Fw: SC - Re: Limes; Take 20,000 Large Limes and ....

[Daniel Phelps]

- -----

>
>-----Original Message-----
>From: Elise Fleming <alysk at ix.netcom.com>
>To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
>Date: Tuesday, January 05, 1999 6:52 PM
>Subject: SC - Re: Pine Nut Confection -- One Last Time
>
>
>>Renata wrote:
He also has
>>preserved limes.  OOOH!  I was told, when I did lime peels, that limes
>>were OOP.  This would seem to indicate that they weren't...

>Regarding limes; per "An Illustrated History of French Cuisine" quote:
>
>"On October 25, 1599, Sir Edward Kennel, Commander-in-Chief of British
Naval
>forces, offered his ship's company a mammoth punch which he had prepared in
>a huge marble basin on his estate.  He used 80 casks of brandy, 9 0f water,
>20,000 large limes, 80 pints of lemon juice, 13 quintals  (1,300 pounds) of
>Lisbon sugar, 5 pounds of nutmeg and a huge cask of Malaga wine.
>
>"A platform had been built over the basin to shield it from the rain and
the
>famous beverage was served by a ship's boy who rowed around on the sea of
>punch in a rosewood boat.  To serve the 6,000 guests one ship's boy had to
>be replaced by another over and over, each boy becoming intoxicated by the
>fumes from that lake of alcohol at the end of a quarter of an hour."
>
>Any one what to redact this to say the scale of a wading pool?  Can anyone
>identify the original quoted document the book I quote sadly does not?
This
>reference if it proves out would suggest a substantial trade in limes
>regardless of their source.
>
>"Butter in the Bard" identifies 12 references to limes in Wm. Shakespear's
>plays.
>
>Let me
>see thee, froth and lime.
>
>        Host, The Merry Wives of Windsor, 1,3
>
>Regarding lime's introduction into Europe assuming a post Roman Arab
>introduction I  would  suggest either via Sicily pre and post reconquest by
>Roger the Count and his son Roger the King, see "The Norman Fate"; Spain,
>see "The Rise and Fall of Paradise" or around the eastern end of the Med.
>Sea.  I would guess Spain.  Will check references further as "Food in
>History" and "The History of Food" were no help.
>
>
>
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