SC - Re: radishes, cooked

[david friedman]

At 12:16 PM -0500 2/21/00, Philip & Susan Troy wrote:
>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

We have a version in the _Miscellany_. As I remember, the hardest 
thing about it was detaching it from the wet board after it had 
cooled.

Elizabeth/Betty Cook (weeks behind on the list)