[Sca-cooks] FW: Caudle spices
online2much at cox.net
Sat Jul 10 06:27:30 PDT 2010
A friend in our barony is trying to work out a recipe and has hit a snag. I told her I'd forward her plea for help to this list. - Hrothny
From: Heidi G. Haywood [mailto:hghaywood at gmail.com]
Sent: Friday, July 09, 2010 8:36 PM
To: Terri Morgan
Subject: Caudle spices
Here is the caudle recipe I'm working from, (out of Two Fifteenth Century Cookery-Books):
.xlvij. Cawdelle Ferry.—Take ȝolkys of eyroun Raw, y-tryid fro the whyte; þan take gode wyne, and warme it on þe potte on a fayre Fyre, an caste þer-on ȝolkys, and stere it wyl, but let it nowt boyle tylle it be þikke; and caste þer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan þow dressyst yn, caste blanke pouder þer-on.
I'm having a had time figuring out what Gelofres are and where I can get some. I think it's gillyflowers, and thus some sort of carnation, at least according to this website - http://www.justgardeners.com/hrsc/articles/art_dianthus.html If I can't get gillyflowers, any thoughts as to what might be a reasonable substitute?
As far as I can figure out, flower of Canelle is ground cinnamon? Also, I can't seem t find a definitive definition for blanke pouder, which I'm assuming is white powder. It seems like this is usually some mixture of ginger and powdered sugar along with some other stuff, but the exact composition seems to vary somewhat. Is that something one would mix oneself, or purchase already made (like pumpkin pie spice or something)?
Thank you so much for the help!
Heidi G. Haywood, Esq.
hghaywood at gmail.com
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