[Sca-cooks] Kiri's feast

[Elaine Koogler]

I've never tried it the way you suggest.  As I indicated, my main reason 
for using the breadcrumbs was efficiency...we made upward of 8 dozen of 
them...and I don't think any of them came back, so they must have been 
pretty good.  I never thought to add olive oil...I guess because our 
first effort held together very well, was moist and was the consistency 
I had in mind for them.  If/when I try them again, I may try adding a 
little olive oil, though I'm concerned that they might not hold together 
as well.

Kiri

Robin Carroll-Mann wrote:

>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
>
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>  
>

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