SC - almond milk

[LrdRas@aol.com]

Just a thought so correct me if I'm wrong. Today's jams and jellies tend
to have quite a bit of sugar in them - would it have been available then?
substitutes? Also with a limited amount of fruit and no expectation of
more until next year if then, Would they have used the large amounts
necessary to make jellies to do this or would they have prepared them
some other way for storage? It seems to me to be a lot of investment with
little [though tasty] return. This might then be available only to the
very rich. Discussion? Comments? 
Genevia
< geneviaMoAS at juno.com >

On Sat, 6 Jun 1998 10:16:28 EDT LrdRas at aol.com writes:
>In a message dated 6/6/98 9:21:37 AM Eastern Daylight Time, 
>troy at asan.com
>writes:
>
><< .I would find it very hard to believe that fruit
> > jellies in the since that we think of them were known during the 
>Middle
>Ages.
> > 
> > Ras
> 
> Sorry, Ras, but I have to tell you, I'm deeply confused by the above.
> Perhaps you could re-rephrase it?  >>
>
>
>OK....Key of F#.............Unfortunately, I do not have any examples 
>from
>written works dating from the Middle Ages to either disprove or prove 
>the
>existence of fruit jellies.The current research materials that I have 
>access
>to does not indicate that clarified or strained fruit juices were 
>utilized to
>make fruit jellies during the Middle Ages although there may be some
>indication that mashed fruit may have been occasionally prepared in a 
>manner
>that closely resembles the modern product we call fruit "jam". etc., 
>etc.
>
><several chord-like flourishes in minor keys and a resounding "Amen">
>
>Ras
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