SC - Torta of Herbs(Cariadoc's Miscellany) question
Erin Kenny
Erin.Kenny at sofkin.ca
Thu Jun 5 06:57:44 PDT 1997
I was looking through the Miscellany at the dessert section and I
came upon the Torta of Herbs in the Month of May (cites Platina book
8).
Part of the instructions state: add juice from bleta
Which is defined:
"Blette-Name given in some parts of France to white beet or chard."
Larousse Gastronomique.]
I was wondering if anyone out there could tell me what relationship
bleta might have to Swiss Chard.
I noticed that the redaction used spinach (with water to produce juice),
and I was thinking that spinach is much more strong tasting than swiss
chard. Does this torta end up tasting strongly of spinach?
Just Curious (never had swiss chard till I met my husband, but I like
it much better than spinach)
Claricia Nyetgale
Canton of Caldrithig
Barony of Skraeling Althing
Ealdormere (still mostly in the Middle Kingdom)
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