SC -Gentle education

[LrdRas]

Good cousins,

    Did a little digging through HG's Collection in search of recipes
for those who asked. As I type slowly and not well, I am posting the
references in the Collection at this time. If you need the recipes
themselves, I'll post them tomorrow, giving me time to type them in
correctly.

Minna Gantz asked for these:

Asparagus: found a reference to  it in Digbie (p 194) in the Savoury
toasted cheese recipe, but no actual recipe.  I was unable to find it in
any of the other cookbooks I checked, (earlier ones). I haven't been
through the Islamic ones yet.. anyone else???
Fennel (as a veggie) : Forme of Cury #77, Ancient Cookery p. 445 Both
are for fennel on sops.
Marchpane: Portuguese #56,  Hugh Plat  # 12&18 in Art of Preserving
Dried peas : several sources had recipes for soups or purees of  "old",
"yellow" or "white" peas that needed to be soaked to remove the hulls. I
would guess they are dried peas. Ancient Cookery  pp427 & 444, Forme of
Cury #71, Le Menagier #1 ,Two Fifteenth Century  p. 33.


For Phillipa Seton, on Mustards:

Digbie p. 194, Old Icelandic Miscellany #8 & 10, Hugh Plat pp109, 110

If you don't have access to the Collection, please email me privately
and I will type  them out for you.

Ceridwen



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