SC - Re: sca-cooks V1 #1907
ChannonM at aol.com
ChannonM at aol.com
Tue Feb 22 16:02:24 PST 2000
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
More information about the Sca-cooks
mailing list