[Sca-cooks] Favorite period Spanish recipes?

[Stefan li Rous]

Elizabeth of Dendermonde wrote:
> Jadwiga wrote:
> I'm looking into cooking more Spanish foods in my period cooking
> repetroire. What are people's favorite dishes from the Spanish corpus?
>
> We haven't done a lot of Spanish, but a couple I like (recipes in the
> Miscellany, translations from Spanish by Brighid) are:
>
> Para Hazer Tortillon Relleno: To Make a Stuffed Tortillon: rich bread
> with dried fruit, sugar, cinnamon, etc filling
>
> Potage of Onions Which They Call "Cebollada": cooked onions with
> almond milk, egg yolks, cheese.
Okay, I figured Jadwiga, and probably most others, were aware of these 
files in the FOOD-MANUSCRIPTS section of the Forilegium. But just in 
case this is not the case, here is a very nice source of recipes, also 
by Brighid:
Guisados1-art    (220K)  5/28/01    A translation of Ruperto de Nolaís
                                        1529 "Libre del Coch", part 1 of 
2
                                        by Lady Brighid ni Chiarain.
http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html
Guisados2-art    (116K)  5/28/01    "Libre del Coch". part 2 of 2.
                                        Lenten recipes.
http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados2-art.html

There is also this file in the FOOD-BY-CULTURES section:
fd-Spain-msg     (122K)  9/ 1/02    Food of medieval Spain. Cookbooks.
http://www.florilegium.org/files/FOOD-BY-REGION/fd-Spain-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****