[Sca-cooks] Fruit Mustard of Cremona
Honour Horne-Jaruk
jarukcomp at yahoo.com
Mon May 23 13:44:18 PDT 2011
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
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