2 15th cent cookery books (was Re: SC - King's and Queen's Taste)

[Acanthus Books]

Jeff Heilveil wrote:
> 
> Salut!
> The recent Thread on cooling in period, as well as a mention of chemical
> cooling, reminds me of something I ran across recently (might have been on
> this list, or more likely in one of the field equipment supply catalogs I
> was perusing looking for aquatic emergence traps, which stopped when I
> realized I could make them for 8% of the price anyone wanted).  There was
> a claim that chemical heating (like the little pads you can get to drop in
> your gloves/socks) are actually an ancient Chinese formula.  Anyone know
> if it's period?  When it might have moved to the Black Sea area, or Europe
> in General?

I don't know, offhand, if or when it came to Europe from Asia, but
there's a recipe for a stew-ey dish of meat cooked in a pot which is
submerged most of its depth in some kind of lye solution, IIRC, in one
of those Anglo-Norman Cookery Manuscripts trnalsated and edited by
Hieatt and jones in Speculum several years ago. I'll see if I can dig up
specifics later, or perhaps they made it into the Florilegium.  

> Once one dismisses the rest of all possible worlds, one finds that this is
> the best of all possible worlds.
>                                  -Voltaire, _Candide_

Hey, didn't I see that on a pizza box once? Who knew I had such a
literate pizzeria owner??? Doubtless it was a different translation; his
version read, "You've tried the rest, now try the best!"

Adamantius Of the Duck-Billed Platitudes
- -- 
Phil & Susan Troy

troy at asan.com