[Sca-cooks] Re: Dissolving Saunder

[Cindy M. Renfrow]

Hi. The best way to get a red color is to use red wine mixed with the red
sandalwood. Put it in a glass vessel & heat it for a few minutes. Then
filter out the sandalwood. In my experience, sandalwood stays gritty to the
tooth, if that makes any sense, & personally I don't care for it to be left
in the dish.

Another way is to use hot lard & add sandalwood powder to that. Cook
briefly, strain out the sandalwood, & use the colored lard. I haven't found
any medieval sources that use this technique for sandalwood, although it is
used often for alkanet.

Regards,

Cindy Renfrow


>Greetings.  IIRC, Cindy Renfrow showed us how to dissolve the
>powdered saunders at the Cooks' Symposium in Colorado Springs.  She
>took some lard, melted it in a pot, added the powdered saunders and
>stirred.  It mixed beautifully and was a beautiful red.  Try that??
>
>Alys Katharine
>