[Sca-cooks] Ginger

[rcmann4 at earthlink.net]

On 12 Jun 01,, lilinah at earthlink.net wrote:

> First, i have been assuming, perhaps incorrectly, that throughout
> most of SCA period, the ginger available in Europe would have been
> dried. If, in fact, there is evidence of fresh ginger, please correct
> me.

There are Spanish recipes for what seems to be fresh ginger root.  Nola
(recipes 15 and 16) gives instructions for peeling the skin off and cutting the
ginger into little pieces.  Now, in my young and innocent days, when I first
tried my hand at Indian cooking, I attempted to peel dried ginger root, that
being the only form in which I had ever seen it.  I feel pretty confident in
saying that you can only peel fresh ginger.

There's also a recipe for green ginger preserved in syrup, in the Catalan
confectionary manual.


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