SC - Allergy Discussion Conclusions to date

[LdyElisbth]

I mentioned aquapatys; Stefan li Rous wrote:

>Thank you for the wonderful info. Can you send me a copy of this aquapatys?
>I don't have a copy of the books it is in. (Two fifteenth Century Cookbooks?)
>And a redaction if you have one as I suspect this one may have some strange
>vocabulary.
>
The source is:  _Curye on Inglysch: English Culinary Manuscripts of the
Fourteenth Century (Including the Forme of Cury)_, edited by Constance B.
Hieatt and Sharon Butler, published for the Early English Text Society by
the Oxford University Press, 1985.

Aquapatys.  Pill garlec and cast it in a pot with water and oile and
see(th) it.  Do (th)erto safroun, salt, and powdour fort and dresse it
forth hoot. [end of original; thorns replaced with (th)]

I don't have a worked-out version; the only term I can see that needs
explaining is powder fort, strong spice powder.  You occasionally see
recipes saying something like "Add powder fort or ginger and pepper", which
gives some idea of what it is like.  We keep a jar of our own guess at
powder fort on the shelf; it is mostly cinnamon, ginger, and pepper, with a
little cloves, mace, and cubebs.

Elizabeth/Betty Cook



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================