SC - White Leach Recipe?

[Sue Clemenger]

Thanks!
by-the-way, what is "YMMV?"
- --Maire

Philip & Susan Troy wrote:

> Sue Clemenger wrote:
> >
> > I'm not her, but would like it anyway, as it sounds very interesting, esp. for
> > Spring Feast subtleties.  Would you consider sending me a copy privately, or
> > posting it?
> > --Maire
>
> Shoo-ah!
>
> >From Gervase Markham's "The English Housewife", 1615. I've got the
> Michael Best edition...
>
> "152            TO MAKE LEACH
>         To make the best leach, take isinglass and lay it two hours in water,
> and shift it and boil it in fair water and let it cool: then take
> almonds  and lay them in cold water till they blanch: and then stamp
> them and put to new milk, and strain them and put in whole mace and
> ginger sliced, and boil them till it taste well of the spice; then put
> in your isinglass and sugar, and a little rosewater: and then let them
> all run through a strainer."
>
> The editor of the roll of "Ancient Cookery" in Cariadoc's Collection of
> Medieval and Renaissance Cookbooks has a note concerning leches and
> various permutations of the word. In this note he mentions an author
> named Rand. Holme who defines "leach" as having been as described above.
> There's really nothing (at least among the evidence I have) to place the
> white leach made with isinglass, etc., as being late-fourteenth-century,
> but as I say, I looked in several sources and this is where I found it:
> square in the beginning of the seventeenth. YMMV.
>
> Oh, well.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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