[Sca-cooks] Interesting medieval food article

[Jadwiga Zajaczkowa / Jenne Heise]

> > Yes, it was. At least for peasants, and for noblemen, too, I suppose, if
> > there wasn't a feast going on. Spices were way expensive. OK, you can always
> > season with herbs. But if salt is equal in price with gold, everyday-food
> > will be bland (at least to modern palates).
> 
> Mustard.  Garlic.  Horseradish.  Verjus/vinegar.  And, as you mention, herbs.

Note that a household consisting SOLELY of 2 priests and their servants 
got through TWO POUNDS of pepper in one year, according to C. Anne 
Wilson.

I'm not sure who came up with the idea that Salt was equal in price to 
gold; I'd like to see a citation for that...

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
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