[Sca-cooks] may wine

[Terry Decker]

Wandalbert of Pru:m, Deacon of Treves in 854 if I'm not mistaken.  He's best 
known for his Martyrology.  I don't know the source of the quote, but the 
attribution is probably accurate.  The use of woodruff in wine is mostly a 
German custom of long standing.  It also is used to flavor some sausages and 
in puddings and jellies, but I have no knowledge of any period recipes that 
use it.

Bear

----- Original Message ----- 

Just some more info:

I got a new magazine a few days ago (with a lot of nice recipes) and  4
whole pages devoted to woodruff.

There is a quote but unfortunately without source:
"schütte den perlenden wein über das Waldmeisterlein" (pour the bubbling
wine over the woodruff) atributed to the benedictine monk Wandalbert in the
year 854. I didn not yet try to find anything about this in the net.

Maybe some one on the list has more information on the periode-nes of use of
woodruff?

The article mentiones also 10 to 12 sprigs as safe amount.

the magazin is in german the new kraut&rüben special Kräuter (2.nd edition)
1/09

Regards Katharina
DW