SC - murri info now carob/ dibs question repost
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Mon Oct 12 05:43:33 PDT 1998
Yes, I'm interested in carob use in the middle ages as well. I'd never
encountered it till now, but in borrowing a copy of Fabulous Feasts (to use as
a bad example of what's out there for a class on choosing a period cookbook)
I noted the use of carob in several recipes - including a "sallat" recipe
which, rather than the oniony greens we've been discussing, is mostly
parboiled root vegetables (carrots, parsnips, beets 8-0), and fruits,
including dried pineapple, and carob pods, with an elaborate creamy dressing.
I think this "sallat" recipe is probably one of her more dubious recipes as
far as having a period relationship. Any other thought on that, as well as
the carob question? Is there documentation for use of carob in medieval
European cooking?
Brangwayna
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