[Sca-cooks] blancas and maravedis

[Susan Fox-Davis]

Yikes.  I might have tried to use an actual fingertip sized thimble 
rather than a whole thumb-sized jigger and gotten it all completely 
wrong.  Well, "thimble" is much more ladylike than "shot glass" isn't 
it?  <grin>

For the "Xinxanella a la Veneciana" recipe at hand, I might use a 1 
pound loaf of bread, which I think fulfills the description as "small", 
and a real thimble full of saffron and three thimbles of "fine spice." 
 Hmmm hoom, which fine spices?  What sounds Venician?  I might go for 
fresh oregano and basil, your spiceage may vary.

Selene



Chass Brown wrote:

> 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.