SC - Pine Nut Candy (Was: A Question about thriddendele)

[Phil & Susan Troy]

This is a perfect "review" column for Serve It Forth! - may I use it?
I'll put a picture of the cover of thelatest issue (which I haven't
received yet, but will undobtable get shortly) and we can let people know
about this wonderful source.

Elaina

On Sun, 27 Sep 1998, Elise Fleming wrote:

> Greetings!  The newest issue of Petits Propos Culinaires (PPC), #59, is 
> one of those which gives me reason to subscribe.  There are 4-5 
> articles which have a bearing on “our” period, or my particular 
> interests. 
> 
> The first article is “The Parmesan Pie (Part One)” by Anna Martellotti. 
>  She attempts to trace the forebears of the Parmesan pie and appears to 
> have found a “relative” in ancient Babylonia.  What was of interest to 
> me was that there are 35 recipes “preserved on three tablets” dating to 
> about 1700 BC.  In this first article she traces various permutations 
> of the pie up through Arabic cooking, the_Libro per cuoco_ in Tuscany, 
> and the 1590 _Kuchenmeisteri_ .  Her second article, tentatively 
> scheduled for #60, may comprise “a selection of relevant recipes”.
> 
> Also in this issue is “Food and Drink at the Restoration, as seen 
> through the diary, 1660-1669, of Samuel Pepys.  The article was written 
> by Gilly Lehmann.  While OOP, the material presented by Pepys helps us 
> learn about some modern items which were still novelties in the 
> mid-1600s.  I was surprised to see that the primary meat served at most 
> every meal was venison.  (Not the ubiquitous SCA chicken!)
> 
> A third article is “From ‘Espinee’ to ‘Sambocade’:  Flowers in the 
> Recipes of Medieval England” by Constance Hieatt and Brenda Hosington.  
> The authors maintain that there is a unique “flavor” to English cookery 
> not shared by the French and the Italians.  This is the use of flowers 
> in the actual foods prepared during the medieval period.  While the 
> French and Italians may have used flowers as garnish, except for 
> perhaps one or two other recipes flowers as an _ingredient_ are absent 
> while the English cookery texts contain numerous flower recipes.  Two 
> modernized versions are given from the authors’ revised version of 
> _Pleyn Delit_.
> 
> Yet a fourth article has bearing for some of us.  Charles Perry wrote “ 
> ‘Mruziya’:  Moroccan, Spanish or...Khwarezmian?”  He attempts to find 
> the origins of “mruziya”, “a stew of lamb, almonds, raisins and 
> honey...one of the most famous Moroccan dishes.”  He finds antecedents 
> in the _Manuscrito Anonimo_ which is in one of Cariadoc’s Collections 
> (and which some of us helped translate!).  Included in the article are 
> three translations from original recipes.
> 
> Perhaps of interest is “Note About the History of Bredes” by Michel 
> Chauvet.  The author tries to show where the word “bredes” came from.  
> The meaning is apparantly “green leaves eaten boiled”.  If you’ve ever 
> encountered this term, you might be interested in its entymological 
> wanderings.
> 
> And, lastly, of interest to me is “Which _Compleat Confectioner_?” by 
> Ivan Day.  While the books in question are seriously OOP, anything I 
> can learn about confections and how they developed is of interest.  
> Mrs. Mary Eales’ book, first published in 1718, is of interest as is 
> Hannah Glasse and her wholesale copying.  She, in turn, was copied word 
> for word by others.  It was interesting to note that this “plagarism” 
> could be seen as a form of flattery and usefulness to the reader.  
> Looking through some of the OOP books helps me identify which modern 
> confections we assume might be period but which really may have been 
> invented in the late 1600s or early 1700
> s, “ancient” for us, but not within the SCA time frame.
> 
> To forestall the inevitable posts about where to get this lovely 
> pamphlet/booklet:
> 
> Cost for 3 issues (1 year):  In the UK:  12 pounds; in the USA, $23.50.
> Cost for 6 issues (2 years):  In the UK:  23.50 pounds; in the USA, 
> $45.
> 
> In the UK: 45 Lamont Road, London SW10 OHU.  Make sterling cheques 
> payable to Prospect Books Ltd.
> 
> In the USA:  same address as above.  Make dollar cheques payable to PPC 
> North America.
> 
> In Canada:  c/o Ann Semple, 1897 Prince of Wales Drive, Ottawa, Ontario 
> K2C 3J7.  Make cheques payable to Ann Semple.
> 
> In Australia:  c/o Barbara Santich, 13 King Street, Brighton 5048.  
> Cheques payable to Barbara Santich.
> 
> In New Zealand: c/o Helen Phare, PO Box 5775, Wellesley Street, 
> Auckland.  Cheques payable to Helen Phare.
> 
> When PPC comes into my mailbox, my day is automatically brighter and my 
> bathroom stays become longer!
> 
> Alys Katharine
> 
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