[Sca-cooks] blancas and maravedis

[Chass Brown]

lol I love trying to figure out recipes. When my grandmother would cook she 
would tell me a thimble of this and that... and I asked her one day what's a 
thimble. A thimble to her was a shot glass also known as a Jigger. I have 
recently saved and translated her and my great grandmothers cookbook lol and 
made the note what a thimble was. Ahhhh good Sicilian food.

Chass of Rundel of Ansteorra aka
Charinthalis Del Sans of the portable Chariot
Honorable Recruiter of the House of the Red Shark (Have you seen my Belaying 
Pin??)
Muddeler of Mead, Ailment of Ale, Whiner of wine.
----- Original Message ----- 
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, September 23, 2004 8:49 AM
Subject: Re: [Sca-cooks] blancas and maravedis


> -----Original Message-----
> From: Stefan li Rous <StefanliRous at austin.rr.com>
>
> 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.
>
> How big were/are "blancas"? And how much is a "maravedi"?
>
> ---------------------------------------------------------
>
> If you'd checked the glossary at the bottom of the file, m'dear, you'd 
> have seen that these are Spanish coins, of small value.  One maravedi is 
> worth three blancas.  I have no idea how much bread or saffron that would 
> be.
>
> Even as late as the 19th century, there are cookbooks saying things like, 
> "add five cents' worth of turnips..."
>
>
>
> Lady Brighid ni Chiarain
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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