[Sca-cooks] Poudre Fine / Fine Spices
Daniel Myers
edouard at medievalcookery.com
Sat Feb 28 20:01:17 PST 2004
On Feb 28, 2004, at 1:43 AM, david friedman wrote:
> Anahita wrote:
>
>> I am certainly not asking people to do my research for me, but i
>> would appreciate it if people remember where there are references to
>> poudre fine / pouldre fine / fine spice powder / fine spices, please
>> let me know, i.e., book titles.
>
> Le Menagier de Paris has a recipe, with quantites if I remember
> correctly, for fine spice powder.
Here ya go...
Powder Fine
1 1/2 Tbsp. cinnamon (canelle)
1 tsp. cloves
3 Tbsp. ginger
1 tsp. grains of paradise
2 Tbsp. sugar
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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