HERB - Culinary use of spices...
nordmarc at ix.netcom.com
Thu Oct 7 12:23:38 PDT 1999
I haven't delved too far into the realm of "period" cuisine, but this might
help, it's pretty general.
Originally from the Bookof Trades (Livres benoits, Gesprachbuchlein.). I found
"The Story of Medicine in the Middle Ages" by David. Riesman Md ScD, New York.
Paul B. Heober, Inc., 1936. pg.315.
For that I am not
spycier ne apotecarie,
I can not name
alle menares of spyces,
but I shall name a partie:
sugre white and broun,
flour of cammelle,
anyse, graynes of paradys;
of thise thinges be made confection
and goog poudres,
whereof is made
and electuaries for medicines.
I hope this helps, and good luck with the class. Isrith.
Jenne Heise wrote:
> I'm working on a class for this weekend on "Spices from the East". The
> medical parts are easy. But I am fumbling over the culinary bits, since
> I'm more of an apothecary than a cook, so Ihave trouble generalizing from
> the recipes I'm looking at. I know that cinnamon, nutmeg and
> saffron seem to be used in practically every kind of food, and that grains
> of paradise were used as a pepper alternative, but can people help me out
> with sweeping gneralizations of the kinds of uses medieval cooks had for:
> Jadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net
> "The Sons of Mary seldom bother, for they have inherited that good part;
> But the Sons of Martha favour their Mother
> of the careful soul and the troubled heart.
> And because she lost her temper once,
> and because she was rude to the Lord her Guest,
> Her Sons must wait upon Mary's Sons, world without end, reprieve, or rest."
> -- Rudyard Kipling, "The Sons of Martha"
> Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.
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