[Sca-cooks] cinnamon leaves
Daniel Myers
eduard at medievalcookery.com
Tue Jun 28 17:17:59 PDT 2005
On Jun 28, 2005, at 4:02 PM, otsisto wrote:
> Why do you believe that the "cassia flower" is the leaf bud and not
> the
> flower?
>
> Lyse
>
> -----Original Message-----
>
> Viandier has half a dozen recipes that call for "cassia flowers"
> (literal translation) which I interpret to be the same as "cassia
> buds", and which I assume (pending improved evidence) to be those
> clusters of small young leaves that form where the flower will
> eventually be.
Here's another thought: period English cookbooks often mix spellings
of flour and flower (flowre, floure, etc...). Did the French also do
this? Could those be references to powdered cassia?
- Doc
--
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"English wine is more fit to be sieved rather than drunk."
- Peter of Blois, 12th c.
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