[Sca-cooks] Rectifying Bitter Medieval Recipes

[Robin Carroll-Mann]

On Wed, Jun 27, 2012 at 6:36 PM, Suey <lordhunt at gmail.com> wrote:
>
> I just made one of Nola's recipes for pomegranate juice. Brighid's
> translation reads:
>
> *"171. Pomegranate juice*
[snip]
> My first question is:
> When medieval recipes are too sour for our taste, what is the rule in
> thumb for correcting them - sugar, honey, proportions, what?

Sorry for the delay in replying to this.  I just got back from
vacation.  For sweetening most dishes from de Nola, I'd use sugar.  He
seems to reserve honey for coating fritters and sweetmeats. How much?
The old cliche, "to taste".

Brighid ni Chiarain