[Sca-cooks] Egredouce - i.e. Glop
Michael Gunter
dookgunthar at hotmail.com
Thu Jan 27 14:05:04 PST 2011
> I'm getting the aigre part -- vinegar, but where's the douce? I think
> this is the first egredouce I've ever seen that doesn't have a
> sweetening agent... I believe most of the recipes I've seen have been
> for sort of sweet-and-sour dried-fruit chutney sauce over fried fish or
> meat.
I fully agree and was rather confused about that as well.
The recipe comes from Two Fifteenth Century Cookbooks p. 31/58
I keep wondering if this was a simple pottage and mis-titled.
I'd like to find the real name but I'll keep making it.
> Adamantius (away from his desk right now, but later)
Gunthar
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