SC - sugar

[LrdRas@aol.com]

Sorry, but I gave the copy I had borrowed back. I don't think sources are 
quoted (one of the reasons I am dubious about the book)

Charles Ragnar

On Sun, 1 Feb 1998, david friedman wrote:

> At 7:09 PM +1100 1/26/98, Charles McCathieNevile wrote:
> >A barley recipe I have used from the British museum cookbook. I don't
> >know how period it really is, but it seems OK to me for peri-oid. Any
> >comments world?
> >
> >Barley, parsnips, carrots, dates, milk, saffron, honey, ginger, nutmeg,
> >cinnamon. Cook it up. It comes out like porridge with flavoured bits -
> >sweet but very nice.
> >
> Doesn't sound familiar, and I don't have that cookbook.  I would be
> interested to know where the original comes from, if your cookbook says.
> 
> Elizabeth/Betty
> 
> 
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