[Sca-cooks] Pellydore?

[Pat Griffin]

Thank you.  I keep meaning to get a copy of that to check my FoC against...

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

"To stay young requires unceasing cultivation of the ability to unlearn old
falsehoods." From The Notebooks of Lazarus Long by R. A. Heinlein

 


-----Original Message-----
From: Etain1263 at aol.com [mailto:Etain1263 at aol.com] 
Sent: Wednesday, May 14, 2008 6:33 PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Pellydore?

 
In a message dated 5/14/2008 7:27:04 PM Eastern Daylight Time,  
ldyannedubosc at yahoo.com writes:

Does  anyone have any idea what Pellydore or pellitory or Peletour  mean?



In "Curye on Inglysch" the footnote on this dish translates Pellydore as  
"poudre".   Since it's with salt, I'd guess poudre Fort
 
Etain



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