[Sca-cooks] period dishes to use blood in
johnnae at mac.com
Tue Mar 8 11:23:25 PST 2011
Another easy way to identify recipes using blood, is to go to
the Cookbook Search function at medievalcookery.com
and search under blood.
Lots of recipes in the Forme of Cury.
Several of the recipes in Das Kochbuch des Meisters Eberhard are
ingredients that chill or warm the blood, so they aren't applicable.
(Lentils are moderately hot and dry out and make much blood. If they
are boiled with vinegar, they extinguish the inflammation of the
blood. Those who eat much of them get dark eyes because they dry out
the body so much. Avicenna says that they damage the stomach and cause
gas and constipate.)
Blood was used as a coloring (as in Rose) and that appears in some of
the recipes in the LCC too. Lots to explore anyway.
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