SC - Quantities of salt and spices used.

[LYN M PARKINSON]

Sounds as though you were making something like a dariole, Matthew.  You
spiced it correctly.  Your friends have probably only read some of the
rather general, early food writings that are no longer considered to be
accurate.  Get on line and go to Duke Sir Cariadoc and Mistress
Elizabeth's site, then to Mistress Sinceifu (sp?  that's why I always
call her Cindy) and then be sure to go Stefan's  Florilegium.  Not only
will you find wonderful original sources, and great redactions
(modernized recipe forms) but you will be able to print out lots of newer
information to show the doubters.  You  can make a real contribution to
your area's medieval/renaissance cookery and feasts by using these sites.

http://www.best.com/~ddfr/

http://members.aol.com/renfrowcm/links.html


http://www.pbm.com/~lindahl/rialto/idxfood.html


Good for you for looking for the right answers!


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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