How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

White Pudding
Icelandic p. 216
One shall take sweet milk and well crushed
wheat bread and beaten egg and well ground
saffron and let it all boil until it grows thick.
Then pour it upon a dish and throw in butter.
This is called white pudding.
4 slices bread (4 oz) 6 threads saffron
2 eggs 3 T butter
1 c milk
Turn bread into crumbs. Beat eggs, mix
with milk and beat. Grind saffron and add,
then add crumbs. Heat for about 5 minutes,
put in dish and add butter.
Lord's Salt
Icelandic p. 215
One shall take cloves and mace, cardamom,
pepper, cinnamon, ginger an equal weight of each
except cinnamon, of which there shall be just as
much as of all the others, and as much baked
bread as all that has been said above. And he
shall cut it all together and grind it in strong
vinegar; and put it in a cask. That is their salt
and it is good for half a year.
How to Make Use of the Salt Spoken of
Above
Icelandic p. 215
When a man wants to use of this salt, he shall
boil it in a pan over coals without flame. Then he
shall take venison of hart or roe and carefully
garnish with fat and roast it. And cut it up well
burned; and when the salt is cold than the meat
shall be cut up therein with a little salt. Then it
can lie for three weeks. So a man may long keep
geese, ducks, and other game if he cuts them thin.
This is the best salt the gentry have.
1 t cloves 1 ½ t ginger
1 ⅛ t mace 1 t salt
½ T cardamom 8 t breadcrumbs
1 t pepper 2 c strong vinegar
5 t cinnamon
74
Grind cardamom and mix all spices
together. (This quantity is 2 g of all spices
except the cinnamon, of which there is 10 g; it
adds up to 3 ½ T total.) To use, add 1 t of salt
to the spice mixture, the breadcrumbs and the
vinegar, simmer it briefly, cool it, then mix it
in with your meat and close up the container.
This quantity will preserve a 2 c container of
cooked, sliced meat or fowl (1 to 1 ½ lb).
We tried this recipe in order to have a way
of storing meat without refrigeration for long
events, such as Pennsic. In our experience,
meat preserved this way keeps several weeks
without refrigeration; we have done so
repeatedly without health problems, but see
warning below. The meat tastes strongly of
the vinegar and spices when you rinse off the
preserving mixture; we generally use the meat
in recipes that call for vinegar and then leave
out the vinegar.
Ordinary vinegar is 5%, which is just
barely strong enough, so we normally mix it
with stronger vinegar (“75 grain” or 7.5%)
from a gourmet food store.
!Warning!
Preserving foods can be dangerous; if
you experiment with this recipe, be careful.
According to our researches, either using
vinegar of at least 5% acidity or boiling for
15 minutes before eating will protect you
from botulism; we strongly advise doing
both. We take no responsibility for the
result of trying this recipe; before doing so,
you may want to read up on methods and
hazards of preserving food.