[SCA-BMDL] Medieval Cooking at Odriana's TONIGHT

[Jennifer Strobel]

TONIGHT, December 9th, come to Odriana's house in Hampton and make
Digby's "Excellent Small Cakes".

"*Take three pound of very find flower well dryed by the fire, and put to
it a pound and a half of loaf Sugar sifted in a very fine sieve and dryed;
Three pounds of Currnats well washed and dryed in a cloth and set by the
fire; When you flower is well mixed with the Sugar and Currants, you must
put in it a pound and a half of unmelted butter, ten spoonfuls of Cream,
with the yolks of three new-laid Eggs beat with it, one Nutmeg; and if you
please, three spoonfuls of Sack. When you have wrought your paste well,
you must put it in a cloth, and set it in a dish before the fire, til it
be through warm. Then make then up in little cakes, and prick them full of
holes; you muct bake them in a wuick oven unclosed. Afterwards Ice them
over with Sugar. The Cakes should be about the bigness of a hand-breadth
and thin: of the cise of the Sugar Cakes sold at Barnet."

We will be messing with a variety of flours and talking about the
difference between actual currants and "just little raisins".  Show up at
the house around 6:00-6:30, at which point we'll have something for dinner
OR show up just to cook at about 7:30 p.m.  I will need to toss everyone
out by 10:00 p.m.

CONFESSION: I did not get to the liquor store to get Sack Wine, so we will
be working with whatever I have in the house.  If you feel compelled to
show up with a bottle of Sack, feel free to do so.

If you would like directions to the house, please send me email, or give
me a phone call at 412.486.0566.

Odriana

"Do not dismiss the dish saying that it is just, simply food. The blessed thing is an entire civilization in itself!"
- Abdulhak Sinasi