SC - long-life milk

[Michael Newton]

Hi all,

yep I'm kinda maybe catching up.  I have used Isinglass to make milk
jellies. I took a punt on the original quantities based on the original
recipes. This was two computers ago so I doubt I have all the info I posted,
but I think it is all in Stefan's Floregy-thingy in the sotolties area.  If
you can't find it, email me privately and I'll see what I can find.

I think I also sent a copy of my results to Anne-Marie.  She might have a
copy of my too but this was a couple of years ago and my first ever original
redaction.

Mel.

> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Gwynydd of Culloden
> Sent: Tuesday, March 28, 2000 11:05 AM
> To: troy at asan.com; sca-cooks at ansteorra.org
> Subject: Re: SC - White Leach Recipe?
>
>
> Now, this recipe perfectly illustrates my point about wanting
> redacted recipes !  "take isninglass...", but how much?  I have
> never cooked with isninglass and don't have the faintest idea of
> its properties.  Or, for that matter, how much milk is required.
> In truth, I only know that it will be a jelly-like substance
> because you lot have told me so!
>
> Gwynydd of Culloden
>
> At 2000-03-28 10:18:26.453001,
> Philip & Susan Troy (troy at asan.com) wrote:
> > From Gervase Markham's "The English Housewife", 1615. I've got the
> > Michael Best edition...
> >
> > "152		TO MAKE LEACH
> > 	To make the best leach, take isinglass and lay it two hours in
> > water,
> > and shift it and boil it in fair water and let it cool: then take
> > almonds  and lay them in cold water till they blanch: and then
> > stamp
> > them and put to new milk, and strain them and put in whole mace and
> > ginger sliced, and boil them till it taste well of the spice; then
> > put
> > in your isinglass and sugar, and a little rosewater: and then let
> > them
> > all run through a strainer."
> >
> > The editor of the roll of "Ancient Cookery" in Cariadoc's
> > Collection of
> > Medieval and Renaissance Cookbooks has a note concerning leches and
> > various permutations of the word. In this note he mentions an
> > author
> > named Rand. Holme who defines "leach" as having been as described
> > above.
> > There's really nothing (at least among the evidence I have) to
> > place the
> > white leach made with isinglass, etc., as being
> > late-fourteenth-century,
> > but as I say, I looked in several sources and this is where I
> > found it:
> > square in the beginning of the seventeenth. YMMV.
> >
> > Oh, well.
> >
> > Adamantius
> > --
> > Phil & Susan Troy
> >
> > troy at asan.com
> > ===================================================================
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> >
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> > SCA-Cooks".
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