SC - Re: radishes, cooked

[Philip & Susan Troy]

Ian Gourdon wrote:
> 
> Pynade
> Curye on Inglysch p. 79 (Diuersa Servicia no. 91)
>   For to make a pynade, tak hony and rotys of radich & grynd yt smal in
> a morter, & do to + at hony a quantite of broun sugur. Tak powder of
> peper & safroun & almandys, & do al togedere. Boyl hem long & held yt on
> a wet bord & let yt kele, & messe yt & do yt forth.

Hey, cool, that's the one. Looking at it, now, after having seen the
Grated Carrot recipe recently posted, it seems a much more doable thing...

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com