[Sca-cooks] blue food coloring

[Anne duBosc]

--
[ Picked text/plain from multipart/alternative ]

Gentian makes a deep blue-purple color...
Mordonna (who spent a traumatic summer as a kid with her legs blue from the knee down from gentian-violet painted on for impetigo)
 Nancy Kiel <nancy_kiel at hotmail.com> wrote:Can anyone suggest a period blue food coloring? I looked into turnsole, but
it comes from heliotrope which is poisonous. Thanks!



Nancy Kiel
nancy_kiel at hotmail.com

Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.





>From: johnna holloway
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] To make Jumballs
>Date: Sun, 02 Feb 2003 18:13:26 -0500
>
>Jumbals vary widely from source to source and recipe
>to recipe. I would suggest that anyone wanting to know
>about jumbals and their origins and such changes ought to
>take a look at Hess's commentary in Martha Washington's
>Booke of Cookery. She provides a number of details as
>well as noting that the Booke of Sweetmeates contains
>4 differing recipes for them in just that one manuscript.
>
>Just as a bibliographer's note--
>Given the interesting problems associated with the
>Archimagirus A-G and its history, one might well consider
>in this case that source as somewhat less than
>straight forward. Are you working with the actual volume
>in facsimile or someone else's transcription for instance?
>
>Johnnae llyn Lewis Johnna Holloway
>
>Anne duBosc wrote:
> >From: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or,
>Excellent & Approved Receipts and Experiments in Cookery, 1658
> > To make Jumballs.
> > Take a pound of fine flower, a pound and a half of sugar beaten and
>searsed, six egs, taking away two egs, two or three spoonfuls of
>rose-water, two spoonfuls of cream. Put your egges, cream, and rose-water
>together, and put them over the fire, and stirre it till it be something
>hot, then mingle the flower and sugar, and that together, and make paste of
>it somewhat stiffe, then put in a pretty quantity of anniseeds being rubbed
>and fanned clean, and so make them up in Jumballs.
> >
> > I would disagree strongly with the redactions given below. The original
>given above clearly states to mix the dry ingredients, and the liquid
>ingredients separately, to heat the liquids, then mix into the dry. It
>says nothing about beating the egg whites and folding them into the dry
>ingredients, then adding the cream and rosewater. This would make a rather
>noticeable difference in the texture of the finished cookies. It also does
>not mention butter, mace, or caraway at all.
> > > Mordonna
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>Sca-cooks at ansteorra.org
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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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