sca-cooks Greetings

[Erin Kenny]

> 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).