sca-cooks yeast in cooking
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Fri Apr 11 10:04:45 PDT 1997
While I can't tell you the date of the recipe (it is during the 16th
century) it is taken from A Booke of Cookry.
Ah.
To seeth Roches, Flounders, or Eeles.
Make ye good broth with new yest,
If it was a yoth in the word, I'd bet upon yeast, for sure.
Almost all the sauce for fish include yeast, which I found interesting.
Many thanks to Katerine Rountre for her notes on yeast. They were what I
needed since I haven't started redacting yet. Next question is how do you
think the yeast was used....(what consistency)
Wow. I have NO ideas. I'd scoop up a tablespoon of ale barm from a bottle
of home-made beer, and taste it. And see how it works. (Damn shame if I'd
have to drink the beer to get to the barm, wouldn't it be? :-)
Tibor
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