Dansk kogebog A: haerrae salsae (was: SC - On topic)

[Robin Carroll-Mann]

On 17 Apr 01,, UlfR wrote:

> I recently got my hands on a (borrowed) copy of Veirups "Til taffel hos Kong
> Valdemar" (Systime A/S, Viborg, Denmark, 1994). This is supposedly the
> oldest surviving European cookbook (dated to 1300). Any comments? 
> 
> In particular I'm looking at the camelina recipie (though it calles it
> "hærræ salsæ" -- "lords sauce" -- it is to my mind pretty clearly a
> camelina). Apart from the usual camelina spices (cloves, nutmeg, pepper,
> cinnamon, and ginger) it also has cardamons. Has anyone seen that in any
> other camelina recipie?

The Catalan "Libre de Sent Sovi" has a recipe, not for cameline 
sauce, but for "Polvora de Duch".  It contains 1/2 oz. cinnamon, 
3/4 oz. ginger, and 1/4 oz. total of cloves, nutmeg, galingale, and 
cardamon.  This is mixed with a pound of sugar.  It is the only mention of 
cardamon in that cookbook.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net