sca-cooks - subtleties

[Robert J Welenc]

I'm lost at one point, gentle cousin.  In the recipe for 
>
>Eggs in Lent			("Eyroun in Lenten", Harleian MS 279, # 39)
>
You say:
>
>Line a tall container with cheesecloth.  Pour the almond milk into the
>cheesecloth, gather it together, and tie the end with string.  Use the
>string, and some chopsticks or pencils, to suspend the bag of almonds in the
>container.  Let it cool, and drain.  You can twist the bag to strain more
>liquid out when it is cool.   Mix in the sugar, making it not so thick that
>you can't get it into the eggshells, later.

What part are we keeping and mixing with the sugar?  The stuff in the bag,
or the liquid that  drains out?  

Alanna Volchevo Lesa