SC - RE: selecting roots and vegetables

[Robin Carroll-Mann]

And it came to pass that RANDALL DIAMOND wrote:

> Has anyone ever seem any period evidence of preparing cooked
> radishes or for that matter, any period documentation of
> radishes being eaten at all in period?

_Arte Cisoria_, a 1423 carving manual, gives instructions for the proper 
way to slice radishes.  It suggests that they should be sprinkled with 
salt, in order to counteract the cold, watery quality of the vegetable.  It 
does not indicate if the radishes are then to be eaten raw or cooked.

_Banquete de Nobles Caballeros_ (1530 health manual) has a short 
chapter on radishes.  It is mostly on their medical properties.  Radish is 
bad for the stomach.  Eaten before the meal, it can cause vomiting.  
However, it counteracts poison; a person who eats radishes will be 
immune if he is stung by a scorpion that same day.  On a more culinary 
note... the author comments that it is a customary food, especially 
amongst students, and that it makes a good supper when eaten with 
cheese.  This is also enjoyed by the folk of the palace.  There is no 
indication whether this is a cold supper, or if the radish is cooked with 
the cheese, a la armored turnips.

De Nola (1529) has a recipe for sauce made from the root of "vexisco" 
radish.  It's ground up with toasted bread soaked in vinegar, then 
cooked with pepper and honey.  The same preparation method is also 
used for parsley leaves and for the leaves of clary sage.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net