[Sca-cooks] Question about a spice recipe
johnna at sitka.engin.umich.edu
Tue Oct 23 12:57:58 PDT 2007
I remembered this and thanks to the Florilegium here's that post :
I think this what you need.
From: James Prescott <prescotj at telusplanet.net>
Subject: Re: [Sca-cooks] Le Viandier *Spice* uestion
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Taillevent. Le Viandier. Published as L Viandier de Guillaume
Tirel dit Taillevent edited by J. Pichon and G. Vicaire 1892. Second
edition 1893. Third edition edited by S. Martinet. Slatkine
Reprints. Geneva. 1967.
> Does anyone have this resource in its original form? I would like
> t include it in my "Fine *Spice*" documentation, but i'd like to
> verify the source.
Somewhere I have my research photocopies of Pichon & Vicaire, and
could type in the French original. Just not immediately.
My translation reads:
222. *Spice* Powder.
Grind ginger (4 parts), cassia (3 1/2 parts), nutmeg (2 parts),
pepper (1 1/2 parts), long pepper, cloves, grains of paradise and
galingale (1 part each). (A recipe quoted by Pichon et al., p. 26.)
A citation for the translation would read:
Tirel, Guillume. <i>Le Viandier de Taillevent:</i> c. 1395. Trans.
James Prescott. 2nd ed. Eugene: Alfarhaugr Publishing Society, 1989.
I hope this helps. If you need the French original typed in, including
whatever Pichon & Vicaire say about where it came from, let me know.
Elaine Koogler wrote:
> Some time ago (early 2004) I got a recipe on this list from Thorvald for a
> spice powder from Taillevent. The number is 222, but, in my translation by
> Scully, there is no 222. The translated recipe:
> 222. Spice Powder.
> Grind ginger (4 parts), cassia (3 1/2 parts), nutmeg (2 parts), pepper (1
> 1/2 parts), long pepper, cloves, grains of paradise and galingale (1 part
> each). (A recipe quoted by Pichon et al., p. 26.)
> Does anyone have the Pichon translation? If so, could you please send me
> the original French version...along with any other information in the book?
> I made the spice powder yesterday and it's really great...
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