SC - Re: profits

[Sharron Albert]

Olwen said:
> Good day all.  I just got back from my local used book store where I found 
> (under the shelf rack apparently dropped or stashed) The Williamsburg Art of 
> Cookery or, Accomplish'd Gentlewoman' Companion.  It was first printed in 
> 1742 (way OOP I know) but it is a delightful little book.
> 
> I do have a question about one of the recipes I have run across thusfar.  
> It's for pickled figs.
> 
> The recipe reads; Bring to a boil one quart of vinegar, five sticks 
> cinnamon, on tablespoon each whole cloves, allspice, and celery seed.  Drop 
> in figs ashed and dried.  Cook twenty minutes
> 
> Does anyone out there have any ideas about substituting the celery 
> seed (or anything else) to make it a more period dish so I may use at a 
> feast or hospitality?

There's another ingredient here that I think you may need to be
concerned with if you want the ingredients to be period for pre-1600
Europe and I think that is the allspice.

It was my understanding that allspice is a New World spice. I'm not
sure when it became commonplace in Europe, especially in England.

- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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