SC - Bread

[snowfire at mail.snet.net]

- -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
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