SC - Substitutions-hazelnut milk

[allilyn at juno.com]

I hadn't thought of the reduced volume of water in milk or cream.  It's
not for OOP rice pudding, although I like that.  Several recipes in the
period corpus call for rice to be cooked in milk or cream, and if I can
get it just right, I think it makes a nicer feast dish.

Just spotted this reference:
Hazelnut Frumenty		Diversa Servicia 89.         Curye on
Inglysch Book II p. 79.
For to make formenty on a fichssday, tak the mylk of the hasel notis. 
Boyl the wite wyth the aftermelk til it be dryyd, & tak & coloure yt with
safroun; & the ferst mylk cast therto & boyle wel, & serue yt forth.

For to make frumenty on a fish day, take the milk of the hazelnut.  Boil
the wheat with the second running of the hazelnut milk until all liquid
is absorbed., color it with saffron, add the first running of the
hazelnut milk, boil well, and serve.
APdeT

My apologies--Chiquart's #78 was for barley with almond milk.


Regards,
Allison,     allilyn at juno.com


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