|
|
 Soured milk or buttermilk, sometimes flavoured with herbs, as a drink, known from 1528 until the 19th century (OED). This may be the drink prepared in medieval monasteries under its Latin names of lac acidum for the version prepared from Hokeday to Michaelmas, and lac dulce from Michaelmas to Martinmas (History of The Anglo-Saxons, by Sharon Turner, 1852) For a similar fermented milk drink, see:Clabber For the similarly-named bread cakes, see Whiggs  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |