[Sca-cooks] Foods available in early Anglo Saxon England
Bhadra
bhadradharma at gmail.com
Tue Mar 25 14:12:37 PDT 2008
Are you using a mordant with those? good old sea salt and vinegar work great
to fix the dye.
Sabina
-------Original Message-------
From: S CLEMENGER
Date: 3/25/2008 9:20:06 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Foods available in early Anglo Saxon England
Thing is, they may stay as stains, but they're not at all color-fast. Tend
to fade to weird shades of grey really fast.
--Maire
----- Original Message -----
From: Laura C. Minnick<mailto:lcm at jeffnet.org>
To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
Sent: Tuesday, March 25, 2008 4:37 AM
Subject: Re: [Sca-cooks] Foods available in early Anglo Saxon England
At 03:53 AM 3/25/2008, you wrote:
>Berries and food tend not to be good dye stuffs. The Roman used
>black and white beets, but not red ones, I'm not sure when red
>beets were first used, and they aren't a very good dye anyway.
Unless of course they encounter your grandmother's tablecloth, your
silk blouse, a white dress shirt...
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