sca-cooks Re[2]: Atholbrose.
Beth Morris
bmorris at access.digex.net
Thu Apr 10 13:37:58 PDT 1997
Philip W. Troy wrote:
> 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...
Blert. Warm, slightly spoiled gruel. Not my idea of a festive holiday
drink....
("Hurry up! Eat it! Its spoiling!" G. Carlin)
Keilyn
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