SC - Re: radishes, cooked
david friedman
ddfr at best.com
Wed Mar 8 13:48:51 PST 2000
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)
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