Not a bad day today all things considered; although as I've commented on before, with these 'odd' weekends we do seem to get less made whilst talking so much more!
The biggest 'success' of the day was the recipe for
¶Flathouns in lente.
¶Take & draw a þrifty Milke of Almandes; temper with Sugre Water; þan take hardid cofyns, & pore þin comad þer-on; blaunche Almaundis hol, & caste ther-on Pouder Gyngere, Canelle, Sugre, Salt, & Safroun; bake hem, & serue forth.
Before we arrived I'd double checked on the medieval/Tudor meaning of the word thrifty because on first glance this recipe seems doomed to a sloppy failure......an ersatz custard with no setting agent!! As it happens thrifty means almost the opposite of what we would think today, the best way of thinking about it is 'fit for purpose' or 'suitable' so Marc H and I had a chat and decided to cook 2 versions. One with a wet almond milk and one with a much thicker paste type almond milk.....both with the lumps still in but one with much much less liquid.
So having had the paste cases blind baked
Marc then set about filling it with the stiff paste
The blanched almonds were then placed on the top with the spices and bingo it was ready for the oven.
The second case was then filled with the more liquid milk
and then spiced and 'nutted' in the same way. They were then popped into the oven and watched until they began to colour before being removed........then came the 'oh' moment as the liquid tart had set solid!!
It really was quite an unexpected result and to be honest we were both taken aback.......so much so that we're going to think about doing it again on another weekend to make sure that we didn't have a freak accident!!
Pop over to the Flickr site to see some more pictures of both the variations being made. Hopefully more pictures to take tomorrow and a posting at the end of the day if you're lucky.