[Sca-cooks] Substitutions...how do we know?

[Robin Carroll-Mann]

On 5/28/08, Stanza693 at wmconnect.com <Stanza693 at wmconnect.com> wrote:
> In a message dated 5/26/2008 6:24:39 PM Mountain Daylight Time,
> sca-cooks-request at lists.ansteorra.org writes:

> Is this still open for play?  (I've still got a ton of messages to read.)
> Sounds Spanish or Mediterranean, maybe.  Although, most of the time I see
> blanched almonds and this specifies unpeeled.
[snip]
> Constanza Marina de Huelva   </HTML>

There are several Spanish recipes that call for unpeeled almonds.  I
believe that Mirraust of Apples is one.

-- 
Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com