SC - saffron
Philip & Susan Troy
troy at asan.com
Thu Mar 30 04:29:32 PST 2000
Robin Carrollmann wrote:
>
> On Wed, 29 Mar 2000 CBlackwill at aol.com wrote:
>
> > Cooking with lead, however, does not give you that nice yellow color that
> > saffron does. Gold, on the other hand....
>
> I once posted a period recipe for chicken soup which includes gold coins
> in its list of ingredients. It is supposed to restore vitality even to
> the nearly-dead.
>
> Brighid
At some point I read about an Italian academy (basically a confraternity
of people with a united purpose) dedicated, essentially, to culinary
profligacy. Among the dishes they invented was gold florins cooked and
served in a sauce, which you presumably licked off the coins before
throwing them away.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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