[Sca-cooks] period spice containers/storage

Claire Clarke angharad at adam.com.au
Fri Jun 24 21:15:06 PDT 2011


Message: 9
>Spices that might have been provided for the "banquet course" 
>included pepper, anise, cinnamon, ginger, coriander, nutmeg, cumin, 
>and cubebs, along with candied/sugared nuts like filberts, pine nuts 
>and almonds.

Rumpolt lists Various sugar comfits from the Apothecary:

Sugar coated almonds, anise, cinnamon bark, cloves, coriander, 
caraway, fennel, walnuts, hazelnuts, peach kernels, citron peel, 
apricot kernels, plum kernels, cherry kernels, chestnuts, bitter 
orange peel, lemon peel, chicory root, pimpernel root, elecampane 
root, sugar root, violet root, ginger and "various roots that a well 
tasting scent"

Um, aren't peach kernels poisonous? And cherry stones are very hard. I can't
see them softening enough to eat, even after candying. Or did people just
suck the sugar off and get a bit of cherry flavour along with it?


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