[Sca-cooks] Clary Sage Flowers - Source

Elaine Koogler kiridono at gmail.com
Tue Oct 21 13:52:03 PDT 2008

I guess I'm sort of with the others...I've seen references to clary wine in
recipes and have assumed that they meant claret.  In fact, I have an 18th
century recipe for syllabub (from Colonial Williamsburg) that definitely
refers to claret wine, but is very similar to earlier period recipes for
similar types of desserts.


On Tue, Oct 21, 2008 at 3:43 PM, Amy Cooper <amy.s.cooper at gmail.com> wrote:

> While I don't have the books with me at work, I do know where I had
> heard of Clary Wine first myself was in either To Take A Thousand
> Eggs, or in A Sip Through Time. I wanted to make it, too, but never
> was able to find a source for just the flower heads, and I knew better
> than to try to grow them myself!
> Ilsebet

More information about the Sca-cooks mailing list