SC - canning

[Mark.S Harris]

*Here is a question from the Calontir list. I am curious myself, having never
*heard of the stuff.
*beatrix
*-----
*Date:         Sat, 4 Apr 1998 20:13:18 -0600
*From: Blair Peterson <bpeterso at MAIL.WIN.ORG>
*Subject:      Brewing help needed.
*To: CALONTIR at CRCVMS.UNL.EDU

*I have a friend in need of a aethelbrose recipe.  I checked my brewing
*folder and all I have is a cider and fruit liquour recipes. Does anybody
*out there have a recipe handy?

*Lukas Mesmer - 16th Century Landsknecht
*Barony of Three Rivers

The following are two of the messages on Athelbrose found in this
file in the BEVERAGES section of my Stefan’s Florilegium:
beverages-msg    (102K)  3/24/98    Beverages in general. alcholic drinks.

My files can be found at:
http://www.pbm.com/~lindahl/rialto/rialto.html

Lord Stefan li Rous
Ansteorra
stefan at texas.net

- ------------
From: James and/or Nancy Gilly <KatieMorag at worldnet.att.net>
To: sca-cooks at eden.com
Subject: sca-cooks Re: Atholbrose.
Date: Thu, 10 Apr 1997 23:31:56 +0000

At 04:55 10-4-97 +0000, Sianan wrote:
>Does any of the brewers hiding out there know the recipe for Atholbrose?
>It's a favourite for highland gatherings.
>
>  I know it involves oat starch, whiskey, sugar and cream, but that's all I
>know, my understanding of the brewers art being limited.
>
>-Sianan

Atholl Brose

It was very common to mix whisky with honey in the past and equally common
to mix liquid with oatmeal.  Bringing the two together in this potent way is
credited to a Duke of Atholl during a Highland rebellion in 1475, who is
said to have foiled his enemies by filling the well which they normally
drank from with this ambrosial mixture, which so intoxicated them that they
were easily taken.

Some traditional recipes leave in the whole oatmeal while this one, reputed
to have come from a Duke of Atholl, uses only the strained liquid from
steeping the oatmeal in water.

6 oz / 175 g medium oatmeal (1-1/2 c)
4 tablespoons heather honey
1-1/2 pt / 3/4 L whisky (3-3/4 c)
3/4 pt / 450 ml water (2 c)

Put the oatmeal into a bowl and add the water.  Leave for about an hour.
Put into fine sieve and press all the liquid through.  (Use the remaining
oatmeal for putting into bread or making porridge - see p. 26).  Add honey
to the sieved liquid and mix well.  Pour into a large bottle and fill up
with the whisky.  Shake well before use.

Uses

May be drunk as a liqueur; is often served at festive celebrations such as
New Year, or may be mixed with stiffly whipped cream and served with
shortbread as a sweet.

(*Scottish Cookery*, by Catherine Brown, p 28.  Richard Drew Publishing,
Glasgow, 1990.  Copyright 1989 by Catherine Brown)

Slainte -

Alasdair mac Iain of Elderslie          Argent, a chevron cotised azure
Dun na Leomhainn Bhig                   surmounted by a sword and in chief
Barony of Marinus                       two mullets sable
- -----------------------------
James and/or Nancy Gilly
katiemorag at worldnet.att.net


From: "Chuck Graves" <Chuck_Graves at mmacmail.jccbi.gov>
To: sca-cooks at eden.com
Date: Thu, 10 Apr 97 12:03:43 CST
Subject: sca-cooks Re[2]: Atholbrose.

>Does any of the brewers hiding out there know the recipe for Atholbrose? 
>It's a favourite for highland gatherings.
>     
>  I know it involves oat starch, whiskey, sugar and cream, but that's all I
>know, my understanding of the brewers art being limited.
>     
>-Sianan

Okay...you're in luck
     
     Ingredients
     
     2-3        cp      rolled oats
     2-3        cp      water
     1-1 1/2    cp      more water
     4          cp      scotch (do not scrimp on quality)
     1          cp      honey
     1          cp      cream or Half-n-Half
     
     Process
     
     Mix oats and initial water (2-3 cp) in a large bowl.  Stir.  Let the 
     mixture sit overnight until the water is completely absorbed.  Add 
     remainder of water to mixture.  Let stand for 2 hours.
     
     Strain oat/water mixture through 2-3 layers of cheese cloth into a 
     large bowl by wringing and squeezing until the oats are nearly free of 
     water.  Messy and strenuous!  Reserve pressed oats for oat cakes.
     
     Add scotch, honey, and cream to oat-water.  Mix until all ingredients 
     are blended.  Serve at room temperature or chilled.
     
     Whew...not bad for a one-handed typist.
     
     Cheers,
     Tadhg
- ---------------
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