[Sca-cooks] The purpose of SCA-Cooks from Isabella de la Gryffin and a Culinary Question

Johnna Holloway johnna at sitka.engin.umich.edu
Fri Sep 21 17:32:45 PDT 2007

The best place start (besides the Florilegium) might be with a copy
of Laura Mason's *Sugar-Plums and Sherbet. The Prehistory of Sweets*/./ 
Totnes, Devon, U.K.: Prospect Books, 1998. It's out in paperback now and 
Devra  even has copies.

> Isabella askes:
>>>  that being said, Here's a culinary question I've been pondering: Could anyone recommend some good sources for period confectionary? I'm
>>> willing to start with marzipan, but I'd like to move past that. And, is cane
>>> sugar period?<<

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