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

Tue Jul 24 07:28:31 PDT 2001

Unless you're asking some absolutely exhorbitant price for it (and I'm sure you're
not....), I know I'd like to order a copy.  Just let me know how much and how to
send funds to you.

Kiri

Vincent Cuenca wrote:

> [ 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
> >From: sca-cooks-request at ansteorra.org
> >Reply-To: sca-cooks at ansteorra.org
> >To: sca-cooks at ansteorra.org
> >Subject: Sca-cooks digest, Vol 1 #351 - 16 msgs
> >Date: Mon, 23 Jul 2001 20:23:04 -0500
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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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> >Sca-cooks at ansteorra.org
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> >
> >
> >End of Sca-cooks Digest
>
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