SC - Period veges
Alderton, Philippa
phlip at morganco.net
Mon Dec 1 18:41:04 PST 1997
I was looking at you recies for eggplant wiyh interest since I love the
stuff, and I wondered if it's usage might be a direct relative of the
Islamic recipes. Also does anyone know where I might find White Eggplant?
phlip at morganco.net
Never a horse that cain't be rode,
And never a rider that cain't be throwed.
- ----------
: Re: Re: Period veggies
: Elizabeth wrote: " But Menagier de Paris (late 14th c.) describes
: carrots as "red roots that you buy in the market".
:
: When I travelled in India a year ago, the carrots in the market were
almost
: a true red color, or at least a rather dark very reddish orangey color.
: Perhaps Europe in our period might have had a similarly colored variety.
:
:
: Elizabeth also wrote: "Eggplant (aubergine),
: I know lots of good Islamic recipes for this, but no
: non-Muslim European ones. Does anyone else?
:
: There are a couple of eggplant recipes in the Arte de Cozina text from
1607
: that I'm currently working with. I haven't done any redactions with these
: recipes yet, so I can't say how tasty they are. Here's my translation:
: "Book III Chapter 19: How to make eggplant
: Cook the eggplant in water & salt, & being cooked remove
the
: water, & chop them well, & cast them in a casserole dish to fry
with
: a lot of oil, & cast to them grated cheese & bread, & 6 or 8
: maravedis of spices {fairly heavily spiced}, & some garlic, all
: mashed, & cook everything with this mixture, & thicken it with
eggs,
: setting fire on top. This is called " a nun's casserole of
: eggplant": also you may give it out cooked in the grease
: from the pot, & serve it with fat bacon, pepper, or parsley.
These
: eggplants may be stored all year in a syrup of grape juice/ wine, & made
in
: this manner, cooking it in this syrup, & casting some cloves &
: cinnamon to it while it cooks, & cast it in a glass pot, where it
: will be stored."
:
: A note on the spices....the text mentions the principal ones as cinnamon,
: ginger, pepper, nutmeg, cloves & saffron. The text also mentions clearly
: mint & parsley (these very often), bay leaves, oregano & marojam (these
: infrequently) & possibly fresh cilantro. Also, cumin & maybe coriander
: seed, both infrequently.
:
: Please let me know if you try any of these recipes, how they turn out.
:
:
: Take care,
: Antoine de Bayonne
:
:
:
:
:
:
:
: Dan Gillespie
: dangilsp at intrepid.net
: Dan_Gillespie at usgs.gov
: Martinsburg, West Virginia, USA
:
:
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