[Ravensfort] Recipes

[L T]

Remember that just like a research paper...you have to
credit the source of the recipe...

Lorraine
--- Beth Atchley <bethatchley at excite.com> wrote:
>  Has anybody considered putting together a baronial cookbook? We could sell it as a fund-raiser
> for something perhaps. It could have several catagories: period recipes, period-like recipes,
> stuff that works well camping, etc. I would be willing to compile it and make it look pretty if
> anyone thinks this is a good idea.Beth Atchley
> Lila Gamgee WhitfurrowsAmalasuintha Sweinbrothar
> Rosie-Posie Sandybanks
> Live your life each day as you would climb a mountain. An occasional glance towards the summit
> keeps the goal in mind, but many beautiful scenes are to be observed from each new vantage
> point.- Harold B. Melchart
> --- On Thu 05/09, jacinth wrote:Magnus,Do you have a source? Just curious!-J."doug bell"
> wrote:>Several folks in the barony have asked for this>recipe from 16th century
> Spain.>>Spearmint Flaones>>8 oz. Ricotta>2 eggs>2 Tablespoons grated
> Parmesan>pinch of dried spearmint, ground to powder>1/2 cup sugar>pie
> shell>honey>>In a bowl mix the ricotta cheese, eggs, parmesan,>and sugar throughly.
> Add spearmint. Pour into>a pie shell (bought or home made).>Bake at 400 F until top is
> golden brown, about>30 minutes.>Top with a honey/water
> glaise.>>Enjoy>Magnus_______________________________________________Ravensfort mailing
> listRavensfort at ansteorra.orghttp://www.ansteorra.org/mailman/listinfo/ravensfort
>
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