[Sca-cooks] Powder Fort

[Daniel Myers]

On Friday, June 13, 2003, at 11:05 AM, Leah A. Montgomery wrote:

> Ok, what is powder fort, or poudre forte, or however you spell it?

It's one of the more common spice mixtures used in England and France
-  powder forte (strong powder), powder douce (sweet powder), powder
fine, powder blanc (white powder), etc....  So far, the only one that
I've found strong documentation for is the powder fine.

Source [Le Menagier de Paris, Janet Hinson (trans.)]: FINE POWDER of
spices. Take an ounce and a drachma of white ginger, a quarter-ounce of
hand-picked cinnamon, half a quarter-ounce each of grains and cloves,
and a quarter-ounce of rock sugar, and grind to powder.

- Doc


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