[Sca-cooks] red currents
tudorpot at gmail.com
tudorpot at gmail.com
Mon Jul 13 19:55:32 PDT 2009
Hi Jane,
Reading this it sounds like making fruit leather, is that correct? As it
happens I bought some rosewater last time I saw it. What is the date of
this recipe? I'm going to look for this book, as I enjoy making preserves.
Freda
Jane Boyko wrote:
> From "A Closet for Ladies and Gentlewomen. Or, The Art of Preferving,
> conferving, and Candying. ..."
>
> To make Quodiniaks of Raspice or English Coriants.
>
> Take Rafpices ripe and well coloured, and put them in a dish and put
> them foure spoonfuls rose-water, and mix them together with the backe
> of a spoone : then wring the liquid substance thorow a linnen cloth :
> season it by your mouth with sugar till it bee sweet enough, then
> boile it on a chafing dish of coles in a dish; till it be readie to
> print : then print it in your moulds, and box it, and so to keepe them.
>
> If you have ever made jelly without pectin this would work. You could
> follow a basic recipe to get the juice out. I think the addition of
> rose water is very interesting and I want to go find some currents now.
>
> Cheers
> Marina
>
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