SC - New Year's Foods

[Linda Taylor]

Was written:

>Fruit was cheap and distillates very expensive. As near as I can tell, it
>simply never occurred to medieval/renaissance people to put the two
>together. I've been looking for a primary source for fruit-in-hard alcohol
>reference for more than three years and have not found one. The only
>fruit-in-wine documentation I have been able to find is in a very late
>English book* (written by an elderly Italian remembering his youth)
>referring to the Italian practice of soaking peaches in wine to render them
>edible, with a humorous comment that nobody throws away the wine
afterwards.


Check out "Elinor Fettiplace's Receipt Book; Elizabethan Country House
Cooking" Hilary Spurling, ISBN 0-670-81592-6, page 170 with regard to
Ratafia the making there of.

Daniel Raoul le Vascon de Navarre' called many things by many people but by
the English, Leadenpenny.
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