SC - white sals

[Elysant at aol.com]

In a message dated 10/10/1999 8:35:28 PM Eastern Daylight Time, 
LrdRas at aol.com writes:
 
>  In a message dated 10/10/99 6:27:49 PM Eastern Daylight Time, 
>  margali at 99main.com writes:
  
>  << Any chance of getting Cariadoc's white sals recipe
>   we made at Pensic?
>   margali
  
>  The white sals recipe 'we' made at Pennsic was my recipe. The translation 
of 
>  the recipe was in Cariadoc's Collection of Medieval and Renaissance 
>  Cookbooks, Vol. II, The Book of the Beloved; 'White Sals'.  

Hello Margali,

Here's the recipe for White Sals for you.   Credit for redacting this recipe 
actually goes not only to Lord Ras, but also to myself, and to Puck. :-)    

Elysant

Original (translation)- 
White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and 
lemon juice.

Redaction-
White sals 
(copyright c 1999 Ras, Elysant, Puck)

1 cp. Walnuts
2 cloves Garlic
1/8 tsp. Black pepper, ground
1/2 tsp. True cinnamon, ground
3/4 tsp. prepared mustard (see notes below)
2 Tblsp Tahini
Lemon juice, as needed

In a food processor combine walnuts and garlic until they form a smooth 
paste. Put walnut mixture in a bowl. Add pepper. cinnamon, mustard and 
Tahini. Mix thoroughly adding lemon juice by the teaspoonful until a smooth 
very thick mixture is achieved.

NOTE: There is a description of mustard as prepared in the medieval middle 
east in another section of Caraidoc's Collection. We used a modern mustard 
that most fit this description. Any country-style mustard would work.


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

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".

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