[Sca-cooks] Lemonwhyt?

[Pixel, Goddess and Queen]

Ok, now I can actually post again since the mail server is fixed...

Wandered through what I have of the canon last night and the night before,
because I got curious as to how many dishes use whole rice as opposed to
rice flour. The answer--not many. Three or four, and they usually call for
cooking the rice with either almond milk or broth. No currants, and
certainly no lemon peel.

My not-entirely-expert opinion is that she made it up out of whole
cloth. Most of the rice mentions are for rice flour as a thickener, not
rice as a grain.

Margaret FitzWilliam



On Mon, 18 Feb 2002, Robin Carroll-Mann wrote:

> Someone posted to rec.food.historic, asking about a dish called
> "lemonwhyt".  It was clear in context that she's a SCAdian in
> Lochac.  She said that the dish was very popular at feasts in her
> group, and she would like to document it.
>
> After a little web-searching on a variant spelling, I found that it was
> a rice dish with lemon peel and currants.  This rang a a bell in the
> dim recesses of my memory, and sure enough, I found
> "Lemonwhyt" in _Fabulous Feasts_.
>
> I posted a reply, telling the lady where the recipe was from, and
> adding that I didn't think it was period.  I haven't seen a recipe like
> that in any of the period sources, and lemon peel seems rather
> unlikely in a pre-Renaissance English recipe.
>
> Then again, it's possible that this is an altered medieval recipe -- I
> believe other dishes in _Fabulous Feasts_ have substitute
> ingredients.
>
> Anyone with a better knowledge of the Anglo-Norman canon want
> to weigh in on this question?
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann