[Sca-cooks] jellied milk

[a5foil]

This recipe looks like it is identical to the one in "Food and Cooking in
16th Century Britain" by Peter Brears. The original is from The good
huswifes Jewell pt. 2.

A white leach: Take a quarte 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.

My apprentice Naomi served this a number of years ago at a small feast here
in Caer Mear, I believe between courses as part of a platter of dried fruit
and nuts. The people who tried it seemed to like it, but IIRC some folks
were scared off by it's dead-white appearance.

Cynara