[Sca-cooks] Need Help with a recipe...

[kattratt]

Ok folks Now that I have summed up the NY trip....
I have a real cooking question....

Here is the recipe.... Original.... See below...

ORIGINAL RECEIPT:

Take Eyroun, & blow owt that ys with-ynne atte other ende; than waysshe 
the schulle clene in warme Water; than take gode mylke of Almaundys, & 
sette it on the fyre; than take a fayre canvas, & pore the mylke 
ther-on, & lat renne owt the water; then take it owt on the clothe, & 
gader it to-gedere with a platere; then putte sugre y-now ther-to; than 
take the halvyndele, & colour it with Safroun, a lytil, & do ther-to 
pouder Canelle; than take & do of the whyte in the nether ende of the 
schulle, & in the myddel the yolk, & fylle it vppe with the whyte; but 
noght to fulle, for goyng ouer; than sette it in the fyre & roste it, & 
serue f[orth].

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 
& Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & 
Douce MS 55. London: for The Early English Text Society by N. Trübner & 
Co., 1888.

Ok now I know some of ya'll have seen that recipe.  Here is the Modern...
Snipped.....

MODERN RECIPE:

    * 1 C blanched almonds
    * 2 C water
    * 1 C sugar
    * 6 large eggs
    * Yellow food coloring

1. Grind blanched almonds to a fine paste in a blender or food 
processor, adding about half a cup of the water, a tablespoon at a time, 
during the grinding. You might want to grind the almonds in two or three 
batches.

2. In a saucepan, combine almond paste with the remaining water and the 
sugar, stirring to blend smooth. Bring to a boil, reduce heat, and 
simmer, stirring frequently, for about 10 minutes.

3. Pour and scrape the mixture onto a large, clean white cloth, such as 
a dinner napkin or tea towel, laid on a large plate or cookie sheet. 
Spread the mixture out and let it cool, Then gather up the cloth by the 
corners, and gently wring it out over a cup or bowel. Tie the cloth up 
like a bag, and hang up the mixture in the cloth over a cup or bowl for 
at least three hours.

4. Dish the almond cream into a lightly oiled bowl. Refrigerate until cold.

5. Separate out one third of the almond cream, and put it into a 
separate bowl. Stir in yellow food coloring a few drops at a time until 
it is the color of egg yolk.

6. Carefully poke holes into both ends of the eggs, a large hole at the 
wide end, and a pin hole at the narrow. Holding each egg over a bowl, 
blow through the pin hole, blowing out the yolk and the white into the 
bowl. You may refrigerate the yolks and whites for later use. Rinse out 
the empty egg shells with warm water.


Here is my problem the modern recipe does not seem to tell you which to 
use... do I use the squeezed out juices that I drained out? (The "milk" 
so to speak) or do I use the almond paste that is in the towel.  I was 
thinking the paste that is in the towel. would be what is used.  Katrina 
was thinking the sugary milk run off....
So my question is which is right?
Any help is appreciated.
Nichola