[Sca-cooks] And Speaking of Sweets...

Sue Clemenger mooncat at in-tch.com
Wed Oct 11 19:22:34 PDT 2006

What about an egg white or egg yolk?

----- Original Message -----
From: "Johnna Holloway" <johnna at sitka.engin.umich.edu>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, October 11, 2006 3:38 PM
Subject: Re: [Sca-cooks] And Speaking of Sweets...

> I think I would crush the threads and dissolve them in cream myself.
> Johnnae
> SilverR0se at aol.com wrote:
> > It is my friend's birthday on Sunday and I thought to make him a batch
> > shortbread.snipped Will adding a small amount of hot water affect the
> > product? Should I melt a little of the butter and bloom the saffron in
that? How
> > will melted butter affect the end result?
> > Thanks! Renata
> >
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