SC - My first attempt at a period(ish) recipe. (Very Long!)
WyteRayven at aol.com
WyteRayven at aol.com
Wed Jan 31 08:35:15 PST 2001
In a message dated Tue, 30 Jan 2001 2:12:30 PM Eastern Standard Time, "Bonne of Traquair" <oftraquair at hotmail.com> writes:
>I recall learning that when recreating recipes, >translate 'walme' as a
>rolling boil, and translate 'boil' as a simmer.
I see. Sheesh, it gets confusing. :) Nothing like a shift in the language. :)
>If you boil the egg and
>cream, you'll get the slightly scrambled egg texture. >If you have it just
>warm enough to simmer, you'll have a custard, and your >final product will be
>more like the creamy spread you expected.
I'll have to give this a try, I have never made a custard, but this started to curdle as soon as bubbles started. Maybe you cant see a simmer in something as thick as this.
>Which sounds sinfully good.
It does, doesnt it. :) I am also wanting to try some of the other almond butters that have been mentioned.
>Bonne
Ilia
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