sca-cooks: Cassia and ceylonica

[Sue Wensel]

> I am working with a cookbook printed in 1590 ish (the date escapes me and I
> do not the info at my desk)  In several of the recipes it mentions the
> addition of "yest"  as part of the ingredients for sauce.  They only thing
> I could figure was that it was yeast and was used as a flavouring agent.
> Does anyone have an opinion about this?   Let me know.
> 
> Clare R St John
> 
> 

Without a context to base this on, it also could be zest.

Derdriu
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