[Sca-cooks] jellied milk

[Olwen the Odd]

I have seen the period recipe for this but cannot recall where but for some 
reason am thinking the Good Huswifes Jewel (someone please correct me!).  We 
do use this recipe quite often, very often as a palette cleanser between 
courses.  Sometimes it is found on the dessert table.  It does also travel 
quite well and we often have a plate of it on the hospitality table at the 
Baronial pavillion.  It sets up stiff enough that you can make it, cut it 
into cubes and toss into a ziplock and into the cooler.  Any ones that get 
broken still aren't lost, if you know what I mean.  We colour (mostly to 
tell flavors apart) and flavor it with mint, rose or orange water, vanilla, 
cinnamon and other flavors.  It holds up fairly well in the heat but will 
eventually succumb.  It can either, as previously stated, be made in a 
cakepan and cut into squares or diamond shapes, cut with a cookie cutter or 
made in simple molds.
Olwen
>
>Previous to todays messages on jellying milk using either rennet or 
>gelatin, this was all I had saved on jellied milk dishes. Did Ro ever post 
>an original, period source for her recipe? If not, does anyone have it? Or 
>other period recipes for this? Has anyone served this at an SCA feast? If 
>so, how did it go over? How did you present it?
>
>What flavorings do period versions of this dish use? It doesn't sound like 
>it would be very good to me without some kind of flavoring but others may 
>differ.
>
>Thanks,
>   Stefan
>
>>Date: 9 Jan 2002 16:47:36 -0000
>>From: "Lynn REMEIKA" <rohanna at lovemail.com>
>>To: sca-cooks at ansteorra.org
>>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 for Jellied Milk
>>
>>1 pint of milk
>>5 teaspoons of unflavoured gelatin
>>One Half Cup of sugar
>>Flavorings agent (mint, vanilla, almond, etc.)
>>Colouring agent (if required)
>>
>>Prepare an eight by eight pan by rinsing with cold water.  After drying, 
>>add the flavouring agent (1 and one half tsp. for an extract, 2 
>>TABLESPOONS for rose or orange flower water) and any colouring agent (a 
>>few drops).
>>
>>Sprinkle the gelatin onto 4 Tablespoons of the milk and allow to soften 
>>for 5 minutes.  Then stand the container of milk and gelatin in a bowl of 
>>Very Hot (but not boiling) Water and stir until the gelatin is dissolved.
>>
>>Heat the remainder of the milk and the sugar in a pot until it simmers.  
>>Add the dissolved gelatin/milk mixture and stir continuously for 5 
>>minutes, never going past a simmer.
>>
>>Pour the gelatin mixture into the prepared pan or mold and refrigerate for 
>>several hours until set.
>>
>>*YOU MAY WANT TO DOUBLE THIS RECIPE*
>>
>>In Service, (and Cordelia's jellied milk is THE BOMB, BTW!)
>>
>>Ro de Laci
>>Bright Hills Cook's Guild
>
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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