SC - re:period recipes and sources/mustards
Kallyr
Kallyr at aol.com
Mon May 4 16:40:55 PDT 1998
In a message dated 98-05-04 16:07:12 EDT, you write:
<< Did a little digging <snip>
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???>>
I hope to find it in another dish...
<<Fennel (as a veggie) : Forme of Cury #77, Ancient Cookery p. 445 Both
are for fennel on sops. >>
I'm going to take the broccoli & fennel one that was recently posted, but I
hope somebody can send me the original text
<<Marchpane: Portuguese #56, Hugh Plat # 12&18 in Art of Preserving>>
I got this from Alys Katharine :)
<<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.>>
OK, this is good, I am hoping to find pea soup or porridge recipes.
Milady, thank you for your labor & with this info I can borrow those books
from friends to see the recipes...
Thanks to all that sent me recipes for pate, marchpane, marzipan, and the pine
nut candy!!
~~Minna Gantz <KALLYR at aol.com>
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