SC - 16th Century recipes a few questions.

[Philip & Susan Troy]

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