[Sca-cooks] Early Irish food

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Jan 9 12:24:48 PST 2009

On Jan 9, 2009, at 1:19 PM, Kathleen A Roberts wrote:

> On Fri, 9 Jan 2009 13:17:38 EST
> Etain1263 at aol.com wrote:
>> Yes!  Please send Stefan a copy....provided he gets it on the site  
>> in  a timely manner (hint! hint!, Stefan!)  I'm particularly  
>> interested in  anyting to do with the "27 foods from milk" I found  
>> mentioned in one of my  sources.  I can't come up with that  
>> many...including yogurts, cheeses, and  sour milks!
> interestingly enough, i am coming up with a reference to what seems  
> to be some kind of honey butter -esque spread. cream boilded with  
> honey until thick.  odd that.

Do we have any indication it is a spread?

> i will keep those 27 in mind as i go along.

Let's see...

Milk (Fresh)
Milk (Sour)
Cheese (Fresh/Soft)
Cheese (Aged/Hard)
[Not sure if we want a category of soft aged cheeses]
Syllabub/Hatted Kit, etc.
Drisheen (a blood pudding made with milk)

Pottages made with milk, such as Brotchan Foltchep/Brotchan Roy may or  
may not count as separate foods. I STR seeing a reference to tripe and  
onions being braised in milk, and then there are various milk-based  
sauces. Not sure how modern some of these foods are, though, or  
whether they're imports, and if so, from when?

Cheeses and other products of cow's milk may be held as distinct from  
the same products made from sheep's milk. Or not...


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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