[Sca-cooks] medicinal recipies

Elaine Koogler kiridono at gmail.com
Tue Nov 14 08:05:08 PST 2006

Neither do I, so I can't use that as a source either.  Phlip...what about
asking Paul?

On another note, can anyone tell me, should I decide to try one of the many
recipes that call for these two ingredients (camphor and musk) where I could
find food-grade supplies of either (or both).  Or does anyone know of a
substitute that would give a similar flavor?



On 11/14/06, Terry Decker <t.d.decker at worldnet.att.net> wrote:
> The Arabic usage (that little of it I have been able to find) and the
> derivation of camphor into English suggest that the camphor called for in
> the recipes is indeed camphor from Cinnamomum camphora.
> Having no access to Huici-Miranda's translation, I can't comment on
> "Camphor
> from Basil."
> Bear
> ----- Original Message -----
> Whether camphor called for in the Anonymous Andalusian Cookbook of the
> Thirteenth Century is from camphor resin or from a tree related to
> cinnamon or camphor from elecampane is too technical for the Huici or
> Perry translations as no explanation is provided except in in Huici´s
> translation of the recipe "Camphor from Basil," see CXVI on page 141.
> Susan
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