SC - Vinegar

[Woeller D]

A query about pasta was forwarded from the Drachenwald mailing list:
>
>>I am trying to locate any medieval pasta recipes. I'm mainly interested in
>>any kind of sauce that they used. Also, what kind of pasta is period? I know
>>that spagetti is not!
>>
>>A troubled (aspiring) cook
>>Valeria delle Stelle
>
Our _Miscellany_ (next-to-last edition is webbed--search for Cariadoc) has
several pasta recipes.  From memory:

Rishta (13th c. Islamic), which is long thin noodles, has a sauce of meat,
lentils, chickpeas and cinnamon.  Salma (coin-shaped pasta) and Shushbarak
(ravioli) both have a sauce of yogurt, mint and garlic (15th c. Islamic).
Macrows ("Take and make a thin foil of dough, and carve it on pieces..."),
Ravioles (cheese ravioli) and Losyns (also flat noodles) are served with
cheese and butter with poudre douce; also, there is a fast-day Losenges
served with an almond-milk sauce (all of these are 14th-15th c English).
Platina (15th c. Italian) has recipes for both noodles and macaroni, served
with cheese.

Elizabeth of Dendermonde/Betty Cook


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