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...I have a need. Would likely opt for the unleavened version (cakes weren't always fluffy things).
Also might ditch the wheat and use spelt. Barley if I have to.
The wine might be an interesting problem, too. Hmm.
The wine might be an interesting problem, too. Hmm.
Huh. The wine is apparently not much of a problem.
I'm curious as to why she totally disregarded the translation from Latin. It makes it sound more like what we would consider a bread pudding.
Language, man. So wonky.
I'm curious as to why she totally disregarded the translation from Latin. It makes it sound more like what we would consider a bread pudding.
Language, man. So wonky.
Also, the reason any recipes from pretty much any time before the 1950s don't have instructions (or quantities in some cases) is because you were supposed to know. Oh, it's a cream cake. That uses this procedure. Oh it's a pudding. The ingredients are in these ratios.
(picture me adding to this thread like I'm storming back in and saying "and another thing...!")
