sca-cooks spanish feast

[Aldyth at aol.com]

In a message dated 97-04-13 21:45:56 EDT, you write:

<<  I have an excellent Spanish cookbook.  The Food and Wines of Spain.  By
  Penelope Casas, Illustrated by Oscar Ochoa   Published by Alfred Knopf  New
  York 1982.  ISBN 0-394-51348-7.  I have had it for a while, but I did
  purchase one last year for a friend.  Found it at Barnes and Noble.
  
 This cookbook goes thru everything.  Had at least 3 different recipes for
  flan.
  
  Mistress Aldyth
 
 Are they traditional recipes of modern Spain or a combination of old and
 new?>>

I would say a combination.  However the bibliography includes a cookbook
written in 1525 by Ruperto de Nola, chef to King Ferdinand of the Kingdom of
Naples, Italy.  Much is made of the 700 year Moorish occupation and the
influence it had.  I found it interesting that there is even a "Medieval"
menu suggestion.  It starts with Castilian Garlic Soup, Marinated Trout,
Roast Castilian Lamb, Eggplant with cheese, and finishes with Tocino de Cielo
(flan) and flaming liqueur with apples.  I really find very little that is
not what I would consider "period".  But I have said that I prefer period
looking food before.....

Mistress Aldyth