[Sca-cooks] Fwd: hi from Cindy

[Olwen the Odd]

As requested, I forward this to the list.

>From: RenfrowCM at aol.com
>To: olwentheodd at hotmail.com
>Subject: hi
>Date: Mon, 22 Oct 2001 21:12:47 EDT
>
>Hi Olwen & everybody else!  (Apologies if this comes through twice.)
>
>I've been quiet of late because I've been busy repairing the damage done to
>my house by my tenant while I was away.  Because of this, and other mundane
>matters, I'm having a great deal of difficulty concentrating on culinary
>history. This is unfortunate because I still have to prepare 2
>presentations
>for the conference in Colorado.  :-0
>
>I'd just like to thank Devra again for taking care of my business for me
>while I was in Germany. It was a phenomenal help to me.
>
>To Dame Alys Katherine -- congratulations!
>Will you be coming to the conference? The website lists you for a talk on
>Renaissance Food Coloring, but I thought I signed up to do that topic. Is
>this a typo, or are we both doing the same topic?
>
>Regarding 'powder of galentyn', the recipe for pears in confyt in Forme of
>Cury reads (roughly):
>xx.vI. xII.
>Take pears and pare them clean. take good red wine & mulberries or sanders
>and seethe the pears therein & when they are sodden, take them up, make a
>syrup of greek wine, or vernaccia with white powder or white sugar and
>ginger
>powder & put the pears therein. seeth it a little & mess it forth.
>
>Is this the recipe the original poster was asking about? If so, the recipe
>does not call for "powder of galentyn", it says "powdo~ gyng~ ", with the
>squiggles above the last letter in each word.
>
>If it had said powder of galentyn, I would read it as "the same spices used
>to make sauce galentyne". In FOC there are 5 recipes for something in
>galentyne:
>
>-Laumpreys in galyntyne, xx. vi. vi, uses vinegar, wine, bread crusts,
>ginger
>powder, galyngale powder, canel (cinnamon) powder, clove powder, currants,
>blood, lamprey fat.
>-Laumprons in galyntyne xx.vi.vii. uses broth, ginger powder & salt.
>
>-Fyletts in galyntyne c.xvii, uses pepper, saunders, parsley, hyssop, red
>wine or white grece (probably a misspelling of Greek) & raisins.
>
>-sowps of galyntyne xx.vi.ix uses galyngale powder,sugar & salt.
>
>-galyntyne xx.vi.xviii. uses galyngale powder, canel  (cinnamon) powder,
>ginger, salt, and vinegar.
>
>Is this of any help?
>
>I'm having some email problems, so if anyone wrote to me within the past 2
>months & never received a reply, please write again because I've probably
>lost your email.
>
>
>Regards,
>Cindy
>
> >This is what it says in Cindy's online glossery.
> >galantine, galentyn, galentyne = A cold dish, with meat in jelly (or
> >something similar). (Viandier)
> >Guess that's not much help but it was cool to have the resource.
> >Olwen who is wondering why Cindy has been so quiet of late.
>
> >
> >"Maggie MacD." wrote:
> >
> > > We have a question about this recipe., what is the powder of galentyn
> >being
> > > referred to in this dish? <snip>


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