SC - Fwd: Brewing help needed.
Mark.S Harris
rsve60 at email.sps.mot.com
Thu Apr 9 10:52:03 PDT 1998
*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 Stefans 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
- ---------------
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list