SC - Re: radishes, cooked
Philip & Susan Troy
troy at asan.com
Mon Feb 21 09:16:12 PST 2000
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
More information about the Sca-cooks
mailing list