SC - Spice cabinet-what do we stock?

[Osburn-Day, Katherine]

For those us who are new, what does go into poudre forte?

> -----Original Message-----
> From:	Anne-Marie Rousseau [SMTP:acrouss at gte.net]
> Sent:	Friday, July 17, 1998 3:20 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Spice cabinet-what do we stock?
> 
> Hi all from Anne-Marie
> 
> my kitchen for tourneys has the following...
> balsamic vinegar
> white wine vinegar
> good quality olive oil
> whole nutmegs and grater
> cone sugar and grater
> cassia (cinnamon)
> ginger
> whole garlic
> salt
> peppercorns and peppermill
> a big jar of my poudre forte (contains all kinds of stuff, and is a good
> general medieval seasoning. means I have to pack less!)
> saffron
> 
> Fresh herbs I bring according to the recipes I plan on making...for this
> weekend I have marjoram, parsley, sage, and mint.
> 
> hopes this helps...
> --Anne-Marie, who is packing for coronation as we speak
> 
> 
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