sca-cooks Re[2]: Atholbrose.

[Beth Morris]

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