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by Elise_Fleming
Sat Jan 08, 2011 12:27 pm
 
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Re: To make FARTS of Portingale?

Hmmm some more, a google shows up this

http://www.uni-giessen.de/gloning/ghhk/ ... _notes.htm

with 2 (partial) recipes, neither of which matches your recipe but seem to be spicy mutton balls
by TerryL
Thu May 26, 2011 4:32 pm
 
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Re: To make FARTS of Portingale?

"Farts" is indeed the name, according to Ken Albala ("Cooking in Europe: 1250-1650"). He quotes the recipe on p. 131 and writes, "Although the typesetter seems to have made a few mistakes here (as in a certain of what fine Biskets), the name of these cookies is indeed Farts ...
by Elise_Fleming
Thu May 26, 2011 6:08 pm
 
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Re: To make FARTS of Portingale?

Thanks for that guys. I think I'm going to have a go at these, anyone got a suggestion for a biscuit to use? I'm assuming something fairly plain, perhaps shortbread? At the risk of being fussy, I'd say no to shortbread. It's not a "bis-cuit", that is it's not cooked twice (bis=repeat; cui...
by Elise_Fleming
Fri May 27, 2011 11:22 am
 
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Re: To make FARTS of Portingale?

Brilliant stuff Elise, thank you very much, I shall hang onto the biscuit recipe for later and try the experiment with biscotti, I don't fancy going to all the effort of making the bisket bread, smshing it up and sifting it if the trial batch isn't at least a partial success. If it works I'll try g...
by JeffBerry
Sat May 28, 2011 5:30 pm
 
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Re: The June Cooking Weekend Event

Pod beans boil them just tender then, if you can be fagged,pop them out of their skins and fry with onions in butter 'til they start to colour, bit of salt(Usually enough in the butter) and pepper, job's a good'un. I put a little cassia in mine too. Or tart of beans, pod, boil, shell, beat in a mort...
by Grymm
Thu Jun 09, 2011 8:05 pm
 
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by tudorcook
Thu Jun 16, 2011 12:46 am
 
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by Grymm
Fri Jul 08, 2011 12:12 pm
 
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by Grymm
Wed Jul 20, 2011 10:40 pm
 
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by tudorcook
Wed Jul 20, 2011 10:59 pm
 
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by TerryL
Tue Aug 09, 2011 7:27 pm
 
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by tudorcook
Fri Oct 15, 2010 12:29 am
 
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by tudorcook
Mon Jan 31, 2011 12:07 am
 
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by tudorcook
Mon Jan 31, 2011 11:14 pm
 
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by tudorcook
Mon Apr 18, 2011 2:54 am
 
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Re: Offally good...

Offal ... mmm. The classic is garbage, with bits of chicken. My go-to source for that is Austin's Two Fifteenth-Century Cookery Books, now conveniently available on the web: http://quod.lib.umich.edu/c/cme/cookbk The Garbage recipe is .xvij. on this page: http://quod.lib.umich.edu/c/cme/CookBk/1:6?r...
by JeffBerry
Wed Feb 29, 2012 5:28 pm
 
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