[Sca-cooks] Walms?

[Carol Eskesen Smith]

I believe that it was at an EK Brew U that I learned to define "walm" as the point when water expands slightly just before it begins to boil vigorously.  Perhaps the recipe is calling for a mild cooling and reheating?  Seems unlikely, though...
Regards,
Brekke
  ----- Original Message ----- 
  From: Christine Seelye-King 
  To: Cooks within the SCA 
  Sent: Tuesday, July 15, 2003 1:22 AM
  Subject: RE: [Sca-cooks] Walms?


  Hm, well, Cindy's glossary agrees with that, but I'm not getting what
  measurement we're looking at here.  The amount of time it would take to come
  to a boil?
  Christianna

  >From TATEOM- Glossary:
  walm, walme = a boil or bubble
  (A Closet for Ladies and Gentlewomen, 1636) To preserve Orenges and
  Lemmons... let them boyle two or three walmes in your sirup...
  (A Closet for Ladies and Gentlewomen, 1636) - To preserve Gooseberries...
  Then put in your Gooseberries, and let them boyle a walme or two...
  >
  > > A recipe for Gellye of Pippins calls for  boiling the pippins
  > for half a  dozen walms
  >
  > The same question was posted at Rencentral.com (renaissance central) by a
  > lady in Tir Ysgithr. She references a recipe from Markham and posted:
  >
  > ""and so let it boil six or seven walms," Now what the heck is a
  > walm? (See Note #2) Okay, boil it for 6 or 7 boils. Thanks for clearing
  that up.
  >
  > Note #2: (from the glossary) Walm - boil
  >
  > Ilaria
  >

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