[Sca-cooks] pan forte / pan pepato sort of recipe 1564
CHARLES POTTER
basiliusphocas at hotmail.com
Wed Apr 14 11:49:33 PDT 2010
> From: t.d.decker at att.net
> To: sca-cooks at lists.ansteorra.org
> Date: Wed, 14 Apr 2010 11:24:53 -0500
> Subject: Re: [Sca-cooks] pan forte / pan pepato sort of recipe 1564
>
>
>
> >
> > NOTE: All pounds are 12 ounces (345g) and I would use true cinnamon
> > instead of cassia cinnamon, but he may mean cassia as he uses the word
> > cinamomo which is used rarely in this book. The usual word is canella
> > which I am very sure means Ceylon or true cinnamon.
> >
> > Master B
>
> The Italian libra of the period was closer to 328 g. being roughly .722
> avoirdupois pounds. The Italian onza is approximately 27.25 g., making
> about 1 g. lighter than the standard avoirdupois ounce.
>
> Bear
>
The weights I have given are only good for the Libro Novo (Bancetti) in the city of Ferrara. There are no standard wts. and measures for all of Italy in the 16th century. A very good source is Italian Weights and Measures from the Middle Ages to the Nineteenth Century by Ronald Edward Zupko. A wealth of information followed by a splitting headache if you read too much of it at a time!
Master B
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
_________________________________________________________________
Hotmail is redefining busy with tools for the New Busy. Get more from your inbox.
http://www.windowslive.com/campaign/thenewbusy?ocid=PID28326::T:WLMTAGL:ON:WL:en-US:WM_HMP:042010_2
More information about the Sca-cooks
mailing list