[Sca-cooks] Non-leavening/non-brewing use of yeast

[Stefan li Rous]

Anyone know of other period recipes where yeast is used, not as a leaven or for beverage brewing, but for something else as in these fish examples?  From Bear’s last comment, it appears that perhaps not many of “us” have tried many of these recipes. I don’t remember any previous discussions on this, but I may be mis-remembering.

Just in case it might be of interest there is a fair amount of commentary on period sauces in the Florilegium condiments section, as well as in some feast reviews, such as:

camelne-sauce-msg (36K) 7/25/11 Sauces w. cinnamon as a major component.
garlic-sauces-msg (58K) 3/ 3/13 Various period garlic sauces. Recipes.
garum-msg (78K) 2/24/08 Roman fish sauces made from fermented fish. Also includes comments on liquamen.
green-sauces-msg (24K) 2/ 5/12 Period green sauces. Sauces of green herbs.
murri-msg (44K) 2/14/08 Rotted barley paste condiment of Arabia.
Mustard-art (5K) 9/14/00 "Mustard" by Ld. Daniel le Vascon du Navarre
Mustard-Making-art (36K) 12/ 7/03 "Making Medieval-Style Mustards" by Pani Jadwiga Zajaczkowa.
mustard-msg (192K) 7/24/11 Mustard seed in period. sauces. recipes.
sauces-msg (164K) 2/ 5/12 Period sauces. Sauce recipes.
The-Saucebook-art (33K) 9/ 2/99 The Saucebook" by L. Allison Poinvillars de Tours. Sauces and the humours in the MA.

Stefan

On Jun 26, 2014, at 7:37 AM, Terry Decker <t.d.decker at att.net> wrote:

> Ah, tell him to try this with the nutritional yeast, which is processed to be used as a direct ingredient, and add it a small amount at a time to taste.  They might try making several different sauces employing (or not) yeast and a little unhopped ale to find what works best.  The sauces are inexpensive.
> 
> And do let us know what they find works best.
> 
> Bear
> 
> -----Original Message----- 
> 
> Bear,
> 
> Thanks for the info. The person for whom I was finding these recipes is not
> at all familiar with medieval or Renaissance cooking, but is quite excited
> about them now. I would guess that there will be a fire station in northern
> Virginia that will be enjoying these soon - the fish in question were
> caught as part of a group outing they had.
> 
> Guillaume

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****