[Sca-cooks] Powder Fort

[Jane Boyko]

Odile does indeed have some of the spice mixture recipes:  Fine spice and
sweet spice mixture and one for hypocras. (pages 220-222)  No Powder fort
though.

Marina

On 13/06/03 01:53 pm, Melanie  Unruh-Bays wrote:
> ---------- Original Message ----------------------------------
> From: Linda Peterson <mirhaxa at morktorn.com>
> Reply-To: sca-cooks at ansteorra.org
> Date:  Fri, 13 Jun 2003 10:31:14 -0600 (MDT)
>
> >On Fri, 13 Jun 2003, Daniel Myers wrote:
> >> 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.
> >
> >Most of us probably assemble our powders from already ground spices. Do
> >you think grinding them all together would have an effect on the flavor,
> >more blending of essential oils or something?
> >
> >Mirhaxa
> >  mirhaxa at morktorn.com
>
> I find that if I grind them together, they seem to work on one another, and
> I get a product that seems to (I haven't ground with a stopwatch in my
> hand) grind faster, and to become a more uniform m[e']lange. I don't notice
> a change in flavor.
>
> BTW, isn't there a reference or two to period poudre forte recipes in
> Odile Redon's _The Medieval Kitchen_? I'm at work, and can't check just
> now...
>
> Eirene
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