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.

************************************************************************
NOTICE -

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,

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.

<the end>
Edited by Mark S. Harris	Fix-4-TTEM-art	2