[Sca-cooks] Question about a spice recipe

[emilio szabo]

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 this resource in its original form?

This is not from the Viandier. According to Pichon and Vicaire, it is from the "Thrés. de sant.". They quote it in a footnote in order to explain a passage from Viandier: "... fine poudre d'espices". The explanation, that "Thrés. de sant." refers to the 1607 edition of the "Thrésor de santé" is found in note 2, page 8.


The recipe is quoted without heading, but Pichon and Vicaire state that it was used to season sauces and soups (potages). It goes like this: 

"Gingembre, quatre onces; canelle, trois onces et demie; poivre rond, une once et demie; poivre long, une once; muscade, deux onces; clous de girofle, une once; graine de paradis, garingal, de chacun une once".

http://gallica.bnf.fr/ark:/12148/bpt6k62367s/f105.table

Emilio










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