爀愀洀 挀栀漀瀀瀀攀搀 眀攀氀氀 愀渀搀 昀爀椀攀搀 椀渀 ㄀ ഊtsp olive oil** ਀ഊ1 ounce currants (.333 cups)*** ਀⸀㔀 氀戀 猀甀最愀爀 ⠀㘀 吀䈀 琀甀爀戀椀渀愀搀漀Ⰰ 㔀 吀䈀 瀀愀挀欀攀搀 搀攀洀攀爀攀爀愀⤀⨀⨀⨀⨀ഊ1.5 tsp cinnamon ਀㄀ 琀猀瀀 最椀渀最攀爀⨀⨀⨀⨀⨀ഊ4-5 saffron threads crushed ਀㌀⸀㔀 琀猀瀀 甀渀戀氀攀愀挀栀攀搀 眀栀攀愀琀 昀氀漀甀爀ഊGrind the above in food processor then add to the above ingredients. ਀ഊLine a large shallow baking pan or two pie plates with pastry (I used ਀挀漀洀洀攀爀挀椀愀氀 瀀椀攀 搀漀甀最栀Ⰰ 琀栀椀猀 眀愀猀 愀 猀瀀甀爀 漀昀 琀栀攀 洀漀洀攀渀琀 琀栀椀渀最⤀ഊ ਀匀琀椀挀欀 瀀椀渀攀 渀甀琀猀 ⠀⸀㌀㌀㌀ 挀甀瀀猀⤀ 椀渀琀漀 琀栀攀 瀀愀猀琀爀礀 戀漀琀琀漀洀ഊSpread filling into the pastry. ਀吀漀瀀 眀椀琀栀 甀瀀瀀攀爀 挀爀甀猀琀 漀爀 挀爀攀瀀攀猀 ⠀䤀 搀椀搀 ㈀ 瀀椀攀猀Ⰰ 漀渀攀 眀椀琀栀 瀀愀猀琀爀礀 琀漀瀀 琀栀攀 漀琀栀攀爀 ഊwith a crepe) ਀ഊCook 325 degrees farenheit for 45 minutes. ਀ഊCombine .25 cups demerera sugar and .25 cups turbinado with .125 cups rose ਀眀愀琀攀爀⸀ 䴀椀砀 眀攀氀氀 甀渀琀椀氀氀 洀漀猀琀氀礀 搀椀猀漀氀瘀攀搀⸀ 倀漀甀爀 漀瘀攀爀 琀栀攀 琀漀瀀 漀昀 琀栀攀 瀀椀攀⸀ ഊ ਀䔀愀琀⸀ഊ ਀ഊNotes ਀⨀吀栀攀 昀椀猀栀 樀甀椀挀攀 椀猀猀甀攀 琀栀爀攀眀 洀攀 昀漀爀 愀 眀栀椀氀攀⸀ 䤀 眀愀猀 搀攀戀愀琀椀渀最 眀栀攀琀栀攀爀 琀栀椀猀 眀愀猀 愀 ഊgarum (ie Roman fish sauce) type thing or if it was just a fish broth. There ਀眀攀爀攀 愀 昀攀眀 爀攀挀椀瀀攀猀 氀愀琀攀爀 椀渀 琀栀攀 洀愀渀甀猀挀爀椀瀀琀 琀栀愀琀 甀猀攀搀 昀椀猀栀 樀甀椀挀攀 琀漀 洀愀欀攀 琀栀攀 ഊdish thicker which lead me to believe that this was much more like using a ਀最攀氀愀琀椀渀攀 琀栀愀渀 甀猀椀渀最 琀栀攀 氀椀焀甀椀搀 愀猀 愀 猀漀甀爀挀攀 漀昀 昀氀愀瘀漀甀爀⸀ 䤀猀椀渀最氀愀猀猀 戀攀椀渀最 愀 ഊsource of gelatine is a fish derivative and fit the bill. If anyone has any ਀椀渀瀀甀琀 栀攀爀攀Ⰰ 昀攀攀氀 昀爀攀攀 琀漀 樀甀洀瀀 椀渀⸀ഊ ਀⨀⨀吀栀攀 琀爀愀渀猀氀愀琀椀漀渀 猀愀礀猀 ✀愀 氀椀琀琀氀攀✀Ⰰ 䤀 椀渀琀攀爀瀀爀攀琀琀攀搀 琀栀椀猀 琀漀 洀攀愀渀 愀 最攀渀攀爀漀甀猀 ഊpinch ਀ഊ***Someone posted (was it Bear?) that they believed Corinthian raisins not to ਀戀攀 挀甀爀爀愀渀琀猀 戀甀琀  愀挀琀甀愀氀氀礀 眀攀爀攀 愀 猀瀀攀挀椀昀椀挀 琀礀瀀攀 漀昀 爀愀椀猀椀渀⸀ 䤀 挀漀甀氀搀 渀漀琀 昀漀爀 琀栀攀 ഊlife of me remember the type and rationale, if someone recognizes this please ਀瀀漀猀琀 椀渀 挀漀洀洀攀渀琀⸀ഊ ਀⨀⨀⨀䤀 眀愀渀琀攀搀 愀 搀攀攀瀀攀爀 昀氀愀瘀漀甀爀 琀漀 琀栀攀 椀挀椀渀最 琀栀愀渀 樀甀猀琀 眀栀愀琀 眀栀椀琀攀 猀甀最愀爀 挀漀甀氀搀 ഊgive so I combined these sugars. I also felt this was a closer attempt at a ਀瀀攀爀椀漀搀 猀甀最愀爀 琀栀愀琀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 洀漀爀攀 挀漀洀洀漀渀氀礀 甀猀攀搀 琀栀愀渀 瀀爀椀猀琀椀渀攀 眀栀椀琀攀 ഊsugar (also, pure white sugar was often noted when needed). I chose to work ਀眀椀琀栀 琀栀攀 䄀瀀漀琀栀攀挀愀爀椀攀猀 猀挀愀氀攀 昀漀爀 眀攀椀最栀琀  眀栀椀挀栀 洀愀欀攀猀 愀 瀀漀甀渀搀 攀焀甀愀氀 琀漀 ㄀㈀ ഊounces vs the modern 16. This choice was based on conversations on this list ਀猀瀀攀挀椀昀椀挀愀氀氀礀 爀攀最愀爀搀椀渀最 琀栀攀 䴀攀渀愀最椀攀爀 爀愀琀椀漀猀 昀漀爀 栀椀瀀瀀漀挀爀愀猀 䤀 戀攀氀椀攀瘀攀 ⠀漀甀琀 漀昀 ഊmemory at the moment), but I have taken to being liberal with that ਀椀渀琀攀爀瀀爀攀琀愀琀椀漀渀 昀爀漀洀 琀栀攀 䴀攀渀愀最椀攀爀 琀漀 漀琀栀攀爀 瀀攀爀椀漀搀 眀漀爀欀猀⸀ 䘀攀攀氀 昀爀攀攀 琀漀 挀漀洀洀攀渀琀 ഊon this. ਀ഊ****In retrospect, I will use 2 tsp ginger as the recipe calls for 'a little ਀挀椀渀渀愀洀漀渀Ⰰ 愀 氀椀琀琀氀攀 䴀伀刀䔀 最椀渀最攀爀✀ഊ ਀䤀琀 眀愀猀 愀 昀甀渀 攀砀瀀攀爀椀洀攀渀琀 愀渀搀 眀愀猀 焀甀椀琀攀 礀甀洀洀礀⸀ 匀漀 昀愀爀 漀渀氀礀 洀礀 昀愀洀椀氀礀 栀愀猀 琀爀椀攀搀 ഊit. My husband upon being questioned felt that it was ìfineî and if you ìlike ਀搀愀琀攀猀Ⰰ 礀漀甀 眀椀氀氀 氀椀欀攀 琀栀椀猀 瀀椀攀⸀䤀 瀀爀攀昀攀爀爀攀搀 琀栀攀 瀀愀猀琀爀礀 琀漀瀀Ⰰ 洀礀 栀甀猀戀愀渀搀 琀栀攀 ഊcrepe and my oldest son ate both his and his younger brothers share and asked ਀昀漀爀 洀漀爀攀 漀昀  戀漀琀栀⸀ 䤀氀氀 戀攀 戀爀椀渀最椀渀最 椀琀 琀漀 昀椀最栀琀 瀀爀愀挀琀椀挀攀 琀漀洀漀爀爀漀眀Ⰰ 眀攀氀氀 猀攀攀 ഊwhat the response is then. BTW the undissolved turbinado sugar looked as ਀搀攀氀椀最栀琀昀甀氀氀 愀猀 椀琀 琀愀猀琀攀搀Ⰰ 椀琀 愀搀搀攀搀 愀 戀攀愀甀琀椀昀甀氀 挀爀礀猀琀愀氀椀渀攀 昀椀渀椀猀栀 琀漀 琀栀攀 琀漀瀀 ഊof the pie. Fresh mint leaves would be a nice garnish. ਀ഊHauviette ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㐀 伀挀琀 ㈀　　　 ㄀㜀㨀㌀㐀㨀㄀㈀ ⬀　㄀　　 ഊFrom: Christina Nevin ਀匀甀戀樀攀挀琀㨀 匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䴀礀 䘀椀爀猀琀 䘀攀愀猀琀 愀猀 䠀攀愀搀 䌀漀漀欀ഊ ਀渀椀挀挀漀氀漀 搀椀昀爀愀渀挀攀猀挀漀 眀爀漀琀攀㨀ഊ I recommend Whole Pear Pies that can be found in Medieval Kitchen, ਀䤀䤀刀䌀⸀  䤀琀 椀猀 瀀愀攀爀猀 戀愀欀攀搀 椀渀 瀀愀猀琀爀礀 挀爀甀猀琀 眀椀琀栀 戀甀琀琀攀爀 愀渀搀 最爀愀渀甀氀愀琀攀搀 猀甀最愀爀⸀ഊthey are to DIE for. The bottom crust is candied and glorious. You do four ਀漀爀 猀漀 椀渀 愀 挀爀甀猀琀⸀  圀攀 搀椀搀 琀栀爀攀攀 椀渀 愀 挀爀甀猀琀 椀渀 戀爀攀愀搀 氀漀愀昀 瀀愀渀猀 昀漀爀 猀甀瀀瀀漀爀琀⸀ഊ ਀䤀 猀攀挀漀渀搀 一椀挀挀漀氀漀✀猀 爀攀挀漀洀洀攀渀搀愀琀椀漀渀⸀ 䤀 洀愀搀攀 琀栀攀猀攀 昀漀爀 琀栀攀 䰀愀洀洀愀猀 䘀攀愀猀琀 氀愀猀琀ഊyear, and they went with a whoosh! Plus they are so easy to do that even ਀瀀攀漀瀀氀攀 氀椀欀攀 洀礀猀攀氀昀 ⠀眀栀漀 猀栀漀甀氀搀 渀攀瘀攀爀 戀攀 愀氀氀漀眀攀搀 渀攀愀爀 琀栀攀 戀愀欀攀搀 最漀漀搀猀 猀攀挀琀椀漀渀ഊof the feast), find them simple to make. ਀ഊHere is the original and my redaction: ਀ഊWhole Pear Pie MK#97 (VT XV Le Viandier de Guillaume Tirel dit Taillevent) ਀倀椀攀猀 漀昀 爀愀眀 瀀攀愀爀猀⸀ 匀琀愀渀搀 琀栀爀攀攀 氀愀爀最攀 瀀攀愀爀猀 椀渀 愀 瀀椀攀 愀渀搀 昀椀氀氀 琀栀攀 最愀瀀猀 眀椀琀栀ഊabout a quarteron [aprx 4 ounce/120g] of sugar, cover well, and glaze with ਀攀最最猀 漀爀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 瀀甀琀 椀琀 椀渀 琀栀攀 漀瘀攀渀⸀ഊ ਀ऀ䌀甀琀 ㌀ 氀愀爀最攀 瀀攀愀爀猀 椀渀 栀愀氀瘀攀猀Ⰰ 瀀氀愀挀攀 椀渀 愀 瀀椀攀 ⠀䤀 甀猀攀搀 猀琀漀爀攀ⴀ戀漀甀最栀琀ഊshortcrust pastry, but you can always make this yourself) and cover with ਀猀甀最愀爀Ⰰ 瀀爀攀昀攀爀愀戀氀礀 挀愀猀琀攀爀⸀ 䌀漀瘀攀爀⸀ 䜀氀愀稀攀 眀椀琀栀 攀最最猀 漀爀 猀愀昀昀爀漀渀 愀渀搀 戀愀欀攀⸀ ഊ Despite the amount of sugar this dish isn't over-sweet, and the ਀昀氀愀瘀漀爀 挀漀洀攀猀 琀栀爀漀甀最栀 渀椀挀攀氀礀⸀ 䤀 搀漀渀✀琀 瀀愀爀琀椀挀甀氀愀爀氀礀 氀椀欀攀 瀀攀愀爀猀 ⠀洀愀椀渀氀礀 琀栀攀ഊtexture) but this is one of my favorite dessert dishes. ਀ഊCiao ਀䰀甀挀爀攀稀椀愀ഊ++++++++++++++++++++++++++++++++++++++++++++++++++ ਀䰀愀搀礀 䰀甀挀爀攀稀椀愀ⴀ䤀猀愀戀攀氀氀愀 搀椀 䘀爀攀挀挀椀愀   簀  洀欀愀 吀椀渀愀 一攀瘀椀渀ഊThamesreach Shire, The Isles, Drachenwald | London, UK ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀ 匀攀瀀 ㈀　　㐀 ㈀　㨀㔀㠀㨀㈀㔀 ⴀ　㐀　　ഊFrom: ranvaig at columbus.rr.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀瀀瀀氀攀 愀渀搀 瀀攀愀爀 瀀椀攀㼀ഊTo: Cooks within the SCA ਀ഊ> I remember some years ago running across a recipe, probably in the ਀㸀 䔀氀椀稀愀戀攀琀栀愀渀 挀漀爀瀀甀猀 猀漀洀攀眀栀攀爀攀Ⰰ 昀漀爀 愀 洀椀砀攀搀 愀瀀瀀氀攀 愀渀搀 瀀攀愀爀 瀀椀攀⸀ഊ> Anyone have any ideas where I might find something like this? ਀ഊThis is from the feast booklet from The Barony of the Middle March's ਀吀眀攀氀昀琀栀 一椀最栀琀ഊ ਀吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀猀Ⰰ 䐀椀瘀攀爀猀攀 匀攀爀瘀椀挀椀愀 ⌀㠀㈀ഊ ਀吀愀欀 最漀搀攀 愀瀀瀀氀礀猀 ☀ 最漀搀攀 猀瀀礀挀攀猀 ☀ 昀椀最礀猀 ☀ 爀攀礀猀漀甀渀猀 ☀ 瀀攀爀礀猀Ⰰ ☀ 眀愀渀 琀栀攀礀ഊare wel ybrayd colour wyth safroun & do yt in a cofyn, & do it forth ਀琀漀 戀愀欀攀 眀攀氀⸀ഊ ਀吀愀欀攀 最漀漀搀 愀瀀瀀氀攀猀 愀渀搀 最漀漀搀 猀瀀椀挀攀猀 愀渀搀 昀椀最猀 愀渀搀 爀愀椀猀椀渀猀 愀渀搀 瀀攀愀爀猀Ⰰ 愀渀搀ഊwhen they are chopped small, color with saffron and put them in a ਀瀀愀猀琀爀礀 挀爀甀猀琀 愀渀搀 搀漀 椀琀 昀漀爀琀栀 琀漀 戀愀欀攀 眀攀氀氀⸀ഊ ਀吀栀椀猀 眀愀猀 猀攀爀瘀攀搀 愀猀 愀瀀瀀氀攀猀 愀渀搀 瀀攀愀爀猀 愀猀 愀 昀椀氀氀椀渀最 昀漀爀 愀 戀爀攀愀搀 爀椀渀最⸀ഊThe "Five gold rings" for a Twelve Days of Christmas theme. ਀ഊRanvaig ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀ 匀攀瀀 ㈀　　㐀 ㈀　㨀㈀㤀㨀㄀㄀ 䔀䐀吀ഊFrom: Etain1263 at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀瀀瀀氀攀 愀渀搀 瀀攀愀爀 瀀椀攀㼀ഊTo: sca-cooks at ansteorra.org ਀ഊkarobert at unm.edu writes: ਀㸀 嬀爀攀挀椀瀀攀崀 昀漀爀 愀 洀椀砀攀搀 愀瀀瀀氀攀 愀渀搀 瀀攀愀爀 瀀椀攀⸀ഊ ਀吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀猀ഊ ਀吀愀欀 最漀搀攀 愀瀀瀀氀礀猀 ☀ 最漀搀攀 猀瀀礀挀椀猀 ☀ 昀椀最礀猀 ☀ 爀攀礀猀漀渀猀 ☀ 瀀攀爀礀猀Ⰰ ☀ 眀愀渀 琀栀攀礀 愀爀渀 眀攀ഊybrayd colour wyth safroun wel & do yt in a cofyn, & do yt forth to bake wel. ਀䐀匀 㠀㈀ ⠀椀渀 䌀甀爀礀攀 漀渀 䤀渀最氀礀猀挀栀⤀ ⸀⸀漀爀 琀漀 洀愀欀攀 椀琀 攀愀猀椀攀爀㨀 倀氀攀礀渀 䐀攀氀椀琀 ㄀㈀　ഊ ਀䔀琀愀椀渀ഊ ਀ഊDate: Thu, 8 Feb 2007 08:21:05 +0100 ਀䘀爀漀洀㨀 嘀漀氀欀攀爀 䈀愀挀栀 㰀挀愀爀氀琀漀渀开戀愀挀栀 愀琀 礀愀栀漀漀⸀搀攀㸀ഊSubject: Re: [Sca-cooks] Period German menus ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀洀 䐀漀渀渀攀爀猀琀愀最Ⰰ 㠀⸀ 䘀攀戀爀甀愀爀 ㈀　　㜀 　㤀㨀㌀㐀 猀挀栀爀椀攀戀 爀愀渀瘀愀椀最 愀琀 挀漀氀甀洀戀甀猀⸀爀爀⸀挀漀洀㨀ഊ ਀㸀 䐀漀 礀漀甀 欀渀漀眀 愀渀礀琀栀椀渀最 洀漀爀攀 愀戀漀甀琀 琀栀攀 䠀甀渀最愀爀椀愀渀 琀漀爀琀攀 眀椀琀栀 洀愀渀礀 氀攀愀瘀攀猀ഊ> (layers), that sounds interesting. I wonder if it has a meat filling ਀㸀 漀爀 椀猀 猀眀攀攀琀㼀ഊ ਀䤀昀 琀栀椀猀 椀猀 琀栀攀 漀渀攀 礀漀甀 洀攀愀渀Ⰰ 椀琀✀猀 猀眀攀攀琀⸀ 䄀渀搀 最漀漀搀⸀ഊ ਀䠀唀一䜀䄀刀䤀䄀一 䄀倀倀䰀䔀 吀䄀刀吀ഊ ਀一椀洀 䔀瀀昀昀攀氀 ⼀ 搀椀攀 欀氀攀椀渀 最攀栀愀挀欀琀 猀攀礀渀 ⼀ 眀椀攀 洀愀渀 猀椀攀 稀甀 攀椀渀攀爀 吀甀爀琀攀渀 稀甀爀椀挀栀琀攀琀 ⼀ഊmach ein an Teig von schoen weissem Mehl / mit warmem Wasser / unnd mach in ਀渀椀挀栀琀 最愀爀 稀甀 搀椀挀欀⸀ 䄀甀昀昀 搀攀渀 䈀漀搀攀渀 洀愀挀栀 攀椀渀 䈀氀愀琀 瘀漀渀 䔀礀攀爀渀 甀渀渀搀 䈀甀琀琀攀爀 ⼀ 猀漀ഊwirt der Teig desto muerb / thu die Epffelfuell darauf / nim den Teig den du ਀瘀漀渀 圀愀猀猀攀爀 最攀洀愀挀栀琀 栀愀猀琀 ⼀ 稀攀甀挀栀 椀渀 洀椀琀 搀攀爀 䠀愀渀搀琀 昀攀椀渀 搀甀攀渀渀 愀甀㼀 ⼀ 眀椀攀 攀椀渀ഊSchleyer / und mach solcher Bletter zwentzig oder dreyssig auffeinander / ਀甀渀渀搀 戀攀猀琀爀攀椀挀栀 攀椀渀 樀攀最氀椀挀栀攀猀 䈀氀愀琀 ⼀ 攀栀攀 搀甀 攀猀 愀甀昀攀椀渀愀渀搀攀爀氀攀最猀琀 ⼀ 洀椀琀  昀爀椀猀挀栀攀爀ഊButter / und wenn du sie hast auffeinander gelegt / so beschneits fein ਀爀甀渀搀琀 ⼀ 甀渀搀 猀挀栀攀甀戀猀 椀渀 伀昀攀渀 ⼀ 甀渀搀 猀挀栀愀眀 瘀攀爀戀爀攀渀渀 攀猀 渀椀琀 ⼀ 猀漀 戀愀攀挀欀琀 猀椀挀栀猀ഊgeschwindt / und lauffen die Bletter fein auff. / Ists aber an eim ਀䘀氀攀椀猀挀栀琀愀最攀 ⼀ 猀漀 戀攀猀琀爀攀椀挀栀 猀椀攀 洀椀琀 匀瀀攀挀欀 ⼀ 搀攀爀 昀攀椀渀 稀攀爀氀愀猀猀攀渀 椀猀琀 ⼀ 甀渀 最椀戀猀ഊwarm auff ein Tisch / bestraew es mit Zucker / so ists schowen un zierlich. ਀唀渀 愀氀猀漀 洀愀挀栀琀 洀愀渀 搀椀攀 唀渀最攀爀椀猀挀栀攀 吀甀爀琀攀渀⸀ഊ ਀吀愀欀攀 愀瀀瀀氀攀猀 挀栀漀瀀瀀攀搀 昀椀渀攀氀礀Ⰰ 愀猀 礀漀甀 瀀爀攀瀀愀爀攀 琀栀攀洀 昀漀爀 琀愀爀琀猀 愀渀搀 洀愀欀攀 愀 搀漀甀最栀ഊwith fine white flour and warm water, not too thick. Place a layer of dough ਀洀愀搀攀 眀椀琀栀 戀甀琀琀攀爀 愀渀搀 攀最最猀 漀渀 琀栀攀 戀漀琀琀漀洀 猀漀 椀琀 椀猀 渀椀挀攀氀礀 挀爀甀洀戀氀礀⸀  匀瀀爀攀愀搀 琀栀攀ഊapple filling on that. Now take the dough you made with water and pull it ਀愀瀀愀爀琀 眀椀琀栀 礀漀甀爀 栀愀渀搀猀Ⰰ 愀猀 琀栀椀渀 愀猀 愀 瘀攀椀氀⸀ 䴀愀欀攀 琀眀攀渀琀礀 漀爀 琀栀椀爀琀礀 漀昀 琀栀攀猀攀ഊleaves, all stacked on top of each other, and before you stack each one, ਀猀瀀爀攀愀搀 椀琀 眀椀琀栀 昀爀攀猀栀 戀甀琀琀攀爀⸀ 伀渀挀攀 琀栀攀礀 愀爀攀 猀琀愀挀欀攀搀Ⰰ 琀爀椀洀 琀栀攀 攀搀最攀猀 椀渀琀漀 愀ഊcircle shape and place it in the oven. Watch out so it does not burn. It ਀戀愀欀攀猀 焀甀椀挀欀氀礀 愀渀搀 琀栀攀 氀攀愀瘀攀猀 爀椀猀攀 渀椀挀攀氀礀⸀ 䤀昀 椀琀 椀猀 愀 洀攀愀琀 搀愀礀Ⰰ 甀猀攀 洀攀氀琀攀搀ഊlard instead of butter. Serve it warm, sprinkled with sugar, so it is good ਀愀渀搀 瀀爀攀琀琀礀⸀ 吀栀甀猀 䠀甀渀最愀爀椀愀渀 琀愀爀琀猀 愀爀攀 洀愀搀攀⸀ഊ ਀㄀⼀㈀ 氀戀 昀氀漀甀爀ഊ1/2 lb butter ਀眀愀琀攀爀ഊ ਀㄀⼀㈀ 氀戀 昀氀漀甀爀ഊ1/4 lb butter ਀㄀ 攀最最ഊwater ਀猀愀氀琀ഊ ਀㌀ⴀ㐀 愀瀀瀀氀攀猀ഊsugar ਀ഊsugar ਀戀甀琀琀攀爀ഊflour ਀ഊMake 1/2 cup of flour into a stiff paste with water. Reserve. Work 1/4 lb ਀戀甀琀琀攀爀 椀渀琀漀 ㄀⼀㈀ 氀戀 昀氀漀甀爀Ⰰ 愀搀搀 愀 瀀椀渀挀栀 漀昀 猀愀氀琀 愀渀搀 眀漀爀欀 椀琀 椀渀琀漀 愀 猀漀昀琀 搀漀甀最栀ഊwith egg and water. Roll out and use to line a buttered and floured pie dish. ਀倀攀攀氀Ⰰ 挀漀爀攀 愀渀搀 挀栀漀瀀 愀瀀瀀氀攀猀 愀渀搀 猀甀最愀爀 琀漀 琀愀猀琀攀 ⠀挀椀渀渀愀洀漀渀 愀渀搀 挀氀漀瘀攀猀 愀氀猀漀ഊharmonise). Spread this on the pie crust. Divide the water paste into 20 ਀瀀椀攀挀攀猀 愀渀搀 爀漀氀氀 漀爀 瀀甀氀氀 琀栀攀洀 愀瀀愀爀琀 愀猀 琀栀椀渀 愀猀 瀀漀猀猀椀戀氀攀⸀ 䈀爀甀猀栀 眀椀琀栀 洀攀氀琀攀搀ഊbutter and stack. (it is also possible to make conventional puff pastry by ਀爀漀氀氀椀渀最 漀甀琀 琀栀攀 瀀愀猀琀攀Ⰰ 瀀氀愀挀椀渀最 戀椀琀猀 漀昀 戀甀琀琀攀爀 漀渀 椀琀Ⰰ 昀漀氀搀椀渀最 椀琀 漀瘀攀爀Ⰰ 爀漀氀氀椀渀最ഊit out again and repeating the process as often as needed) Place on top of ਀瀀椀攀 搀椀猀栀Ⰰ 挀漀瘀攀爀椀渀最 琀栀攀 挀漀渀琀攀渀琀 挀漀洀瀀氀攀琀攀氀礀Ⰰ 愀渀搀 琀爀椀洀 攀搀最攀猀 渀攀愀琀氀礀⸀  䈀愀欀攀 愀琀ഊ175 degrees C till slightly browned, sprinkle with sugar and serve. ਀ഊGiano ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㠀 䘀攀戀 ㈀　　㜀 ㄀　㨀㈀㤀㨀　　 ⴀ　㔀　　ഊFrom: "Barbara Benson" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀攀爀椀漀搀 䜀攀爀洀愀渀 洀攀渀甀猀ഊTo: "Cooks within the SCA" ਀ഊ> Do you know anything more about the Hungarian torte with many leaves ਀㸀 ⠀氀愀礀攀爀猀⤀Ⰰ 琀栀愀琀 猀漀甀渀搀猀 椀渀琀攀爀攀猀琀椀渀最⸀  䤀 眀漀渀搀攀爀 椀昀 椀琀 栀愀猀 愀 洀攀愀琀 昀椀氀氀椀渀最ഊ> or is sweet? ਀ഊFrom what I have been able to determine - a Hungarian Torte is more of ਀愀 洀攀琀栀漀搀 漀昀 洀愀欀椀渀最 愀 瀀椀攀⼀琀愀爀琀 琀栀愀渀 愀 猀瀀攀挀椀昀椀挀 搀椀猀栀⸀ 䄀猀 最漀漀搀 䜀椀愀渀漀ഊposted his redaction, it seems to be a pie with a specific type of ਀氀漀眀攀爀 挀爀甀猀琀Ⰰ 愀 昀椀氀氀椀渀最 愀渀搀 琀栀攀渀 氀椀搀搀攀搀 眀椀琀栀 琀栀攀 攀焀甀椀瘀愀氀攀渀琀 漀昀 瀀甀昀昀ഊpastry as opposed to your standard two crust pie. ਀ഊI have seen different recipies in Rumpoldt for Hungarian Torte with ਀愀渀礀 渀甀洀戀攀爀 漀昀 搀椀昀昀攀爀攀渀琀 昀椀氀氀椀渀最猀Ⰰ 椀昀 礀漀甀 愀爀攀 氀漀漀欀椀渀最 昀漀爀 猀漀洀攀琀栀椀渀最ഊspecific - let me know and I will see if I can find it. I had good ਀氀甀挀欀 眀椀琀栀 琀栀愀琀 眀栀攀渀 瀀氀愀渀渀椀渀最 洀礀 昀攀愀猀琀⸀ 吀栀攀爀攀 愀爀攀 琀漀渀猀 漀昀 爀攀挀椀瀀椀攀猀 昀漀爀ഊDumpling/Meatballs and I decided I wanted to do a lamb meatball. I ਀氀漀漀欀攀搀 琀栀爀漀甀最栀 琀栀攀 挀栀愀瀀琀攀爀 漀渀 氀愀洀戀 ⴀ 愀渀搀 瘀漀椀氀愀 琀栀攀爀攀 眀愀猀 愀 氀愀洀戀ഊmeatball recipie. (sort of, actually it said to make lamb meatballs ਀爀攀昀攀爀爀 琀漀 攀愀爀氀椀攀爀 挀栀愀瀀琀攀爀 漀渀 瘀攀愀氀 ⴀ 戀甀琀 琀栀攀礀 眀攀爀攀 搀攀氀椀猀栀 ⴀ 瀀爀攀瀀愀爀攀搀ഊbraised in an almond sauce). ਀ഊSerena da Riva ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㜀 䄀甀最 ㈀　　㠀 ㄀㐀㨀㈀㌀㨀㐀㤀 ⴀ　㐀　　ഊFrom: "Barbara Benson" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䐀爀攀搀最攀㼀ഊTo: "Cooks List" ਀ഊIn doing research I came across the following recipe in The Good ਀䠀甀猀眀椀昀攀✀猀 䠀愀渀搀洀愀椀搀㨀ഊhttp://www.uni-giessen.de/gloning/ghhk/ ਀ഊTo bake Peaches. ਀吀䄀欀攀 倀攀愀挀栀攀猀Ⰰ 瀀愀爀攀 琀栀攀洀Ⰰ 愀渀搀 挀甀琀 琀栀攀洀 椀渀 琀眀漀 瀀攀攀挀攀猀Ⰰ ☀ 琀愀欀攀 漀甀琀 琀栀攀ഊstones as cleane as you can for breaching of the Peach: then make your ਀瀀椀攀 琀栀爀攀攀 猀焀甀愀爀攀 琀漀 戀愀欀攀 昀漀眀爀攀 椀渀 愀 瀀椀攀Ⰰ 氀攀琀 礀漀甀爀 瀀愀猀琀攀 戀攀 瘀攀爀椀攀 昀椀渀攀Ⰰഊthen make your dredge with fine Sugar, Synamon and Ginger: and first ਀氀愀礀 愀 氀椀琀琀氀攀 搀爀攀搀最攀 椀渀 琀栀攀 戀漀琀琀漀洀攀 漀昀 礀漀甀爀 瀀椀攀猀㨀 吀栀攀渀 瀀甀琀 椀渀 倀攀愀挀栀攀猀Ⰰഊand fill vp your coffins with your Dredge, and put into euery coffin ਀琀栀爀攀攀 猀瀀漀漀渀昀甀氀猀 漀昀 刀漀猀攀眀愀琀攀爀⸀ 䰀攀琀 渀漀琀 礀漀甀爀 伀甀攀渀 戀攀 琀漀漀 栀漀琀⸀ ☀挀⸀ഊ ਀吀栀攀 ∀洀愀欀攀 甀瀀 礀漀甀爀 搀爀攀搀最攀∀ 琀栀椀渀最 椀洀瀀氀椀攀猀 琀漀 洀攀 愀 琀攀挀栀渀椀焀甀攀 琀栀愀琀 琀栀攀礀ഊare not making terribly clear. "Filling up your coffins" with your ਀搀爀攀搀最攀 椀洀瀀氀椀攀猀 琀漀 洀攀 琀栀愀琀 琀栀攀爀攀 椀猀 愀 氀漀琀 洀漀爀攀 最漀椀渀最 漀渀 栀攀爀攀 琀栀愀渀ഊsugar, cinnamon and ginger. There has to be more to it. There is only ਀漀渀攀 洀漀爀攀 爀攀挀椀瀀攀 椀渀 琀栀攀 洀愀渀甀猀挀爀椀瀀琀 琀栀愀琀 挀愀氀氀猀 昀漀爀 愀 搀爀攀搀最攀 愀渀搀 椀琀 椀猀ഊthe next one: ਀ഊTo bake pippins. ਀吀䄀欀攀 礀漀甀爀 瀀椀瀀瀀椀渀猀 愀渀搀 瀀愀爀攀 琀栀攀洀Ⰰ 愀渀搀 洀愀欀攀 礀漀甀爀 挀漀昀昀椀渀 漀昀 昀椀渀攀 瀀愀猀琀攀Ⰰഊand cast a little sugar in the bottome of the pie. Then put in your ਀倀椀瀀瀀椀渀猀Ⰰ 愀渀搀 猀攀琀 琀栀攀洀 愀猀 挀氀漀猀攀 愀猀 礀攀 挀愀渀㨀 琀栀攀渀 琀愀欀攀 猀甀最愀爀Ⰰ 猀椀渀愀洀漀渀Ⰰഊand Ginger, and make them in a dredge, and fill the Pie therewith: so ਀挀氀漀猀攀 椀琀Ⰰ 愀渀搀 氀攀琀 椀琀 戀愀欀攀 琀眀漀 栀漀甀爀攀猀 戀甀琀 琀栀攀 伀甀攀渀 洀甀猀琀 渀漀琀 戀攀 琀漀漀 栀漀琀⸀ഊ ਀嘀攀爀礀 猀椀洀椀氀愀爀⸀ 䠀愀猀 愀渀礀漀渀攀 猀琀甀洀戀氀攀搀 愀挀爀漀猀猀 愀渀礀琀栀椀渀最 猀椀洀椀氀愀爀⸀ 䤀琀 栀愀猀 琀漀ഊbe some sort of additional filling or technique. Any thoughts would be ਀最爀攀愀琀氀礀 愀瀀瀀爀攀挀椀愀琀攀搀⸀ഊ-- ਀匀攀爀攀渀愀 搀愀 刀椀瘀愀ഊ ਀ഊDate: Thu, 07 Aug 2008 11:39:57 -0700 ਀䘀爀漀洀㨀 䐀爀愀最漀渀 㰀搀爀愀最漀渀 愀琀 挀爀椀洀猀漀渀ⴀ搀爀愀最漀渀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Dredge? ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䈀愀爀戀愀爀愀 䈀攀渀猀漀渀 眀爀漀琀攀㨀ഊThe "make up your dredge" thing implies to me a technique that they ਀愀爀攀 渀漀琀 洀愀欀椀渀最 琀攀爀爀椀戀氀礀 挀氀攀愀爀⸀ ∀䘀椀氀氀椀渀最 甀瀀 礀漀甀爀 挀漀昀昀椀渀猀∀ 眀椀琀栀 礀漀甀爀ഊdredge implies to me that there is a lot more going on here than ਀猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀⸀ 吀栀攀爀攀 栀愀猀 琀漀 戀攀 洀漀爀攀 琀漀 椀琀⸀ 吀栀攀爀攀 椀猀 漀渀氀礀ഊone more recipe in the manuscript that calls for a dredge and it is ਀琀栀攀 渀攀砀琀 漀渀攀㨀ഊ ਀嘀攀爀礀 猀椀洀椀氀愀爀⸀ 䠀愀猀 愀渀礀漀渀攀 猀琀甀洀戀氀攀搀 愀挀爀漀猀猀 愀渀礀琀栀椀渀最 猀椀洀椀氀愀爀⸀ 䤀琀 栀愀猀 琀漀ഊbe some sort of additional filling or technique. Any thoughts would be ਀最爀攀愀琀氀礀 愀瀀瀀爀攀挀椀愀琀攀搀⸀ഊ---------------- End original message. --------------------- ਀ഊActually, I think it is exactly as simple as it looks. The mixture ਀甀猀攀搀 椀猀 挀愀氀氀攀搀 琀栀攀 搀爀攀搀最攀Ⰰ 椀渀 琀栀椀猀 挀愀猀攀 琀栀攀 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 ഊginger, in verb form it means to coat something in a dry mixture (as ਀椀渀 琀漀 搀爀攀搀最攀 椀渀 昀氀漀甀爀⤀⸀ഊ ਀吀栀攀猀攀 爀攀挀椀瀀攀猀 洀愀欀攀 昀爀甀椀琀 瀀椀攀猀Ⰰ 琀栀攀 猀甀最愀爀 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀 眀椀氀氀 ഊcombine with the juices from the fruit during baking to produce a ਀昀氀愀瘀漀爀昀甀氀 猀礀爀甀瀀 琀栀愀琀 眀椀氀氀 ⠀栀漀瀀攀昀甀氀氀礀⤀ 琀栀椀挀欀攀渀 愀渀搀 猀攀琀 昀爀漀洀 琀栀攀 瀀攀挀琀椀渀 ഊin the fruit as the pie cools. Modern recipes often add a starch to ਀琀栀攀 搀爀攀搀最攀 琀漀 椀洀瀀爀漀瘀攀 琀栀攀 琀栀椀挀欀攀渀椀渀最 愀挀琀椀漀渀 戀甀琀 椀昀 礀漀甀 栀愀瘀攀 最漀漀搀Ⰰ ഊproperly ripened fruit, it really should not be an issue. ਀ഊI'd suggest a slight modification to the recipe instructions by ਀挀漀愀琀椀渀最 琀栀攀 昀爀甀椀琀 椀渀 琀栀攀 搀爀攀搀最攀 愀渀搀 琀栀攀渀 瀀氀愀挀椀渀最 椀渀 琀栀攀 挀爀甀猀琀⸀ 䤀琀 ഊwill be better distributed and should give a much better result. ਀ഊDragon ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 　㜀 䄀甀最 ㈀　　㠀 ㄀㈀㨀㄀㌀㨀㐀㐀 ⴀ　㜀　　ഊFrom: Dragon ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䐀爀攀搀最攀㼀ഊTo: Cooks within the SCA ਀ഊ<<< I'd suggest a slight modification to the recipe instructions by ਀挀漀愀琀椀渀最 琀栀攀 昀爀甀椀琀 椀渀 琀栀攀 搀爀攀搀最攀 愀渀搀 琀栀攀渀 瀀氀愀挀椀渀最 椀渀 琀栀攀 挀爀甀猀琀⸀ 䤀琀 ഊwill be better distributed and should give a much better result. ਀ഊDragon >>> ਀ഊBut the recipe doesn't call for just coating the fruit, it asks you ਀琀漀 ∀昀椀氀氀 瘀瀀 礀漀甀爀 挀漀昀昀椀渀猀Ⰰ∀ 眀栀椀挀栀 椀猀Ⰰ 䤀 猀甀猀瀀攀挀琀Ⰰ 琀栀攀 挀漀渀昀甀猀椀渀最 ഊpart. Unless you have very small pieces very closely packed, you're ਀最漀椀渀最 琀漀 攀渀搀 甀瀀 眀椀琀栀 愀 ⨀氀漀琀⨀ 漀昀 ∀搀爀攀搀最攀∀ 椀渀 礀漀甀爀 挀漀昀昀椀渀⸀ഊ---------------- End original message. --------------------- ਀ഊI think this is one of those things that may well be open to ਀椀渀琀攀爀瀀爀攀琀愀琀椀漀渀 愀渀搀 洀愀礀 愀氀猀漀 戀攀 瘀攀爀礀 洀甀挀栀 椀渀昀氀甀攀渀挀攀搀 戀礀 琀栀攀 ഊdifferences in ingredients between now and then. Remember that white, ਀爀攀昀椀渀攀搀 猀甀最愀爀 眀愀猀 愀瘀愀椀氀愀戀氀攀 戀甀琀 渀漀琀 挀漀洀洀漀渀⸀ 䤀 琀栀椀渀欀 琀栀愀琀 椀猀 瘀攀爀礀 ഊsignificant in that it is likely that the sugar in use for most such ਀爀攀挀椀瀀攀猀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 ∀挀漀渀攀∀ 猀甀最愀爀 眀栀椀挀栀 眀漀甀氀搀 栀愀瘀攀 栀愀搀 琀漀 戀攀 ഊgrated before use. If you have ever used this type of sugar, it has a ਀爀愀琀栀攀爀 氀椀最栀琀Ⰰ 猀氀椀最栀琀氀礀 洀漀椀猀琀Ⰰ 愀渀搀 昀氀甀昀昀礀 琀攀砀琀甀爀攀 猀漀洀攀眀栀愀琀 氀椀欀攀 愀 ഊlight brown sugar unless you compact it. If you just sprinkle it in, ਀礀漀甀 眀漀渀✀琀 栀愀瘀攀 焀甀椀琀攀 愀猀 洀甀挀栀 猀甀最愀爀 椀渀 琀栀攀 瀀椀攀 愀猀 礀漀甀 洀椀最栀琀 琀栀椀渀欀⸀ഊ ਀夀漀甀 挀漀甀氀搀 氀椀琀攀爀愀氀氀礀 昀椀氀氀 琀栀攀 挀漀昀昀椀渀 眀椀琀栀 琀栀攀 猀甀最愀爀 愀渀搀 礀攀猀Ⰰ 琀栀椀猀 ഊwould be a lot of sugar, even with the cone sugar. But it also ਀搀漀攀猀渀✀琀 猀愀礀 琀漀 瀀愀挀欀 琀栀攀 猀甀最愀爀 椀渀 愀渀搀 愀爀漀甀渀搀 琀栀攀 昀爀甀椀琀⸀ 䤀昀 礀漀甀 甀猀攀 ഊmodern granulated sugar, it will pack in much more densely because ਀琀栀攀 最爀愀椀渀猀 愀爀攀 甀渀椀昀漀爀洀氀礀 猀洀愀氀氀 愀渀搀 栀愀瘀攀 渀漀 洀漀氀愀猀猀攀猀 挀漀渀琀攀渀琀 猀漀 琀栀攀礀 ഊdon't stay separate and light like the grated cone sugar would so you ਀眀漀甀氀搀 甀猀攀 洀漀爀攀⸀ഊ ਀䤀渀 攀椀琀栀攀爀 挀愀猀攀Ⰰ 椀琀✀猀 最漀椀渀最 琀漀 瀀爀漀搀甀挀攀 愀 猀礀爀甀瀀 眀栀攀渀 礀漀甀 戀愀欀攀 琀栀攀 瀀椀攀⸀ ഊWith the larger quantity of sugar it will be a very heavy syrup. My ਀猀甀最最攀猀琀椀漀渀 昀漀爀 爀漀氀氀椀渀最 琀栀攀 昀爀甀椀琀 椀渀 琀栀攀 搀爀攀搀最攀 眀愀猀 琀漀 洀愀欀攀 椀琀 ഊsomewhat lighter. ਀ഊDragon ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 　㜀 䄀甀最 ㈀　　㠀 ㄀㔀㨀㈀㈀㨀㐀㠀 ⴀ　㐀　　ഊFrom: Gretchen Beck ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䐀爀攀搀最攀㼀ഊTo: Cooks within the SCA ਀ഊ--On Thursday, August 07, 2008 2:23 PM -0400 Barbara Benson ਀㰀瘀漀砀攀椀最栀琀 愀琀 最洀愀椀氀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ<<< Very similar. Has anyone stumbled across anything similar. It has to ਀戀攀 猀漀洀攀 猀漀爀琀 漀昀 愀搀搀椀琀椀漀渀愀氀 昀椀氀氀椀渀最 漀爀 琀攀挀栀渀椀焀甀攀⸀ 䄀渀礀 琀栀漀甀最栀琀猀 眀漀甀氀搀 戀攀ഊgreatly appreciated. >>> ਀ഊThe OED gives: ਀ഊ {dag}1. A sweetmeat; a comfit containing a seed or grain of spice; a ਀瀀爀攀瀀愀爀愀琀椀漀渀 洀愀搀攀 漀昀 愀 洀椀砀琀甀爀攀 漀昀 猀瀀椀挀攀猀㬀 挀昀⸀ 䐀刀䄀䜀㼀䔀⸀ 伀戀猀⸀ഊc1350 Med. MS. in Arch?ol. XXX. 390 Ye sed is good fastende to ete, And ek ਀椀渀 搀爀愀最攀 愀昀琀攀爀 洀攀琀攀⸀ 嬀㄀㌀㜀㜀ⴀ㠀㘀 猀攀攀 䐀刀唀䜀 渀⸀㄀崀 ㄀㐀　㄀ⴀ㈀ 䴀攀洀⸀ 刀椀瀀漀渀 ⠀匀甀爀琀攀攀猀⤀ ഊIII. 208 Et in jlib. dragge empt., 5d. [1402-3 dragy]. 14.. Noble Bk. ਀䌀漀漀欀爀礀 ⠀一愀瀀椀攀爀⤀ ㈀㜀 䌀愀猀琀 漀渀 愀 搀爀椀搀最攀 洀愀搀 眀椀琀栀 栀愀爀搀 礀漀氀欀猀 漀昀 攀最最猀⸀ 挀㄀㐀㐀　 䄀渀挀⸀ ഊCookery in Househ. Ord. (1790) 454 Make thenne a dragee of the yolkes of ਀栀愀爀搀攀 攀礀爀攀渀 戀爀漀欀攀渀⸀ 挀㄀㐀㐀　 倀爀漀洀瀀⸀ 倀愀爀瘀⸀ ㄀㌀　⼀㄀ 䐀爀愀最最攀 ⠀瘀⸀爀爀⸀ 搀爀愀最礀Ⰰ 搀爀愀搀最攀⤀Ⰰ ഊdragetum. 1481-90 Howard Househ. Bks. (Roxb.) 367 Item..payed for a box of ਀搀爀攀最攀 砀砀⸀ 搀⸀ ㄀㔀㌀　 倀䄀䰀匀䜀刀⸀ ㈀㄀㔀⼀㄀ 䐀爀愀搀最攀Ⰰ 猀瀀礀挀攀Ⰰ 搀爀愀最攀攀⸀ ㄀㔀㐀㐀 吀⸀ 倀䠀䄀䔀刀 刀攀最椀洀⸀ ഊLyfe (1560) Ivjb, By eatyng of a litle dredge, made of anyse seede and ਀挀漀爀椀愀渀搀攀爀⸀ ㄀㘀　㄀ 䠀伀䰀䰀䄀一䐀 倀氀椀渀礀 䤀䤀⸀ ㄀　㠀 䄀 搀爀愀最攀 漀爀 瀀漀甀搀攀爀 漀昀 椀琀 嬀琀栀礀洀攀崀 眀椀琀栀 ഊsalt, brings the appetite againe. 1616 SURFL. & MARKH. Country F. 48 Take ਀昀愀猀琀椀渀最 愀 䐀爀攀搀最攀 洀愀搀攀 漀昀 䄀渀渀椀猀攀Ⰰ 䘀攀渀渀攀氀氀Ⰰ 䌀愀爀愀眀愀礀Ⰰ 愀渀搀 䌀漀爀椀愀渀搀攀爀 猀攀攀搀⸀ഊ ਀吀栀攀 䐀伀匀吀 ⠀䐀椀挀琀椀漀渀愀爀礀 漀昀 琀栀攀 匀挀漀琀猀 吀漀渀最甀攀⤀㨀ഊDragy, Dregy, n. Also: dragie, draigie, dreg?, droggie; pl. drageis, ਀搀爀攀最椀猀⸀  嬀䴀䔀⸀ 搀爀愀最礀Ⰰ 搀爀攀最㼀 ⠀挀 ㄀㌀㔀　⤀Ⰰ 搀爀攀最㼀 ⠀㄀㐀㠀㄀ⴀ㤀　⤀Ⰰ 伀䘀⸀ 搀爀愀最椀攀Ⰰ 搀爀愀最攀攀⸀崀ഊ 1. A kind of sweetmeat or comfit. Also pl. comfits of this kind. (1) ਀倀攀爀 攀洀瀀挀椀漀渀攀洀 ⸀⸀⸀ 搀甀漀搀攀挀椀洀 氀椀戀爀愀爀甀洀 搀攀 搀爀愀最礀Ⰰ 攀砀瀀攀渀搀椀琀愀爀甀洀 椀渀 搀漀洀漀㬀 ㄀㌀㈀㤀 ഊExch. R. I. 141. Sexaginta librarum de dregy; Ib. 221. De ... lx libris ਀搀攀  搀爀攀最攀 㬀 ㄀㌀㌀㄀ 䤀戀⸀ 㐀　㤀⸀  䐀爀愀最礀 渀愀 猀椀挀 琀栀椀渀最 戀爀攀欀椀猀 渀漀挀栀琀 昀愀猀琀椀渀最Ⰰ 渀愀 ഊdrink sa that it be sobirly tane; Asl. MS. I. 41/11. For sax quartis vyne ਀愀渀搀 猀愀砀 戀甀椀猀琀椀猀 搀爀愀最椀攀㬀 ㄀㔀㠀㌀ⴀ㐀 䴀椀猀挀⸀ 匀瀀愀氀搀⸀ 䌀⸀ 嘀⸀ 㔀㔀⸀ ⠀㈀⤀  䄀渀攀 瀀甀渀搀 漀昀 ഊgrene and reid dregis; 1575 6th Rep. Hist. MSS. App. 657/2. Tua dosane ਀戀甀椀猀琀椀猀 漀昀 搀爀愀最攀椀猀㬀 ㄀㔀㠀㈀ 䔀搀椀渀戀⸀ 吀攀猀琀⸀ 堀䤀⸀ ㌀㔀㔀 戀⸀  吀甀愀 瀀甀渀搀 眀攀挀栀琀 挀甀氀氀漀甀爀椀琀 ഊdrageis; 1597 Ib. XXXI. 175 b. ਀ഊThe Middle English Dictionary has essentially the same thing: ਀⠀愀⤀ 䄀 猀眀攀攀琀 挀漀渀昀攀挀琀椀漀渀Ⰰ 猀眀攀攀琀洀攀愀琀㬀 愀 猀眀攀攀琀 猀愀甀挀攀 漀爀 挀漀渀搀椀洀攀渀琀㬀 ⠀戀⤀ 愀 猀眀攀攀琀 ഊmedicinal preparation; (c) fig. a reward or bribe; ~ of sin, pleasure of ਀猀椀渀Ⰰ 椀渀挀攀渀琀椀瘀攀 琀漀 猀椀渀⸀ഊ ਀䄀猀 䤀 爀攀挀愀氀氀Ⰰ 䴀愀爀欀栀愀洀 ⠀琀栀攀 䔀渀最氀椀猀栀 䠀甀猀眀椀昀攀⤀ 猀愀礀猀 愀戀漀甀琀 琀栀攀 猀愀洀攀 琀栀椀渀最 眀椀琀栀 ഊhis cherry tart recipe, but doesn't use the word 'dredge': ਀ഊTake the fairest Cherries you can get, a npicke them cleane from leaves and ਀猀琀愀氀欀攀猀Ⰰ 琀栀攀渀 猀瀀爀攀愀搀 漀甀琀 礀漀甀 挀漀昀昀椀渀 愀猀 昀漀爀 礀漀甀爀 倀椀瀀瀀椀渀ⴀ琀愀爀琀Ⰰ 愀渀搀 挀漀瘀攀爀 琀栀攀 ഊbottome with Suter, then cover the Suger all over with Cherries, then cover ਀琀栀漀猀攀 䌀栀攀爀爀椀攀猀 眀椀琀栀 匀甀最愀爀Ⰰ 猀漀洀攀 猀琀椀挀欀猀 漀昀 䌀椀渀愀洀漀渀Ⰰ 愀渀搀 栀攀爀攀 愀渀搀 琀栀攀爀攀 愀 ഊClove, then lay in more cherries, and so more Suger, Cinamon and Cloves, ਀琀椀氀氀 琀栀攀 挀漀昀昀椀渀 戀攀 昀椀氀氀攀搀 甀瀀㬀 琀栀攀渀 挀漀瘀攀爀 椀琀 愀渀搀 戀愀欀攀 椀琀 椀渀 愀氀氀 瀀漀椀渀琀猀 愀猀 ഊthe codling and pipping tart, and so server it; and in the same manner you ਀洀愀礀 洀愀欀攀 吀愀爀琀猀 漀昀 䜀漀漀猀攀戀攀爀爀椀攀猀Ⰰ 匀琀爀愀眀戀攀爀爀椀攀猀Ⰰ 刀愀猀戀攀爀爀椀攀猀Ⰰ 䈀椀氀戀攀爀爀椀攀猀Ⰰ 漀爀 ഊany other Berrie whatsoever. ਀ഊtoodles, margaret ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㜀 䄀甀最 ㈀　　㠀 ㄀㜀㨀㄀㤀㨀㐀㔀 ⴀ　㐀　　ഊFrom: "Barbara Benson" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䐀爀攀搀最攀㼀ഊTo: "Cooks within the SCA" ਀ഊDragon > ਀䄀挀琀甀愀氀氀礀Ⰰ 䤀 琀栀椀渀欀 椀琀 椀猀 攀砀愀挀琀氀礀 愀猀 猀椀洀瀀氀攀 愀猀 椀琀 氀漀漀欀猀⸀ 吀栀攀 洀椀砀琀甀爀攀 甀猀攀搀 椀猀ഊcalled the dredge, in this case the sugar, cinnamon and ginger, in verb form ਀椀琀 洀攀愀渀猀 琀漀 挀漀愀琀 猀漀洀攀琀栀椀渀最 椀渀 愀 搀爀礀 洀椀砀琀甀爀攀 ⠀愀猀 椀渀 琀漀 搀爀攀搀最攀 椀渀 昀氀漀甀爀⤀⸀ 㸀㸀㸀ഊ ਀䤀 栀攀猀椀琀愀琀攀 琀漀 愀猀猀甀洀攀 琀栀愀琀 琀栀攀礀 愀爀攀 甀猀椀渀最 琀栀攀 洀漀搀攀爀渀 挀漀渀挀攀瀀琀 漀昀ഊ'dredging' here, which is why I am inquiring of this list if there are ਀漀琀栀攀爀 椀搀攀愀猀⸀ഊ ਀䐀爀愀最漀渀㸀 ഊThese recipes make fruit pies, the sugar cinnamon and ginger will combine ਀眀椀琀栀 琀栀攀 樀甀椀挀攀猀 昀爀漀洀 琀栀攀 昀爀甀椀琀 搀甀爀椀渀最 戀愀欀椀渀最 琀漀 瀀爀漀搀甀挀攀 愀 昀氀愀瘀漀爀昀甀氀 猀礀爀甀瀀ഊthat will (hopefully) thicken and set from the pectin in the fruit as the ਀瀀椀攀 挀漀漀氀猀⸀ 㸀㸀㸀ഊ ਀倀攀愀挀栀攀猀 愀爀攀 愀渀 椀渀挀爀攀搀椀戀氀礀 氀漀眀 瀀攀挀琀椀渀 昀爀甀椀琀 愀渀搀 䤀 搀漀甀戀琀 琀栀攀礀 眀椀氀氀 氀攀愀挀栀ഊenough to set up this volume of sugar. ਀ഊDragon> ਀䤀✀搀 猀甀最最攀猀琀 愀 猀氀椀最栀琀 洀漀搀椀昀椀挀愀琀椀漀渀 琀漀 琀栀攀 爀攀挀椀瀀攀 椀渀猀琀爀甀挀琀椀漀渀猀 戀礀 挀漀愀琀椀渀最 琀栀攀ഊfruit in the dredge and then placing in the crust. It will be better ਀搀椀猀琀爀椀戀甀琀攀搀 愀渀搀 猀栀漀甀氀搀 最椀瘀攀 愀 洀甀挀栀 戀攀琀琀攀爀 爀攀猀甀氀琀⸀ 㸀㸀㸀ഊ ਀䄀猀猀甀洀椀渀最 眀攀 欀渀漀眀 眀栀愀琀 琀栀攀 椀渀琀攀渀搀攀搀 爀攀猀甀氀琀 椀猀⸀ 䤀 琀爀礀 瘀攀爀礀 栀愀爀搀 琀漀 最漀ഊinto redacting recipes without any preconceived notions of how it will ਀琀甀爀渀 漀甀琀⸀ 吀栀椀猀 眀愀礀 䤀 挀愀渀 愀瘀漀椀搀 猀欀攀眀椀渀最 洀礀 爀攀猀甀氀琀猀 琀漀眀愀爀搀猀 愀 洀漀爀攀ഊmodern dish and instead attempt to get something as close to the ਀瀀攀爀椀漀搀 愀猀 瀀漀猀猀椀戀氀攀⸀ഊ ਀匀愀渀搀爀愀 㸀 ഊBut the recipe doesn't call for just coating the fruit, it ਀愀猀欀猀 礀漀甀 琀漀 ∀昀椀氀氀 瘀瀀 礀漀甀爀 挀漀昀昀椀渀猀Ⰰ∀ 眀栀椀挀栀 椀猀Ⰰ 䤀 猀甀猀瀀攀挀琀Ⰰ 琀栀攀 挀漀渀昀甀猀椀渀最ഊpart. Unless you have very small pieces very closely packed, you're ਀最漀椀渀最 琀漀 攀渀搀 甀瀀 眀椀琀栀 愀 ⨀氀漀琀⨀ 漀昀 ∀搀爀攀搀最攀∀ 椀渀 礀漀甀爀 挀漀昀昀椀渀⸀ 㸀㸀㸀ഊ ਀吀栀愀琀 眀愀猀 洀礀 椀渀椀琀椀愀氀 爀攀愀挀琀椀漀渀 愀氀猀漀Ⰰ 琀栀攀 挀甀琀琀椀渀最 椀渀猀琀爀甀挀琀椀漀渀猀 猀攀攀洀 挀氀攀愀爀ഊthat you are to cut the fruit in two and remove the pit with minimal ਀∀戀爀攀愀挀栀椀渀最∀ 漀爀 戀爀攀愀欀椀渀最 漀昀 琀栀攀 瀀攀愀挀栀⸀ 䤀 戀攀氀椀攀瘀攀 琀栀攀 栀愀氀瘀攀猀 愀爀攀ഊintended to go into the pie as intact as possible. This leaves an ਀愀眀昀甀氀 氀漀琀 漀昀 爀漀漀洀 昀漀爀 ∀搀爀攀搀最攀∀⸀ 伀昀 挀漀甀爀猀攀Ⰰ 瀀攀爀椀漀搀 瀀攀愀挀栀攀猀 眀攀爀攀ഊprobably much smaller, but their rounded nature will leave a goodly ਀愀洀漀甀渀琀 漀昀 栀攀愀搀 爀漀漀洀⸀ഊ ਀吀栀愀渀欀 礀漀甀 愀氀氀 昀漀爀 礀漀甀爀 昀攀攀搀戀愀挀欀⸀ഊ ਀匀攀爀攀渀愀ഊ ਀ഊDate: Fri, 8 Aug 2008 09:39:08 -0400 ਀䘀爀漀洀㨀 ∀一椀挀欀 匀愀猀猀漀∀ 㰀最爀椀稀氀礀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Dredge? ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀ⴀⴀⴀⴀⴀ伀爀椀最椀渀愀氀 䴀攀猀猀愀最攀ⴀⴀⴀⴀⴀഊSandra > But the recipe doesn't call for just coating the fruit, it ਀愀猀欀猀 礀漀甀 琀漀 ∀昀椀氀氀 瘀瀀 礀漀甀爀 挀漀昀昀椀渀猀Ⰰ∀ 眀栀椀挀栀 椀猀Ⰰ 䤀 猀甀猀瀀攀挀琀Ⰰ 琀栀攀 挀漀渀昀甀猀椀渀最ഊpart. Unless you have very small pieces very closely packed, you're ਀最漀椀渀最 琀漀 攀渀搀 甀瀀 眀椀琀栀 愀 ⨀氀漀琀⨀ 漀昀 ∀搀爀攀搀最攀∀ 椀渀 礀漀甀爀 挀漀昀昀椀渀⸀ഊ ਀吀栀愀琀 眀愀猀 洀礀 椀渀椀琀椀愀氀 爀攀愀挀琀椀漀渀 愀氀猀漀Ⰰ 琀栀攀 挀甀琀琀椀渀最 椀渀猀琀爀甀挀琀椀漀渀猀 猀攀攀洀 挀氀攀愀爀ഊthat you are to cut the fruit in two and remove the pit with minimal ਀∀戀爀攀愀挀栀椀渀最∀ 漀爀 戀爀攀愀欀椀渀最 漀昀 琀栀攀 瀀攀愀挀栀⸀ 䤀 戀攀氀椀攀瘀攀 琀栀攀 栀愀氀瘀攀猀 愀爀攀ഊintended to go into the pie as intact as possible. This leaves an ਀愀眀昀甀氀 氀漀琀 漀昀 爀漀漀洀 昀漀爀 ∀搀爀攀搀最攀∀⸀ 伀昀 挀漀甀爀猀攀Ⰰ 瀀攀爀椀漀搀 瀀攀愀挀栀攀猀 眀攀爀攀ഊprobably much smaller, but their rounded nature will leave a goodly ਀愀洀漀甀渀琀 漀昀 栀攀愀搀 爀漀漀洀⸀ഊ ਀吀栀愀渀欀 礀漀甀 愀氀氀 昀漀爀 礀漀甀爀 昀攀攀搀戀愀挀欀⸀  䌀椀愀漀℀   匀攀爀攀渀愀 㸀 㸀 㸀 㸀 㸀 㸀 㸀ഊ ਀䄀爀攀 眀攀 愀猀猀甀洀椀渀最 愀 氀愀爀最攀 挀漀昀昀椀渀㼀  䤀猀 琀栀攀爀攀 愀 搀椀洀攀渀猀椀漀渀 猀漀洀攀眀栀攀爀攀 琀栀愀琀 䤀ഊmissed? If we assume a rather shallow one with dimensions rather tight to ਀漀甀爀 昀爀甀椀琀 椀渀 焀甀攀猀琀椀漀渀Ⰰ 琀栀攀渀 椀琀 愀椀渀✀琀 猀漀 洀甀挀栀 愀猀 眀攀 琀栀椀渀欀⸀  䄀渀搀 ∀昀椀氀氀∀ 洀愀礀 戀攀ഊtaken a bit too literally. I've seen this as a general instruction in a few ਀漀琀栀攀爀 爀攀挀椀瀀攀猀Ⰰ 愀渀搀 琀漀漀欀 椀琀 琀漀 洀攀愀渀 琀漀 愀搀搀 愀 昀愀椀爀 焀甀愀渀琀椀琀礀 ⸀ ⸀ ⸀ 爀愀琀栀攀爀 琀栀愀渀ഊ"fill all remaining air space available, to the brim". On the other hand, ਀瀀椀瀀瀀椀渀猀 愀渀搀 瀀攀愀挀栀攀猀 ⠀愀琀 氀攀愀猀琀 洀漀搀攀爀渀 漀渀攀猀⤀ 猀攀攀洀 琀漀 戀攀 爀愀琀栀攀爀 樀甀椀挀攀 琀栀爀漀眀椀渀最ഊfruits when baked. There would be prodigious syrup made. ਀ഊOn looking at the online reference, though, I found a big clue a few recipes ਀甀瀀⸀  䤀琀 最椀瘀攀猀 猀瀀攀挀椀昀椀挀 搀椀爀攀挀琀椀漀渀猀 琀漀 䘀椀氀氀 愀氀洀漀猀琀 昀甀氀氀 ⸀ ⸀ ⸀ 琀栀漀甀最栀 愀最愀椀渀 渀漀ഊdimensions are given. If we follow this trend, then we are to add great ਀愀洀漀甀渀琀猀 漀昀 猀甀最愀爀 ⠀椀昀 最爀愀琀攀搀 愀渀搀 昀氀甀昀昀礀 漀爀 昀椀渀攀 愀渀搀 搀爀礀⤀ 琀漀 琀栀攀 瀀椀攀 琀漀 洀愀欀攀ഊsome serious thick syrup to serve in. ਀ഊ ਀吀漀 戀愀欀攀 倀攀愀爀攀猀Ⰰ 焀甀椀渀挀攀猀Ⰰ 愀渀搀 眀愀爀搀攀渀猀⸀ഊYOu must take and pare them, and then coare them: then make your paste with ਀昀愀椀爀攀 眀愀琀攀爀 愀渀搀 䈀甀琀琀攀爀Ⰰ 愀渀搀 琀栀攀 礀漀氀欀攀 漀昀 愀渀 䔀最最攀Ⰰ 愀渀搀 猀攀琀琀攀 礀漀甀爀 伀爀攀渀最攀猀ഊinto <<26a 1597>> ਀琀栀攀 瀀愀猀琀攀Ⰰ 愀渀搀 琀栀攀渀 戀愀欀攀 椀琀 眀攀氀氀㨀 吀栀攀渀 昀椀氀氀 礀漀甀爀 瀀愀猀琀攀 愀氀洀漀猀琀 昀甀氀 眀椀琀栀ഊSinamon, Ginger and Sugar: also apples must be taken after the same sort, ਀猀愀甀椀渀最 琀栀愀琀 眀栀攀爀攀愀猀 琀栀攀 挀漀爀攀 猀栀漀甀氀搀 戀攀 挀甀琀 漀甀琀 琀栀攀礀 洀甀猀琀 戀攀 昀椀氀氀攀搀 眀椀琀栀ഊbutter euerie one: the hardest apples are best, and likewise are Peares and ਀眀愀爀搀攀渀猀Ⰰ 愀渀搀 渀漀渀攀 漀昀 琀栀攀洀 愀氀氀 戀甀琀 琀栀攀 圀愀爀搀攀渀猀 洀愀礀 戀攀 瀀攀爀戀漀椀氀攀搀Ⰰ 愀渀搀 琀栀攀 漀甀攀渀ഊmust be of a temperate heat, two houres to stand is enough. ਀ഊniccolo difrancesco ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 　㠀 䄀甀最 ㈀　　㠀 ㄀㄀㨀㈀㤀㨀㌀㠀 ⴀ　㜀　　ഊFrom: Dragon ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䐀爀攀搀最攀㼀ഊTo: grizly at mindspring.com, Cooks within the SCA ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀一椀挀欀 匀愀猀猀漀 眀爀漀琀攀㨀ഊ ਀䄀爀攀 眀攀 愀猀猀甀洀椀渀最 愀 氀愀爀最攀 挀漀昀昀椀渀㼀  䤀猀 琀栀攀爀攀 愀 搀椀洀攀渀猀椀漀渀 猀漀洀攀眀栀攀爀攀 琀栀愀琀 䤀ഊmissed? If we assume a rather shallow one with dimensions rather tight to ਀漀甀爀 昀爀甀椀琀 椀渀 焀甀攀猀琀椀漀渀Ⰰ 琀栀攀渀 椀琀 愀椀渀✀琀 猀漀 洀甀挀栀 愀猀 眀攀 琀栀椀渀欀⸀  䄀渀搀 ∀昀椀氀氀∀ 洀愀礀 戀攀ഊtaken a bit too literally. I've seen this as a general instruction in a few ਀漀琀栀攀爀 爀攀挀椀瀀攀猀Ⰰ 愀渀搀 琀漀漀欀 椀琀 琀漀 洀攀愀渀 琀漀 愀搀搀 愀 昀愀椀爀 焀甀愀渀琀椀琀礀 ⸀ ⸀ ⸀ 爀愀琀栀攀爀 琀栀愀渀ഊ"fill all remaining air space available, to the brim". On the other hand, ਀瀀椀瀀瀀椀渀猀 愀渀搀 瀀攀愀挀栀攀猀 ⠀愀琀 氀攀愀猀琀 洀漀搀攀爀渀 漀渀攀猀⤀ 猀攀攀洀 琀漀 戀攀 爀愀琀栀攀爀 樀甀椀挀攀 琀栀爀漀眀椀渀最ഊfruits when baked. There would be prodigious syrup made. ਀ഊOn looking at the online reference, though, I found a big clue a few recipes ਀甀瀀⸀  䤀琀 最椀瘀攀猀 猀瀀攀挀椀昀椀挀 搀椀爀攀挀琀椀漀渀猀 琀漀 䘀椀氀氀 愀氀洀漀猀琀 昀甀氀氀 ⸀ ⸀ ⸀ 琀栀漀甀最栀 愀最愀椀渀 渀漀ഊdimensions are given. If we follow this trend, then we are to add great ਀愀洀漀甀渀琀猀 漀昀 猀甀最愀