[Sca-cooks] blancas and maravedis

[Stefan li Rous]

Lady Brighid gave a spaetzle-like recipe. Thanks Brighid, I didn't 
think of this file, but then I'm not that familiar with de Nola. This 
does sound like an interesting recipe to make and more flavorful than 
the dumplings I've had. I agree with the other poster (Lainie?) who 
talked about them being doughy. I have liked spaetzle.

This recipe does raise some measurement questions, though.

> Ruperto de Nola has a recipe for spaetzle-like cheese dumplings:
>
> VENETIAN XINXANELLA
> XINXANELLA A LA VENECIANA
>
> Take fat cheese, and grate a good handful of it, and grated bread from
> a small loaf of three blancas, and three maravedis of fine spice, and
> one maravedi of saffron, and eight eggs, and let all be well-mixed, ...

How big were/are "blancas"? And how much is a "maravedi"?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****