[Sca-cooks] Healthy SCA cooking

[Patrick McKinnion]

on 5/30/02 1:25 PM, Maggie MacDonald at maggie5 at cox.net wrote:

> The challenge, and one that I can think of no solution for, is for
> sweets/desserts.
>
> How would you address that in an SCA fashion??????

    Well, I dunno if it was used in period, but one way I've used in baked
goods and sweets is an old standby - substituting applesauce for some or all
the cooling oil or fats.

    You might get simular results with other fruit pastes like it as well.

    - Padraig o Connell