[Sca-cooks] Fruit Mustard of Cremona

[Honour Horne-Jaruk]

Respected friends:

-- On Mon, 5/23/11, lilinah at earthlink.net <lilinah at earthlink.net> wrote:

I
 am still looking through de Casteau, Ouverture de la Cuisine - written 
circa 1585, published 1604 - for Cameline-like sauce - i have found one 
so far. And i saw this. Perhaps this has been posted to the list 
already, if so i don't recall. It sure sounds delicious!
(much snipped)
 then take sugar melted with
rose water, & put in some <tornesol>**
[**Note: scholars are not quite certain what turnsol is, but clearly it makes food reddish]


About turnesol:
According to 
http://en.wikipedia.org/wiki/Turnsole
it was a common dyestuff, also used in food; you got blue, purple or red depending on acid/alkaline balance.



Yours in service to both the Societies of which I am a member-

(Friend) Honour Horne-Jaruk, R.S.F.

Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict



"If you're a normal human, the inside of your head is not a pretty

place. Venting it unfiltered to the internet may feel therapeutic,

but it's unlikely to end well."

--Goedjn