[Sca-cooks] Melons in England

Stefan li Rous StefanliRous at austin.rr.com
Fri Aug 1 15:32:15 PDT 2008

Johnnae gave a melon recipe:

<<< Here's instructions for a tart of Roman melons

This is an excerpt from *Ouverture de Cuisine*
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make a tart of Roman melons. Take a melon that is not at all
overripe, & wash it well within & without, & finely chop, then take four
ounces of good fat cheese, two ounces of sugar, a quarter ounce of
cinnamon, & a nutmeg, & make the tart like the others, when cooked,
sprinkle sugar thereon, & color with nutmeg. >>>

What kind of melon is this likely to be?

Maybe I'm being too literal, but this seems to chop up the rind along  
with the fruit portion. ie: "wash it well within & without, & finely  
chop". Or is it assumed that the melon is already peeled?  But if the  
latter, what is the "within & without" about?

Also, the "color with nutmeg" means sprinkle with ground nutmeg,  
right? Nutmeg won't act as a dye and actually color the entire top of  
the tart would it?

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 ****

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