SC - Syllabub - does anyone have a period recipe?

[Kerri Canepa]

>Alkanet is an herb.  The chopped root immediately releases a red color when
>cooked in fat.  About 4 teaspoons alkanet cooked in 2 tablespoons lard
>results in a blood red color.  The lard is strained to remove the alkanet &
>the lard is used to color your dish.  In this case, you garnish the dish
>with drops of red lard and pomegranate seeds.
>
>I like this as a sauce with roasted chicken.  If you make it as a thick
>pottage, it can serve as a dessert.
>
You know, I recall seeing in my copy of "Take a Thousand Eggs.." all sorts of
warnings about using alkanet. Has this been rescinded?

Kerri
Cedrin Etainnighean, OL
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