[Sca-cooks] Re: jellied milk

[Stefan li Rous]

Her Ladship Clara mentioned:
> Experimented with this recipe with my laurel... first
> bite is kind of odd... but it grows on you.

Thank you. Although the recipe is fairly straight forward, can I get  
a copy of your redaction?

What did you use for "newe milke"? Did you use Isinglasse or did you  
substitute gelatin? If so, how much?

Stefan

>  A WHITE LEACH
> from Dawson, 1596
>
> Take a quart of newe milke, and three ounces weight of
> Isinglasse, halfe  a pounde of beaten suger, and
> stirre them thogether, and let it boile half a quarter
> of an hower till it be thicke, stirring htem all the
> while: then straine it with three spoonfull of
> Rosewater, then put it inot a platter and let it
> coole, and cut it in squares. Lay it fair in dishes,
> and lay golde upon it.

--------
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 ****