SC - re:period recipes and sources/mustards

[Kallyr]

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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