[Sca-cooks] Source book for recipe

[Daniel Myers]

The only thing I could find on a quick search is the following:
 
To mak yonge pessen ryall tak yonge pessen and parboile them then bray the half in a mortair with parsley mynt and bred and in the brayinge alay it with almond mylk and put the cony in the pot with the remnyant of the pessene and boil them all to gedur and put ther to sugur or hony and colour yt with saffron and the pot be of iiij galons put ther to xij yolks of egge rawe and in the settinge downe stirre it welle and salt it and let the pessen be rynyng and serue it with a litille sugur caste ther on.  [A Noble Boke off Cookry (England, 1468)]
 
- Doc
 
--------- Original Message --------- Subject: [Sca-cooks] Source book for recipe
From: "Arianwen" <caer_mab at yahoo.com>
Date: 10/26/16 4:15 pm
To: sca-cooks at lists.ansteorra.org

I have bookcases full of cookbooks. When I first started in sca, I started to collect them too I still have my college/university food & nutrition books :-)
 
 Anyway, I remember making a rice dish with almond milk Honey and peas, it was not a sweet, it was just a little honey.
 
 I went to get the cookbook I thought it was in because I wanted to make some tonight to test and see if I would use it for the work potluck Friday and maybe travelers fare in a few weeks...
 
 Not the right cookbook (B Santich Mediterranean Cuisine) checked pleyn delit , no,
 
 Any ideas suggestions ideas?
 
 Thanks
 
 "outside of a dog, a book is man's best friend. And inside of a dog it's too dark to read." G. Marx
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