SC - Period cookshop at Pennsic?
LrdRas@aol.com
LrdRas at aol.com
Sat Aug 26 20:38:06 PDT 2000
Hauviette commented on her experiences providing perfumed hand washing
water at feasts and gave a recipe for this water:
> 1 Quart of water (if at Pennsic, used bottled water or it will turn brown)
> 10 fresh sage leaves, or a small handful of chamomile, marjoram or
> rosemary(you can use tea bags here or cheese cloth, to make the straining
> later a non issue)
> 1 peel of an orange (preferably a Seville orange, eat the rest) or rose water
> ( this was the choice as one of the feasters has a severe allergy to citrus)
> 1 bay leaf
Is there any particular reason you say "preferable a Seville orange"? While
the insides of different oranges will vary in taste and sweetness/sourness,
is there really that much differance in the peels? Are you using the entire
peel, white part and orange (zest?) portion?
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
More information about the Sca-cooks
mailing list