[Sca-cooks] Le Viandier Spice Question

[Susan Fox-Davis]

Oh don't bother buying another book, I think we have it.  Do you want to 
borrow the book or would photocopies serve?

Selene

lilinah at earthlink.net wrote:

> In a Spice message in Stefan's ever helpful resource, the Florilegium, 
> was a recipe for a Spice Powder. I have not copied the original 
> message, but the relevant parts are below.
>
> Le Viandier de Taillevent
> translated by James Prescott,  as quoted by Picon, p. 26
> Section 222, Spice Powder
> 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.
>
> I realize there are a number of different editions out there. I have 
> the translation of Le Viandier in Cariadoc's Cookbook Collection, but 
> it doesn't have section numbers, and i'm not finding the spice powder 
> - could be right there and i'm just not seeing it.
>
> So what is Picon? Is this referring to the Picon edition of Le 
> Menagier? Is there a Picon edition of Taillevent? Or a Picon article 
> published elsewhere?
>
> Does anyone have this resource in its original form? I would like to 
> include it in my "Fine Spice" documentation, but i'd like to verify 
> the source. Our event is in on Saturday March 12, so i doubt there's 
> time for me to purchase a copy of another edition.
>
> Thanks for any assistance,
>
> Anahita
> _____________