[Sca-cooks] Poudre Douce/Poudre Forte

[bill mayfield]

    Greetings All
                   As a realitive newcomer to Medieval cooking
    I need ask what is probably a realitively simple pair of questons.
       What was/is Poudre forte? and What was/is Poudre Douce ?
    Gatherd from my reading thus far they are combonations of spices
   used in various dishes,yet I am unable(or just plain missing)
   what each of them contained.I trust in your far greater knowledge
    in guiding me on this.

      Aethelwulf
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