SC - Re: Saracen Bruet

[Crystal A. Isaac]

Peters, Rise J. (=Caitlin) wrote:

I've found that lotsa recipes with with "Saracen" in the name are
supposed to turn out red. For a better red color next time try making
the almond milk with wine instead of water or adding a little saunders
or other period red food coloring. These wil not turn out as "red-red"
as modern food, which will make it look a little off to modern eyes; but
getting used to how medieval food looks is someoing we (or at least I)
need to do anyway.

just my two cents,
Crystal of the Westermark

snip
> For example, I made Saracen Bruet this weekend using burgundy for my "red
> wine" and noticed two things:  first, the redaction I was using (Pleyn
> Delit) says to cook until the liquid is mostly absorbed, and that just
> didn't seem to be happening.  Second, the resulting sauce (after adding
> almond milk and spices) was a rather unappetizing pinkish gray color.
> 
> The taste was fine and it all disappeared into hungry feasters, but I still
> feel like maybe something went wrong in the cooking process.
> 
> Any suggestions?  Is it supposed to be that color, or did I do something
> wrong?
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