SC - semolina and mixed herbs
KandL Johnston
woodrose at malvern.starway.net.au
Tue Jul 8 02:44:55 PDT 1997
ND Wederstrandt wrote:
>
> Does anyone know how long semolina has been in use or if there is a
> period reference for it?
>
> Also, I was reading a few redactions and originals this past
> weekend and noticed that many times when the period recipe calls for herbs
> people generally use spinach. Is there a reason? Is it because we are a
> nation of non-green eaters (hoping I'm not offending anyone here) Is it
> that spinach is milder than most greens or is more readily available . Has
> anyone tried say " A Tarte of Herbes " and not used spinach. The book I
> was using is To the King's Taste and/or To the Queen's Taste but many other
> books usually have some reference to herbes.
>
> Clare St. John
Yes and while it sounds very off, the herbs as long as they are fresh
make a very delightful, watercress, leeks, spring onions, fennel,
parsley (lots), rosemary, mint, sage, thyme, plus whatever else is in
season.
- -- Nicolotte --
- --
- ---------------------------------------
Rudolf von der Drau and Nicolette Dufay
Baron and Baroness, Stormhold
. . .But our mums know us as
Kelley and Lillian Johnston
woodrose at malvern.starway.net.au
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