SC - big spice question
Aelfwyn at aol.com
Aelfwyn at aol.com
Sat Apr 10 18:54:39 PDT 1999
In a message dated 4/10/99 9:32:27 AM Eastern Daylight Time, harper at idt.net
writes:
<< And it came to pass on 10 Apr 99,, that Alderton, Philippa wrote:
> Phlip, who is currently going through her cookbooks looking for something
> with lots of saffron, just so she can rename it after Cariadoc......
I have a lovely recipe for Lombard Sops. The second sentence is "and
cast into it much saffron, that it should be quite yellow and very deep in
color". It's a simple, yummy-looking recipe, and one I hope to redact
soon -- strata of cheese and toasted bread, baked with a saffron-infused
broth.
> Philippa Farrour
> Caer Frig
> Southeastern Ohio
Brighid
>>
Sooo, shall we also rename that lovely yellow color that saffron (MUCH
saffron) will dye silk as the official "Cariadoc Yellow"?
Aelfwyn
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