SC - Recipe from an old Gourmet magazine
Ben Engelsberg
bengels at chronic.lpl.arizona.edu
Sun May 23 20:56:38 PDT 1999
Ok, yes, this recipe uses non-period ingredients. It would need to be
modified to use period ingredients if it was to be truely period.
Nonetheless, the recipe had a distinctly period feeling and flavour.
For an excellent brief history of vanilla, see this URL:
http://www.comecim.ch/fr/vanille/histovani.htm
For an excellent description of Allspice, it's origin, etc, see:
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pime_dio.html
This site has good info about other spices, as well. The vanilla site,
just to forwarn you, is in French.
On Sun, 23 May 1999, Stefan li Rous wrote:
> Ben Engelsberg gives us a recipe:
>
> > I was flipping through some old issues of Gourmet last night, looking for
> > something to bring to a mundane potluck, and I came upon this recipe. It
> > seems particularly period, not to mention tasty.
> >
> > This recipe is from the December 1998 issue, on page 196.
> >
> > ROASTED SPICED PEARS & FIGS WITH ALMONDS
> > 1/2 cup sliced almonds
> > 4 firm-ripe pears (prefereably Bartlett)
> > 1/2 pound of dried figs (as soft as possible, about 12)
> > 1/2 cup sugar
> > 1/4 cup unsalted butter (1/2 stick)
> > 1 vanilla bean (My note: Never been sure where/when this is period)
> > 1 teaspoon cinnamon
> > 1/4 teaspoon ground allspice
>
> It is not the vanilla bean which would concern me with the periodness
> of this recipe, but rather the allspice. It was my understanding from
> earlier discussions here that allspice is a New World spice.
>
> Does anyone know when it was first used in Europe? I thought post 1600
> but can't remember for sure.
>
> It does sound like a delicious recipe though.
> --
> Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas stefan at texas.net
> **** See Stefan's Florilegium files at:
> http://lg_photo.home.texas.net/florilegium/index.html ****
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