carob-msg - 6/13/01
Use of carob in period.
NOTE: See also the files: sugar-msg, honey-msg, desserts-msg, candy-msg, sotelties-msg, 3-Span-Sweets-art, 14C-Sweets-art.
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Date: Mon, 12 Oct 1998 14:02:33 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - murri info now carob/ dibs question repost
> Is there documentation for use of carob in medieval European cooking?
>
>Brangwayna
"Wine is also made from the Syrian carob, and from pears and all kinds of
apples (one from pomegranates is called rhoites) as also from cornels,
medlars, service berries, dried mulberries and fir-cones; the last are
soaked in must before being pressed, but the juice of the preceding fruits
is sweet of itself..." Pliny the Elder, Natural History, Book XIV, section
XIX, pp. 255-257.
Carob is mentioned in Tacuinam Sanitatis.
Cindy/Sincgiefu
Date: Mon, 1 May 2000 21:47:07 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Chocolate documentation?
> The only place I have seen this claim made is in Fabulous Feasts. Do we
> have any evidence for the use of Carob, St John's Bread , or Manna (or the
> equation of carob with the other two names) in the middle ages other than
> Fab Feasts?
>
> Brangwayna Morgan
In one of Platina's recipes for peas, peas are boiled in water with carob,
before being sautéed with salt pork and spiced with verjuice or must or
spices. Platina's not handy at the minute, so I don't have an exact quote..
Bear
Date: Thu, 4 May 2000 00:11:20 -0400
From: "Bethany Public Library" <betpulib at ptdprolog.net>
Subject: Subject: SC - Carob - OOP
I'm not so sure it can't be traced back----if not exactly, at least it's
usage. There is a recipe in Platina that calls for carob, and the Italian
cuisine borrows a lot from the arabic.
Aoife
_______________________________________
Anahita wrote:
Below is something authentic and historical - but not documented
before 1601 to my knowledge:
From Tess Mallos, "The Complete Middle East Cookbook" (1979)
Chapter on Lebanon/Syria/Jordan
p. 181:
Dibs, carob syrup, is also very much a part of the cuisine. It is
mixed with tahini [thin sesame paste] and spread on khoubiz [flat
bread or pita].
Think of it as Middle Eastern Nutella :-) Not "period", but someone
was wondering what to do with carob...
Anahita al-shazhiyya
<the end>