SC - Re: Worm Recipe (plus a "new" book)
Elise Fleming
alysk at ix.netcom.com
Tue Dec 23 06:04:33 PST 1997
In response to my comment that I had submitted a recipe using worms to
Petit Propos Culinaires, Stefan wrote:
>Was this worm recipe medieval?
Medieval, no. Extremely late period, depending on one's view of
"period". It was from either _The Complete Cook_ or _The Queen's
Delight_ by "W.M." from 1655. I don't recall the source now, but I
found one for pregnant women which included horse dung.
By the bye, I received a copy of _The Elixirs of Nostradamus_
("Nostradamus' original recipes for elixirs, scented water, beauty
potions and sweetmeats"), edited by Knut Boeser, printed by Moyer Bell,
1994. ISBN is 1-55921-155-5. Most of his facial and skin preparations
include lead and other dangerous compounds.
The second part of this book contains sweetmeats: preserved lemon
peel, pumpkins, bitter oranges, walnuts, bitter cherries; a transparent
jelly from bitter cherries and one from quinces (Who was looking for
documentation for jelly??); ginger water; preserving roots of eryngos,
welted thistle; preserving limes, quinces, unripe almonds; preserving
the peel or rind of alkanet; candied sugar; pine-nut kernel confection;
marzipan; and penide sugar.
A comment on the recipe for a confection from pine-nut kernels: There
is a painting in the Cleveland Museum of Art from the Renaissance which
has, I am convinced, a picture of this confection. I had been on the
prowl for art work with confections and spotted this in an alcove. I
sketched the candy which is somewhat cube-shaped with white ovals in
it. Only after I read this recipe did the picture and the recipe come
together. Now I need to find pine nuts and try it out.
Alys Katharine
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