SC - Fwd: An idea brewing .....

[Peters, Rise J.]

Hello!  Re: capers -- I just stumbled across this in "A Bagdad Cookery
Book" p. 22 (hope it's not a repeat):

"Here kamakh is of flowering tarragon,
Here capers grace a sauce vermilion..."

and on p. 23 it says "Eggs vermilioned after boiling"

How was this vermillioning done?  (My copy is very hard to read, & there is
no index.) Did they use kermes?  If so, is there a reference in this book
to kermes & how it is prepared?

regards,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


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