ingredient use Re: SC - Rose water

[Bonne of Traquair]

The dessert revels I have been to seem to be potluck modern or period 
dishes stuck on a table for general munching.  Not bad, but given my 
modern preference for making pastries and candies, I'd love to be the 
cook for a 'banquete' as below!  Must get a copy of that book!

Bonne(nervously peering around hoping no Atlantian is standing too 
close by noting that statement for future use!)

>
>Hello!  There is a wonderful book  called "Banquetting Stuffe", 
<SNIP>
>Ed. by C. Anne Wilson, Edinburgh Univ. Press, 22 George Square, 
Edinburgh,
>1986.  ISBN 0-7486-0282-8.
>
>HTH,
>
>Cindy Renfrow/Sincgiefu


>>
>>I am co-ordinating the events surrounding the BOD's first visit to
>>Ealdormere  this summer, and one of the scheduled happenings is a
>>dessert revel.  

_______________________________________________________________
Get Free Email and Do More On The Web. Visit http://www.msn.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================