[Sca-cooks] Rice

[Daniel Myers]

On Sep 5, 2005, at 2:03 PM, Daniel Phelps wrote:

> I've some questions concerning rice.  When did rice start appearing  
> on menus in northern Europe, what did it look like and what is the  
> best modern equivalent.

Info from assorted cookbooks:

Le Menagier de Paris (France, 1393)  -  12 recipes
Forme of Cury (England, 1390)  -  42 recipes
Le Viandier de Taillevent (France, ca. 1380)  -  2 recipes
Ein Buch von guter spise (Germany, ca. 1345)  -  15 recipes
Enseignements (France, ca. 1300)  -  2 recipes

It's obvious that rice is being used throughout England, France &  
Germany by the 14th century.

Interestingly enough, "Libellus de arte coquinaria: An Early Northern  
Cookery Book" (Grew & Hieatt), which dates to the 13th century  
(written in Danish, Icelandic, and German), does not have a single  
recipe containing rice.

- Doc


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  Edouard Halidai  (Daniel Myers)
  Cum Grano Salis
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