Markham's good huswife is clearly post period. Also, even the late period
Hugh Platt stuff is clearly post cooking-renaissance. This is best
witnessed by the puff-pastry recipe. It is almost identical to a
croissant dough recipe. As there are almost NO period (except for these
almost 1600 sources) dough recipes which incorporate butter (something
usually associated with the cooking Renaissance), it would be way out of
line to start forming butter layers as is done with croissants. This is
part of the problem with late period sources. The techniques begin to
change into something wholly unlike what was ever done before. This is
also why it is not uncommon for authentically minded cooks to avoid
recipes from post-1500 as this is when the techniques (especially with
those snooty french) started to change.
My problem is decided if I am willing to use these "technically period"
documents, since their content is clearly not pre-renaissance in
To each their own, just wanted to increase awareness.
ps. miss you all.
Jeffrey Heilveil M.S. Ld. Bogdan de la Brasov, C.W.
Department of Entomology A Bear's paw and base vert on field argent
University of Illinois
lab: (217) 333-2929