[Sca-cooks] Re: jellied milk

[Sandra Jakl]

We used someone else's redaction, as we were just
experimenting with rose flavored foods, and I can't
remember where we got it from.

We used gelatin instead of isinglass, again an
experiment, not an A&S entry. The laws in Texas
regarding the sale/purchase of fresh new milk are very
odd... essentially one has to own a cow, or have
"stock or shares" in a cow to get it without breaking
the law. Once again, it was an experiment, so we used
whole milk from the grocery store.



Message: 6
Date: Mon, 3 Oct 2005 00:42:19 -0500
From: Stefan li Rous <StefanliRous at austin.rr.com>
Subject: [Sca-cooks] Re: jellied milk
To: SCA-Cooks maillist SCA-Cooks
<SCA-Cooks at ansteorra.org>
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<C3C88A60-F075-42D3-AA45-77FBC6847B04 at austin.rr.com>
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Her Ladyship 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



		
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