A Bread Tart
Introduction My interpretation of a bread tart is a dish somewhere between custard and bread pudding, baked in a pie shell. The original recipe is by Sabina Welserin, who wrote her cookbook in 1553, in what is now Germany. This tart and documentation were entered in the 2006 Royal Baker of Atlantia competition. Original Recipes [...]
Miscelin Bread
Introduction This is a bread that might have been eaten by members of a bourgeois household, or by the servants in a lord’s manor. Bread such as this was eaten throughout period. Most of my research, however, has focused on 14th/15th century France. This bread and documentation was entered in the 2006 Royal Baker of [...]
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