[Sca-cooks] athol brose

[Siegfried Heydrich]

    Mmmmmmm . . . this sounds more like a Klingon berserker potion than a
beverage . . . .

    Sieggy

-----Original Message-----

>>From "A Feast of Scotland" Janet Warren
>
>Modern "traditional" recipe for the drink:
>
>Ingredients
>
>3 rounded tablespoons medium oatmeal
>2 tablespoons heather honey
>whiskey
>water
>
>Mix the oatmeal with enough cold water to make a thin paste.  Leave the
>mixture to stand for half and hour, then strain it through a sieve,
pressing
>it well down so the meal becomes quite dry again.  discard the meal.  Mix
>the liquid with the honey into a quart bottle and fillup with whisky.  Cork
>and shake well before serving
>
>Modern recipe for the pudding:
>
>Ingredients
>
>1/2 pint double cream (1 1/4 cup)
>3 fl oz. whisky (1/4 cup)
>3 tablespoons runny heather honey
>2 oz. pinhead oatmeal, toasted (1/3 cup)
>
>Whip the cream until it just holds its shape.  Stir in the oatmeal withe
>honey.  Chill then just before serving mix in the whisky.  Serve in small
>stemmed glasses.
>
>----- Original Message -----
>>
>> Erika Thomenius wrote:
>>
>> > Ok, an actual couple of serious questions from me:
>> >
>> > 1)  Does anyone here have a good recipe for athol brose, and
>>
>> The drink or the pudding?
>>
>> > 2)  is athol brose period?
>>
>> Yes and no?  The "Earl of Atholl" story takes place in 1475 but there
>> are various retellings and re-toolings of the recipe.  I'd go as far as
>> saying it's "creative anachronism" even if it's not by a member of our
>> club though.
>>
>> Several versions are here:
>> http://www.scotlandonline.com/heritage/cookery_sept_side1.cfm
>>
>> > -Gytha "Nac Mac Feegle!"  Karlsdotter
>>
>> Selene "Nanny Ogg" Colfox