[Sca-cooks] OT: 16th and early 17th C. potpourri-like thingies

lilinah@earthlink.net lilinah at earthlink.net
Wed Oct 11 12:24:10 PDT 2006

I thought that having a dish or two of 16th or early 17th century 
potpourri-like substance might be nice at the Masked Rose Duchesses 
Ball. A real potpourri is a marvelously fragrant blackened lump of 
vegetal matter - "pourri" is French for "rotten" or "spoiled" - not 
those fluffy mixes of artificially scented and colored stuff found 
today in Michael's - usually blending things like rose petals and 
benzoin and other stuff...

I know there are recipes for some of these sorts of things in English 
books of the time, but can't recall which, off the top of my head.

And of course, i'm not limiting myself to English books, but do 
prefer late SCA-period sources -15th, 16th, and OOP early 17th C. 
(since so many books of the early 17th C. just lifted stuff from 
earlier books).

Anyone here know where i should look? Thanks for any pointers.

I'm also thinking of making a couple fragrant arrangements of quinces 
and citrons with a little rosemary...

Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

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