[Sca-cooks] Early Irish food
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Sat Jan 10 09:57:59 PST 2009
>> > Syllabub/Hatted Kit, etc.
>> Syllabub I remember seeing recipes for and we've had some discussions
>> on, but what is "Hatted Kit"? Is this just another name for
> Closer to syllabub, but made with ale and milk instead of wine and
> milk... Caudles are a completely different animal, AFAIK; they're
> generally thickened with egg yolk.
Possets made with sherry, cream, eggs (mostly egg yolk) and nutmeg same as
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