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Stefan's Florilegium


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Fix-4-TTEM-art - 4/28/02

A correction to the book "Take a Thousand Eggs or MoreÓ by Cindy M. Renfrow.

NOTE: See also the files: cookbooks-bib, ckbks-13th-C-msg, 16thC-cookbk-bib,
cookbooks-msg, merch-cookbks-msg, online-ckbks-msg, books-food-msg, cb-novices-
msg, cookbooks-SCA-msg.


This file is a collection of various messages having a common theme that
I have collected from my reading of the various computer networks. Some
messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium.
These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with
seperate topics were sometimes split into different files and sometimes
extraneous information was removed. For instance, the message IDs were
removed to save space and remove clutter.

The comments made in these messages are not necessarily my viewpoints. I
make no claims as to the accuracy of the information given by the
individual authors.

Please respect the time and efforts of those who have written these
messages. The copyright status of these messages is unclear at this
time. If information is published from these messages, please give
credit to the orignator(s).

Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
mark.s.harris@motorola.com stefan@florilegium.org

Date: Tue, 22 Jan 2002 17:33:07 -0500
To: sca-cooks@ansteorra.org
From: "Cindy M. Renfrow" <cindy@thousandeggs.com>
Subject: [Sca-cooks] TTEM correction

Hello! All of you with my book, "Take a Thousand Eggs", please get out
your #2 pencils & make the following correction to the 2nd edition Vol. 1
page 244.

Ashmole Ms 1439, recipe 18 for Black sauce for capouns y-rostyde reads
"take anyse, and grynde parysgingere, and canel..."

I've just noticed the same recipe in Forme of Cury, but it reads "take
anyse and greynes de Parys. gyng~. canel..."

So where I translated parysgingere as Paris ginger, please cross out
"Paris" & write in "grains of paradise [comma] ".

I'd try adding ground grains by the 1/8th teaspoonful until it's seasoned
to your liking.

Mea culpa,


Here are some further corrections from CindyÕs webpage at:

The following is current as of 4/28/02.


page 261 - footnote - A recipe for Blank Mang found in The Forme of Cury (c.
1390, #36) calls for a garnish of "aneys in confyt rede [or] whyt." The fact
that the candied anise was available in two colors lends more credence to the
notion that the anise was colored by the sugar glaze.

The word brazel is actually the name of an East Indian tree, known as Sappan,
C¾salpinia Sappan, that has hard brownish-red wood, from which dyers obtain a
red colour. The country of Brazil was named after this wood when a related
species, C. echinata, was found there in abundance. Mentions of brazel appear as
early as the mid-1300s.

<the end>

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