[Sca-cooks] Elizabethan era stillroom preserves
susanne.mayer5 at chello.at
Wed Jun 3 12:26:11 PDT 2009
Have been to one of the sites on thefind, they do have recipes there and
state that all where taken from a n original Elisabethan cookbook, but not
which one. Hadn't time to look at the recipes yet. Mostly for foodstuff to
go with their preserves, etc. .
BTW does anyone have period jam, preserve, marmelad, jelly, or what ever you
can call a mix of fruit and sugar-cooked?
I just made OOP strawberry/lime/sweet woodruff jam
DW/ad flumen caerulum
> Message: 10
> Date: Tue, 02 Jun 2009 13:57:40 -0400
> From: Johnna Holloway <johnnae at mac.com>
> Subject: Re: [Sca-cooks] Elizabethan era stillroom preserves
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <4A256814.6040400 at mac.com>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> Maybe. Or ad copy written by someone that doesn't know what
> Elizabethan means.
> Phil Troy / G. Tacitus Adamantius wrote:
>> On Jun 2, 2009, at 1:42 PM, Johnna Holloway wrote:
>>> "Pure fruit flavourings and cane sugar go into these uniquely
>>> flavoured traditional preserves, made from Elizabethan era stillroom
>>> recipes, with no artificial ingredients. 12 oz."
>> <snip>Funny. I don't recall ever seeing Plat or Murrell call for
>> Scotch Bonnet Peppers.
>> Elizabeth II?
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