SC - Re: Can Someone Explain This?
Gedney, Jeffrey
gedje01 at mail.cai.com
Tue Jan 5 11:07:30 PST 1999
- -Poster: Jean Holtom <Snowfire at mail.snet.net>
I have a question or two - to start with, where did period cooks get their
salt from? Did they use sea salt? Or was it manufactured somewhere?
Sea salt tastes different from regular salt - so I wonder if period recipes
we make now tasted a bit different then because of various dirrerent sources
etc. for ingredients? I read on one of the lists a few weeks ago that
somewhere (?long Island) they had tried to make dishes using medieval spicing
and it was extremely spicy - too much so for modern tastebuds. On the other
hand, most of my old Welsh recipes tend to be on the bland side.
Anybody?
Elysant
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list