{"id":4468,"date":"2019-05-15T18:00:48","date_gmt":"2019-05-15T18:00:48","guid":{"rendered":"https:\/\/reed-ne.webspace.durham.ac.uk\/?page_id=4468"},"modified":"2019-05-07T19:20:10","modified_gmt":"2019-05-07T19:20:10","slug":"teacake-soulcakes-by-pamela-culver","status":"publish","type":"page","link":"https:\/\/reed-ne.webspace.durham.ac.uk\/?page_id=4468","title":{"rendered":"Teacake Soulcakes, by Pamela Culver"},"content":{"rendered":"\n<p>I thought it through, figuring out <a href=\"https:\/\/reed-ne.webspace.durham.ac.uk\/?page_id=3909\">what ingredients would have been used in 1604<\/a>. White flour, as we know it wasn&#8217;t around until the 1800&#8217;s. White granulated sugar wasn&#8217;t around in 1604, either. I don&#8217;t have access to ale barm, so instead I made sort of a sourdough starter with wheat flour, sugar, and apple ale&#8230;it&#8217;s what I had. <\/p>\n\n\n\n<p>Forgive the American measurements, but really, they\nwouldn&#8217;t have been measuring things out with kitchen scales in 1604 anyway.<\/p>\n\n\n\n<p>First I added a teaspooon each of mace, nutmeg, and\nground cloves. (This turned out to be far too much. The next time I&#8217;m going to\ntry a teaspoon of nutmeg, and a half teaspoon each of the two others. Or\npossibly try nutmeg and cinnamon.) The instructions say to add the butter cold\nso I rubbed four tablespoons into the flour and spices as you would for pastry.\n<\/p>\n\n\n\n<p>Then I added a half cup of brown sugar, two cups of the\nale starter, and about two tablespoons of dry sherry.<\/p>\n\n\n\n<p>Once mixed, I kneaded it for about ten minutes, until it\nfelt rather elastic, but still moist, then covered it and let it rest for\ntwenty minutes. Toward the end of kneading, I added one apple, diced. (I used a\nPink Lady apple. Both because it&#8217;s what I had, and the texture is soft enough\nto cook in the short baking time.) Then I divided it into six pieces rolled as\nmuch of the apple as I could under and then flattened them to about an inch\nthick. I placed them on a parchment-lined baking sheet, then covered them and\nleft them in a warm spot to rise until doubled. How long it takes to rise will\ndepend on how lively your starter is. For me it took about ninety minutes. I\nbrushed them with an egg wash and sprinkled them with pearl sugar, just\nbecause. Then baked at 375\u00b0 for 15 minutes.<\/p>\n\n\n\n<p>The end result was a soft, finely textured bread roll,\nvery similar to your teacakes. I really have to wonder if soul cakes were an\nancestor of teacakes.&nbsp; I think this is\nprobably one of those things that every household had their own way of making\nthem, so the spices used could be anything you like.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I thought it through, figuring out what ingredients would have been used in 1604. White flour, as we know it wasn&#8217;t around until the 1800&#8217;s. White granulated sugar wasn&#8217;t around in 1604, either. I don&#8217;t have access to ale barm, so instead I made sort of a sourdough starter with wheat flour, sugar, and apple [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3909,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4468","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P67HiV-1a4","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/reed-ne.webspace.durham.ac.uk\/index.php?rest_route=\/wp\/v2\/pages\/4468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/reed-ne.webspace.durham.ac.uk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/reed-ne.webspace.durham.ac.uk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/reed-ne.webspace.durham.ac.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/reed-ne.webspace.durham.ac.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4468"}],"version-history":[{"count":0,"href":"https:\/\/reed-ne.webspace.durham.ac.uk\/index.php?rest_route=\/wp\/v2\/pages\/4468\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/reed-ne.webspace.durham.ac.uk\/index.php?rest_route=\/wp\/v2\/pages\/3909"}],"wp:attachment":[{"href":"https:\/\/reed-ne.webspace.durham.ac.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}