[Sca-cooks] Nutmeg Leaves

[James Prescott]

Similar to Bear's comment.  In _Ouverture_ I translate "fueille de 
muscade" and "fleur de muscade" as both almost certainly meaning mace. 
Compare the modern Dutch "blaadjes foelie" meaning leaves of mace.

Thorvald



On 2014-02-22 17:53, TerryDecker wrote:
>
> Try blades of mace as a translation. You might also look for recipes
> that call for "fleur de muscade."
>
> As for gilliflower leaves, will point out that the French term derives
> from the Greek "karyophyllon" meaning "nut leaf." Given the time and
> place, it is possible that the Latin French usage is a literal
> translation of the Greek.
>
> Bear
>
>
> -----Original Message-----
> A few years back, I translated a short part of an Old French manuscript. It
> contains a recipe that includes nutmeg leaves:
>
> Aultre pouldre pour vser enpotaiges et en toutes les viandes. Prendez
> canelle noix muscades et des foelles des noix muscadeset de tout ce faittes
> pouldre toutensamble.
>
> Another good powder for use in soups and in all meats. Take cinnamon,
> nutmegs and nutmeg leaves, and of all this make powder all together.
>
> I was unable to locate a source of these leaves at the time, but just
> managed to purchase some from a nursery. I will be testing out this blend
> soon and will post the results if anyone is interested. I tried to find
> another recipe that made use of this ingredient. I found a few, but none
> that were medieval. I found another reference to their use in Le Livre
> Assises de la cour des Bourgeois (Eng. trans.
> http://www.fordham.edu/halsall/source/taxesjlem.html) a document detailing
> taxes on goods paid to the Kingdom of Jerusalem. This document also
> mentions leaves of lavender and of gilliflower (cloves). I have found no
> recipes using this last ingredient.
>
> Has anyone else run across a medieval or Renaissance recipe that
> incorporates either nutmeg or gilliflower leaves?
>
> Thanks,
>
> Guillaume
>
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