[Sca-cooks] Elizabethan era stillroom preserves

Susanne Mayer 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.
> http://www.thefind.com/food/browse-elizabethan-orange-preserves
> http://www.alberene.com/prodinfo.asp?number=FDT20026
> Johnnae
> 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?
>> Adamantius

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