[Sca-cooks] Fine Spice Powder for Tarts?

[Johnna Holloway]

I have been working on spice recipes again too.

This looks like the Pouldre Fine proportions from the version that the
Scully's published in Early French Cookery. Let's see -- it's here in 
the old, old, version of my
article from 2003. 
http://www.florilegium.org/files/PLANTS/F-It-spce-mixs-art.text

Pouldre Fine Spice Mixture from Le Menagier de Paris. 1390's.
3 tablespoons ground ginger
1 1/2 tablespoons cinnamon
1 teaspoon grains of paradise
1 teaspoon ground cloves
2 tablespoons sugar
Mix well and store in covered container.
D. Eleanor Scully and Terence Scully. Early French Cookery. [1995] pp. 54-56.

Johnnae



lilinah at earthlink.net wrote:
> Long ago - well, long is relative: about 5 years ago - i was consulting with the list, collecting SCA-period spice powder recipes.
>
> I recently transferred those files from an older computer to the one i currently use. In one folder i found a file titled:
>   
>> Fine Spice Powder for Tarts
>>     
>
> In the file it said:
>   
>> sugar - 3 oz - 2 Tb
>> ginger - 3 oz - 2 TB
>> cinnamon - 1 oz plus - 2 tsp
>> cloves - 1/8 oz - 1/4 tsp
>> grains of paradise - 1/8 oz - 1/4 tsp
>> (Total 14-1/2 tsp)
>>
>> someone else's version
>> 2 Tbsp. sugar
>> 3 Tbsp. ginger
>> 1 1⁄2 Tbsp. cinnamon (canelle)
>> 1 tsp. cloves
>> 1 tsp. grains of paradise
>>     
>
> This doesn't seem to match any of the other recipes i collected and i'd like to know the source. Do these quantities or proportions look familiar to anyone?
>
> Thanks.
>
> Urtatim (that's err-tah-TEEM)
> _________________________________
>