[Sca-cooks] Cassenadt

edoard at medievalcookery.com edoard at medievalcookery.com
Tue Jan 12 08:53:27 PST 2010

Yes, I know that "cypress" originally referred to the source of the
sugar, however I strongly suspect that cooks didn't always use sugar
from Cypress to make "viand cypress of salmon", and that (as time
passed) the word "cypress" in the title of a recipe came to sort of mean
"sweet dish".  I simply wondered if this was the case with "cassenadt"
as well, that the word had become an indicator for a type of sweet dish.

- Doc

> -------- Original Message --------
> From: "Terry Decker" <t.d.decker at att.net>
> No.  "Cypress" is reference to the source of the sugar, Cyprus.  Cassonade 
> refers to a type of sugar transported in a caisson (chest or box). 
> Specifically, cassonade is a dark brown sugar, heavy in molasses.  A couple 
> of references suggest that it will not form a proper sugar loaf and is 
> transported in boxes for that reason.
> Bear
> >
> > Given the connection of the word to sugar, I wonder if it's the
> > equivalent to "cypress" in medieval English recipe titles (e.g.
> > indicating a sweet dish).  Do the recipes marked "cassenadt" all contain
> > honey or sugar?  Are there recipes with titles like "viand cypress of
> > salmon" in Rumpolt?
> >
> > - Doc
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