[Sca-cooks] Foods available in early Anglo Saxon England

S CLEMENGER sclemenger at msn.com
Tue Mar 25 07:19:52 PDT 2008

Thing is, they may stay as stains, but they're not at all color-fast.  Tend to fade to weird shades of grey really fast.
  ----- Original Message ----- 
  From: Laura C. Minnick<mailto:lcm at jeffnet.org> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Tuesday, March 25, 2008 4:37 AM
  Subject: Re: [Sca-cooks] Foods available in early Anglo Saxon England

  At 03:53 AM 3/25/2008, you wrote:

  >Berries and food tend not to be good dye stuffs.  The Roman used 
  >black and white beets,  but not red ones, I'm not sure when red 
  >beets were first used, and they aren't a very good dye anyway.

  Unless of course they encounter your grandmother's tablecloth, your 
  silk blouse, a white dress shirt...

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