SC - White Leach Recipe?

[Gwynydd of Culloden]

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Now, this recipe perfectly illustrates my point about wanting redacted recipes !  "take isninglass...", but how much?  I have never cooked with isninglass and don't have the faintest idea of its properties.  Or, for that matter, how much milk is required.  In truth, I only know that it will be a jelly-like substance because you lot have told me so!

Gwynydd of Culloden

At 2000-03-28 10:18:26.453001, 
Philip & Susan Troy (troy at asan.com) wrote:
> 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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