[Sca-cooks] dried fruits question

[Elaine Koogler]

What I used was canned cherries.  However, I suspect you could probably
reconstitute them....I'd be inclined to try a light white wine, maybe...or,
if you really want to stick to the flavor from the original, use water.

Kiri
----- Original Message -----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, June 20, 2002 4:51 PM
Subject: [Sca-cooks] dried fruits question


>
> 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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