[Sca-cooks] RE:Mint Milk Jellies

[a5foil]

One (late) period source:

"A white leach", in Dawson, "The good huswifes Jewell, pt. 2".

"Take a quart of newe milke, and three ounces weight of Isinglasse, half a
pounde of beaten suger, and stirre them together, and let it boile half a
quarter of an hower till it be thicke, stirring them al the while: then
straine it with three sponfull of Rosewater, then put it into a platter and
let it coole, and cut it in squares. Lay it faire in dishes, and lay golde
upon it."

Regards,
Thomas L.

----- Original Message -----
From: "Lynn REMEIKA" <rohanna at lovemail.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, January 09, 2002 11:47 AM
Subject: [Sca-cooks] RE:Mint Milk Jellies


This is the recipe given to me by Lady Cordelia fitzRobert of York, who's
generally the creator of the jellies.  No original source, but I will check
with her and LYK.

(recipe snipped)