28220Re: Kasutera/Castela - a Portuguese sweet bread from 16th c. Japan
- Apr 1 11:39 PM--- In email@example.com, "SeanM" <srmalloy@...> wrote:
>Modern kasutera yes. The recipe cited above is in a document dated 1641 CE. No milk, no honey, no fancy shmancy whisking. ;-D Both batches vanished mysteriously into hungry faces at Estrella War with no complaints.
> --- In firstname.lastname@example.org, "LJonthebay" <wodeford@> wrote:
> > Rath's translation is of a recipe for kasutera (Pao de Castela or Bread from Castile) that dates to 1641, however, the treat was known during our period.
> > "Knead together 10 eggs, 160 momme (600 grams or 2.5 cups*) of
> > sugar and 160 momme of wheat flour. Spread paper in a pot and
> > sprinkle it with flour. Place the dough on top of this. Place a
> > heat source above and below to cook. There are oral instructions."
> > from the Nanban Ryorisho or Southern Barbarian's Cookbook, which
> > dates from 1641.
> From a little rummaging around the Net, it appears that it's _supposed_ to be a batter; it's one of the many variations on sponge cake (or pound cake), which depend for their rise on the expansion of the air trapped in the batter.
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