SC - butter

[david friedman]

At 4:47 PM -0500 5/17/97, Mark Harris wrote:
>On Friday, May 16, Lord Ras said:

>I agree that there are recipes that are LATE period that call for butter and
>even very RARELY a mid-period recipe lists "boter" as an ingredient. However,
>butter was not NORMALLY consumed. It was considered medicinal (to cover
>wounds, salve base, etc.) until rather recent times. Whish IMHO puts it in
>the same category as potatos, tomatos and other late period dietary
>introductions.

The 13th c. Andalusian recipes use both butter and clarified butter. Le
Menagier fries in lard and butter (Cress in Lent with Milk of Almonds).
Platina greases the pan for armored turnips with butter or liquamen (animal
fat, not the Roman liquamen), Proper Newe Book uses butter, _Curye on
Inglysch_ uses it in an emberday vergion of Sawgeat and in Malaches Whyte,
_Ancient Cookery_ in tart in ember day, ...

So much from a quick search of the _Miscellany_. I don't know what you
count as a "mid-period" recipe--if that includes _Curye_ and _Le Menagier_,
then what do you classify as early period?

David/Cariadoc
http://www.best.com/~ddfr/