SC - Estrell War Report

[Mordonna22@aol.com]

In a message dated 2/22/00 3:36:55 PM Eastern Standard Time, 
owner-sca-cooks at ansteorra.org writes:

<<  but I am looking for a protein dish
 for a lactose intolerant vegetarian (in this case
 meaning no fish or chicken, butter, cheese or
 other dairy products).  >>

How about using almond milk?
There are also "cheeses of almond milk". I'm getting ready to leave the house 
so here's just a cursory glance at my references. 
There are several period recipes, ie
Harleian ms 4016

Taylours
Take almonds and grind them raw in a mortar and mix ti with wine and a little 
water and d draw it through a strainer into a good stiff milk (I would 
subsitute almond milk here)into a pot and cast thereto raisins of Corinth, 
and great raisins, minced dates, cloves maces powder of pepper, chinnamon 
saffron a good quantity, and salt and set them over the fire, and let all 
boil together awhile, and mix it up with flour of Rice or else grated bread, 
and cast thereto sugar and salt and serve forth in manner of mortrews and 
cast thereon powdered ginger in the dish.(found this one in TATEOM by Cindy 
Renfrow)

Mortrews seem to be thickened minced dishes, as to how they are served, they 
all refer to each other as in, "serve as mortrews of flesh", which says serve 
as mortrews, or serve as other mortrews. Any insight here anyone??

Hauviette