[Sca-cooks] Kiri's feast

[Robin Carroll-Mann]

On 12 May 2004, at 21:50, Elaine Koogler wrote:

> Manual de mugeres translated by Meisterine Karen Larsdatter (a 16th C. 
> Spanish manuscript)
> 
>  Recipe for making a conserve of alajú (a delicacy of Arabic origin, 
> basically a paste made of almonds, walnuts, or pine nuts, toasted 
> breadcrumbs, spices, and honey).
> 
> Knead together well-sifted flour with oil and water. And leave the dough 
> somewhat hard and knead it well. And make thin cakes and cook them well, 
> so they can be ground; and grind them and sift them. 
[snip]

>  My redaction (with the assistance of Mistress Rose of Black Diamond):
> 
>  1 cup breadcrumbs

I have always made this with ground up pie crust made from flour, water, and 
olive oil.  If I were using breadcrumbs (and I might well do so if making it in 
feast quantities), I'd be inclined to add some olive oil to the mix.

(Oh, yeah -- I'm back.)


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net