[Sca-cooks] Sca-cooks Digest, Vol 71, Issue 2

[Sandra J. Kisner]

It's a half a pound of each ingredient.

Sandra

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Cat .
Sent: Friday, March 02, 2012 9:40 AM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Sca-cooks Digest, Vol 71, Issue 2

could someone repost this with the amounts not 'improved' into ??? (I assume they were fractions and of course the email knows we dont need no stoopid fractions..)  something like .25 works better for me than ?/?  :)

Gwen curious Cat

Message: 4
>Date: Thu, 1 Mar 2012 20:29:21 -0800
>From: "David Friedman"  <ddfr at daviddfriedman.com>
>To: Cooks within the SCA  <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Period Recipe Fail.
>Message-ID: <07D5FBD6F8F4B8891F361EB88DB1B5E at daviddfriedman.com>
>Content-Type: text/plain; charset=UTF-8
>
>I've done it--here's the Miscellany version:
>
>? lb blanched almonds???? ? lb semolina ? lb sugar?????????????? ? lb 
>ghee
>
>Process almonds in food processor until quite fine. Stir together dry ingredients, melt ghee, add, stir until blended. Mold into the shape of breasts, using a small Chinese teacup or something similar, total volume of each from 1 T (small) to 4 T (large). Put on a baking sheet, bake at 350? for about 13 minutes (small) to 18 minutes (large).
>
>Don't know why it worked better for me than for you.
>
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