[Sca-cooks] Cardamom?

[jenne at fiedlerfamily.net]

Another, from the online version of Sabrina Welserin:


149 To make Bohemian peas

Take one and a half ounces of peas, cook them until dry, so that they are
not too wet, and pound them in a mortar, so that they become a fine mush.
Put good wine on them, ginger, cinnamon, cardamom and sugar. Serve it
cold, sprinkle it with sugar. It is a good and lordly dish.



> I'm just curious, because there are so many other Asian spices that
> were used in Europe that are no longer, such as long pepper,
> galangal, and grains of paradise. Why not cardamom?
>
> Anahita
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-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"It is no use telling me that there are bad aunts and good aunts.
At the  core, they are all alike. Sooner or later, out pops the
cloven hoof." -- P.G. Wodehouse, _The Code of the Woosters_