Elizabethan Manchet Recipe. The upper classes ate manchet, a bread loaf made of wheat flour. Harrison says that one bushel of flour produces 40 cast of manchet, of which every loaf weighs 8 ounces going into the oven and 6 coming out.
A Discovery of Witches Elizabethan French Toast Feast from www.feastofstarlight.com
Soak the slices of bread in the mixture until well absorbed. The lower classes ate rye and barley bread. (if you’re using a food processor, have grown up pulse it until you achieve the same result).
A Discovery of Witches Elizabethan French Toast Feast
The purpose behind the patterning is probably functional. The basic manchet recipe calls for flour, salt, yeast, and hot water. In the elizabethan era, the details of food and dining are most aptly described in chapter vi of modern history sourcebook: Recipes in england during the elizabethan era.
Preheat oven with baking stone at 450f. Make a cut all around each one about 1 centimetre from the base, and stab them down the centre with a skewer. Cover and cook for an hour and a half to two hours, until the meat is. 1 teaspoon of active dry yeast. 3 cups of unbleached white or whole wheat flour.