[Sca-cooks] Sawdust/wood shavings in recipes?

[Galefridus Peregrinus]

I've seen a number of recipes that call for aromatic woods or barks. If 
you think about it, that's what cinnamon and cassia are -- highly 
aromatic barks. Sassafras is also similar -- a New World root bark used 
as a spice and flavoring.


-- Galefridus

> Message: 9
> Date: Sat, 3 May 2014 11:29:17 -0400 (EDT)
> From: JIMCHEVAL at aol.com
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Sawdust/wood shavings in recipes?
> Message-ID: <79f20.36ec1311.4096654d at aol.com>
> Content-Type: text/plain; charset="US-ASCII"
>
> A recipe from Cato includes "virga lauri deradito"; that is, shaved 
> laurel  (bay) wands or twigs
> 
> http://gallica.bnf.fr/ark:/12148/bpt6k2820632.image.r=mustaceum.f41.langEN
>  "Virga" has several meanings, none of which include "bark"
>
> 
> http://books.google.com/books?id=M1dFAAAAYAAJ&lpg=PA923&ots=XH1UiCM2-z&dq=vi
> rga%20twig&pg=PA923#v=onepage&q&f=false
>  but one translator has used that sense for the above.
>
> So as far as I can see, yes, one is meant to use wood shavings in this 
> recipe for cakes given at weddings (not wedding cakes, per se). I 
> suppose one  could make a tenuous connection with "virgo" (virgin) in 
> this case, but that  seems strained.
>  Has anyone found wood shavings in recipes, Medieval or otherwise?
>  Jim  Chevallier
> _www.chezjim.com_ (http://www.chezjim.com/)
> Beyond Apicius:  alternate sources on Roman food
> 
> _http://leslefts.blogspot.com/2014/04/beyond-apicius-alternate-sources-on.ht
> ml_ 
> (http://leslefts.blogspot.com/2014/04/beyond-wine-water-and-beer-what-else.html)
>
>
>
>
>
>
> ------------------------------
>
> Message: 10
> Date: Sat, 03 May 2014 14:33:02 -0400
> From: Aruvqan To: Cooks within the SCA Subject: Re: [Sca-cooks] 
> Sawdust/wood shavings in recipes?
> Message-ID: <5365365E.9060509 at gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
>
> On 5/3/2014 11:29 AM, JIMCHEVAL at aol.com wrote:
>>   Has anyone found wood shavings in recipes, Medieval or otherwise?
>>
> How about mass quantities of sandalwood powder - wasn't there a recipe 
> for some walnut candy or cake of some sort that used a fair amount of 
> sandalwood powder to color the sweetmeat?
>
> And I seem to remember some recipe for flavoring cheap or wine going 
> bad to salvage it using oak chips or something, it was a couple years 
> back when I was rummaging around for some Roman recipe or another.
>
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> End of Sca-cooks Digest, Vol 97, Issue 3
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