[Sca-cooks] Poudre Fine / Fine Spices

[Daniel Myers]

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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