SC - big spice question

[Aelfwyn at aol.com]

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

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".

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