No subject

Modern "traditional" recipe for the drink:

Ingredients

3 rounded tablespoons medium oatmeal
2 tablespoons heather honey
whiskey
water

Mix the oatmeal with enough cold water to make a thin paste.  Leave the
mixture to stand for half and hour, then strain it through a sieve, pressing
it well down so the meal becomes quite dry again.  discard the meal.  Mix
the liquid with the honey into a quart bottle and fillup with whisky.  Cork
and shake well before serving

Modern recipe for the pudding:

Ingredients

1/2 pint double cream (1 1/4 cup)
3 fl oz. whisky (1/4 cup)
3 tablespoons runny heather honey
2 oz. pinhead oatmeal, toasted (1/3 cup)

Whip the cream until it just holds its shape.  Stir in the oatmeal withe
honey.  Chill then just before serving mix in the whisky.  Serve in small
stemmed glasses.




----- Original Message -----
From: "Susan Fox-Davis" <selene at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, May 17, 2002 11:52 AM
Subject: Re: [Sca-cooks] athol brose


>
>
> Erika Thomenius wrote:
>
> > Ok, an actual couple of serious questions from me:
> >
> > 1)  Does anyone here have a good recipe for athol brose, and
>
> The drink or the pudding?
>
> > 2)  is athol brose period?
>
> Yes and no?  The "Earl of Atholl" story takes place in 1475 but there
> are various retellings and re-toolings of the recipe.  I'd go as far as
> saying it's "creative anachronism" even if it's not by a member of our
> club though.
>
> Several versions are here:
> http://www.scotlandonline.com/heritage/cookery_sept_side1.cfm
>
> > -Gytha "Nac Mac Feegle!"  Karlsdotter
>
> Selene "Nanny Ogg" Colfox
>
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