SC - Aquapatys

[Decker, Terry D.]

>The original used powder forte while this redaction uses cinnamon
>and mace. I thought that powder forte was like our seasoned salt,
>a mixture of spices varying from place to place but having definite
>simularities. The recipes that I am thinking of for powder forte 
>used a combination of more spices than this. I thought galingale
>was one of them. Is this correct? How well do we know what was
>usually in powder forte?
>
>Even if I'm wrong on the powder forte, I'm not sure it should be
>redacted as *strong powder* and then to cinnamon and mace. 
>
>Comments anyone?
>   Stefan li Rous

On page 23 of To The King's Taste, Sass gives the following:

Ground spices are referred to as pouders in the recipes, and a
distinction is made between whyte pouder (giner or a combination of
ginger and mace with confectioners sugar), pouder fort (ginger or a
blend of cinnamon and mace), and pouder douce (one or more of the sweet
spices:  anise, fennel, and nutmeg).

She does not state any sources.

Bear
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