[Ravensfort] Recipes

[Beth Atchley]

 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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