[Sca-cooks] Sca-cooks Digest, Vol 8, Issue 79
johnna at sitka.engin.umich.edu
Tue Jan 2 06:22:11 PST 2007
There comes a time of course when the printed recipes in the
16th century begin to change from the use of honey to using sugar.
There were a number of reasons for this including the fact that sugar
"Nostradamus or Michel le Nostredame included much practical advice on
the use of sugar versus honey in preparing certain preserves of fruits.
This was a transitional period when the merits of sugar for certain
preparations was being recognized and being promoted. Nostradamus
recognized this situation, and he even goes far as to state:
If I am to tell the truth, however, it is certain and there
is no doubt about it that sugar is best for preserving jelly, because it
will keep for a longer time. However, one can do as he likes in such
matters, but as far as I am concerned, I award the honours to items
preserved in sugar. [translation by Boeser. */The Elixirs of
This would have been 1555. See my article in TI or Artes Draconis for
all the publication details.
The quotes above are taken from it.
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