[Sca-cooks] Fruit Paste...

Elaine Koogler kiridono at gmail.com
Sat Nov 25 20:19:26 PST 2006

Not sure why you don't want to use plastic...I would think that something of
a high quality, possibly RubberMaid or something similar should be ok.
Or...how about a jelly roll pan...it's metal, and has sides.  If you want to
use some kind of a liner, how about either parchment or waxed paper?  Both
work really well.


On 11/25/06, Lilinah <lilinah at earthlink.net> wrote:
> OK, this may sound silly, but i don't know what i should be pouring
> my fruit pastes into. I need to keep them about 6 weeks. Most
> "period" recipes say to pour them into boxes, but i don't have a
> handy supply of 16th C. fruit paste boxes around :-)
> I haven't made any fruit pastes yet because i haven't answered this
> question.
> If it should be the consensus that plastic is the thing, i don't have
> any, so i'll have to buy some - what's good? AND i'd prefer to keep
> the fruit pastes from direct contact with the plastic. What should i
> line the plastic with that will peel off the fruit paste (and,
> please, not plastic wrap :-)
> Help!
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
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