[Sca-cooks] To the King's Taste (was Pennsic Potluck, revisited)

[Sue Clemenger]

That's interesting! I wonder if she added it, because of the similarity 
between some ingredients in the puree and in a modern (non-meat) 
mincemeat pie?
--maire, getting hungry <g>

Robin Carroll-Mann wrote:


> This was very tasty.  When I read the redaction, the presence of the orange 
> peel startled me.  You don't see much citrus in English cooking until the late 
> 16th century.  Sure enough, the original recipe doesn't mention it, nor does 
> Lorna Sass explain this addition.