[Sca-cooks] Cardamom

[Daniel Myers]

On Mar 7, 2004, at 5:41 PM, James Prescott wrote:

> Flandrin (p. 76) says that between the 14th and 16th centuries they
> used "saffron, ginger, galingale, long and round pepper, grains of
> Paradise or 'maniguette', whole cloves, nutmeg and mace, sometimes
> cubebs, cardamom, and sandalwood".
>
> He indicates (p. 85) that cardamom is called for in recipes in:
> LIBER DE COQUINA
> LIVRE TOSCAN
> LIVRE VENITIEN
> TRACTATUS DE MODO PREPARANDI ET CONDIENDI
> THE FORME OF CURY

In FoC it appears in the recipe for Hippocras.

 From Forme of Cury:
PUR FAIT YPOCRAS. XX.IX. XI. Treys Unces de canett. & iii unces de 
gyngeuer. spykenard de Spayn le pays dun denerer, garyngale. clowes, 
gylofre. poeurer long, noiez mugadez. maziozame cardemonij de chescun 
i. quart' douce grayne & de paradys stour de queynel de chescun dim 
unce de toutes, soit fait powdour &c.


- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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