SC - Naranjas

[Cindy Renfrow]

Hello!  Le Menagier has some mentions of oranges:

Power, p. 238 (part of a feast menu)
"Roast: On each dish a quarter of a kid; a quarter of kid is better than
lamb; a duckling, two spring chickens and sauce thereto; oranges, cameline,
verjuice and fresh towels and napkins therewith."

Power, p. 240 (a shopping list)
"In the market... Oranges, fifty, which will cost [blank].

Pichon (p. 110) gives this text as:
"Es halles, pain pour tranchouers, trois douzaines. Pommes grenades pour blanc
mengier, trois qui cousteront.... Pommes d'orenges,25 cincquante qui
cousteront.... Six frommages nouveaulx et un vieil, et trois cens oeufs."

With the footnote:
"25  L'auteur n'a pas mis de prix aux grenades et aux oranges, sans doute
parce que leur prix varioit. Legrand d'Aussy, I, 250, cite un compte du
dauphin Humbert, de 1333, où il est parlé d'orangers, et passe ensuite de
là au règne de Louis XIV. On voit par ce passage du Ménagier, que les
oranges étoient fréquemment servies sur les tables parisiennes au XIVe
siècle."  [Anybody care to translate this for us?]

Power, p. 288
"Item, in summer, the sauce for a roast chicken is half vinegar, half
rosewater and press, etc.  Item orange juice is good thereto."

Power, p. 241
"From him [the spicer] spices for the chamber, to wit candied orange peel,
1 lb., 10s..."   Pichon, p. 112 "...c'est assavoir orengat, une livre, dix
sols..."

Power, pp. 307-8 has a lengthy recipe for candied orange peel, which I
believe was previously posted.

HTH,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


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