[Sca-cooks] barded or marble meat in the 13th century

[JIMCHEVAL at aol.com]

It seems to have been used as a food coloring. It's hardly the only  unsafe 
ingredient to be used in that way.

https://books.google.com/books?id=sQCwCQAAQBAJ&lpg=PA93&dq=ceruse%20%20food&
pg=PA763#v=onepage&q&f=false
 
Jim  Chevallier

Contributor, Savoring Gotham
A Food  Lover's Companion to New York City
Editor-in-chief: Andrew F. Smith  and Foreword by Garrett Oliver
https://global.oup.com/academic/product/savoring-gotham-9780199397020?cc=us&
lang=en


In a message dated 3/4/2016 11:34:09 A.M. Pacific Standard Time,  
avs38 at cornell.edu writes:

Do you  mind including the uses of white lead?  Why would they have used it
in  cooking?