[Sca-cooks] Early Irish food

Daniel & Elizabeth Phelps dephelps at embarqmail.com
Sat Jan 10 09:57:59 PST 2009

Was written

>> > 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 
>> syllabub/caudles?
> 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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