SC - Saxon Violets
david friedman
ddfr at best.com
Tue Mar 21 21:52:19 PST 2000
'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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