[Sca-cooks] Pictures from my Illusion Feast (Olwen the Odd)

[lilinah at earthlink.net]

Olwen, i used parsley *root* for my compost - hard to scrape green 
leaves clean :-)

Unfortunately (among my many recent misfortunes) i cannot refer you 
to my recipe. You see, the people hosting my web site had a family 
emergency (their child had heart surgery) and weren't taking care of 
their web hosting business (understandable), so my web site has been 
down for at least 1-1/2 weeks. They're supposed to get it back up 
this weekend... I was looking for a new host, but now that i've lost 
all my data, i no longer have any of my graphics.

Faerisa wrote:
>  >Compost of Pasternak and of Peeres - Forme of Cury:
>>See original at  http://www.godecookery.com/alabama/alabam01.html#compost
>>
>>Gode Cookery translation:
>>
>>Pickled Salad. Take parsley, carrots, radishes; scrape and clean them.
>>Take white radishes & cabbages, pared and cored. Take an earthen pan with
>>clean water & set it on the fire; and put all these in. When they've
>>boiled, add pears and parboil well. Take all these things out and let cool
>>on a clean cloth. Add salt. When cooled, place in a container; add
>>vinegar, powder, and saffron, and let sit overnight. Take Greek wine &
>>honey, clarified together; take "lumbarde" mustard and whole currants, and
>>cinnamon, "powdour douce" & whole anise seed, & fennel seed. Take all
>>these things and place together in an earthen pot, and take from it when
>>you need to, and serve.
>>
>>      Modern recipe:
>>
>>           2 lb. carrots, peeled and chopped into medium sized pieces
>>           3-4 pears, peeled, cored and chopped into medium sized pieces
>>           1 1/2 heads cabbage
>>           1 tsp. salt
>>           1 cup white wine vinegar
>>           1 Tbs. ground ginger
>>           1/2 Tbs. each anise seed & fennel seed
>>           1 1/2 quart white wine
>>           1/2 cup honey
>>           1/2 Tbs. mustard seed
>  >          3 cinnamon sticks

And Olwen responded:
>Hi Faerisa.  I have a question or two about your redaction.  It seems that
>several of the items in the original recipe are absent from the redaction
>and I was wondering if you had tried the recipe adding them and didn't like
>it that way or what.  Some folks just don't like the taste of parsley.  In
>this case I would guess it would be the flat leaf parsley which is sweeter
>that the curly.  What happened to the radishes?  White (chinese) radishes
>are not bitter like the little red ones.  What type of pears did you use? 
>There are so many that I get confused.  Why did you use mustard seed instead
>of Lombardy Mustard?  No currents?  Seems like they would add a nice touch. 
>I could understand why not the saffron (expense, availability) but what
>about the Powder Douce?  Here is one recipe from Early French Cookery
>
>3 T ground ginger
>1 and 1/2 T cinnamon
>1 t grains of paradise
>1 t ground cloves
>2 T sugar
>
>Don't mean to sound not nice, but I am just wondering.  Maybe you couldn't
>get the ingredients or don't like them or have allergies.
>
>Olwen