SC - Frozen Otter Nipples?

[lilinah@earthlink.net]

Ras wrote:
>The translated recipe occurs in  Cariadoc's 'Collection of Medieval and
>Renaissance Cookbooks, Volume II in the Book of the Beloved. It is walnut
>based.

I found two recipes in His Grace Cariadoc's cookbook collection, 
volume 2, Misc-3

from "The Link to the Beloved" mss., also in "The Description of 
Familiar Foods and "The Book of Dishes"

Sals. Parsley and a little rue are minced. Then walnuts, hazelnuts, 
almonds, pistachio, pepper, cinnamon, mastic, tahinah, oil, lemon 
juice, saffron, thyme, coriander, caraway, garlic, and vinegar are 
added to it, and it is covered. It becomes most excellent.

White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, 
tahinah, and lemon juice.

Anyone know what they meant by white mustard? Did they mean yellow, not black?

>I have posted my redaction of the recipe to this list several times. Perhaps
>someone more organized than I  can  post it again or perhaps Stefan has put
>it in his Flore-thingy. Otherwise I will  try to find it but can't promise
>when.

OK, i found it in the Florilegium

- ----- Original Message -----

Date: Sun, 10 Oct 1999 21:10:01 EDT
From: Elysant at aol.com
Subject: Re: SC - white sals

LrdRas at aol.com writes:
>  margali at 99main.com writes:
>  > Any chance of getting Cariadoc's white sals recipe we made at Pensic?
>  > margali
>
>  The white sals recipe 'we' made at Pennsic was my recipe. The translation of
>  the recipe was in Cariadoc's Collection of Medieval and Renaissance
>  Cookbooks, Vol. II, The Book of the Beloved; 'White Sals'.

Hello Margali,

Here's the recipe for White  Sals for you. Credit for redacting this recipe
actually goes not only to Lord  Ras, but also to myself, and to Puck. :-)

Elysant

- -----Original (translation)-
White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, 
Tahini and lemon juice.

Redaction-White sals
(copyright c 1999 Ras, Elysant, Puck)

1 cup Walnuts
2 cloves Garlic
1/8 tsp. Black pepper, ground
1/2 tsp. True cinnamon, ground
3/4 tsp. prepared mustard (see notes below)
2 Tblsp Tahini
Lemon juice, as needed

In a food processor combine walnuts and garlic until they form a smooth
paste. Put walnut mixture in a bowl. Add pepper. cinnamon, mustard and
Tahini. Mix thoroughly adding lemon juice by the teaspoonful until a smooth
very thick mixture is achieved.

NOTE: There is a description of mustard as prepared in the medieval middle
east in another section of Caraidoc's Collection. We used a modern mustard
that most fit this description. Any country-style mustard would work.

- ----- End Message -----

Thanks,

Anahita amina al-maktabah