[Sca-cooks] Byzantine murri

[Nancy Kiel]

I have a variety of quince preserves, made unfortunately from Chaenemeles
rather than Cydonia, but I would be happy to send you some (depending on
where you live--I'm in Williamsburg VA) if that would be what you are
looking for.



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: "Vincent Cuenca" <bootkiller at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Byzantine murri
>Date: Fri, 20 Dec 2002 21:16:27 +0000
>
>I need to make some Byzantine murri for a feast in February, and I'm having
>trouble finding quinces.
>
>Would commercial quince paste (dulce de membrillo) be a workable
>substitute?
>
>(I'd hate to have to fall back on cheap soy sauce...)
>
>Vicente
>______________________________________________________________________
>If you get into a jam, you can always eat something, blow something up or
>throw penguins. --Jim Henson
>
>
>
>
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