[Sca-cooks] Period Seaweed Recipes?

[Johnna Holloway]

Dulse in Ireland, according to Alan Davidson, was eaten
from ancient times onward and is recorded in the 7th century
Irish laws Corpus Iuris Hibernici. It was again something that was
eaten during the famine years.
(Actual Irish, Welsh, and Scots
recipes (also Cornwall) are all going to be much later, since we just 
don't have
the early published works from those regions. Traditional recipes
for those countries using seaweed aren't that hard to find.)
Carrageen is another variety that is cooked with and that one
I have worked with. I made a molded cream one time that was
set up with 'Irish moss'. It worked alright, but the taste wasn't all
that good. I think people expected a very sweet pudding and it wasn't.

Johnnae  llyn Lewis


> snipped---
> That's because they're two separate dishes. McCormick gives a recipe 
> for Brotchan Foltchep (a.k.a. Brotchan Roy), saying this was 
> apparently eaten by Colmcille, and he also mentions, sort of 
> peripherally, that he ate a lot of dulse. I haven't been able to find 
> any specific references to either food in documents even remotely 
> contemporary to Colmcille (his bio by Adamnan is quite a bit later 
> than Comcille himself). It may have been a tradition on Iona, I don't 
> know.
>
> Adamantius (trying to remember the sauce he used for the lamb 
> medallions wrapped in laver and steamed -- probably a caper butter 
> emulsion...)
>