[Sca-cooks] Platina recipe?

[James Chevallier]

Not directly matching Scappi.  The closest one in Scappi, recipe II.189, 
has similarities, but also differences.
That would be this?
https://books.google.com/books?id=BTpXAAAAcAAJ&dq=inauthor%3Ascappi%20pisello&pg=PA73-IA1#v=onepage&q&f=false

The "quote" is indeed very strange. And in a book from a reputable publisher.


jC


Jim Chevallier
www.chezjim.com




-----Original Message-----
From: James Prescott <prescotj at telusplanet.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wed, Oct 4, 2017 11:46 am
Subject: Re: [Sca-cooks] Platina recipe?


Not directly matching Scappi.  The closest one in Scappi, recipe II.189, 
has similarities, but also differences.

James


On 2017-10-03, 22:11, Gretchen R Beck wrote:
> I think that's Scappi, not Platina.--don't have a hand on it right now, but when I did a Scappi based feast, I did peas with almost exactly that recipe.
>
> toodles, margaret
> ________________________________________
> From: Sca-cooks<sca-cooks-bounces+cmupythia=cmu.edu at lists.ansteorra.org>  on behalf of James Chevallier<jimcheval at aol.com>
> Sent: Tuesday, October 3, 2017 10:32 PM
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Platina recipe?
>
> Has anyone ever seen this recipe - or anything like it - in Platina?
>
>
> "PLATINA’S RECIPE FOR FASÉOLES
>   Boil the peas with their pods and salt only once, then remove them from the water; fry a few nice slices and bits of bacon that is neither too fatty nor too lean. Next, add the peas and fry everything together. Finally, add a little vinegar with some cooked or sweetened wine must, and this is how you prepare faséoles"
>
>
> I've checked both the Latin and the French editions and see no sign of it. Not to mention how strange it is to talk about preparing faseoles for a recipe for peas and bacon.
>
>
>
> Jim Chevallier
> www.chezjim.com
>
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