[Sca-cooks] TV advice requested

[Nick Sasso]

-----Original Message-----
> > 2 minutes might make it difficult, but you might find a recognizable
> > "English" dish and a period counterpart (say, macrows) and compare
> > them as a way of showing that period food isn't that weird...
>
> You might also do the same for specific foods or types of recipes --
> almonds, popular spices, salads, fritters, pies and pie crusts.  These
> would work especially well if you mentioned similarities and differences
in
> their uses today.

Blancmage springs to mind, also plum pudding!    > > > > > > >


Zabaglone is another, though way less ubiquitous.  Sausages now versus then?


niccolo