SC - cooking class disappointment
Nelanora42@aol.com
Nelanora42 at aol.com
Thu Jun 22 16:56:00 PDT 2000
> On the other hand, Digby is also a good example of the hazards of
> doing so. I've seen it asserted--how good the evidence is I don't
> know--that the use of bottles designed to hold fermented drinks under
> pressure was a new idea at the time, possibly due to Digby himself.
> If that is right, then the fizzy small mead (Digby's "weak honey
> drink") that we make probably didn't exist in period, at least in
> anything very close to the form we make it.
If, as Dembinska asserts, the Polish Czemiga drink is a weak honey-based
drink, it might have been similar. Of course I haven't got the book right
here...
Jadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"My hands are small I know, but they're not yours, they are my own"
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