SC - Re: Can Someone Explain This?

[Gedney, Jeffrey]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>

I have a question or two - to start with, where did period cooks get their 
salt from?  Did they use sea salt? Or was it manufactured somewhere? 

Sea salt tastes different from regular salt - so I wonder if period recipes 
we make now tasted a bit different then because of various dirrerent sources 
etc. for ingredients?  I read on one of the lists a few weeks ago that 
somewhere (?long Island) they had tried to make dishes using medieval spicing
and it was extremely spicy - too much so for modern tastebuds.  On the other 
hand, most of my old Welsh recipes tend to be on the bland side.  

Anybody?

Elysant
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================