[Sca-cooks] Salt Crust

[galefridus at optimum.net]

I'll check my copy of Apicius when I get home. Also, I have the Fadalat of Ibn Razin, both in the original Arabic and in Spanish translation, so I'll take a look at both.

-- Galefridus

> Message: 2
> Date: Mon, 26 Nov 2012 08:24:01 -0500
> From: Johnna Holloway 
> To: Cooks within the SCA 
> Subject: Re: [Sca-cooks] Salt Crust
> Message-ID: 
> Content-Type: text/plain; CHARSET=US-ASCII
> 
> Anecdotal version found here: 
> http://www.silkroadgourmet.com/culinary-history-mysteries-1-salt-
> baked-fish/
> 
> Lilia Zaouali in Medieval Cuisine of the Islamic World has a 
> recipe for shad cooked in salt on page 101.
> She credits it to the Fadalat by Ibn Razin,
> 
> Johnnae
> 
> On Nov 26, 2012, at 1:30 AM, steve montgomery wrote:
> 
> > Does anybody have any actual references on salt crust cooking 
> on fish? I
> > have looked through the salt and fish files in the Florilegium,
> > godecookery.com and a couple other places. One blog mentioned 
> Apicius but I
> > haven't found my copy yet in unpacking.
> > 
> > Lots of blather about it being an ancient thing but no real sources.
> > 
> > Thanks,
> > aeduin