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Fine quality white loaves made during the reign of Elizabeth 1. These were supposed to weigh 8oz going into the oven, and 6oz coming out, and forty were to be made out of the flour bolted from one bushel of corn. Wastel and Pandemain were names still given to bread made with fine textured flour, Cocket for slightly coarser bread, and "whole wheat" bread was given the street-name "bis" or "treet". See "Bread"
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.