SC - 16th Century recipes a few questions.
Philip & Susan Troy
troy at asan.com
Tue Feb 1 10:20:59 PST 2000
Liam Fisher wrote:
>
> >What about a light mead, or nutty desert wine.
> >
> >Frederich
>
> Key word here is light and sweet, I would say a young sack mead made with
> grapes would do well (kicking myself necause I can't reember the
> name...there's a specific name for it though).
That would be pyment.
Adamantius (wondering what grape-enriched mead has to do with pepper...)
- --
Phil & Susan Troy
troy at asan.com
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