[Sca-cooks] It's done. It's finally done.

Mon Jul 23 20:06:56 PDT 2001

[ Converted text/html to text/plain ]

At long last, it's all done.

My full translation of Ruperto de Nola's 1529 "Libro de Cozina" is finished.
The text has been edited and proofed, paginated, compiled and photocopied.
The artwork is in.

I am officially ready to take orders!

If you're feeling adventurous, you can obtain a copy from me directly.  If
you'd prefer to look before you buy, and you're going to Pennsic, Alban will
have about twenty copies available at his stand.

Please e-mail me at denolabooks at hotmail.com[1] for price and ordering
information.

Friends, I owe you a large debt of thanks for all the help and encouragement
you have provided me.

Ever grateful,

Vicente Coenca

Three Rivers

Calontir
____________________________________________________________ It's great to be
known, but it's even better to be known as strange.
-Takeshi Kaga
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>Today's Topics:
>
> 1. Re: Information request- OOP (Olwen the Odd)
> 2. Re: Kitchens (Olwen the Odd)
> 3. Lemon Syrup? (jenne at fiedlerfamily.net)
> 4. Re: Lemon Syrup? (Siegfried Heydrich)
> 5. Re: online glossary (johnna holloway)
> 6. Re: Kitchens (Daniel Phelps)
> 7. Dry Ice [was: Kitchens] (Huette von Ahrens)
> 8. Re: Lemon Syrup? (johnna holloway)
> 9. Re: Lemon Syrup? (Daniel Phelps)
> 10. bibliographical notes updated (tgl at mailer.uni-marburg.de)
> 11. Re: Market (Marian Rosenberg)
> 12. RE: online glossary (Robin Carroll-Mann)
> 13. Re: berries (Bonne of Traquair)
> 14. Re: Marzipan (Robin Carroll-Mann)
> 15. Viking food preservation (Irmele von Gruensberg)
> 16. online glossary//Closet for Ladies (johnna holloway)
>
>--__--__--
>
>Message: 1
>From: "Olwen the Odd"
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Information request- OOP
>Date: Mon, 23 Jul 2001 20:49:11 +0000
>Reply-To: sca-cooks at ansteorra.org
>
>Hello Devra. I forwarded your missive on to my best friend who lives in
>Annapolis and hates to cook (read she eats out a LOT) and asked her for some
>suggestions. Hopefully she will post back in a timely fashion, but it is
>Cheryl....
>Olwen
>
> >Devra at aol.com wrote:
> >
> > > My friend is going to be spending a week in Annapolis on a business
> >'retreat'
> > > and would love the names and addresses of some nice but moderately
> >priced
> > > resturants near her hotel. She's going to be staying at the Lowe's
> >(Loew's?)
> > > Annapolis Hotel at 126 West Street.
> > >
> > > Thanks a lot.
> > > Devra the Baker
> > > Devra Langsam
> > > www.poisonpenpress.com
> > > devra at aol.com
> > > _______________________________________________
> > > Sca-cooks mailing list
> > > Sca-cooks at ansteorra.org
> > > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
>
>--__--__--
>
>Message: 2
>From: "Olwen the Odd"
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Kitchens
>Date: Mon, 23 Jul 2001 20:53:09 +0000
>Reply-To: sca-cooks at ansteorra.org
>
> >
> >Yeah, we're freezing anything and everything we can...then storing the
> > >goods in a very good cooler with large blocks of ice. >
> >Kiri
> >
>
>Doesn't anyone else use dry ice? It keeps the frozens frozen and doesn't
>melt away as fast.
>
>Olwen
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
>
>--__--__--
>
>Message: 3
>From: jenne at fiedlerfamily.net
>Date: Mon, 23 Jul 2001 16:29:18 -0400 (EDT)
>To:
>Subject: [Sca-cooks] Lemon Syrup?
>Reply-To: sca-cooks at ansteorra.org
>
>Has anyone ever made lemon syrup for drinks from 'reconstituted lemon
>juice'? Do you mix it equal parts with sugar, and heat?
>
>-- Jadwiga Zajaczkowa
>jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
>"Are you finished? If you're finished, you'll have to put down the spoon."
>
>
>--__--__--
>
>Message: 4
>From: "Siegfried Heydrich"
>To:
>Subject: Re: [Sca-cooks] Lemon Syrup?
>Date: Mon, 23 Jul 2001 17:24:45 -0400
>Reply-To: sca-cooks at ansteorra.org
>
> Ick! Ick!! Hack, pa-TOOIE!!! Yes, and it's bloody VILE! I made the
>really bad mistake of using RealLemon (sick) for a batch of Limonade when I
>was rushed, once. I pitched it. It had this really nasty nose and an even
>worse aftertaste. Maybe it's just me, but there's no substitute for the
>real, fresh squoze thing.
>
> Sieggy
>
>----- Original Message -----
>
> > Has anyone ever made lemon syrup for drinks from 'reconstituted lemon
> > juice'? Do you mix it equal parts with sugar, and heat?
> >
> > -- Jadwiga Zajaczkowa
>
>
>--__--__--
>
>Message: 5
>Date: Mon, 23 Jul 2001 17:36:23 -0400
>From: johnna holloway
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] online glossary
>Reply-To: sca-cooks at ansteorra.org
>
>Greetings from Johnnae llyn Lewis
>
>I have been out of town since Friday and am just getting back
>to the e-mail as of Monday afternoon.
>
>Regarding CANTARIDES as a term:
>
>The Middle English Dictionary is giving it as follows:
>
>cantaride (n.) Also cantharide, cataride,
>kantaride.
>[L cantharis]
>
>(a) A kind of beetle; esp., Cantharis vesicatoria;
> one of these beetles dried for medicinal use; (b) pl. a medicine made
>from
>these beetles, cantharides.
>
>
>The quotations date back to 1398. Some of the more interesting
> ones deal with obvious medicinal purposes as one is instructed
>to "grinde hem" and 'serve'. Note the use of arsenic & cantarides.
> Here are some:
>
> ( a1400 Lanfranc (Ashm 1396) 62/1: 3eue to him
> medicyn maad of cantarides [L de cantaridibus].
> Take old grete cantarides [Add: kantarydes], & do awei =FEe
> heed & =FEe wyngis.
> a1400 Lanfranc (Ashm 1396) 352/19:
> Take =FEe wombis of cantarides & grinde hem wi=FE
> leueyne.
>?a1425 *Chauliac(1) (NY 12) 177b/a:
> Cantarides ar bestez, flies of grene colour, litel..with
> adustioun & vesiccacioun.
>?c a1400 Lanfranc (Ashm 1396) 278/20:
> Saxifrage & cantarides [L cantarides] & o=FEere strong medicyns..pili=FE
>=FEe reynes.
> ?a1425 *Chauliac(1) (NY 12) 114a/a:
> It is entensioun of doctours =FEat =FEe place be cured
>with cantarides & arsenec.
> c1440 Thrn.Med.Bk.(Thrn) 76/3:
> Do =FEer-on kantarydes or garleke or scottleke.
>
>
>Hope this helps.
>
>Johnnae llyn Lewis
>
>Johnna Holloway
>
> >
> >
> >
> > > As you see it says Rockes, not Rocket. At first I thought it was a
> > > description of the nettles, but it says of each one dram, so it's two
> > > things being described. If y'all know what Saterion, Scincus marinus,
> > > Diasaterion, and Cantarides are, feel free to jump in to the
> > > conversation.
> > >
> > > Regards,
> > >
> > > Cindy
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>--__--__--
>
>Message: 6
>From: "Daniel Phelps"
>To:
>Subject: Re: [Sca-cooks] Kitchens
>Date: Mon, 23 Jul 2001 17:11:43 -0400
>Reply-To: sca-cooks at ansteorra.org
>
>Was written:
>
> >>It would be nice but no merchant can compete with the Cooper's store.
> >
> >Sounds like we're talking about selling two entirely different sets of
> >stuff:
> >
> >Cooper's store: modern convenience food
> >Pennsic market: fresh medieval ingredients
> >
> >Someone who wants fresh ricotta wouldn't settle for yellow american
> >"cheez", and vice versa. Where's the competition? If anything, it'd
> >be competing with the supermarkets in the town.
>
>
>This thread reminds me sadly of the tired old USSR joke about a
>conversation between a rabbit and a squirrel. It seems the squirrel was
>worried because the KGB was purging all the ducks. Rabbit said "what's your
>worry you're a squirrel." Squirrel replied "you tell that to the KGB."
>
>The moral of the story is, it's the Cooper's ball and bat and quite frankly
>their cash cow. They make the rules for the merchants regarding conflicts
>with their commercial interests and they enforce them. In my opinion the
>only way you are going to get what you want is to convince the Cooper's it
>is in their commercial interest to do it. In this particular situation,
>truth to tell, they are probably best situated to arrange the service
>requested anyway.
>
>Daniel Raoul, who for many years many years ago merchanted Pennsic. He
>remembers over priced hay bales, hay bail tariffs, hay bale smugglers and
>other strangeness.
>
>
>--__--__--
>
>Message: 7
>Date: Mon, 23 Jul 2001 14:58:14 -0700 (PDT)
>From: Huette von Ahrens
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Dry Ice [was: Kitchens]
>Reply-To: sca-cooks at ansteorra.org
>
>
>--- Olwen the Odd wrote:
> > >
> > >Yeah, we're freezing anything and everything we
> > can...then storing the
> > > >goods in a very good cooler with large blocks of
> > ice. >
> > >Kiri
> > >
> >
> > Doesn't anyone else use dry ice? It keeps the
> > frozens frozen and doesn't
> > melt away as fast.
> >
> > Olwen
>
>I do. It also doesn't leave your ice chest sopping
>wet. In my 25 gallon ice chest, I use two 7 LB blocks
>of dry ice. If I buy it on Friday morning, it lasts
>until Monday morning. It keeps EVERYTHING in the
>chest frozen. So for those things I don't want
>frozen, I use another 25 gallon ice chest, with a 10
>lb block of ice, which also melts slower than a bag of
>ice cubes, because it has less surface to melt from.
>That needs to be replaced every two days.
>
>You can buy dry ice from your local ice company. I
>have never found it in a supermarket or any other
>place. Here in Caid, a 7 LB block of dry ice costs
>$7.50. A lot more than a bag of ice cubes, but a lot
>less bother and you don't have to worry about
>spoilage.
>
>Huette
>
>=====
>Blessed are they who can laugh at themselves for they
>shall never cease to be amused.
>
>__________________________________________________
>Do You Yahoo!?
>Make international calls for as low as $.04/minute with Yahoo! Messenger
>http://phonecard.yahoo.com/
>
>--__--__--
>
>Message: 8
>Date: Mon, 23 Jul 2001 17:59:34 -0400
>From: johnna holloway
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Lemon Syrup?
>Reply-To: sca-cooks at ansteorra.org
>
>Johnnae llyn Lewis sends greetings:
>
>If you are thinking about using REALLEMON in the glass
>bottles, I wouldn't. There is something really artificial
>tasting about the lemonade/lemon syrup made from it. You can
>use the frozen Minute Maid Juice that's in the freezer case.
>It makes up fine. REALLEMON works ok in small amounts in recipes
>like "Italian Beef" or certain desserts that only need 1-2 teaspoons.
>
>Hope this helps,
>
>Johnnae llyn Lewis
>
>Johnna Holloway
>
>jenne at fiedlerfamily.net wrote:
> >
> > Has anyone ever made lemon syrup for drinks from 'reconstituted lemon
> > juice'? Do you mix it equal parts with sugar, and heat?
> >
> > -- Jadwiga Zajaczkowa
> > jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> > "Are you finished? If you're finished, you'll have to put down the spoon."
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>--__--__--
>
>Message: 9
>From: "Daniel Phelps"
>To:
>Subject: Re: [Sca-cooks] Lemon Syrup?
>Date: Mon, 23 Jul 2001 17:40:21 -0400
>Reply-To: sca-cooks at ansteorra.org
>
>Was asked:
>
> >> Has anyone ever made lemon syrup for drinks from 'reconstituted lemon
> >> juice'? Do you mix it equal parts with sugar, and heat?
>
>
>Why not just use real lemons per Caridoc's "Syrup of Lemons" in the
>Miscellany?
>
>Daniel Raoul
>
>
>--__--__--
>
>Message: 10
>Date: Tue, 24 Jul 2001 00:49:30 +0200
>From: tgl at mailer.uni-marburg.de
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] bibliographical notes updated
>Reply-To: sca-cooks at ansteorra.org
>
>I have updated my bibliographical notes [includes non-English stuff].
>Additions and corrections are welcome.
>
>http://staff-www.uni-marburg.de/~gloning/cookmat.htm
>
>Contents
> A-APIC || The Apicius cookbook: Sources and studies
> A-ARAB || Old Arabic cookbooks and cookery: Sources and studies
> A-BYZ || Food and nutrition in Byzance
> A-CHIN || Old Chinese cookbooks and cooking
> A-DUTCH || Old Dutch cookbooks and cookery: Sources and studies
> A-ENGL || Old English cookbooks and cookery: Sources and studies
> A-FRZ || Old French cookbooks and cookery: Sources and studies
> A-GERM || Old German cookbooks and cookery: Sources and studies
> A-HARP || The socalled Harpestraeng-cookbook and other works
>of Harpestraeng: Sources and studies
> A-ITAL || Old Italian cookbooks and cookery: Sources and studies
> A-KTLN || Old Catalan cookbooks and cooking: Sources and studies
> A-NORSE || Cookery, food and nutrition in Scandinavia/the
>Northern countries
> A-PLATINA || Bartolomaeus Platina: De honesta voluptate et
> valetudine
> A-PORT || Old Portugiese cookbooks and cookery: Sources and studies
> A-SPAN || Old Spanish cookbooks and cookery: Sources and studies
> A-TACUIN || Ibn Butlan: Tacuin Sanitatis
> A-TUERK || Old Turkish cookbooks, cookery and nutrition
> B-KOCH || Old cookbooks and old cookery: Some bibliographies
> C-CARV || Carving and old carving manuals
> D-ALLG || Old dietetic works: Sources and studies
> D-SYMS || Symeon Seth (11th century) on dietetics and foodstuffs
> F-FISH || Fishes and old fish books
> G-BIER || Beer and old beer-books
> G-WEIN || Wine and old winebooks
> LANG || About the language of cookbooks and cookery
>
>
>--__--__--
>
>Message: 11
>Date: Mon, 23 Jul 2001 19:14:24 -0400
>From: Marian Rosenberg
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Re: Market
>Reply-To: sca-cooks at ansteorra.org
>
>
> > Subject: Re: [Sca-cooks] Kitchens
> > Date: Mon, 23 Jul 2001 13:12:08 -0400
> > From: Elaine Koogler
> > Reply-To: sca-cooks at ansteorra.org
> > To: sca-cooks at ansteorra.org
> > References: <=
>E15NkBQ-0000Yc-00 at tanqueray.infotrope.net> <3B595E6B.A62811CE at 99main.com> <=
>E15O0Tj-0004Wk-00 at tanqueray.infotrope.net> <3B5B0D9D.2D1D0FC5 at 99main.com> <=
>E15ONON-0007No-00 at tanqueray.infotrope.net>
> >
> > I understand what you are saying. However, given the givens, that's
> > probably the only way you can get what you want. And even then, finding
> > some of the stuff you listed in your previous post would be difficult...I
> > can't even find bitter oranges here at home! I seriously doubt that,
> > between the regulations of the Pa. Dept of whatever would handle this and
> > the Coopers, having the market you suggest would be a viable thing to do.
>
>For what it is worth, I wrote a letter to the Merchant Office (which
>hasn't gotten a reply yet) asking: " If people were willing to help
>organize it and contact people to sell and all those etceteras, is there
>any reason why a future Pennsic could not have a stand or stands selling
>fresh vegetables and farmers' market type things?"
>
>Seeing as there are people who already sell food type health department
>regulated things at Pennsic (frex: honey, spices, sekanjabin) I can't
>see a reason why there would be a great deal of trouble planning
>something for more than a year ahead.
>
>Even -one- stand would be better than no stand. And if it can't be a
>local farmer stand, then a SCAdian run stand with all the funny foods
>that they and their friends could find ahead of time.
>
> > What I would suggest is that you contact Cariadoc's lady (having a senior
> > moment...can't remember names....) who wrote an article on camping withou=
>t
> > a cooler. It contained, as I recall, a number of recipes for medieval
> > foods that can be prepared with stuff that doesn't have to be kept in a
> > cooler.
>
>I don't think that's her point. Camping without a cooler for two weeks
>eventually means no fresh fruit, and no fresh vegetables or going off
>site. Personally, I like my asparagus steamed not boiled to death then
>canned.
>
> > Kirrily Robert wrote:
> > > Hrm. *sigh* I don't *want* to break my medieval mood every few days
> > > and get changed into modern clothes and get in a car and drive to a
> > > supermarket. I *really* don't want to have to do that.
> > >
> > > The point, for me, isn't that it's not possible to get food offsite and
> > > keep it in coolers. The point is that getting food offsite and keeping
> > > it in coolers doesn't feel "right" for me when I'm deep in medieval
> > > mode.
> > >
> > > Yours,
> > >
> > > Katherine
>
>--__--__--
>
>Message: 12
>From: "Robin Carroll-Mann"
>To: sca-cooks at ansteorra.org
>Subject: RE: [Sca-cooks] online glossary
>Date: Mon, 23 Jul 2001 20:1:14 -0400
>Reply-To: sca-cooks at ansteorra.org
>
>--
>[ Picked text/plain from multipart/alternative ]
>
>My French is somewhat rusty, but I can pick up highlights of a text.
>The web page you cited describes cantarides as worms and flies that come in
>a variety of colors. It cites various ancient medical authorities on the
>properties of cantarides. Consuming a small quantity increases the flow of
>urine; consuming a large quantity causes one to urinate blood. When used
>as a suppository, it will bring on menstruation in women.
>
>
>
>It sounds to me like the descriptions I have read of Spanish Fly.
>
>
>
>Brighid
>
>
>----- Original Message -----
>
>There is also what appears to be a transcription of a medieval text
>(French)
>
>describing cantarides, probably Lytta
>vesicatoria. Unfortunately, my French
>
>is non-existent and I can only pick out a few phrases.
>
>
>
>http://www.uhb.fr/alc/medieval/cuba1/cubac.htm
>
>
>
>Bear
>
>
>
>--- Robin Carroll-Mann
>
>--- rcmann4 at earthlink.net
>
>.
>--
>
>
>--__--__--
>
>Message: 13
>From: "Bonne of Traquair"
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] berries
>Date: Mon, 23 Jul 2001 17:05:22 -0700
>Reply-To: sca-cooks at ansteorra.org
>
> >
> >Can anyone tell me what "barberries" might be in modern terms? I have
> >several recipes that mention them but I'm not sure what they are. I
> >also have one recipe that mentions "feberries". Both are in Markham's
> >"English Huswife" and barberries also appear in "The Good Huswife's
> >Jewell", both English books from around 1600.
> >
> >Yours,
> >
> >Katherine
>
>i may have deleted prevcvious responses, but since I don't see any, here
>goes:
>I no longer know where I learned this, but, barberries are related to
>cranberries, and cranberries can be used in the recipesThe source I was
>reading in said that barberries are most often found (in England) planted
>for show, rather than planted for food and in modern times cranberries have
>taken over the market spot once held by barberries.
>
>Sorry I don't know where this is from. Might be The Eleanor Fettiplace
>Receipt Book.
>
>Bonne
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
>
>--__--__--
>
>Message: 14
>From: "Robin Carroll-Mann"
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Marzipan
>Date: Mon, 23 Jul 2001 20:12:10 -0400
>Reply-To: sca-cooks at ansteorra.org
>
>--
>[ Picked text/plain from multipart/alternative ]
>
>It was labelled "almond paste", but I did add sugar to it. I add
>cinnamon to the peach pits because the recipe calls for it, and it makes a
>delightful flavor.
>
>
>
>
>----- Original Message -----
>
>Was it labeled "almond paste" or was it labeled "marzipan"? If
>it was just
>
>almond paste you should have mixed it with sugar to make
>marzipan. What do
>
>you do with cinnimon? I don't use it. I just use
>Saunder.
>
>Olwen
>
>
>
>Brighid
>
>--- Robin Carroll-Mann
>
>--- rcmann4 at earthlink.net
>
>.
>--
>
>
>--__--__--
>
>Message: 15
>From: "Irmele von Gruensberg"
>To:
>Date: Mon, 23 Jul 2001 17:18:35 -0700
>Subject: [Sca-cooks] Viking food preservation
>Reply-To: sca-cooks at ansteorra.org
>
>Ran across this today:
>
>http://www.cnn.com/2001/TECH/science/07/19/viking.preservation.ap
>/
>
>Irmele
>
>
>--__--__--
>
>Message: 16
>Date: Mon, 23 Jul 2001 21:22:42 -0400
>From: johnna holloway
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] online glossary//Closet for Ladies
>Reply-To: sca-cooks at ansteorra.org
>
>Greetings from Johnnae llyn Lewis.
>
>The recipe reproduced below from the 1636 A CLOSET FOR LADIES
>AND GENTLEWOMEN, (which was posted here on Friday, 20 July 2001,
>at 20:52) is remarkably similar to recipe #70 from the
>manuscript identified as A BOOKE OF SWEETMEATS, pp.269-272,
>published as part of Martha Washington's Booke of Cookery,
>as edited by Karen Hess in 1981.
>
>#70 is entitled "To Make A Restoratiue Marmalet."
>The recipe calls for the same green ginger, citron,
>oringo roots, cocks stones, red nettles, rochet, plantan seeds,
>"ye back & belly of a fish called scincus marinus",
>diaseterion, .... all featured in the recipe from A CLOSET FOR
>LADIES AND GENTLEWOMEN. Lacking is the call for "Cantarides."
>
>Given that A CLOSET FOR LADIES AND GENTLEWOMEN was published
>as early as 1608, it is possible that the recipe #70 was copied
>from that given in A CLOSET. Or it could be that both share
>another common source. Hess notes that A CLOSET, 1608, and
>"our manuscript contain a number of parallel still room recipes."
>She did not mention the explicit connections between this recipe
>#70 and the one cited in A CLOSET.
>
>With regard to the terms:
>
>COCKS STONES: Hess gives these as "the testicles of a rooster."
>(I do have to wonder given the early quotations under the OED
>entry for gizzard.. if what is meant here are not stones found
>in a gizzard of a cock...but no matter.)
>
>ROCHET: is rocket (Eruca sativa).
>
>SCINCUS MARINUS: is not a fish, but a lizard from the Sahara. Hess
>identifies it as "scincus officinalis" used in medicine for
>millennia.
>
>DIASETERION: is diastyrion which provides the aphrodisiac Satyrion
>(Orchis), known commonly as DOGS STONES, SERAPIAS STONES, and GOATS
>STONES.
>
>Sincerely,
>
>
>Johnnae llyn Lewis
>
>Johnna Holloway
>
>--------------------from July 20, 2001----------------------------
>
>A Closet for Ladies and Gentlewomen, 1636 - To make another sort of
>Marmelade very comfortable for any Lord or Lady whatsoever.
>Take of the purest greene Ginger, six drammes; of Eringo and Saterion
>roots, of each an ounce and a halfe: beat these very finely, and draw
>them
>with a silver Spoone thorow a haire searce: take of Nut-kernels and
>Almonds
>blanched, of each an ounce, Cocks stones halfe an ounce, all steeped in
>honey twelve houres, and then boyled in milke, and beaten and mixed with
>the rest: then powder the seeds of red Nettels, of Rockes, of each one
>dram; Plantane seeds halfe a dramme; of the belly and back of a fish
>called
>Scincus marinus, three drammes; of Diasaterion, foure ounces; of
>Cantarides, add a dramme; beat these very finely, and with the other
>powder
>mix it: and so with a pound of fine sugar dissolved in Rosewater, and
>boiled to Sugar againe, mingle the powder and all the rest of the
>things,
>putting in of leafe gold six leaves, of pearle prepared two drammes,
>Oile
>of Cinamon six drops: and being thus done, and well dried, put it up in
>your Marmelade boxes, and gild it, and so vse it at your pleasure.
>
>As you see it says Rockes, not Rocket. At first I thought it was a
>description of the nettles, but it says of each one dram, so it's two
>things being described. If y'all know what Saterion, Scincus marinus,
>Diasaterion, and Cantarides are, feel free to jump in to the
>conversation.
>
>Regards,
>
>Cindy
>
>
>--__--__--
>
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>
>End of Sca-cooks Digest

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