SC - Creme Bastarde
Stefan li Rous
stefan at texas.net
Sun May 21 20:04:08 PDT 2000
> Here you go, thanks to M'lady Contance's documentation for last week's
> A&S:
> >From _Two 15th Century Cookbooks_, p. 139:
> "Take te whyte of eyroun a grete hepe, & putte it on a panne ful of
> mylke, & let yt boyle; ten sesyn it so with salt and honey a lytel; ten
> lat hir kele, & draw it torw a straynoure, an take fayre cowe mylke an
> draw yt withallm & seson it with sugre; & loke tat it be poynant &
> doucet: serve it forth for a potage, or for a god bakyn mete, wheder tat
> tou wolt."
>
> The way Constance redacted it, it came out much like a slightly sweet
> custard sauce. Absolutely divine as a dip for fresh strawberries.
> - --Maire
Thanks, Maire.
Do you think Constance would be willing to let you post her redaction? While
I can get the general gist of this, some of the directions and certainly
the amounts are over my head.
Of course, I welcome others to post their redactions but Constance has
already made this, apparently to great effect, so I'd like to see her
redaction.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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