Re(2): sca-cooks Greetings
Sue Wensel
swensel at brandegee.lm.com
Fri Apr 11 08:10:25 PDT 1997
> 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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