[Sca-cooks] suet & vinegar

[Susan Fox-Davis]

I'm tempted to try this with nice red red wine vinegar or brown cider
vinegar, just to see if the color of the vinegar transfers at all.  Does
what we call "malt vinegar" correspond to alligar, ale-vinegar?

Selene C.

Kim wrote:

> --
> [ Picked text/plain from multipart/alternative ]
>   Greetings to the list,
>
> I am new to the list and if you don't mind, I have a some semi food
> related questions to ask for Kataryna Dragonweaver.  She has some
> documentation for Psanky or Ukrainian Easter Egg painting that refers to
> the use of suet and she is wondering how our suet might differ from
> period suet.  She did try using it as described and it didn't work.
>  Also she was wondering if you could recommend a good recipe for
> vinegar, which she also uses in the process.  She figures if anyone can
> help her it would be this group.  This is the reference she used. <snip>