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Dinner Tonight (Has nothing to do with turkey)
On 2019-12-06 8:11 a.m., Ed Pawlowski wrote:
> On 12/6/2019 8:46 AM, graham wrote: > > >>> Â*Â*Â* LocalÂ* SWI food and baking competitions still have classes for both >>> jams and jelly ( in jars, not the gelatin dessert). If you want to try >>> jellies the best source is jars of home-made sold at fundraisers. I >>> recommend rowan jelly (a Scottish speciality)Â* to eat with cold meat. >>> Crab apple jelly is good too but you'll need access to trees for the >>> fruit. >>> >>> Â*Â*Â*Â* Janet UK >>> >>> >> I have a rowan tree out front but after my Scottish neighbours told me >> of their failures at making the jelly, and the vile flavour, I haven't >> bothered. I do have a crab apple tree and make jelly once in a while. > > Not familiar with it I found this: > Rowan berries contain the toxic parasorbic acid, but when cooked, as in > jellies, it becomes sorbic acid, which is safe. ... The leaves and sap > of this plant are toxic, too. > > OK for birds but dogs get sick. Thanks for the info!! |
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