SC -

[Kappler, MMC Richard A]

I don't know about how they did it in period, but I suspect it may have been
something like what my grandmother did.  There was a spring house that was used
to keep things like milk and butter cool...it used the cooling properties from a
natural underground spring.  Also, for vegetables, particularly root vegetables,
a root cellar was dug underground, which also stayed cooler than above ground.

Kiri

CBlackwill at aol.com wrote:

> In a message dated 5/22/00 3:51:14 PM Pacific Daylight Time, LadyPDC at aol.com
> writes:
>
> >  Also, after straining the final cooked mixture, I beat the whole
> >  mixture 200 strokes before refrigerating and 100 strokes after an hour of
> >  refrigeration.
> >
>
> One quick question:  Does anyone on the list have any references to how
> medieval cooks kept things cold, since the invention of the refrigerator was
> not to come about for many, many, many years?  I have read a few Middle
> Eastern pieces which refer to the making of sherbets using ice from Mount
> Etna, but doubt this method would have been used on a regular basis in
> Europe.  Just curious as to how this A&S entry could have been made more
> period..
>
> Balthazar of Blackmoor
>
> Complacency Breeds Contempt
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================