SC - Cornflowers

[Steve & Kerri Geppert]

Greetings,
My Martha Washington's Booke of Cookery and Booke of Sweetmeats has
three or four recipes for pickling and preserving flowers.  The names of
the flowers given are:  "cloue gillyflowers, cowslips burrage &
marrigoulds."  There is also a recipe called "Another way for keeping of
flowers which is accounted better then ye first" which doesn't specify
any particular type of flowers. Don't know if these are what you may be
looking for.  The recipes in this book aren't redacted, just the recipe
with comments by the transciptionis, Karen Hess.  If you would like them
let me know and I'll forward them to you.
Lady Clare
Canton Inbhir na da Abhann 



Meliora & Drake wrote:
> 
> Greetings all,
> 
> All of my cornflowers are currently out in bloom.  I remember reading (in
> Fettiplace I think) a recipe for pickling or preserving the flowers for use
> in salads in the winter.  However, in re-reading Fettiplace I cannot find
> the reference.  I found a recipe for preserving Clove Gilliflowers (Pinks)
> for the same purpose, but not the cornflowers.
> 
> Can anyone help with references to using cornflowers in/as food ??  My main
> interest is early Renaissance but any time in "SCA period" would do.
> 
> Thanks and regards
> Meliora
> meliora at macquarie.matra.com.au
> 
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