SC - Green soup

[Hank]

Could this be that the results were sent to the Madrone's Guild list
and not SCA Cooks?

Drake.



>Anne-Marie said:
>> Mel sez re: white leach with isinglass...
>> >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.
>> 
>> my favorite elizabethan banquetting item! Theres ALWAY room for
jello, you
>> know...:)
>> 
>> I'll see if I can dig it up, but that was two machines ago....
>> if anyone has it handier, they probably could repost it (so I can
just
>> print the #$% thing and stick it in the folder of elizabethan
banquetting
>> stuffes)
>
>I don't know if this is what you are looking for or not, but this is
the
>only recipe I could find in the Florilegium that includes isinglass.
It
>is from the aspic-msg file in the FOOD section.
>-- 
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>Mark S. Harris             Austin, Texas           stefan at texas.net
>**** See Stefan's Florilegium files at:  http://www.florilegium.org
****
>
>> Date: Sun, 9 May 1999 05:39:09 -0000
>> From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?="
<nannar at isholf.is>
>> Subject: Re: SC - Flummery
>> 
>> From: Alderton, Philippa <phlip at morganco.net>
>> >Anybody have a recipe or three for flummery? Because of its
association with
>> >my beloved Nero Wolfe, I'd dearly love one- also its derivation,
if that's
>> >available.
>> 
>> This is how Gervase Markham describes flummery in his English
Hus-wife:
>> 
>> "From this small Oat-meal, by oft steeping it in water and
cleansing it, and
>> then boiling it to a thick and stiff Jelly, is made that excellent
dish of
>> meat which is so esteemed in the West parts of this Kingdom, which
they call
>> Wash-brew, and in Chesire and Lancashire they call it Flamerie or
Flumerie."
>> 
>> >From The Art of Cookery by Hannah Glasse:
>> 
>> "To make French Flummery:
>> Take a quart of cream, and half an ounce of isinglass, beat it
fine, and
>> stir it into the cream. Let it boil softly over a slow fire a
quarter of an
>> hour, keep it stirring all the time; then take it off, sweeten it
to your
>> palate and put in it a spoonful of rose water, and a spoonful of
>> orange-flower water; strain it, and pour it into a glass or bason,
or what
>> you please, and when it is cold turn it out. It makes a fine
side-dish. You
>> may eat it with cream, wine, or what you pleas. Lay round it baked
pears. It
>> both looks very pretty, and eats fine."
>> 
>> Mrs. Glasse also has a couple of recipes for hartshorn flummery.
>> 
>> As to the origins of the name, this is what I found in Cupboard
Love by Mark
>> Morton:
>> "People who are not from Wales have great difficulty reproducing
certain
>> Welsh consonants; as a result, the Welsh word llymru was rendered
into
>> English not only as flummery but also as thlummery, the latter most
easily
>> said after a trip to the dentist. Flummery, of course, prevailed
over
>> thlummery and from the early seventeenth to the mid eighteenth
century the
>> word referred, like the original Welsh term, to a sour jelly made
by boiling
>> oatmeal with the husks. In the mid eighteenth century, flummery
also
>> developed two new meanings: it became the name of a sweet dish made
of milk,
>> flour, and eggs, and simultaneously it came to mean empty praise or
>> gibberish. In this, flummery underwent the reverse development of
the word
>> trifle, whose original sense was idle tale but which also came to
denote a
>> dish of sponge-cake and cream."
>> 
>> Nanna
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