[Sca-cooks] Spice Blends

[Robyn.Hodgkin at affa.gov.au]

The Alfarhaugr Publishing Society print of Le Viandier de Taillevent (translator James Prescott) has in it additional recipes.  222 is Spice powder, which says:
 
"Grind ginger (4 parts), Cassia (3 1/2 parts) nutmeg (2 parts) pepper (1 1/2 parts), long pepper, cloves, grains of paradise and galingale (1 part each)  (A recipe quoted by Pichon et al p26)"
 
Hope this is some help
 
Kiriel
 
 
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