SC - Long - Help with the sauce for Cormary recipe

[Stefan li Rous]

So basically, you make almond milk, and curdle it with vinegar, drain and
make almond butter?

Eleanor d'Aubrecicourt

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Seton1355 at aol.com
Sent: Wednesday, May 31, 2000 7:16 PM
To: sca-cooks at ansteorra.org
Subject: SC - Recipe chalange: try this...


OK, I'm old, but I'm hardly a master, but my hubby and I were working on 
Curye on Inglysch just tonicht and this is what we came up with.  Try 
redacting this recipe"
Phillipa
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.  

<< Can one of
 the Masters >or old time list members offer us another redation challenge?
 I've got itchy fingers >and I need to cook! >>


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