Bread & Pastry Recipes

 

Bread and Pastry

Breads & Dumplings:

• Robert May's "To Make French Bread the Best Way" – Rich early modern bread, enriched with milk and eggs
• Rastons – 15th c. fine bread rolls made from enriched dough (Harl. MS 279, 1430)
• Rastons (Revised) – Updated version served at 12th Night
• Guissell Bread Dumplings – Boiled or baked dumplings from Harl. MS 4016, 1450
• Alternate Guissell Recipe – With feast prep notes
• Ladie Graie’s Manchets – Fine white bread rolls from 1594

Savory & Filled Pastries:

• Peasecod Dish in Puff Paste (Two Ways) – Filled with almond or fruit, from Robert May

Cheese & Custard Pies:

• To Make a Made Dish of Curds – A sweet cheese pie from *The Accomplisht Cook*