534Morser/Morsel Baking Question
- Apr 6, 2010Hi everyone,
I wanted to ask an opinion about a more or less common instruction in the
Wecker cookbook to bake some sort of dough/mush/cake mix in a "morser".
It is the same word she uses for the mortar (and pestle) with instructions
to crush things.
Some of the instructions call for the 'morser' to be greased before baking
so that the ingredients will come out whole. Most of the mortars from the
16th century I have found are bronze and it is conceivable to me that they
may have been useable for baking as well as crushing. Do you think they
baked in the same mortar they used for crushing, or was this a more
general term for a cylindrical container?
Does anyone have any experience or thoughts on this?
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