[Sca-cooks] Stephan: Jalabs section on a foreign website

Doug Bell magnus77840 at yahoo.com
Wed Apr 23 13:30:18 PDT 2014


Depending on how delicate the failed jelly mix is you can often add some modern pectin (like Sure Jell) to it and cook it down gently.

Then pour in a jar and place in freezer immediately. This will often set the jelly. It has worked on plum, fig, grape, and apple. 


Of course I can think of many foods to serve the syrup version of it on.


Magnus



________________________________
 From: Chef Christy <chefchristy at kingstaste.com>
To: 'Cooks within the SCA' <sca-cooks at lists.ansteorra.org> 
Sent: Wednesday, April 23, 2014 3:08 PM
Subject: [Sca-cooks] Stephan: Jalabs section on a foreign website
 

A friend has made a failed violet jelly, and I have been telling her to make
a violet syrup out of it.  In discussing recipes for jalabs, she found this
website: http://be.convdocs.org/docs/index-118542.html?page=3    It seems to
have a whole chunk of the Florilegium posted to what looks like an otherwise
foreign language website (Cyrillic alphabet?  Greek maybe? )  

Just thought you might want to check it out. 

Christianna

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