rue and its properties. Was: Re: SC - Re: sca-flavor substitutes

[marilyn traber]

In a message dated 5/12/98 6:31:52 AM Eastern Daylight Time,
csy20688 at GlaxoWellcome.co.uk writes:

<< However, I am puzzled by fritters, which are a common recipe ->>

Common? Please share sourses and/or recipes, please. :-)

 <<and are much better (to my mind) hot,...<snip>... How did they
 manage -...<snip>... small quantities ...<snip>...?  Any thoughts? >>

First, what is your definition ofrittours? I tend to think of them as a main
ingredient (e.g. aplles, corn (OOP), united with a starchy batter and fried or
deep-fried (e.g. possibly OOP). Be that as it may, funnel cakes are frittour-
like and , SFAIK, period documentable. These tasties are sprinkled with
powdered sugar and are tasty warm or room temperature. :-)

Last Clash of the Peons, I did, or rather tried to do apple frittour-like
thingies and found that it was impossible to keep up with the demand. So I
would tend to believe that tyhey were not served to the masses but rather used
at more formal intimate get togethers although I have no documentation for
this.

Ras
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