[Sca-cooks] Gingerbread Playhouse
Johnna Holloway
johnnae at mac.com
Fri Oct 22 04:22:05 PDT 2010
Google would have quickly pointed you to
http://www.medievalcookery.com/recipes/lechelumbarde.html
There are English versions. Two Fifteenth-Century Cookery-Books, T.
Austin (ed.) and the FoC feature versions.
Johnnae
On Oct 22, 2010, at 1:30 AM, Stefan li Rous asked about :
> ------------------------------
> Leche Lumbard (basically a paste made from cooking dates in wine
> until they
> are mushy then thickening with breadcrumbs or ground almonds or
> crumbled
> boiled egg) can be quite satisfactorily sculpted...
> Angharad >>>
> ----
> Is this a medieval dish? Do you have some references or period
> recipes? Do these references talk about it being molded in period,
> or is this just something that can be done, but wasn't necessarily
> done in period? For some reason the name sounds French to me, but
> the use of the dates sounds Middle Eastern. Or were dates readily
> available in France?
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