SC -gelatinous properties, was chessboards

[MAGGIE SECARA]

I believe that a seaweed called "dulse" is/was common as a food in the
Hebridescommon 

Cheers!

Maggie
C. Southampton
RPF/CA
MaggiRos
Mairghread-Rós FitzGarret of Desmond, O.L. (Caid)
secaram at mainsaver.com

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> -----Original Message-----
> From:	LYN M PARKINSON [SMTP:allilyn at juno.com]
> Sent:	Friday, May 07, 1999 11:38 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC -gelatinous properties, was chessboards
> 
> 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?
> 
> I don't read or speak any of the Celtic languages.  Has anyone come
> across any mention of carageenan in any writings?  There must be
> something, or so many of you nice people wouldn't have known to post
> about it!
> 
> Thanks and Regards,
> 
> Allison
> allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
> Kingdom of Aethelmearc
> 
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