SC - Re: Jellied Milk...

[Anne-Marie Rousseau]

when we served the white leach, we gilded half of it with edible gold and
left the other half white and arranged it in the AnTir Chequey pattern with
an assortment of edible flowers and a fruit leather lion rampant.

Lovely! (and yummy too...I like the stuff)

so yes, Madrone Culinary Guild has served gilded jello :).

- --Anne-Marie

At 07:28 PM 4/27/01 -0700, you wrote:
>
>
>Philip & Susan Troy wrote:
>> 
>> Solstice Studios wrote:
>> >
>> > I may regret this, but.... What is Jellied Milk? And do really want to
know??
>> 
>> Assuming this to be a period dish, since it is in with several other
>> such, it is probably some variant on the white leach, which would be a
>> sort of white jello-ish loafy-thing (leach as in able to be sliced into
>> leches) made from milk or almond milk with some kind of jelling agent
>> such as insinglass, hartshorn or calves' feet, probably lightly
>> sweetened, perhaps perfumed with rosewater and/or musk or some such, and
>> served decorated with any of several garnishes ranging from candied
>> seeds to gold leaf.
>
>A medieval Jello mold? My auntie would want to put a can of fruit
>cocktail and some miniature marshmallows in it...
>
>'Lainie
>============================================================================
>
>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".
>
>============================================================================
>