[Sca-cooks] Tudor Recipe help

Elaine Koogler kiridono at gmail.com
Wed Jun 10 17:37:58 PDT 2009

That or a little white wine vinegar.  Another possibility is to go to a
store that carries Latino foods...I think it's Goya that makes an orange
marinade with Seville Oranges.  I used it once in a recipe calling for
oranges, and it seemed to work well.  Be aware, however, that it does have
other ingredients.  You might do a test cook with it and see if it works!


On Wed, Jun 10, 2009 at 7:24 PM, Patricia Collum <pjc2 at cox.net> wrote:

> Tonight I'm playing with a recipe for a Tudor feast we are doing in July.
> The recipe is for a sauce for turkey or capon and the ingrediants are
> basically onion, claret wine, a little breadcrumbs, the juice of an orange
> and some lemon peel. As I was driving home from the store, I realized that
> the orange referred to was probably a sour one. To compensate for my
> valencia orange do you think it would be OK to add some of the juice of the
> lemon?
> In discussing some of the other recipes that we are looking at, we have
> been trying to find what we can use for barberries. One recipe uses them as
> a garnish and one as an ingredient. Peter Brears, in his books, suggests
> using red currants, but I don't have any way to get those either. Someone on
> line used cranberries; would that be a resonable substitute? (I remember
> reading that there is an old world bogberry that is only distinguishable
> from cranberries by the size; but I just don't know anything much about
> barberries.)
> Cecily
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