[Sca-cooks] Information, Please
Johnna Holloway
johnnae at mac.com
Sat Jul 18 13:45:40 PDT 2009
In case anyone is interested, it shows up in recipes like this one
_Steevens Aqua composita_
Take a gallo of Gascoign wine, of ginger, galingale, cinamon, nutmegs &
graines, Annis seeds, Fennel seeds, and carroway seeds, of each a dram;
of Sage, mints, red Roses, thyme, Pellitory, Rosemary, wild thyme,
camomil, lavender, of each a handfull, bray the spices small, and bruise
the herbs, letting them macerate 12 houres, stirring it now & then, then
distill by a limbecke of pewter keeping the first cleare water that
cometh, by it selfe, and so likewise the second. You shall draw much
about a pinte of the better fort from everie gallon of wine.
http://www.dragonbear.com/cordrecs.html
Johnnae
Johnna wrote:
> Never used it but it's described and sold here
>
> https://herbsofmexico.com/store/index.php?main_page=product_info&products_id=1804
>
>
> Store Location:
> Herbs of Mexico
> 3903 Whitter Boulevard
> Los Angeles,CA 90023
> 323-261-5336
>
> Maybe other Mexican import stores might carry it.
>
> Johnnae
>
> Mairi Ceilidh wrote:
>> I have an apprentice who is working on a cordial, but is having
>> trouble with
>> one of the ingredients. I admit that I am not familiar with
>> pellitory. Is
>> there someone here who could give me any information that would help
>> with
>> this project? Thank You!
>> Jancie/Mairi Ceilidh
>>
>>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
More information about the Sca-cooks
mailing list