[Sca-cooks] Recipe from Rupert de Nola?
Stefan li Rous
StefanliRous at austin.rr.com
Wed Jun 10 23:16:03 PDT 2009
Madhavi asked:
<<< If anyone has a copy of Libre del Coch laying about, could you
email me
the recipe named "Alidem"? I am researching octopus and it's referred to
in Adamson's Food in Medieval Times. >>>
I'm not sure I see the connection between octopus and Alidem, but
Mistress Brighid did give you her translation of that recipe.
One thing I don't remember her mentioning in her message was the
footnote she included. Since it gives you another source of Alidem
recipes that you may not be aware of, here it is:
(54) The exact meaning is unknown. Grewe believes it is of Arabic
origin. There are several recipes for alidem in the Libre de Sent
Sovi. The common thread is that all of them are thickened with beaten
eggs.
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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