SC - figs
Stefan li Rous
stefan at texas.net
Mon Apr 23 23:26:57 PDT 2001
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
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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