SC - Recipe chalange: try this...
Tollhase1 at aol.com
Tollhase1 at aol.com
Thu Jun 1 03:36:17 PDT 2000
In a message dated 5/31/00 10:17:54 PM Eastern Daylight Time,
Seton1355 at aol.com writes:
Again, not an old Master, but what the heck
<< 5. For to make Crem & botere of almoundes.
Tak blaunched almaundes & bray hem wel in a morter, & tempre hem with luk
water. & draw þerof melk as thikke as þou my t, & do it in a newe earthen
pot, & do þerto vynegre hett a litel. | Whan þe melk & þe venegre be put
togedere perce þe pot benethe þat þe licoure may renne out, & whan it is
all
ronnen tak þat þat leueth in þe pot & do in a fayre twayle & left it vp &
doun; & whan þe licoure is out clene, tak it of þe twayle & it is bottere &
creem.
>>
Heres my attempt:
Take blanched almonds and grind them small in a mortar, and mix them with
luke warm water. And Draw the almond milk as thick as (?] and put it in an
earthen pot. Put a little vinegar in it. Cover it with a lid. When the
vinegar and almond milk have been mixed,(Fermented?) put a hole in the
earthen pot and let the liquid all come out. Strain it till its clean. It
should be like buttered cream.
OK, let me know how I did
Frederich
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