[Sca-cooks] mint water
ldyannedubosc at yahoo.com
Sun Jun 3 13:59:00 PDT 2007
It was certainly used in 14th century England. The following is from Forme
of Curye as shown on the Project Gutenburg site at www.gutenberg.org.
ERBOLATES . XX.VIII. XII.
Take parsel, myntes , sauerey, & sauge, tansey, veruayn, clarry,
rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle
hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake
it & messe it forth.
 Erbolat, i.e. Herbolade, a confection of herbs.
 myntes, mint.
Lady Anne du Bosc
Known as Mordonna The Cook
Mka Pat Griffin
Vert between four caldrons or a cross checky sable and argent
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Stefan li Rous
Sent: Sunday, June 03, 2007 1:18 PM
To: SCA-Cooks maillist SCA-Cooks
Subject: Re: [Sca-cooks] mint water
<<< I was in a semi-local store (near my tai chi class) where in
addition to rose and orange flower water, they had mint water.? Any
suggestions for use? Sekanjuban? >>>
Hmmm. Interesting. That makes me come up with a number of questions.
1) Did mint grow in medieval Europe? I'm assuming it did, but wanted
to verify. Because when I think of foods with mint, I think more of
the Middle East than Europe.
2) If mint was used in medieval European dishes, how was it generally
used? As decorative sprigs? Or added as the above mint water? Or
added along with a mix of other fresh herbs?
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks