sca-cooks Re: Research paper on Medieval foods.
Valeria F Mainwald-Burke
fernwyrx at juno.com
Fri Apr 11 00:35:30 PDT 1997
>
>Actually, it was my friend and it was gelatinous. May have even used
>something as a gelling agent (rennet?) (I don't remember - it was a
>big
You could use gelatin, (by product of boiling bones, especially the feet)
of cows, pigs, etc.) I would probably use the KNOX product, since
it is easier to make and keep. It will gel the almond milk very nicely.
Susan
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