SC - sugar

[lilinah@earthlink.net]

Date: Mon, 3 Apr 2000 17:09:24 -0400 (EDT)
From: alysk at ix.netcom.com
To: alysk at ix.netcom.com
Subject: White Leach Recipe

Greetings.  I don't think anyone has sent this version.

A WHITE LEACH

The Good Huswifes Jewell, Thomas Dawson, 1596

Take a quart of newe milk, and three ounces weight of Isinglasse, 
halfe a pound of beaten suger, and stirre them together, 
and let it boile half a quarter of an hower till it be thicke, 
stirring them all the while: then strain it with three spoonfull of 
Rosewater, then put it into a platter and let it coole, and cut it 
in squares.  Lay it fair in dishes, and laye golde upon it.

A Modernized Version

1 quart of milk, whole or 2%
3-4 packages of Knox unflavored gelatin
1 to 1 1/3 cups sugar
1 1/2 (or more) tablespoons of rosewater

Take a quart of milk (4 cups).  Put 1 - 1 1/2 cups of that milk in a 
bowl and sprinkle the packages of gelatin over the milk, stirring it 
in as you sprinkle.  While the gelatin is softening (approximately five 
minutes), heat up the remaining milk.  It needn't come to a boil 
since you are using modern gelatin.  Add the sugar and stir until it is 
dissolved.  When the gelatin is softened scrape it into the milk 
and sugar mixture and stir until it is thoroughly dissolved.  Add as much 
flavoring as you like.  Pour into a glass or metal pan and set 
it in the refrigerator to cool.  Cut into one inch cubes when set.

Variations:  Use saffron for coloring and orange flower water for 
flavoring.  Puree strawberries or raspberries for flavor and color.  
Be sure to strain out all the seeds before adding the fruit to the 
milk.  Add the fruit after you have heated the milk or the color may 
change radically.  You can arrange different-colored cubes into 
attractive designs such as a checkerboard.  Place a small fruit such 
as a cherry or raspberry on top of each cube just before it has finished 
setting but is firm enough so that the fruit doesn't sink to the 
bottom.

You may use more than four packages of gelatin but that is sufficient 
to adequately set a quart of milk.  (One package is supposed 
to set two cups of liquid.)  Should you make a mistake (such as 
forgetting to add the sugar) you can scrape all the jellied milk back 
into a pan, re-heat to liquify it, add whatever you forgot, and chill it 
again.

Alys Katharine