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medieval-religion: Scholarly discussions of medieval religion and culture For those interested in medieval cuisine, "barm cakes" are simple to make today. Purchase a bottle or two of beer unpasteurized and still on the lees. Look up a recipe for "Beer bread". Quite good, actually. The quality of the bread varies with the quality of the beer, of course. Now back to letting women attend churches that were not taverns. Regards to all! Frank On 15/11/2013 9:44 AM, Louise Hampson wrote: > medieval-religion: Scholarly discussions of medieval religion and culture > 'Small beer' is low in alcohol content because, as I understand it, > it's made from a second brewing from the mash so everything is a bit > more 'spent' than the first brewing. It was widely drunk at all times > of day as the process and alcohol, albeit lesser, was sufficient to > kill off most of the unpleasant bacteria which might lurk in the well > water. The first brew was much stronger ( I have this from brewing > friends, not personal experience!) and would have been reserved for > more specific occasions. The yeast froth or 'barm' which formed on > the top of the tub was then used to make small breads, hence the > northern English term 'barm cakes' for soft flat rolls - nothing wasted > Louise > > /Louise Hampson/ > > /Development Officer/ > > /The Centre for the Study of Christianity and Culture/ > > /Berrick Saul Building Room 119/ > > /University of York/ > > /York/ > ********************************************************************** To join the list, send the message: subscribe medieval-religion YOUR NAME to: [log in to unmask] To send a message to the list, address it to: [log in to unmask] To leave the list, send the message: unsubscribe medieval-religion to: [log in to unmask] In order to report problems or to contact the list's owners, write to: [log in to unmask] For further information, visit our web site: http://www.jiscmail.ac.uk/medieval-religion