SC - old recipe for Brenna
Michael P Newton
melc2newton at juno.com
Fri Jun 19 05:57:13 PDT 1998
This is what I found, is it the one you were thinking of?
Beatrix
On Sun, 1 Mar 1998 23:05:31 -0800 "Anne-Marie Rousseau" <acrouss at gte.net>
writes:
>Hi all from Anne-Marie
>Kat asks about preparing large amounts of frumenty.
>
>We did it for 150 with great ease. We did the English meat day
>version,
>substituting barley for the wheat (I can provide documentation and
>justification on request). We were going to serve it at an outdoor
>event,
>and would ahve very limited facilities. I was desperately afraid that
>it
>would burn or scorch or turn out as a gloppy grey mess.
>
>What we did was two days before the event, cook the barley in the
>broth and
>milk with the saffron. When the barley was perfectly done, we stirred
>in
>the raw beaten egg yolks. We then sealed the slimey mess in boil in
>the bag
>seal-a-meals (NOT ZIPLOCKS!!!). The bags were then stored in coolers
>with
>ice until they were ready to be served.
>
>Right before mealtime on site, we heated up large kettles of water
>using
>monster propane cookstoves, like you get at Costco up here. The bags
>of
>frumenty were dropped in the boiling water bath. The raw egg cooked as
>the
>stuff heated up. You could tell they were done because the cold solid
>mass
>of barley became soft and pliable within the bag. The bags were
>removed
>from the boiling water bath, cut open, and the frumenty dumped into a
>large
>serving dish.
>
>Tadaaaa! no burning, no scorching, no gloppy grey mess. And most tasty
>with
>a big scoopful of Funges (stewed mushrooms and leeks with spices) on
>top.
>Yum yum yum!
>
>Good luck!
>--Anne-Marie
>
>----------
>> From: kat <kat at kagan.com>
>> To: 'cooks' <sca-cooks at Ansteorra.ORG>
>> Subject: SC - Frumenty for the Masses, revisited
>> Date: Friday, February 27, 1998 10:35 AM
>>
>> Folks,
>>
>> Just finished rereading an old thread (digests #175-180, for
>those who
>are interested) on making frumenty in amazingly large batches.
>Unfortunately, the question I was looking for an answer to was not
>touched
>on then.
>>
>> So here goes: How does the reheating process affect
>frumenty in large
>batches? If you make it along these proportions: 1 c barley, 2 c
>stock, 1
>c almond milk, cook for XX minutes (I'm doing this from memory, please
>forgive), stir in beaten egg slowly to achieve creaminess and not
>scrambled
>eggs; are there any tips to reheating it for feast in large batches?
>Can
>you in fact *freeze* it and reheat it for feast, or is that
>unadvisable?
>>
>> Also, advised methods of reheating (boil-in-bag? Microwave?
>Etc.?)
>>
>> (Yes, I'm planning on testing this out myself too in a small
>batch, but
>I'm running short on time, and I'm also keeping in mind that what
>works for
>small batches does NOT always work for large batches, especially when
>you're dealing with grain.)
>>
>> Anyone want to enlighten me with their experiences?
>>
>> Thanks much!
>>
>> - kat
>>
>> p.s. The reason I'm considering making it beforehand and reheating
>is
>that I'm faced with cooking a 3-course feast for 140 in a site that
>has ONE
>oven and ONE **four-burner** Wolf stove. <cringe>
>>
>>
>>
>============================================================================
>
>>
>> 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".
>>
>>
>============================================================================
>
>
>============================================================================
>
>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".
>
>============================================================================
>
_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]
============================================================================
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