[Sca-cooks] Camp cooking ideas

Diane & Micheal Reid dmreid at hfx.eastlink.ca
Sun Mar 25 10:49:28 PDT 2007

I do like the last line on the beer sorbet, it more or less asnwers the 
question on making frozen things containing wines or beers.
----- Original Message ----- 
From: "Johnna Holloway" <johnna at sitka.engin.umich.edu>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, March 25, 2007 11:00 AM
Subject: Re: [Sca-cooks] Camp cooking ideas

> We tried making ice cream one year in the War, but we didn't have
> the ice cream bowl sufficiently cold.  This is of course the problem
> that they encountered in the Renaissance when working with ices.
> It's all related to making things cold. See Elizabeth David's Harvest
> of the Cold Months for the information. I'm afraid I've never purchased
> the old fashioned ice cream maker that uses salt and ice.
> There are dozens of sorbet recipes including beer sorbet at
> http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Sorbet&ttl=176
> Johnnae
>>  Yes I have tried to making a wine sherbert, didn`t actualy freeze but 
>> was
>> enjoyed by all. Course then again I cheated and used  an icecream 
>> machine.
>> Never actualy became a sherbert, sort of became a huge slushy, more 
>> liquid
>> then ice.
>>  Cealian
>> . Has anyone tried to freeze something like that with wine? Will the wine 
>> freeze or just get slushy?
>> Just my thoughts,
>> Ysabeau
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