[Sca-cooks] Pizzelles

[Sue Clemenger]

Ah, thanks Master A.  I wouldn't have figured it out with the, uhm,
"alternate" spelling.
Next question:
Anyone got a recipe? I don't do scotch, but I've got this lovely old Irish
whiskey, see.....
--Maire, playing email catch-up, who somehow didn't get Cailte's response
post...;o(

----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, April 20, 2006 10:12 PM
Subject: Re: [Sca-cooks] Pizzelles


>
> On Apr 20, 2006, at 11:13 PM, Kathleen A Roberts wrote:
>
> > On Thu, 20 Apr 2006 20:18:03 -0600
> >  "Sue Clemenger" <mooncat at in-tch.com> wrote:
> >> Ambrose cream? What is that?
> >
> > it is heavy cream with some steel cut oats in it so they soften a
> > tad, with a wee bit o' the favorite poison (usually scotch) and
> > some honey whipped up to a whipped cream consistency.
> >
> > of course you don't need the pizzelles... you can use a spoon or
> > finger...... ;)
> >
> > cailte
>
> I always understood this was known as atholbrose, apparently a Scots
> variant of a cold posset.
>
> Adamantius