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

[Alec Story]

Ah, I thought it was lead bicarbonate, not lead acetate.  Lead acetate is
also a little sweet, but food coloring makes sense.

Well, in a certain frame of mind at least.  Would titanium dioxide be a
modern substitute?

On Fri, Mar 4, 2016 at 3:02 PM, <JIMCHEVAL at aol.com> wrote:

> 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?
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
Alec Story