[Sca-cooks] Tudor Recipe help

[Terry Decker]

Unless you are doing very early Tudor, the orange could have been a sweet 
orange.  Sweet oranges enter Mediterranean Europe via Portugal in the first 
quarter of the 16th Century and quickly became the favorite orange of 
Europe.  By Elizabethean times, sweet and sour oranges would have been 
readily available.

Bear


> Tonight I'm playing with a recipe for a Tudor feast we are doing in July. 
> The recipe is for a sauce for turkey or capon and the ingrediants are 
> basically onion, claret wine, a little breadcrumbs, the juice of an orange 
> and some lemon peel. As I was driving home from the store, I realized that 
> the orange referred to was probably a sour one. To compensate for my 
> valencia orange do you think it would be OK to add some of the juice of 
> the lemon?
> In discussing some of the other recipes that we are looking at, we have 
> been trying to find what we can use for barberries. One recipe uses them 
> as a garnish and one as an ingredient. Peter Brears, in his books, 
> suggests using red currants, but I don't have any way to get those either. 
> Someone on line used cranberries; would that be a resonable substitute? (I 
> remember reading that there is an old world bogberry that is only 
> distinguishable from cranberries by the size; but I just don't know 
> anything much about barberries.)
>
> Cecily