Megan,
Your medieval recipe makes me wonder. Does the book discuss the
availability of ingredients such as lemons and brown sugar for the Middle
Ages? I'm assuming the recipes come from all over so the ingredients
might be more readily available in some areas than others, but brown sugar
strikes me as odd. I would think honey much more likely as a sweetener.
Sorry for the non-religious question. Feel free to reply off-list.
Clint
Clinton Atchley
University of Washington
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