SC -gelatinous properties, was chessboards
Cindy Renfrow
renfrow at skylands.net
Fri May 7 15:20:16 PDT 1999
>I'm trying to find a mention of carageenan in any of our references or
>original sources. No luck, yet, but Ann Hagen says, in _A Handbook of
>Anglo-Saxon Food_, the Processing and Consumption volume:
>
>"Cereal-derived flummery produced a slightly acid, solid jelly, ...."
>
>She is not talking about carageenan here, is she? A product derived from
>moss would not come under the 'cereal' heading, I don't think. The word
>'flummery' is not generally used in the USA, but is it still used in GB
>for puddings, et al? Does anyone know, specifically, what Hagen means?
Sir Kenelme Digby has a flummery recipe. It is a wheat flour pudding or
jelly flavored with sugar and rosewater or orange-flower water: "#152
WHEATEN FLOMMERY... Take half, or a quarter of a bushel of good Bran of
the best wheat (which containeth the purest flower of it, though little,
and is used to make starch,) and in a great woodden bowl or pail, let it
soak with cold water upon it three or four days. Then strain out the milky
water from it, and boil it up to a gelly or like starch. Which you may
season with Sugar and Rose or Orange-flower-water, and let it stand till it
be cold, and gellied..."
<snip>
HTH,
Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/
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