Stefan's Florilegium

Fix-4-TTEM-art

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.

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mark.s.harris@motorola.com stefan@florilegium.org
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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,

Cindy

Here are some further corrections from CindyÕs webpage at:
http://members.aol.com/renfrowcm/ttemerrata.html

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

ERRATA

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.

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