tag:blogger.com,1999:blog-7922842813363952574.post972245580420531226..comments2024-01-30T16:51:24.412-05:00Comments on Medieval Cookery: Starting Points: RoseeDochttp://www.blogger.com/profile/07934829703642231254noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7922842813363952574.post-83851500970963790222019-09-11T09:57:06.069-04:002019-09-11T09:57:06.069-04:00I love what you're doing here. Just a point on...I love what you're doing here. Just a point on the Forme of Cury recipe(s): this, too, is almond milk based; the direction is to 'take thick milk as mentioned above', and is pointing back to the previous recipe, Pynnonade, which uses a thick almond milk. That's why using cow's milk cream is given at the end as an alternative to almond milk. Also, this dish is overtly sweet -- throw in a good portion of sugar, it stipulates -- whereas the poultry (and probably the fish) based Rosee recipes are only using sugar as a spice, or seasoning, and so are not intended to be sweet dishes as such. If it is of help to you, I discuss the use of sugar as a spice in an experiment blog post about Pynnonade (link after my name). Very good luck. I'm very interested to see how you get on with the chicken-based Rosee.Christopher Monkhttps://modernmedievalcuisine.com/noreply@blogger.comtag:blogger.com,1999:blog-7922842813363952574.post-10889992110462114472019-09-09T14:42:32.543-04:002019-09-09T14:42:32.543-04:00Thank you so much for this! I've been trying t...Thank you so much for this! I've been trying to figure out how to work out a medieval recipe without the help of modern renditions. This gives me hope that I'm going in the right direction.Meabhhttps://www.blogger.com/profile/13277197403701094550noreply@blogger.com