[Sca-cooks] Leche Lumbard was Gingerbread Playhouse

Claire Clarke angharad at adam.com.au
Sat Oct 23 22:16:23 PDT 2010


Date: Sat, 23 Oct 2010 06:21:57 -0600
From: James Prescott <prescotj at telusplanet.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Leche Lumbard was   Gingerbread Playhouse
Message-ID: <a06240400c8e882d4153e@[75.158.136.138]>
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There are several somewhat similar recipes in Viandier.  They have
ground almonds, which is a major difference.

Here is the closest.

Lenten slices.
Take peeled almonds, crush very well in a mortar, steep in water 
boiled and cooled to lukewarm, strain through cheesecloth, and boil 
your almond milk on a few coals for an instant or two. Take some 
cooked hot water pastries a day or two old and cut them into bits as 
small as large dice. Take figs, dates and Digne raisins, and slice 
the figs and dates like the hot water pastries. Throw everything into 
it, leave it to thicken like Frumenty, and boil some sugar with it. 
To give it colour, have some saffron for colouring it like Frumenty. 
It should be gently salted.

Thorvald
>  ----------------------------------------------------------------------
Hmm, I've made Taillis, admittedly more to the Menagier's recipe than
Taillevent's, and it came out more like bread pudding than leche lumbard.
This is probably admittedly a matter of interpretation more than anything. I
read it (taillis) as a mostly bread and almond milk thing with fruit
sprinkled through it, but certainly if you put in a lot more dates it might
come out a bit more like leche lumbard.

Angharad




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