[Regia-NA] Preserving in Period

[Hrolf Douglasson]

rowan berry sauce..not proven period but all ingridients avaiable
lots of berries..about 3/4 pint (yours not ours)
water, wine and a little honey or sweet ceicily.
boil add more wine either to cook or sauce:) til sauce like.

jelly...I don't know what its called your side of the atlantic.and its
totally UN authentic but wonderful
tart apples..cookers or crabs, needed for the pectin
rowan or rose hips work as well.
cover with water, boil/simmer for about 1 hour til mushy don't allow to burn
strain through a cloth overnight..don't push it through or the jelly goes
cloudy
allow 1 lb sugar to 20 fluid oz of liquid..cook together until setting point
reached. pot into steril jars and cover.

No he didn'y know why there was the difference but they found it all over
york..he studies 'poo'
vara

----- Original Message -----
From: "Patchett" <patchett@sympatico.ca>
To: <list-regia-na@lig.net>
Sent: Monday, September 08, 2003 4:08 PM
Subject: Re: [Regia-NA] Preserving in Period


> Hrolf Douglasson wrote:
>
> >when I was alking to Andrew Jones of the York Arch. Trust , he said that
the
> >Vikings ate rowan and the saxon's didn't.
> >
> Now that is interesting.  Did he have as postulation as to why that was?
>  You'd think that with the exchange of ideas that went on, eventually
> one viking would tell their saxon friend that the berries made great
jelly.
>
> >we make rowan berry sauce for venison and rowan berry jelly (with crab
> >apples) for winter.
> >
>
> Would you be willing to share your recipes?  Either on list or off.
>
> Thanks
> Ędwen
>
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