sca-cooks yeast in cooking
Nancy Wederstrandt
nweders at mail.utexas.edu
Fri Apr 11 09:43:05 PDT 1997
While I can't tell you the date of the recipe (it is during the 16th
century) it is taken from A Booke of Cookry.
To seeth Roches, Flounders, or Eeles.
Make ye good broth with new yest, put therin vergious, salt, percely, a little
time, and not much rosemary and pepper, so set it upon the fire and boile
it, and when it is well boyled put in the Roches, Flounders, Eeles and a
little sweet butter.
Almost all the sauce for fish include yeast, which I found interesting.
Many thanks to Katerine Rountre for her notes on yeast. They were what I
needed since I haven't started redacting yet. Next question is how do you
think the yeast was used....(what consistency)
Clare St. John
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