sca-cooks Re[2]: Atholbrose.
Philip W. Troy
troy at asan.com
Thu Apr 10 13:16:22 PDT 1997
Mark Schuldenfrei wrote:
>
> Add scotch, honey, and cream to oat-water. Mix until all ingredients
> are blended. Serve at room temperature or chilled.
>
> But... the purist has to ask.
>
> To the best of my knowledge, Athol Brose is not period. Do you know more?
Athelbrose is almost certainly period, but I suspect it's one of those
dishes where the modern version is a bit more fun than its austere
ancestor, which appears to have been made of oats and water, kept at
body temperature until a tiny amount of fermentation has taken place.
Definitely not much fun...
Adamantius
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