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cookies-msg – 5/20/12


Period cookies. Recipes.


NOTE: See also the files: desserts-msg, candy-msg, gingerbread-msg, sugar-msg, chocolate-msg, Sugarplums-art, sotelties-msg, 14C-Sweets-art, Digby-Cakes-art, Digby-Cakes-msg, lebkuchen-msg.


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From: David Schroeder

Newsgroups: rec.org.sca

Subject: Re: Welsh cookie recipe

Date: Tue, 10 Aug 1993 22:02:00 -0400

Organization: Doctoral student, Industrial Administration, Carnegie Mellon, Pittsburgh, PA


Greetings, friends!


A number of people have asked for the recipe for Welsh cookies.

What follows is my grandmother's version. Except for the baking

soda (which isn't even really necessary) they're very much like

Digbie's Fine Cakes. Digbie's cakes were baked, but the Welsh

tended to cook _lots_ of things on soapstone griddles, so

preparing the same recipe on the griddle rather than in

the oven seems like a reasonable adaptation.


The cookies are amazingly useful -- they're good for breakfast,

lunch, dessert after dinner, and midnight snacks. They also

tend to help "keep a body regular" given all the rush of Pennsic.


I made my quadruple batch in a deep rectangular 18 quart transparent

Rubbermaid plastic storage bin that I bought at KMart for three bucks.

It took about four hours to cook up 300-plus cookies. A double batch

is more practical for first-timers. Be generous with the flour when

it's time to roll out the dough. Chilling it helps a bit, too.

I tend to have a heavy hand with the nutmeg and use half butter/half

margarine. Single batches aren't worth it. You'll eat them all on

the _way_ to Pennsic, if they last even _that_ long. Enjoy!


BERTRAM'S GRANDMOTHER'S WELSH COOKIES


5 cups of flour

1-3/4 cups sugar

1-1/2 tsp. nutmeg

3 tsp. baking powder

1 tsp. salt


1 cup softened margarine or butter

3 beaten eggs

*1/2 cup milk (add to eggs to make 1 cup)


16 oz. dried currants


Preheat your electric skillet or griddle to 350* and lightly grease

non-teflon surfaces with shortening. Sift the dry ingredients on

the left, above, into a large mixing bowl. Work softened margarine

or butter into the dry ingredients with your fingers or a pastry

blender until well distributed. Beat the eggs and add enough milk

to the egg mixture to make 1-cup. Pour the liquid into a well in

the dry ingredients and stir until blended. Fold in the dried

currants and mix thoroughly. If the batter is too sticky you

may need to add extra flour at this point. (It should feel

almost like pie crust.)


Roll out a portion of the dough until it's about a 1/4" thick

on a lightly floured surface and cut out circular cookies with

a cookie cutter or water glass. Lift cookies from the surface

with a pancake turner and fry them on the griddle until they

are light brown on both sides. Put finished cookies on

a rack until cool.


Makes between six and seven dozen cookies

and takes just over an hour.


These cookies are very similar to the period recipe for

Digbie's Fine Cakes. Except for the baking powder as a

leavening agent all the ingredients would have been easily

available in England and Wales in the 16th century. A period

substitute such as beer could be used instead of baking powder,

or the ingredient could be left out entirely without changing

the taste of the cookies.


Happy eating! -- Bertram


From: Melissa Hicks

Date: Sat, 21 Jun 1997 14:04:06 +1000

Subject: SC -Riley, responding to and recipes (long)


Elaina wrote:

do the cookies use baking powder or baking soda? if so, they are right

out! if they use only leavening from highly beaten eggs, like an

Elizabethan 'biscuit bread' then they may be okay. another alternative

might be Digby's "Excellent Small Cakes" - although they are 17th century.

I can post the recipe if you would like it.


Yes, I would like to see Dgby's recipe (if you don't mind or you haven't

already posted it, I'm only 50 messages behind). As to your question, the

recipes as I know them are as follows. This is all of the information I have.


Almond Cookies


1 cup ground almonds

1 cup flour or more

1/2 cup white sugar

1/2 cup rosewater

1/2 teaspoon ground anise seeds

1/2 teaspoon salt

Almond oil and water


Moisten the ground almonds with the rosewater and a little water to make a

soft paste. Add sugar, salt, anise, and 1 tablespoon of almond oil and mix

well. Stir in enough flour to make a paste which is stiff enough to flatten

on a floured surface, but not too dry. Cut into shapes with cookie cutters,

prick with a skewer, and baked in an oiled tin in a moderate oven for about

twenty minutes, until golden and cooked through.


Raspberry Cream


1 pint (600 ml) fresh heavy cream

3 whites of egg

2 blades mace

1 teaspoon grated lemon peel (without pith)

2 oz. (60 g) white sugar

1 lb. (550 g) raspberries


Melt the sugar and raspberries together on a very low heat. Strain through

a fine sieve into a bowl and let it cool. Meanwhile bring the cream up to

the boil, then take it off the heat. Add, very carefully, the egg whites

beaten with a little cold crean and stir gently until the custard thickens -

putting the pan back on the heat from time to time to avoid cooling too

soon. Put it one side and let it cool, then stir in the raspberry juice.

Mix together thoroughly to get an even pink colour, or swirl the juice in

with the minimum of stirring to created a marbled effect.


Meliora


Date: Thu, 02 Oct 1997 21:00:31 -0400

From: Nick Sasso

Subject: SC - Cookies and St. Francis


I recently procured this recipe from a franciscan list I subscribe to

who claim it to be Francis' favorite cookie. My problem is that the

sender had a photocopy of a photocopy of some page out of some book.

The ingredients are most certainly on target, especially if substitute

breadcrumbs for the flour. Alas, no documentation can I find. I've

seen recipes similar (the many gingerbreads we have discussed here, for

example) and see this one as in line. We are looking at about 1120-1150

or so as a general time frame in Umbria, central Italy, near the recent,

tragic earthquakes. (prayers requested from those of that disposition).


My question is whether anyone has seen this recipe or one with the same

title. In lieu, would there be suggestion as to how to make it a

'period' presentation? Would inferencial documentation be adequate?

How much and how close should I come? My personna is a fransican layman

and I REALLY need this recipe to be useful in our setting. (sure it'll

be good at home, too) Any help would be appreciated as I pour over my

tomes and shuttle to the local University book repository for dust mites

and divine intervention on this quest. :o)


---------------------------------


Francis' Favorite Cookie


1 pound blanched almonds

1/2 cup honey

1 tsp cinnamon OR 1 tsp vanilla (OOP)

2 egg whites, lightly beaten

approx. one cup flour


Chop almonds very fine or coarsely grind in a blender. In a bowl

combine the nuts,

honey, cinnamon, and egg whites. Mix thoroughly. Gradually stir in

enough flour

to form a thick paste.


On a lightly floured surface, knead the paste until smooth and stiff.

Roll out to 1/4" thick. Cut into diamond shapes about 2 1/2" long. Place on

lightly buttered and floured baking sheet and let dry 1 to 2 hours.


Bake 250F oven for 20 to 30 minutes until set. Do not let brown.

------------------------------------

niccolo difrancesco


Date: Fri, 3 Oct 1997 20:57:50 -0500

From: L Herr-Gelatt and J R Gelatt

Subject: SC - Re: sca-cooks V1 #327


>On Fri, 3 Oct 1997, Christi Redeker wrote:

>> How period are cookies? Other than shortbread and gingerbread, which

>> we have already discussed. What are some other types of cookies, or

>> sweetbread type items that would make good gifts for the holidays?

>

>Unfortunately, cookies, as such, are not even close to period. They

>require the use of baking powder or baking soda - which is 19th century.

>

>You can to various sweet yeast breads. If you go slightly out of period

>to late Elizabethan / Jacobean you have a variety of bisket breads, etc.

>that are much like biscotti. and there's always my favorite from Kenelm

>Digbie - "Excellent Short Cakes" made to the redaction by Mistress Johanna

>of Griffenhurst.

>

>elaina


Whoa Nelly! Stop the train and tip the porter! What about Jumballs? What

about Macaroons (almond). What about Diet Bread (really a fruity biscotti)?

What about Bisket Bread, a pre-curser of modern english biscuits or biscotti

(ie: cookies)?

These all use baking powder today, but existed in period in perfectly

recognisable forms:


From Huswife's Jewel, 1596 pg. 17


To make Fine Cakes.

Take fine flowre and good Damaske water you must have no other liqeur but

that, then take sweet butter, two or three yolkes of eggs and a good

quantity of Suger, and a few cloves, and mace, as your Cookes mouth shall

serve him, and a lyttle saffron, and a little Gods good about a spoonful if

you put in too much they shall arise, cutte them in squares lyke unto

trenchers, and pricke them well, and let your oven be well swept and lay

them uppon papers and so set them into the oven. Do not burne them if they

be three or foure days olde they bee the better.


This is clearly a square short-cookie enriched with egg yolks and spices,

baked on parchment.


To make fine bisket bread. page 19

Take a pound of fine flower, and a pound of sugar, and mingle it together, a

quarter of a pound of Annis-seeded, foure eggs, two or three spoonfuls of

Rosewater put all these into an earthen panne. And, with a slyce of Wood

beate it the space of two houres, then fill your moulds half full: your

mouldes must be of Tinne, and then lette it into the oven your oven, being

so whot [hot] at it were for cheat bread, and let it stande one houre and an

halfe: you must annoint your moulds with butter before you put in your

stuffe, and when you will occupie of it, slice it thinne and drie it in the

oven, your oven beeing no whot-ter [hotter] than you may abide your hand in

the bottome.


Although the directions are out of order, this is clearly a recipe for an

Anise Seed Biscotti-type confection that gets a drying in the oven, just as

modern biscotti does. An alternative interpretation would be that they are

cut so thin before the drying that they are like modern english tea biscuits

(ie: fine digestive biscuits).


No offense, my Lady Eleana, But I do love my cookies. As they say, there is

nothing new in this world. Perhaps the word Cooky had not been invented yet,

but they did have small cakes and pastries, which would definately qualify

as cookies by today's standards. 1596 is smack in period to me.


Aoife


Date: Fri, 3 Oct 1997 12:05:20 -0500

From: L Herr-Gelatt and J R Gelatt

Subject: SC - Re: sca-cooks V1 #326


>Francis' Favorite Cookie

>

>1 pound blanched almonds

>1/2 cup honey





>Bake 250F oven for 20 to 30 minutes until set. Do not let brown.

>

>niccolo difrancesco


This bears a striking resemblance to macaroons, ratafia cakes, and almond

wreaths, which hail from england/france, italy, and russia respectively.

They all seem to have the same ingredients. I recall (quick, someone, hand

me my brain) that there is a recipe for mackrons or some such spelling in a

14th century English cookbook. I'll try to rack those brains a little harder

and come up with a name. And me a librarian. Sheesh. The Russian version is

quite nummy and is from Elena Molokhovet's Gift to Young Housewives (1700s).

She's got a couple of them for similar cakes.


A hint, since I made these and they were *devoured* while still too hot to

eat in the wreath form: do not chop the almonds too finely. Chunky almonds

make for a lovely, nut brown cookie. Baked marzipan would be a good guess

here, too, i suppose, but i loved the crunchy type. I lightly chopped

slivered almonds. The results were astounding. You are supposed to use a

cookie press (which obviously won't work with chunky almonds), but I don't

own one. I simply blopped a teaspoon of the stuff on the baking sheet and

flattened, then made the hole with my finger. They like to stick to the

baking sheet, though. Mrs. Molokhovets reccomended parchment, I believe, or

rice paper. I used Pam, and had to remove from the tray a tad too early for

shape-holding. They look lovely as a wreath garnished with a bit of glace

cherry (red and green) for the holidays. I loaned that recipe out and never

got it back. Now I have to run out and try yours!

I do own an English version of the Italian recipe (Ratafia). Not from a

period source. Let me know if you'd like it anyway.


These are my favorite type of cookie. I had completely forgotten them until

you brought it up. Guess I'll have to start making stuff for x-mas. Just as

an excuse to nibble, you know.


Thanks for the blast from the past.


Aoife


Date: Mon, 6 Oct 1997 09:26:28 -0500

From: L Herr-Gelatt and J R Gelatt

Subject: SC - Re: ALMOND COOKIES


A few more Almond Cookie recipes from Lady Castlehill's Receipt Book

(1700s, OOP), and Martha Washington (Possibly Period), and Two Anglo-Norman

Culinary Collections, as quoted in Pleyn Delit.


To Make Ginger Bread (Lady Castlehill's Receipt Book, copyright Hamish

Whyte, 1976, Melendinar Press, Glasgow, Scotland, a copy of a private ms.

held by the Mitchell Library, Glasgow). To the best of my knowledge, this is

the second cookbook Scotland produced, but it was never publicly printed

until this century.


Take a pound of Almonds blnach them & beate them very fine with a little

Rosewater then put themin a Dish on a Chafing Dish of coales to drye them.

For Cinnamon Bread beate them with cinnamon water; if for Ginger Bread then

with faire water. Then when your almonds are one the Fire mingle with Sugar

to your taste so with Cinnamon or Ginger. The spices must be beaten &

searced very fine.

When it is of a thickness to worke it take it off the Fire & so worke it

and Roll with a Rolling Pin and print it on your Moulds: & drye it before

the Fire. You must worke it with a little Gum Dragon wateres with Cinnamon

water & when you mould it up put three quarters and 2 ouces of Sugar searced

to a pound of Almonds.


To Make Marchpane Cakes (Martha Washington's Booke of Cookery, ed. Karen

Hess, Columbia University Press, NY 1980)


Take your Marchpane paste & roule it out about a quarter of an intch thick,

& cut themin little round cakes about ye bigness of a table man. cut them

some 3 & some 4 square, & some like a hart, & what other fashion you pleas.

then lay themon papers or pie plates & dry them. Then take ye white of an

egg, & beat searced [sugar] into it till it is something thick, & Ise ye one

side of themover with it, & drye them againe in a warme oven for a quarter

of an houre, then turne them & ice ye other side of them in ye like manner,

& they will be very white with smooth sides. & soe keep them for yr use.

In addition to these, Pleyn Delit (edition 2, Hieatt, et al, University of

Totonto Press, 1996) has a recipe called Emeles, which are fried almond cakes:


From "Two Anglo-Norman Culinary Collections", Speculum 61 (1986) The

earliest 'English recipes' (in French) from mss Add 32085 (A-NA) and Royal

12 C.xii RF Jones, Ed.


Emeles


Take sugar, salt, almonds, and white bread, and grind them together; then

add eggs; then grease or oil or butter, and take a spoon and brush them, and

then remove them and sprinkle them with dry sugar.


<>


Aoife


Date: Tue, 17 Feb 1998 22:15:30 +1100

From: Meliora & Drake

Subject: SC - Almond Cookies


At 12:46 PM 16/02/98 -0800, Rebecca Tants wrote:


>The only completely non-period item (we'll skip lemonade for the moment)

>was the Almond Cookies. They were AWESOME, but came from a nice Italian

>cookbook I have and can't be dated to prior then the turn of the century.

>They were, however, inexpensive, yummy and a good solution as I got

>frantic. (Recipe for those is 11oz almonds, 1c plus 3T sugar, 1/2 t

>vanilla, 4 egg whites, pinch of salt. Beat egg whites and salt to stiff

>peaks, process almonds and sugar together. Fold almonds/sugar and vanilla

>into the egg whites, bake at 300 degrees for 30 minutes on greased cookie

>sheet. YUMYUMYUMYUMYUM)


Hi Rebecca,


There is a similar recipe in Elinor Fettiplace (1602 - so is definately

renaissance not medieval) which follows:


To make french biskit bread


Take one pound of almonds blanched in cold water, beat them verie smale, put

in some rose water to them, in the beating, wherein some musk hath lien,

then take one pound of sugar beaten and searced and beat with your almonds,

then take the whites or fowre eggs beten and put to the sugar & almonds,

then beat it well together, then heat the oven as hot as you doe for other

biskit bread, then take a paper & strawe some sugar upon it, & lay two

spoonfulls of the stuf in a place, then lay the paper upon a board full of

holes, & put them into the oven as fast as you can & so bake them, when they

begin to looke somewhat browne they are baked inough. Elinor Fettiplace

p224.


Moden recipe by Spurling:

100g ground almonds

100g icing sugar

1 beaten egg white

little rosewater


Spurling tends to waffle a lot so the following is paraphrased:

Mix all ingredients together and bake as one large biscuit (the size of the

palm of your hand) in 180oC or 350oF oven for 35-45 mins.


Mel's Notes: I tend to make smaller maccaroons. A double-sized batch

normally makes 20 biscuits. I find that if I wet my hands with water or

rosewater while rolling the mixture into little balls, it gives the finished

macaroons a smooth shell.


I first thought to make this recipe because I does not contain flour and my

mother has Coeliac's Disease (cannot ingest gluten). At the couple of

feasts I provided them at, they were a bit hit but are rather expensive to

make. My mundane work still asks me to make these whenever we celebrate a

birthday though !!


Spurling, Hilary (1986) Elinor Fettiplace's Receipt Book, Penguin Books,

Available on order through any book store in paperback for around $Aust

16.00.


Hope this helps you


Meliora de Curci

Politarchopolis, Lochac, The West


Date: Thu, 9 Jul 1998 14:43:56 -0500 (CDT)

From: alysk at ix.netcom.com (Elise Fleming)

Subject: SC - Speculaas


Greetings. Here are two or so items I saved regarding speculaas. I

haven't found any "period" recipes myself but have seen pictures of the

speculaas in Dutch still lifes from around 1630 or 1640. Recipes

follow:


Alys Katharine


SPECULAAS OR DUTCH LETTER COOKIES


Dutch Letters

(From Better Homes and Gardens, January 1995, page 124)


"These traditional marzipan-filled pastry letters are eaten most

often at Christmastime, although many Dutch families in the

U.S. enjoy them for special occasions year-round. The letter

S (for Saint Nicholas) is the most common shape, but you can

bend the pastry ropes into letters of your choice, such as the

initials of family and friends. Purchased frozen puff pastry

makes this version easier than ever. Freeze the baked letters

to keep on hand for company. The pastries will thaw while

the coffee is brewing."


"Before purchasing the almond paste, check the ingredients

listed on the package. Select a brand that is made only with

almonds and sugar, not corn syrup or furctose. Otherwise,

the filling may soften and leak out of the pastry during baking."


2 17 1/4 oz. pkg. (4 sheets) frozen puff pastry

1 slightly beaten egg white

1 8-oz. can almond paste

1/2 cup granulated sugar

1/2 cup packed brown sugar

granulated sugar


'Thaw the frozen puff pastry according to package directions.

For filling, in a small mixing bowl stir together egg white,

almond paste, 1/2 cup granulated sugar, and brown sugar.

Set aside.


On a well-floured surface, roll each sheet of thawed puff pastry

into a 12 1/2x 10" rectangle. Cut each rectangle into five

10x2 1/2" strips. Shape a slightly rounded tablespoon of

almond filling into a 9" long rope. Place the almond rope

down the center third of one strip. Roll up the strip lengthwise

(Alys: short side to short side, not end over end.) Brush the

ends with water; pinch well to seal. Repeat with the remaining

dough strips and filling.


Place the filled strips, seam side down, on an ungreased baking

sheet, shaping each strip into a letter. Brush with water; sprinkle

with additional granulated sugar. Bake in a 375º oven for 20

to 25 minutes or till pastry is golden. Remove pastries from the

baking sheet. Cool completely on wire racks. Makes 20.


To freeze: Place the cooled, baked letters between layers of

waxed paper in an airtight freezer container. Seal, label, and

freeze for up to 3 months. To thaw, let pastries stand uncovered,

at room temperature for 30 minutes.


Dutch Letter Cookies

(From Conrad Jay Bladey, bj333 at FreeNet.Carleton.CA, 27

December 1994)


"Take almond paste and wrap it in filo dough -- greek generally

thin sheets -- bake with cinnamon on top and when done topped

with confectioners sugar...Make the rolls about 1/2 to 2/8 inches

in diameter. It is too righ otherwise and bake till brown. Try a

high oven 400º etc."


Date: Thu, 9 Jul 1998 16:34:23 -0500 (CDT)

From: alysk at ix.netcom.com (Elise Fleming)

Subject: SC - More Speculaas


Greetings. Found another booklet of cookie recipes while doing a major

cleanout of my study. Again, this is _not_ a period recipe. Here

'tis.


>From _Festive Cookies of Christmas_, Norma Jost Voth, Herald

Press (Scottdale, PA), 1982, pages 36-37.


Dutch Speculaas: Crunch “Speculaas” cookies were traditionally

shaped in elaborately carved molds, but are just as decicious cut in

squares sprinkled with almonds. In Holland, St. Nicholas rewards

good children with “Speculaas”, “Pepernoten” (peppernut cookies),

and “Tai Tai” (a gingerbread-like cookie).


1/2 cup butter or margarine

1 cup brown sugar

1 egg

2 tbsp. milk

2 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/8 tsp. cardamom

1/2 cup diced almonds


Cream butter and sugar until fluffy. Add egg and milk. Beat well.

Sift together dry ingredients and blend slowly into creamed mixture.

Chill overnight.


For Squares or Cookie Cutters: Roll well-chilled dough on floured

board. Cut with floured cutter or cut in squares or rectangles with

knife. Place on greased baking sheet. Sprinkle with sliced almonds.

Bake at 300 degrees for 12-15 minutes or until edges start to brown.

Cool on racks. Store in airtight container.


For Molded Cookies: chill dough in freezer 15 minutes. Generously

flour inside of mold. On well-floured board, roll dough thick enough

to fill inside of mold. cut piece of dough to fit in mold and press

in. Flatten with floured rolling pin. Slide spatula across to remove

excess dough. Remove immediately by turning mold over and

tapping on back. Ease cookie onto greased baking sheet.


For large mold, lay greased sheet on mold, invert to release cookie.

Bake at 300 degrees about 20 minutes or until edges begin to

brown. Cool. Store in airtight container. Makes 1 1/2 dozen.


Ans van den Hoogen, a professional baker, says “Speculaas” retain

clearer details of the mold when dough is very stiff and less baking

powder is used. Baker van den Hoogen allows, however, “In our

shop we go more for flavor and are not so concerned with shape.”


Alys Katharine


Date: Thu, 9 Jul 1998 16:42:38 -0500 (CDT)

From: alysk at ix.netcom.com (Elise Fleming)

Subject: SC - Cookie Molds


Greetings. From the Speculass inquiry, I thought people might be

interested in a source for replicas of period and slightly-OOP cookie

molds. "The House on the Hill" has moved several times but I think

their current mailing address is P.O. Box 7003, Villa Park, IL 60181.

The phone number (for that address) is 708-969-2588. However, it may

have undergone one of those area code changes.


They carry many molds, in all sizes, both modern and old. Their

catalog includes photos or drawings with the size and the origin of the

mold. While many are between $10 and $20, a number of them are $25-60,

especially for copies of old, detailed molds. Does anyone else know of

them and know if this is a current address?


Alys Katharine


Date: Wed, 21 Oct 1998 11:40:08 -0500

From: mfgunter at fnc.fujitsu.com (Michael F. Gunter)

Subject: SC - Elizabethan buffet (long)


These were given to me by our dear Ann-Marie. They are wonderful.


MARJORAM COOKIES


Marjoram cookies? This may sound very odd, but the raisins and fresh herbs

combine for a wonderfully sweet, but not cloying taste. The fish shapes are

very cute, if you can manage them.


To make fritters like fishes: [Epilario, #232] Blanch thy almonds [here is

a transcription error about adding chopped fish. It's not in the original

Italian] and stampe together with Currans, Sugar, Parsely and Margerum

chopped small with good spice and saffron, then have in a readinesse a fine

paste, and making it in what forme you wil you may fill them with this

composition, then frie them in oile: they make likewise be baked dry in a

frying pan, and when they are baked, they will shew like fishes.


Our Version::

Make a batch of your favorite shortbread cookie dough, or use refridgerated

sugar cookie dough.

Filling:

1 c. blanched almonds

1/2 c each raisins and currants

1 c powdered sugar

3 T dry marjoram, or 1 T fresh

1/2 c. fresh parsley

4 threads of saffron

1 tsp "good spice", ie a mix of cinnamon, nutmeg, clove, etc

Combine all the ingredients in the bowl of a food processor, and blend

until the stuff begins to stick together. Makes 2c. filling.

Roll out the pastry dough, and cut out shapes. Fish shapes are appropriate.

Place a dollop of filling on the bottom crust, cover with a top crust, and

seal the edges with a fork dipped in water. Bake at 375 degrees for 10-15 min, or until lightly brown.


(Note: I used commercial sugar cookie dough and it wouldn't make the

"sandwich" so I just mixed the lot together. Still came out very tasty.)





My thanks to Ann-Marie for all the recipe assistance and to Alys D. for all

the work she put forth in making it happen.


Gunthar


Date: Mon, 26 Oct 1998 11:10:02 SAST-2

From: "Ian van Tets"
  1   2   3   4

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