[Sca-cooks] beer in food

[Nancy Kiel]

I've seen an 18th cent. receipt calling for "a pennyworth of new ale with
the yeast on it," and ale barm is certainly used.  Weren't people  more
likely to drink their beer than to cook with it, using broths for flavoured
cooking liquids?  Or use it as a posset or caudle?  Robert May (1685) has
three receipts for buttered beer or ale, involving boiling and scumming the
beer, then mixing it with eggs, spices, and butter "and brew(ing) it."

Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson

>From: "Julie & Derek Craig" <hylander at ihug.co.nz>

>I don't have any period recipes for this, but.....  my husband and I brew
>and we always use the residue for making bread  Now it makes sense to me
>that this would have happenned, as I can't see the cook allowing anything
>to
>go to waste.  Especially something that makes the bread rise so well!!  We
>have made all kinds of varieties of beer (including honey spiced..mmmmm)
>adn
>the tastes, as you can imagine vary.  The kids love it and it has a
>beautiful malty taste (strength dependant on type of beer and amount put
>into dough)
>
>just my 2c
>
>/Julie
>
>


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