Hello Devon and everyone
While I can't offer insights into a lace celebration (though, why not,
ale?! sounds a plan)I spent an instructional afternoon today testing
the Cattern Cakes recipe found here. Its rising agent is yeast, yes it
works as mix-in:
http://www.lynsted.com/Recipes/Cookbook/C
Ok, so here is my knowledge from when I ran the cook school and had my own home
economist. Plus my research into cattern cakes.
Use butter. If you can't use butter use a pure sunflower spread that is as
near to 70% fat as possible (it says so on the packet). I use, in the UK, PURE
(brand) sun
Because I had all the ingredients on hand, I just made the Cattern cakes
recipe, which is exactly as Phillipa has typed out in her message.
My verdict: I weighed everything and then measured it in North American cups.
You wind up with roughly 3-¼ cups of dry ingredients that are supposed to be
This website, http://www.cooksinfo.com/flour, supports the claim that you
need to add liquid when making a UK recipe with American flour, and
subtract liquid for the reverse. Unfortunately they do not say exactly
how much to add/subtract.
There is also a helpful table showing how different flours
My lace group in Kurri Kurri, NSW, Australia has our Christmas get together
close to Nov 25th - Catterns Day. Each person contributes some food to
share - in Oz we call this "bring a plate" - and also a small gift (to an
agreed value) which is put into the lucky dip basket.
Some people bring lace
I was wondering about whether it was the self rising flour that was the
problem. I wonder why you need more water in the US. Perhaps a humidity
issue?
I do have the recipe in the very pretty book about Cattern Cakes and
holidays, so no need to retype it.
What about beverages? I see that something
There's a picture on another
webpage:http://www.geniuskitchen.com/recipe/lacemakers-cattern-cakes-english-
spiced-sugar-cookies-266901
Note the subtitle. English spiced sugar cookies. It's guess that, in a
pinch, you might be able to get a package of sugar cookie mix, roll it out and
add the f
Hi Devon , if you entercattern cakes / visual into your browser
and then find theLavender and Lovage page you will find an easy
recipe plus visual pictures . Hope this helps.
Shirley in Corio , Oz.
shirl200...@gmail.com
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I suspect some of the problem in the dryness of the cattern cakes is the
difference in flour from the UK to the USA. I often have to add more liquid
over here than I did when I made the same recipe in the UK, but you need to
know what the consistency should be to get that right. Also I believe
Dear Devon,
I expect you'll get lots of answers to this question.
Just to say I have successfully made Cattern cakes from the recipe in
the book "Cattern Cakes and Lace. A Calendar of Feasts" by Julia Jones
and Barbara Deer.
They were delicious and needed no yeast. My recipe used self raisi
Hi Devon:
Just to say I suggest you *don’t* make the recipe found in the book “Cattern
Cakes and Lace”. It sounds good, and I had high hopes for it, but the cookies
were astoundingly dry. Maybe there’s a misprint and maybe a professional baker
could look at the recipe and find the problem; I th
The Brooklyn Lace Guild would like to have a riotous debauch on St.
Catherineâs Day and have looked to me for guidance about how to plan it. Has
anyone ever celebrated St. Catherineâs Day with their lace group and what
advice would you offer?
I have been researching recipes for Cattern Cakes.
Maureen,
I thought this was a fascinating site. Here's the link
http://torch.ox.ac.uk/themes/tellings-reconstructing-repertoire-songs-used-en
glish-lace-schools
Beth Harpell in dreary New Jersey where it's only 36°
> On Nov 1, 2017, at 9:07 AM, Maureen wrote:
>
> Dear All
>
> I recently saw
Dear All
I recently saw an email about lace tells and songs and that someone in Oxford
was doing some research but I now can't find it, either in the emails or in the
archives. Can anyone remember who commented about it? if so could you let me
know please?
Regards
Maureen
In grey Yorkshire U
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