LL-L "Delectables" 2005.08.06 (10) [E]

[Lowlands-L]

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L O W L A N D S - L * 06.AUG.2005 (10) * ISSN 189-5582 * LCSN 96-4226
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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
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From: Dave Singleton <davidsin at pt.lu>
Subject: LL-L "Delectables" 2005.08.05 (02) [E]

Hello Advocaat fans,

Here's a recipe from the 60's

needed

6 large egg yokes
1 oz (approx 28 grams)castor sugar (little les if required)
3/4 - 1 bottle brandy  (.75 ltr)
Put the egg yokes and sugar into a bowl.
Stand this over a pan of hot water (Bain Marie)
Beat until a smooth thick creamy consistency.
Remove from heat (Bain Marie)
Gradually add the brandy, stirring continuously
Bottle

Dave Singleton (chin chin)
Beat until cool

> From: Ben J. Bloomgren <godsquad at cox.net>
> Subject: LL-L "Delectables" 2005.08.05 (01) [E]
>
> "Well, the basic ingredients are fresh egg yolks, Everclear..."
>
> Good mother! How much of that stuff do you drink? How long have you
> Lowlanders drunk that brew?
> Ben
> No, I'm not a teatotaler.
>
> ----------
>
> From: Sandy Fleming <sandy at scotstext.org>
> Subject: "Delectables" [E]
>
>> From: Jacqueline Bungenberg de Jong <Dutchmatters at comcast.net>
>> Subject: LL-L "Delectables" 2005.08.05 (01) [E]
>>
>> Advokaat
>
> Yes, my grandmother used to make advokaat, although her unwritten
> recipe, along with all her other recipes for incredible wines made out
> of all sorts of vegetable matter, died with her.
>
> Advokaat is very popular in Scotland, especially at the New Year.
>
> Your ancestor's recipe doesn't give quantities. What should the
> consistency be? The shop-bought stuff has the consistency of double
> cream, roughly, but my brother tells me that the Dutch traditionally
> sup advokaat with a spoon. This and the recipe, with the beaten egg
> whites, suggest that a thicker consistency might be more traditional -
> does anyone know?
>
> Sandy
> http://scotstext.org/

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