[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
<http://www.medievalcookery.com/notes/ouverture.shtm>
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?
Stefan
--------
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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