johnna at sitka.engin.umich.edu
Thu Nov 22 15:10:32 PST 2007
There are recipes that mention ground radishes.
From the FoC--
XXXII - For To Make A Pynade Or Pyvade. Take Hony and Rotys of Radich
and grynd yt smal in a morter and do yt thereto that hony a quantite of
broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys
and do al togedere boyl hem long and hold yt in a wet bord and let yt
kele and messe yt and do yt forth.
> --On Thursday, November 22, 2007 12:19 PM -0600 Michael Gunter
> <countgunthar at hotmail.com> wrote:
>> Radishes spread with butter and a sprinkle of salt is a traditional
>> bar food in France and the continent.
>> I keep meaning to try it. Sounds great to me.
>> I wonder if I can find any period reference....but I would think that was
>> very commoner food and never mentioned. I'd love to serve them in a
>> tavern or inn one of these days.
> I like radish sandwiches with dark rye bread, butter, and salt.
> Platina mentions just plain radishes as going will in the third "close the
> stomach" course. Since he doesn't say anything about preparation (that I
> can recall), I assume he means raw. Raw certainly fits with the other
> things in the third course.
> toodles, margaret
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