[Sca-cooks] Citrus peel candied

[Terry]

Sweet spices commonly refers to cinnamon, ginger, cardamom, nutmeg, and 
mace with cloves sometimes in the mix.  Allspice can be included, but it 
arrives only on the first voyage of Columbus. The term "allspice" first 
appears in English in the first quarter of the 17th Century, so it was 
likely being used in the late 16th Century, but I've never seen a 
reference that can be definitively stated to be allspice.


Bear

On 5/17/2019 8:34 PM, Rebecca Friedman wrote:
> Thank you Johnna, and thank you Alys Katharine!
>
> I had just finished searching through Martino for anything that looked as
> if it'd hold up through Pennsic's heat and wasn't marzipan, and completely
> failing to find it. I wasn't expecting an early-15th-century Venetian
> candied orange peel recipe to drop into my lap, but that absolutely fits
> the bill. I have now cut up a lot of peels and am drying them; with luck
> they will show up at a 15th-century or part 15th-century Italian ball at
> Pennsic this year or next. Thank you again!
>
> (I was wondering why all the lengthy soaking - my modern candied orange
> peel recipe doesn't do that - when my mother asked "and what kind of
> oranges did they have in 1400 in Italy?" and suddenly it all made much more
> sense. For which I was grateful, because sour oranges are the only kind we
> have in excess right now.)
>
> The one complication is that it says "spices". I'm planning on looking
> through the Anonymous Venetian and, if that fails to yield useful
> suggestions, going with ginger and/or cinnamon, since those are the spices
> Martino puts with orange juice when he's specifying (as opposed to "sweet
> spices"), but if anyone knows of other examples of 15th-century
> oranges-and-or-orange-juice-with-specified-spices I'd be very interested.
> (Or if anyone has firm opinions on what Martino means when he says "sweet
> spices" - I expect it includes cinnamon but don't know past that.)
>
> Rebecca da Firenze
>
>