[Sca-cooks] Cassenadt

[edoard at medievalcookery.com]

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


> -------- Original Message --------
> From: Sharon Palmer <ranvaig at columbus.rr.com>
> 
> >  > In my Rumpolt translation, I have come across the word "Cassenadt".
> >
> >I think it may be a vessel of some kind. I 
> >thought immediately of "in casserole", for 
> >example, and did a little digging in that 
> >direction and came up with this:
> >
> >http://www.encyclo.co.uk/define/Cassonade
> 
> >Maybe some kind of oblong earthenware tub?
> 
> I think you are right that it is Cassonade, but does it mean a vessel or sugar?
> 
> Looking a bit more I found this.  Unfortunately 
> the post doesn't say what they were quoting from
> http://forum.wordreference.com/showthread.php?t=740951
> cassonade [ n. f.
> * 1574; probablt de l'a. provenç. cassonada ® casson
> ¨ Sucre qui n'a été raffiné qu'une fois, appelé 
> aussi sucre roux, à cause de sa couleur.
> 
> One more reference in Rumpolt
> Kleine Reniancken gesotten in Cassenat/ die fein frisch seyn.
> where Reniancken is apparently some sort of fish
> 
> Ranvaig
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