[Sca-cooks] Poudre Forte and Other Spicy Thoughts

[Johnna Holloway]

La Varenne was translated as The French Cook and published in
England in 1655(?).
I have to run or I'd look and see if the same recipe is in it.

I'll be back on Monday---

Johnnae llyn Lewis

lilinah at earthlink.net wrote:

> First, I'm polishing up my documentation for the Fine Powder 
> competition Saturday. I wandered through the bowels of the UC-Berkeley 
> library last night and found a seventh recipe within period and an 
> interesting recipe called A Spice Powder for Patissiers in _Le 
> patissier francois_ by LaVarenne from 1652 that is BIG on pepper with 
> other spices added (the ones typical for Poudre Fine). There's even a 
> spiced salt - you make the spice powder up and mix it with an equal 
> quantity of salt.
>
>
>