[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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