SC - Feast Discussion at Pennsic

[Elise Fleming]

>Excerpts from internet.listserv.sca-cooks: 8-Jul-97 Re: SC - Recipe
>challenge by Philip & Susan Troy at asan 
>> "II. ALITER PATINA VERSATILIS: nucleos, nuces fractas; torres eas et
>> teres cum melle, pipere, liquamine, lacte et ovis. olei modicum (122)
>> 
>> 2. TURNOVER. Toast pine-kernels and chopped nuts, pound with honey,
>> pepper, liquamen, milk, and eggs. <Cook in> a little oil."
>
>Assuming that that's the original Latin above, I get something more like this:
>
>2. Flip-flop. Take and grind nuts and dry them.  Make the nuts smooth
>with honey, liquamen, milk, and eggs.  <Cook> in a little olive oil.
>
>The first part is, pretty much, self-explanitory, though I'd have to try
>it to get the portions.  For the second, I'd say, heat a Tbsp or so of
>olive oil in a flat pan, pour on batter, cook until it bubbles on one
>side, then turn and cook on the other.
>
Over breakfast, I came up with an alternative interpretation:

Take nuts.  Take nut flour.  Mix it together with honey, liquamen, milk,
and eggs into a smooth batter.  Fry in olive oil.  

In this interpretation, you have a nut batter with big chunks of nuts in it.  

toodles, margaret