[Sca-cooks] cinnamon leaves

[Daniel Myers]

On Jun 28, 2005, at 8:17 PM, Daniel Myers wrote:
>
> 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?


Bad form, replying to my own post, but I just looked up the answer to  
my own question so I thought I'd share it.

In Scully's translation of "Viandier" the phrase "fleur de canelle"  
shows up three times.  Twice he translates this as ground cinnamon  
(cassia) and once as cassia buds.  The word "fleur" itself he lists  
in the glossary as "flour".  I didn't look hard, but I didn't come  
across any places in "Viandier" where "fleur" meant flower.

Interestingly enough, the recipe where he reads "fleur de canelle" to  
mean cassia buds has the word "fleur" in it for only two of the four  
source manuscripts.

VAL    "broiez fleur de canelle, graine, girofle,"
MAZ    "broyer gigimbre, cannelle, giroffle et graine de paradis,"
BN    "broiés gingembre, cannelle, girofle, graine de paradis,"
VAT    "broyez gingenbre, fleur de canelle, grainne et girofle,"

I'm more inclined to believe that even this reference is meant to be  
ground cassia and not cassia buds.

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  Pasciunt, mugiunt, confidiunt.
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