[Sca-cooks] red currents
kristiwhykelly at aol.com
kristiwhykelly at aol.com
Mon Jul 13 21:30:56 PDT 2009
this is sort of upsetting! I just harvested all my currants and made jelly. lol, but now I want fruit leather for pennsic!
Any ideas for my nicely ripening elderberries?
Grace
-----Original Message-----
From: tudorpot at gmail.com <tudorpot at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, Jul 13, 2009 10:53 pm
Subject: Re: [Sca-cooks] red currents
Thanks Daniel,
That would be great. I'd like to make a red current preserve and give
some to crown for largesse. It would be great if I could be pointed to
some references for documentation.
thanks,
Freda
Daniel & Elizabeth Phelps wrote:
> Was written:
>
>> Thanks, I read it yesterday- did not see any recipes for preserves,
>> several mentions of use in various dishes as an ingredient.
>>
> Check Hess's "Martha Washington's Book of Cookery" recipe 213 page 360
> "To Make Jelley of Red Currans" and recipe 215 "To Make Jelley of
> Currans". Also recipe 59 page 262 "To Preserve Gooseberries or Curran
> Berries" and recipe 205 page 356 "To Make Quidony of English Currans".
>
> You want me to transcribe any of these let me know as it is to late to
> do so tonight. These are probably 16th century or possibly early 17th.
>
> Will check other of my texts if you desire... just not tonight.
>
> Daniel
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