SC - toys for tot feast

[Christine A Seelye-King]

There are excepts of the book in Petit Propos Culinaire (#60), a food history
version.  I've been slowly redacting my way through the recipes.  The picked
radish is delicate and sunlime, the quick pork stew needs more work, and I'm
not game to try the Goldfish Stomach Soup...

The article though mentions another Chinese Cookbook of around the same time
but inland chinese cuisine rather than coastal.  Anyone know much about it and
whether it has been translated?

Drake.



>I've sent off a message to Paul Buell to see if he has any thought on the
subject.
>Also, I believe he works with one of the translators of your book, Terry
Anderson.
>
>BTW, where did you get this book?  Can you send me more information about it?
>
>Thanks!
>
>Kiri
>
>"Craig Jones." wrote:
>
>> Folks,
>>
>> I'm having a few problems with doing a redaction from this translation.  Has
>> anyone come across the term "t'ui sha-wood aromatic" before?  I exhausted
all
>> my usually available avenues (including a work colleague who knows a chinese
>> herbalist).
>>
>> I have already got mung beans, flour, cassia, lotus roots.  I have worked
out
>> (and can get) sweet melon and mulberry leaves.  I have 3 options for
smartweed
>> but am totally stonkered by "t'ui sha-wood aromatic"
>>
>> Cheers,
>>
>> Drake.
>>
>>
- -------------------------------------------------------------------------------
>>
>> Duke Cheng's Method for Brewing Wine
>>
>> from Ni Tsan’s Cloud Forest Hall Collection of Rules for Drinking and
Eating.
>> Translated by T. Wang & E. N. Anderson.  Chinese Yuan Dynasty (14th Cent.)
Text
>>
>> Thirty catties of white flour. A peck of mung beans, cooked soft. An ounce
of
>> t'ui sha-wood aromatic. An ounce of official-quality cassia powder. Thirty
>> lotus flower buds; use only roots and petals and grind them - do not use
>> branches or styles. Mash and grind sweet melon. Use a piece of cloth and
grind
>> about one bowl of the sweet melon meat. Mash smartweed to obtain its juice.
Mix
>> all these together till the damp and dry are combined. Wrap with a piece of
>> cloth. Tread it out firm. Wrap it again with two layers (?) of mulberry
leaves,
>> then tie in a sack and let it air out tied to a beam. Take it out after a
>> month, remove the mulberry leaves, and apply leaven thoroughly to the
surface.
>> Leave it out to sun and to be covered with dew at night. After about a
month,
>> put it in a pot and seal it. Every thirty catties of flour can be made into
>> seventy of wine dough.
>>
>> Translator’s Notes:
>> ‘Duke Cheng' may be an error for Duke K'uo, a well-known brewing-expert.
>>
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