SC - Martino Question (Blancmange)
Robin Carroll-Mann
harper at idt.net
Wed May 10 19:58:14 PDT 2000
And it came to pass on 10 May 00,, that CBlackwill at aol.com wrote:
> 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.
Sugar -- and a significant quantity of sugar, at that -- was a usual
ingredient in blancmange. Half a libra of sugar seems an entirely
reasonable guess IMO.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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