SC - Re: [mk-cooks] MKCF: What People Taught Me (very long)
Alderton, Philippa
phlip at morganco.net
Wed May 10 19:49:23 PDT 2000
List,
I have a quick question re: Blancmange in Catalan Style from Martino's
Libro de arte coquinaria...
The recipe states: "...let it boil for an hour, moving and stirring it
constantly with a spoon, adding half a libra and a finely chopped and pounded
breast of capon...."
Are we to assume that the author calls for half a libra of capon, _and_ the
finely chopped and pounded breast? This is my interpretation, but the author
of The Medieval Kitchen suggests that Martino meant "half a libra of sugar"
and the breast of one capon.
Also, does anyone have a good recipe for rosewater? I would much rather make
my own than purchase it from an importer of store.
Balthazar of Blackmoor
Complacency Breeds Contempt
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