[Sca-cooks] non-sweet Elizabethan dishes

[P. A. Stonnell]

Thank you.

Isobel fitz Gilbert

At 10:55 PM 12/11/02 -0600, you wrote:
>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
>
>
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