[Sca-cooks] Reasonable substitution for musk question.

[jenne at fiedlerfamily.net]

Here I am trying to figure out how to approximate musk in a recipe for a
mouth-freshener from Trotula:

"I aswa  certain Saracen woman liberate many people with this medicine.
Take  little bit of laurel leaves, and a little bit of musk, and let her
hold it under the tongue before bad break is percieved in her. When I
recommend that day and night and especially when she has to have
sexual intercourse with anyone she hold these things under her tongue."

Do you think soaking a fresh bay leaf in orange flower water would give
the same sort of effect?


> hmmm  well various sources say that musk sweets have a parma violet taste if that is any help. Not that I actually know what palma violets are!
>
> I would put the flavour in the same sort of class as orange flower water... a little like rose water (in that it is very flowery and perfume-y) but not as strong in flavour.  If you have ever made violet cordial it smells rather like that.
>
> Is that any help?
>
> Kiriel
>
> -----Original Message-----
> From: Louise Smithson [mailto:helewyse at yahoo.com]
> Sent: Wednesday, 26 March 2003 11:29 PM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Reasonable substitution for musk question.
>
>
> I am trying to work up a biscotti recipe for A&S and
> the recipe calls for musk.  Does anyone know of a
> reasonable (and less cruel) substitution for musk or
> is the best bet just to leave it out of the recipe?
> Helewyse
>
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-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
"The tumult and the shouting dies/The captains and the kings depart
Still stands Thine ancient sacrifice/An humble and a contrite heart."
	-- Rudyard Kipling, Recessional