[Sca-cooks] non-sweet Elizabethan dishes

[Terry Decker]

I would try about 1 tablespoon for the sweet potatoes and 2 tablespoons for
the spinach, which has a stronger flavor.  Assuming a reasonably dilute
rosewater.  I am of the opinion it is a background flavor and shouldn't
overpower the other flavors.

I would experiment with the sweet potatoes to get a feel for the relative
strength of the rosewater to the other ingredients, then try transferring
what I had learned to other dishes.  Like other spices, the quantity used is
relative to the potency of the rosewater at the moment.

Bear


>>In this instance, I was cooking for Baroness Namron, who detests
rosewater.
>>Since I was serving a patron, I chose to consider rosewater as a scribal
>>error of the same order as saffron.
>>
>
>That makes sense.  I was just curious.  If you were to put the rosewater
in,
>how much would you use?
>
>Isobel fitz Gilbert