[Sca-cooks] what's a tisana?

Volker Bach carlton_bach at yahoo.de
Mon Oct 18 09:27:05 PDT 2010


I think the modern tisane came by its name via barley water, which was a development from thin barley gruel. I would not be surprised if by Apicius' time (whenever that exactly was) the word still meant a porridgelike barley dish. Anthimus' tisane certainly still sounds like it's faierly substantial, if sort of liquid. 

Giano

--- Ian Kusz <sprucebranch at gmail.com> schrieb am Mo, 18.10.2010:

> Von: Ian Kusz <sprucebranch at gmail.com>
> Betreff: [Sca-cooks] what's a tisana?
> An: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Datum: Montag, 18. Oktober, 2010 12:45 Uhr
> It appears to be a soup, not a
> tisane.
> 
> [173] ANOTHER TISANA *TISANA TARICHA *[1]
> 
> THE CEREAL [2] IS SOAKED; CHICKPEAS, LENTILS AND PEAS ARE
> CRUSHED AND BOILED
> WITH IT; WHEN WELL COOKED, ADD PLENTY OF OIL. NOW CUT GREEN
> HERBS, LEEKS,
> CORIANDER, DILL, FENNEL, BEETS, MALLOWS, CABBAGE STRUNKS,
> ALL SOFT AND GREEN
> AND FINELY CUT, AND PUT IN A POT. THE CABBAGE COOK
> [separately. Also] CRUSH
> FENNEL SEED, ORIGANY, SYLPHIUM AND LOVAGE, AND WHEN
> CRUSHED, ADD BROTH TO
> TASTE, POUR THIS OVER THE PORRIDGE, STIR IT TOGETHER AND
> USE SOME FINELY
> CHOPPED CABBAGE STEMS TO SPRINKLE ON TOP [2].
> From
> Apicius
> 
> -- 
> Ian of Oertha
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> 





More information about the Sca-cooks mailing list