SC - CANDYING FRUITS AND VEGETABLES

[Decker, Margaret]

snip

I can't help but think how wasteful these restrictions must have been, even
more so than today. Today, I can go to the grocery and find a great variety
of foods to use to work around a restriction and plenty of different
cuisines
to choose recipes from to do it.

In period, where they seem to have taken great pains to "use everything
but the oink", you have these periods where the milk or eggs or meat
may get wasted since they aren't on the allowed list. True sometimes
they can be preserved, but I'm not sure how complete that was.

But Stefan, today we ship in food from other areas all the time when the
aren't readily available and we treat our dairy cows and laying hens
differently too. In period hens slowed or stopped laying in late winter as
food became scarce. Cows dry up after weaning their calves unless humans
intervene and don't produce milk again until after the new calf comes )again
in spring). Having a Religious reason for doing without what was scarce made
people feel better about saving those scarce eggs and making cheese out of
the little milk available. Eggs will keep for about two months in a cool dry
storage. Then you have Easter and a great celebration just as milk and eggs
and veal and lamb become more readily available. Margarite