[Sca-cooks] 'take wine or vinegar', was: Cinnamon ...

Volker Bach carlton_bach at yahoo.de
Sat Nov 27 08:01:10 PST 2010



--- emilio szabo <emilio_szabo at yahoo.it> schrieb am Sa, 27.11.2010:

> Von: emilio szabo <emilio_szabo at yahoo.it>
> Betreff: [Sca-cooks] 'take wine or vinegar', was: Cinnamon ...
> An: sca-cooks at lists.ansteorra.org
> Datum: Samstag, 27. November, 2010 16:02 Uhr
> 
> 
> >> The alternative wine/vinegar is current in humoral
> theory
> >> and dietetics. The
> >> choice of wine or vinegar depends on season in the
> first
> >> place.
> >
> > Where would that substitution be justified?
> The author is Magninus Mediolanensis (14th century, his
> work was printed in the 
> 15th century, there are manuscript sources). I quote some
> passages from Scully:
> 
> 
> "The liquid base for the green sauce is regular vinegar in
> summer and a weaker 
> vinegar or wine in winter. [footnote 21] Generally speaking
> a cook chose among 
> half a dozen liquids to form a base for a sauce. In his
> preambles in both the 
> 'Opusculum' and Chapter xx of the 'Regimen', Magninus is
> quite explicit in 
> stating which liquid ingredients may be employed in sauces.
> These ingredients 
> vary according to the season of the year because of the
> general principle that 
> in warm weather food is healthier if relatively cool in
> nature, whereas in cold 
> weather food should be warmer. [footnote 22]  .... In
> summer the 'materiae' for 
> sauces are verjuice, lime or lemon juice, vinegar, fresh
> elderberry juice, 
> vine-shoot juice, pomegranate wine, [footnote 23] .... In
> winter, [footnote 25] 
> permissible 'materiae' include mustard, rocket ... wine,
> meat broth and a weak 
> vinegar which is close to the nature of wine (that is,
> warmer than normal 
> vinegar). Vinegar is chosen here as a base for the green
> sauce because verjuice, 
> the usual alternative, would make the sauce too cold
> [footnote 26] for winter 
> consumption and would detract from the desired warming
> effect of the finished 
> sauce upon its meat. Magninus does, however, supply
> seasonal variations: ...". 
> Source: Terence Scully in Medium Aevum 1985, page 183.

Salsa viride. Interesting. I'l have to look up the recipes in the German corpus.that may be the case there as well. I'm not that sure about the cooking medium, but I'll see if it makes sense from thatz perspective. 

THanks







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