[Sca-cooks] Another question on peas

[Terry Decker]

>
> My focus is to prepare to give a class on a 16th century German cookbook
> and what may have been the common form of ingredients.  I am trying to
> wrap my mind around what I might have specifically known as a reader of
> this cookbook, and what I might best use to simulate the period nature of
> the dish for experimental rather than feast-type purposes. <clipped>
>
>
>
> Katrine

Which cookbook?  The 16th Century was a time of great change in foodstuffs 
and the availability was skewed depending on wealth and interest.

Bear