SC - Fwd: HERB - Culinary use of spices...
DianaFiona at aol.com
DianaFiona at aol.com
Thu Oct 7 14:26:08 PDT 1999
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I thought this might be of interest in the discussion of the color of
sugar in period....... BTW, the lady in question was asking, if memory
serves, for help with culinary uses of all the various spices (In general
terms), for a class she's teaching. She claimed to be much more of an
apothecary than a cook! :-) So if anyone wishes to address that vast topic,
I'll be happy to forward your remarks to the Herb list for her........
Ldy Diana
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Date: Thu, 07 Oct 1999 12:23:38 -0700
From: Nordmarc <nordmarc at ix.netcom.com>
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To: herbalist at Ansteorra.ORG
Subject: Re: HERB - Culinary use of spices...
References: <Pine.LNX.4.10.9910071020450.31735-100000 at mail.browser.net>
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I haven't delved too far into the realm of "period" cuisine, but this might
help, it's pretty general.
Originally from the Bookof Trades (Livres benoits, Gesprachbuchlein.). I found
it in:-
"The Story of Medicine in the Middle Ages" by David. Riesman Md ScD, New York.
Paul B. Heober, Inc., 1936. pg.315.
For that I am not
spycier ne apotecarie,
I can not name
alle menares of spyces,
but I shall name a partie:
gynger, galingale,
cubibes, comyne,
sugre white and broun,
flour of cammelle,
anyse, graynes of paradys;
of thise thinges be made confection
and goog poudres,
whereof is made
good sauces
and electuaries for medicines.
I hope this helps, and good luck with the class. Isrith.
Jenne Heise wrote:
> I'm working on a class for this weekend on "Spices from the East". The
> medical parts are easy. But I am fumbling over the culinary bits, since
> I'm more of an apothecary than a cook, so Ihave trouble generalizing from
> the recipes I'm looking at. I know that cinnamon, nutmeg and
> saffron seem to be used in practically every kind of food, and that grains
> of paradise were used as a pepper alternative, but can people help me out
> with sweeping gneralizations of the kinds of uses medieval cooks had for:
> galingale
> cardamom
> cumin
> frankincense
> ginger
> cubebs
> Mace
> pepper
> tumeric
> ?
>
> Jadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net
> "The Sons of Mary seldom bother, for they have inherited that good part;
> But the Sons of Martha favour their Mother
> of the careful soul and the troubled heart.
> And because she lost her temper once,
> and because she was rude to the Lord her Guest,
> Her Sons must wait upon Mary's Sons, world without end, reprieve, or rest."
> -- Rudyard Kipling, "The Sons of Martha"
>
> ============================================================================
> Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.
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I haven't delved too far into the realm of "period" cuisine, but this might
help, it's pretty general.
<BR>Originally from the Bookof Trades (<I>Livres benoits, Gesprachbuchlein</I>.).
I found it in:-
<BR>"The Story of Medicine in the Middle Ages" by David. Riesman Md ScD,
New York. Paul B. Heober, Inc., 1936. pg.315.
<P>For that I am not
<BR>spycier ne apotecarie,
<BR>I can not name
<BR>alle menares of spyces,
<BR>but I shall name a partie:
<BR>gynger, galingale,
<BR>cubibes, comyne,
<BR>sugre white and broun,
<BR>flour of cammelle,
<BR>anyse, graynes of paradys;
<BR>of thise thinges be made confection
<BR>and goog poudres,
<BR>whereof is made
<BR>good sauces
<BR>and electuaries for medicines.
<P>I hope this helps, and good luck with the class. Isrith.
<BR>
<BR>
<BR>
<BR>
<BR>
<BR>
<P>Jenne Heise wrote:
<BLOCKQUOTE TYPE=CITE>I'm working on a class for this weekend on "Spices
from the East". The
<BR>medical parts are easy. But I am fumbling over the culinary bits, since
<BR>I'm more of an apothecary than a cook, so Ihave trouble generalizing
from
<BR>the recipes I'm looking at. I know that cinnamon, nutmeg and
<BR>saffron seem to be used in practically every kind of food, and that
grains
<BR>of paradise were used as a pepper alternative, but can people help
me out
<BR>with sweeping gneralizations of the kinds of uses medieval cooks had
for:
<BR>galingale
<BR>cardamom
<BR>cumin
<BR>frankincense
<BR>ginger
<BR>cubebs
<BR>Mace
<BR>pepper
<BR>tumeric
<BR>?
<P>Jadwiga Zajaczkowa, mka Jennifer Heise
jenne at tulgey.browser.net
<BR>"The Sons of Mary seldom bother, for they have inherited that good
part;
<BR>But the Sons of Martha favour their Mother
<BR> of the careful soul and
the troubled heart.
<BR>And because she lost her temper once,
<BR> and because she was rude
to the Lord her Guest,
<BR>Her Sons must wait upon Mary's Sons, world without end, reprieve, or
rest."
<BR>
- -- Rudyard Kipling, "The Sons of Martha"
<P>============================================================================
<BR>Go to <A HREF="http://lists.ansteorra.org/lists.html">http://lists.ansteorra.org/lists.html</A>
to perform mailing list tasks.</BLOCKQUOTE>
</HTML>
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