[Sca-cooks] medicinal recipies
Sydney Walker Freedman
freedmas at stolaf.edu
Tue Nov 14 10:58:53 PST 2006
I don't think you can buy real musk anymore, and the only synthetic kind I
know of is for perfumery. Does anyone know of a food-grade one? I've
heard that orange flower water is similar in flavor.
> 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
> recipes that call for these two ingredients (camphor and musk) where I
> 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
>> the recipes is indeed camphor from Cinnamomum camphora.
>> Having no access to Huici-Miranda's translation, I can't comment on
>> from Basil."
>> ----- 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.
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