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<TITLE>Re: [Sca-cooks] Spice Blends</TITLE>
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<DIV><SPAN class=038435004-23062003><FONT face=Arial color=#0000ff size=2>The
Alfarhaugr Publishing Society print of Le Viandier de Taillevent (translator
James Prescott) has in it additional recipes. 222 is Spice powder, which
says:</FONT></SPAN></DIV>
<DIV><SPAN class=038435004-23062003><FONT face=Arial color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=038435004-23062003><FONT face=Arial color=#0000ff size=2>"Grind
ginger (4 parts), Cassia (3 1/2 parts) nutmeg (2 parts) pepper (1 1/2 parts),
long pepper, cloves, grains of paradise and galingale (1 part each) (A
recipe quoted by Pichon et al p26)"</FONT></SPAN></DIV>
<DIV><SPAN class=038435004-23062003><FONT face=Arial color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=038435004-23062003><FONT face=Arial color=#0000ff size=2>Hope
this is some help</FONT></SPAN></DIV>
<DIV><SPAN class=038435004-23062003><FONT face=Arial color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=038435004-23062003><FONT face=Arial color=#0000ff
size=2>Kiriel</FONT></SPAN></DIV>
<DIV><SPAN class=038435004-23062003></SPAN> </DIV>
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