[Sca-cooks] Lemonwhyt?

[Philip & Susan Troy]

I would bet money this was a synthesis of the modern Greek avgolemno
soup and one of the period blankmanger variants.

Adamantius

>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:
><snip>
>  > 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
>
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