[Sca-cooks] recipes without honey

[Laura C. Minnick]

At 05:54 PM 2/17/2005, you wrote:
>On Thu, 17 Feb 2005 20:14:59 -0500, Morses3 at aol.com <Morses3 at aol.com> wrote:
> > A member of my barony not on the list posed the question about the use 
> of honey in feast recipes when there are known to be several members 
> present who are diabetic and can't eat honey. Her concern is that with 
> the prevalence of honey as a sweetenerin our period, that she wouldn't be 
> able to find enough recipes to cook to offer an alternative "sweet" dish 
> in her feast menus that those people could eat that she could still serve 
> to everyone. Any thoughts?
> >
> > Geoffrey
>
>That is a hard one to carry out since all the period
>sweeteners are sugar or honey based (that I know of,
>if I am wrong someone will surely correct me).
>
>What she may want to do is instead of focusing the
>sweets coming from sugars, maybe try alternate grains
>like spelt and millet for making doughs, or focusing
>on the spicing and  herb usage to make the eater
>think it is a sweet item.  Maybe even rice.

It may depend on what you call 'sweet'. One of my favorite recipes is the 
Flan of Almayne, which is largely apple/pear and raisins. No added 
sweetener at all, but plenty sweet to my taste.

'Lainie
___________________________________________________________________________
O it is excellent to have a giant's strength; but it is tyrannous To use it 
like a giant--Shakespeare, Measure for Measure, Act II