[Sca-cooks] question about breads

[Terry Decker]

The relationship of "mach" with "darauf" (literally "make upon it") suggests 
to me that this may be a spice blend to dredge butter or cheese in before 
serving.  Something on the order of a Renaissance cheeseball.

Bear


> Men schal nemen garophesneghele unde musschaten, cardemomen,
> peper, ingever, alle lickwol gheweghen, unde make daraff botteren
> edder kese
>
> You shall take cloves, nutmeg, cardamom, pepper and ginger, in equal
> weight, and make butter or cheese of it (or: add butter or cheese)
> (Wolfenbüttel MS, c. 1500, northern Germany)
>
> A redaction is unnecessary. I find the mixture very pleasant in butter,
> less so in cream cheese. A generous pinch of salt improves it, but as
> period butter was often salted for preservation that probably just comes
> closer to the original flavour. A generous teaspoonful, with a little less
> salt, is enough for a stick of butter.
>
> The recipe's intent in mentioning 'cheese' might be to have the spice 
> blend
> used during cheesemaking, which could give a very nice aroma indeed. I 
> have
> never been able to try this myself, though. Any feedback on the matter 
> from
> a cheesemaker will be much appreciated.