[Sca-cooks] Powders

[Patrick Levesque]

One of the medical texts I'm using right now is giving instructions on
powders for meats and sauces. Thought you might be interested, especially
those who deal in late-period French cookery.

This is from 'La pharmacopée' by André Caille. This edition from 1574. There
are four recipes given. Keep in mind that ounces here are apothicary's
measures (12 ounces to the pound):

Powder of small, or minor, spices (Poudre de menues epices): 1 pound ginger,
4 ounces black pepper, 2 ounces nutmeg, 1 ounce each clove and grains of
paradise, 1/2 ounce cinnamon.

White powder: white ginger reduced to powder

Fine powder: white ginger (1/2 pound), 2 ounces grains of paradise, 2
drachmas saffron (8 drachma to the ounce), and a little vinegar, to color
everything the color of saffron.

Ducal powder: 1 pound sugar, 1 ounce cinnamon.


Have fun!

Petru