Comments on: Honey, please? http://magical-eating.com/2009/03/10/79/ Sustaining ourselves, sustaining our communities Sat, 07 Aug 2010 14:48:53 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: greenjenbyers http://magical-eating.com/2009/03/10/79/comment-page-1/#comment-26 greenjenbyers Wed, 18 Mar 2009 21:24:23 +0000 http://magical-eating.com/?p=79#comment-26 Thank you Erin...this sounds amazing. I love "swiss oatmeal", so this recipe (cold) seems perfect for me. Thank you Erin…this sounds amazing. I love “swiss oatmeal”, so this recipe (cold) seems perfect for me.

]]> By: Erin http://magical-eating.com/2009/03/10/79/comment-page-1/#comment-23 Erin Sun, 15 Mar 2009 21:39:54 +0000 http://magical-eating.com/?p=79#comment-23 Here's a recipe I used to make to take to Faire, and for period camping trips. It's just as good cold as it is hot and it lasts a weekend without refrigeration without spoiling. It makes a great breakfast. Kind of heavenly porridge. You can substitute honey for the sugar but it's not quite as good. Oaten Honeycomb 2 cups flake oatmeal 1/2 cup ground almonds (I generally use walnuts) 2 cups milk 3 heaped tbsp. sugar pinch ground cinnamon 3 eggs, separated 3 tbsp. honey 2 heaped tbsp. raisins or the grated rind of one lemon 3 tbsp. melted butter Bring the milk to the boil, sprinkle the flakemeal in, and cook slowly for about 15 minutes, stirring all the time. Leave to cool, then beat in one at a time the ground almonds, honey, sugar, raisins or lemon peel, cinnamon, melted butter and beaten egg yolks. Mix it all well and finally add the stiffly beaten egg whites. put into a buttered bowl or basin, cover, and steam over hot water for 1 1/2 hours. Turn out and serve it with warm melted honey or cream. It is more delicate in flavour if made with lemon peel. Roberta Colbert, Cloughjordan, Co. Offaly, b. 1884. From _A taste of Ireland in food and pictures_, Theodora FitzGibbon Here’s a recipe I used to make to take to Faire, and for period camping trips. It’s just as good cold as it is hot and it lasts a weekend without refrigeration without spoiling. It makes a great breakfast. Kind of heavenly porridge. You can substitute honey for the sugar but it’s not quite as good.

Oaten Honeycomb

2 cups flake oatmeal
1/2 cup ground almonds (I generally use walnuts)
2 cups milk
3 heaped tbsp. sugar
pinch ground cinnamon
3 eggs, separated
3 tbsp. honey
2 heaped tbsp. raisins or the grated rind of one lemon
3 tbsp. melted butter

Bring the milk to the boil, sprinkle the flakemeal in, and cook slowly for about 15 minutes, stirring all the time. Leave to cool, then beat in one at a time the ground almonds, honey, sugar, raisins or lemon peel, cinnamon, melted butter and beaten egg yolks. Mix it all well and finally add the stiffly beaten egg whites. put into a buttered bowl or basin, cover, and steam over hot water for 1 1/2 hours. Turn out and serve it with warm melted honey or cream. It is more delicate in flavour if made with lemon peel.

Roberta Colbert, Cloughjordan, Co. Offaly, b. 1884.

From _A taste of Ireland in food and pictures_, Theodora FitzGibbon

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