[Sca-cooks] lard vs. olive oil vs. butter

K C Francis katiracook at hotmail.com
Tue Nov 25 13:52:01 PST 2008

I haven't yet read the rest of this thread, but wanted to comment that the Hais recipe from al-Baghdidi gives the option of sesame oil or melted butter.  Can't speak to how many other recipes from this source use butter.
> To: sca-cooks at lists.ansteorra.org> From: StefanliRous at austin.rr.com> Date: Sat, 22 Nov 2008 00:52:52 -0600> Subject: [Sca-cooks] lard vs. olive oil vs. butter> > Bear said:> <<< From what I've read, the local fats of southern Europe tended to > be lard> rather than butter and I'm curious as to how extensively butter was > used in> the Moslem cultures of the period. >>>> > Yes, we've discussed butter use in southern Europe previously. But I > thought the alternative was olive oil, although lard is also likely.> > Butter being used less because it doesn't keep as well in warmer > climates. But when was olive oil used vs. lard? Why would each be > used? I might at first say lard was cheaper than olive oil, but that > might not have been the case in the Middle Ages.> > Like butter, lard wouldn't have been used on fish days, right? And > lard, typically (always?) from pigs wouldn't have been used in the > Moslem parts of southern Europe.> > Stefan
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