[Sca-cooks] Speaking of tinned, copper cookware

[Robin Carroll-Mann]

I have no experience at tinning pots, but you may be interested to
read some period advice on using newly tinned cokware.

This is from the recipe for blancmange in the _Libro de Guisados_ by
Ruperto de Nola, 1529.

"...then put all this in the pot, but it should not be of copper or
newly tinned, because it will absorb the flavor of the tin, although
commonly it is made by most cooks in very bright saucepans without
tin, but if it has been recently tinned, boil a lot of bread in it,
and sweat it very well, because all the flavor will come out of the
tin..."
(translation mine)

Blancmange being a delicately-flavored dish of chicken breast and
rice, I suppose it would be more susceptible to picking up metallic
overtones than other, more heavily spiced dishes.

-- 
Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com