SC - Ambergris?
Vicki Strassburg Eldredge
taltos at primenet.com
Mon Apr 26 00:28:00 PDT 1999
From: LrdRas at aol.com
>> I was expecting the sweetened recipes,
>Why were you expecting sweet versions? ...
>Ras
- - - - - -
Because the only other time I've ever made frumenty (20+ yrs ago!), the
only period source I had, and the one I used, was 2-15th, in which 3 out
of 4 include sugar.
When we were doing our research, I charted ingredients on 10 frumenty
recipes from English sources from ca. 1381 thru 2-15th. Half of them (5)
included sugar.
>From the Misc, the Ancient cookery appended to FC, the recipe on p. 81
>From the Misc, the Noble Boke, the recipe on p. 100
>From my own EETS 2-15th, the recipes on pp. 17, 70 & 105 (that's 75% of
the recipes in that source)
Thanks to Bear for the info on bulgur and hard/soft wheat. Did anyone
else have more opinions or evidence on the question of whole wheat
berries vs physically-smashed-in-some-form ones being what period
upper-class diners would expect?
Thanks,
Chimene
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