[Sca-cooks] dried fruits question
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Thu Jun 20 13:51:20 PDT 2002
In another exciting chapter of The Twelfth Night From Hell, now I have a
question as to the use or lack of dried cherries in the British Isles
around the 13th c.
Basically, can I justify serving syrosye made with dried cherries, or
should I just suck up and serve peeres in confit? Any documentation
pointing one way or t'other?
Danke,
Margaret, in Phase 2: Creating the Recipes
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