SC - RE Digest 2039 - Welserin Cook book

[Martina Grasse]

I there a redaction for this?
   Lady Katherine McGuire

>From: david friedman <ddfr at best.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Saxon Violets
>Date: Tue, 21 Mar 2000 23:52:19 -0600
>
>'Lainie asked about violet recipes a while back. Here is what looks
>rather like a violet pudding?
>
>Vyolette
>Two Fifteenth Century Cookery Books p. 29
>
>Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper
>hem vppe with Almaunde mylke, or gode Cow Mylke, a-lye it with
>Amyndoun or Flowre of Rys; take Sugre y-now, an putte ther-to, or
>hony in defaute; coloure it with the same that the flowrys be on
>y-peyntid a-boue. [thorns replaced by th]
>
>Elizabeth/Betty Cook (well behind the list)
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