sca-cooks Greetings
Erin Kenny
Erin.Kenny at sofkin.ca
Fri Apr 11 02:16:22 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
>
I doubt yeast would make a suitable flavouring agent. My GUESS (not
necessarily an educated one) is that it could mean zest (as in zest
of a lemon).
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