Name: Wastels y Farced
Yield: Serves 4 to 6
Cuisine: United Kingdom
Ingredients: ¼ teaspoon grated nutmeg; ¼ teaspoon cinnamon; ¾ stick (90 g) butter, softened; 2 egg yolks, well beaten; 1 french loaf, not too long or stick-like; ½ cup (90 g) currants; 4 tablespoons (60 g) plus 2 teaspoons castor sugar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This is a fourteenth-century recipe from a Salisbury manuscript. It is of interest because it shows the demand for enriched breads, which were just beginning to be made.

Ingredients

1 french loaf, not too long or stick-like
½ cup (90 g) currants

Method

Wrap the loaf in foil and put it in a 350°F (180°C, Gas Mark 4) oven for 20 minutes. Cut off and reserve the crust from along the top of the loaf and scoop out all the bread. Keep the shell hot while you break the bread into small pieces.

Put the breadcrumbs into a bowl. Stir in the currants, 4 tablespoons</