SC - 16th Century recipes a few questions.

[Valoise Armstrong]

Noemi asked:

> 1. In recipe number 89, To make a strawberry tart, the recipe says "Next let
> it bake a short while, pour Malavosia over it and let it bake a while, then
> it is ready. "  What is Malavosia?
 
Adamantius was right, it's a sweet red wine. Not being a much of a
wine drinker, I had wondered if port or something of that sort would
do. I think port would be easier to find.

> 2.  In recipe number 186, To make an herb tart, it calles for Parmesan
> cheese.  I know that the "cheese" debate has occured on the list before, but
> for the life of me I cannot remember if  Parmesian was listed as one of the
> period cheeses.  Is Parmesan cheese period?

Oh yeah, the german text calls for 'barmi*ankasß' [barmisankass], that
is, barmisan cheese. B and P sounds are sometimes a bit
interchangeable. Like Hapsburg versus Habsburg.

Valoise