SC - vermillion, was Re: SC- capers
Cindy Renfrow
renfrow at skylands.net
Tue Jun 29 11:27:53 PDT 1999
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/
============================================================================
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