Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Losenge Pasta
Accompaniments
Historic

Pasta shapes. The term appears as a synonym for 'pasta', whatever its form, throughout early English cookbooks, presumably because of their customary lozenge shape.


Presumed method of cutting-out pasta losenges


Our correspondent Kathryn Marsh reports (21/2/2016) that; "my fenland grandmother used to make something she called “hare noodles” which was layers of hare stew with diamond cut home made pasta. She said her grandmother always made it. My great great grandmother was Romany and I’ve always wondered if that particular dish - quite recognisably the one in the Form of Curie - is still made in the modern Romany community" [See Hare Papdele]


Original Receipt from 'A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde' (Noble Boke 1480);

Losenges:
Make a paste of pure flour kneaded with faire water, sugar, saffron and salt then make a thin foil in lozenges the bredth of your hand or less, and fry them in oil and serve them 3 or 4 in a dishe



See also: Losyens








MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats