[Sca-cooks] looking for lentil recipe
grm at andrew.cmu.edu
Wed Mar 9 08:31:28 PST 2011
Hah! Antoine's recipe is the one I was looking for (I had the recipe on
file, but had neglected to note the source). I've used it (served it for
lunch), and as a lentil soup lover, it is quite tasty! (The mint, spices,
and vinegar really balance nicely).
--On Wednesday, March 09, 2011 11:25 AM -0500 Robin Carroll-Mann
<rcarrollmann at gmail.com> wrote:
> On Wed, Mar 9, 2011 at 5:35 AM, Claire Clarke <angharad at adam.com.au>
>> This is one from late 16th century Spain that I discovered when
>> digging around online for 16th century Spanish recipes last year.
>> I picked the translation off someone's blog - apologies for the lack
>> of credit if it was yours!
> A little googling shows that the blog in question belongs to Duchess
> Juana Isabella, who is a member of this list. The recipe, as she
> indicated, was translated by Dan Gillespie (SCA: Antoine de Bayonne).
> 'Caldo' means 'broth' in Spanish, but it and the word for 'hot'
> ('caliente') both come from the same Latin root.
> I think that this is definitely a lentil soup, meant to be served hot.
> The verb 'cocer' means 'to cook', but it also has the more specific
> meaning of cooking in liquid. If I saw a period Spanish recipe for a
> food that can be cooked in multiple ways -- chicken or rggplant, for
> example -- and it said 'cocer', I would be reaching for a pot and
> filling it with water.
> I have one question about your redaction: are you deliberately
> omitting spices? The recipe says to add ground spices, mint, and
> parsley. Mint and parsley are herbs. Ground spices ('especias
> molidas') might include such things as black pepper, cinnamon, cloves,
> etc. Antoine's redaction of this recipe is in the Florilegium file
> for lentils, and he includes pepper, ginger, cumin, coriander (seed, I
> assume), cloves, and salt.
> Does anyone know what's happened to Antoine? Does he still play in
> the SCA and is he still working on his translation?
> Brighid ni Chiarain
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