SC - Candied Mint

[Browning, Susan W.]

Here are some further candidates for lavender (and/or spicanardi):

Enseignements (ed. Lozinski; ca. 1300)
  134 Se vos volez fere comminee de pesson
      ("... puis prenez canele e espic e girofle ...")
  157 Se vos volez fere gelee de pesson
      ("... poivre lonc, garingal, espic e un poi de safren..."

Viandier  (ed. Scully; 14th/15th cent.)
  68  VAT Gelee de poisson
  170 VAT Espices qu'il fault a ce present Viandier
  24  MAZ Soutil brouet d'Angleterre

Menagier (ed. Brereton/Ferrier; ca. 1393)
  251.10 Pour faire .iiii. platz de gellee de char
         ("... espic ..."
  270.31 Pour une quarte ou quarteron d'ypocras ...
         ("... espicnardi ..."

Recueil de Riom (ed. Lambert; ca. 1466)
  Nr. 9  Une gelee de cher de poulailhe, lappereaux, et de cochons
         ("... giroffle, maxis, et espic, et garingal, ...")

Martino  (ed. Faccioli; 15th cent.)
  p. 130 Per fare dui piattelli di gelatina
         (" ... et meza quarta di spiconardo ...")
         See Platina VI.24 (transl. _spikenard_)
         The German Platina 1542: "... Spicanarden ..."

Meister Eberhard (ed. Feyl; 15th cent.)
  R109   Oleum nardicum
         ("... Man nymbt spicanardi gancz vnd seudt ...")

Ein sehr Künstliches vnd fürtrefflichs Kochbuch 1560
  B5b   Wie man Rephu:ener sol kochen
        ("Auch mag man wol Rosenwasser oder Lauendelwasser daran thun")
  B6a   Ein pru:ee vber Hu:enner
        ("nim Spickwasser oder Rosenwasser"; _Spick_ 'Lavender')
  E7a   Sugar with roses/sugar with lavender
        "Ein Rosen zucker ein zu machen/ oder andern Zucker. NJm zu 
         eim lot Rosen/ drey lot zuckers/ Aber zu Lauendel vier lot/
         zu eim lot Plu:emblein auch so vil" (Nr. 80).

Sabina Welser (ed. Stopp; ca. 1553)
  106   Ain kreitertortten zú machen
        ("... vnnd ain wenig lafendel ...")

There is another German cookbook from 1609 with several lavender
recipes; Wiswe mentions 15th century recipes for beer with lavender.
_Espic_ is also listed in a 14th century French document on spices,
mentioned in one of Pichon's footnotes to the Menagier.

Sorry that I did not key in and translate all these recipes... am a bit
under pressure with other stuff.

Thomas