Les Leftovers
sort of a food history blog
Sunday, December 7, 2014
The egg cream mystery solved?
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UPDATE 8-4-2015 - WIKIPEDIA NOTE - I have tried to add some of the documented mentions of "Egg Cream" before the NYC version to...
Saturday, December 6, 2014
MEDIEVAL PASTRIES: Echaudés
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The echaud é was one of the most well-known medieval pastries. The word means “scalded” and the pastry is sometimes called a “scalded past...
Monday, November 24, 2014
MEDIEVAL PASTRIES: Cassemuseaux, petits choux and ratons
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One of the joys of translating Le Grand d'Aussy's texts on pastry is seeing the inventory of various old pastries he mentions: é ch...
Saturday, November 1, 2014
Pâte, paste, pasta, pasty, pâté... and pies.
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For those who study bread, it is useful to understand the variants on the French word for dough: p â te , or in older French, paste . Th...
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