[Sca-cooks] vinegar, caudles

[patrick.levesque at elf.mcgill.ca]

I posted this some time ago already - they come from two French manuals: 'La
Maison Rustique' by Jean Liebault, which is on domestic economy in general (I
believe the edition I use is around 1570 - I can confirm that later this
evening) and there is of course 'Le Jardiner François' by Nicolas Bonnefons,
which is somewhat OOP (around 1650 - exact dates later tonight for those
interested).

Bonnefons (I think - working on memory here) mentions aromatized (is this the
right word?) vinegars as well, but I'm not sure there are references to cider
vinegar (although there are plenty of references to cider and to poiré as well)

Petru

Selon Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>:

> > Regarding vinegar and its strength in period: vinegar was kept for domestic
> use
> > in a barrel and regularly filled up with leftover and/or soured wine.
> Therefore
> > its strength could vary according to a number of factors, including the
> strength
> > of the original batch, what was added to it and in what proportions, etc,
> etc...
>
> Ok, this is going to sound stupid, but can you tell us where you found
> this information? I have not seen this elsewhere and it would be good to
> have the citation.
>
> I'm also interested in finding out anything about cider or perry vinegar
> in period; we know there was alegar as it is mentioned in texts.
>
> --
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> America was not built on fear. America was built on courage, on
> imagination and an unbeatable determination to do the job at hand.
> 			-- Harry S. Truman
>
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