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1. A refreshing summer beverage, popular in the middle-ages. This comprised the curded whey left over after curds had been made by gently heating whey and buttermilk. The curds themselves were a "white meat" item, and would have been eaten with honey, ale, wine or by themselves - according to the circumstances of the eater. See White Meat.
2. A form of small spiced cake, sometimes flavoured with caraway seeds and currants, traditional during the middle ages and returning to popularity during Victorian times as a breakfast item. The gentries" being made with rich dough that included butter and eggs. Like currant buns, they slowly became associated with Lent. See "Lun/Lunn,Sally"