[Sca-cooks] need help identify these items

[Daniel Myers]

On Wednesday, July 17, 2002, at 07:33 PM, Jones, Craig wrote:

>> A delicate washing ball- take three ounces of Orace
>
> I'd agree with Phlip, that'll be Orris Root.

Might also be orage, but I suspect you're right with orris root.

>> halfe an ounce of Cypres,
>
> I'd try asking Cindy Renfrow on that one.

I've conversed with Cindy on this one ("cypres" is called for in a lot
of recipes), and the record is far from clear.  One possibility (more
likely in cooking than in soapmaking) is that it's sugar.  Cyprus (the
island) was a major source for sugar.  Sweet recipes often indicated
this in their name (i.e. "Vyande Cypre" or some such), and "sugar of
Cyprus" appears in many recipes.  It also appears that the phrase "sugar
of Cyprus" was shortened to "Cyprus" in at least one recipe.


 From "Forme of Curye" (commentary written in 1780 about a late 14th
century text):
"Sugar, or Sugur, was now beginning here to take place of honey; ... It
is here not only frequently used, but was of various forts, as /cypre/,
No 41. 99. 120. named probably from the isle of Cyprus, whence it might
either come directly to us, or where it had received some improvement by
way of refining."

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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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