sca-cooks Greetings

[Mark Schuldenfrei]

  > 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.

When answering questions like this (and the Walme one) it is easier to know
the full source, and the full recipe.

	Tibor (Not that I will know the answer, but it would help me look)