[Sca-cooks] Silk Worms as Food?

Nick Sasso grizly at mindspring.com
Thu Sep 11 11:48:08 PDT 2008

-----Original Message-----
< < < < I'm wondering how practical this is though. For the
worms-as-a-byproduct-of-silk-production thing. The cocoons are soaked,
boiled and "unrolled", so by the time you got to the worms theyd be
pretty mushy.  > > > > > >

Just stir into your pottage or gruel for a morning protein surge.  Adds a
piqunat flavor profile to your frumenty or egyrdouce.


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