anise-msg - 1/26/03 Period use of the spice anise. NOTE: See also the files: spices-msg, herbs-msg, galangale-msg, G-of-Paradse- msg, merch-spices-msg, saffron-art, sumac-msg, spice-storage-msg, spice-mixes- msg, comfits-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 separate 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 originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ Date: Mon, 8 May 2000 21:27:06 -0400 From: "Robin Carroll-Mann" Subject: Re: SC - hi, anise Anise is mentioned in Apicius, Platina, the Form of Cury, and various Spanish cookbooks. Lady Brighid ni Chiarain Settmour Swamp, East (NJ) Date: Tue, 9 May 2000 00:40:44 EDT From: LrdRas at aol.com Subject: Re: SC - hi, anise harper at idt.net writes: << Anise is mentioned in Apicius, Platina, the Form of Cury, and various Spanish cookbooks. >> Anise originated in Egypt from which it spread to the middle east and then throughout the Mediterranean basin. It was used as a medicinal and as a flavoring agent. Ras Date: Mon, 4 Mar 2002 10:58:21 -0500 To: sca-cooks at ansteorra.org From: Philip & Susan Troy Subject: Re: [Sca-cooks] Looking for a recepit Also sprach Barbara Benson: >I am looking for receipts that prominently feature Anise Seeds (not in >comfit). > >I was hoping that the combined knowledge of those on this lovely list might >help me come up with something. Ideally I would like a savory or meat dish >(boiled would be lovely! wink, wink;) but a non comfit sweet that, again, >prominently features anise would be good. > >Even a receipt that says "and add spices" or some such vagueness, that could >be construed to feature anise seeds would be acceptable. The compost recipe in The Forme of Cury uses anise seeds. It's a mixed pickle of fruits and vegetables in a honey-mustard wine/vinegar sauce, with various spices, including anise. Adamantius From: Christina Nevin To: "SCA-Cooks (E-mail)" Subject: RE [Sca-cooks] Looking for a recepit Date: Mon, 4 Mar 2002 15:57:13 -0000 > I am looking for receipts that prominently feature > Anise Seeds (not in comfit). > Glad Tidings, Serena da Riva I'm not sure if you want whole seeds or not, but this is an excellent sauce for meat, and tastes great as a pickled cucumber dish if you put slices in an hour or so before serving. Alternately I guess cabbage would be OK, though I've never tried it. I personally usually loathe aniseed (that and celery - ick), but I like this recipe (though admittedly I go light on the anise): Buoch von gute spise #48. A little sauce. [Caraway & Anise Sauce] Grind caraway and anise with pepper, vinegar, and honey, colour it yellow with saffron, and add mustard. In this sauce you can prepare jellied meat with parsley berries and some sauerkraut or turnips, anything you want. ciao Lucrezia ++++++++++++++++++++++++++++++++++++++++++++++++++ Lady Lucrezia-Isabella di Freccia | mka Tina Nevin Thamesreach Shire, The Isles, Drachenwald mailto:thorngrove at yahoo.com | Date: Mon, 4 Mar 2002 11:46:20 -0800 To: sca-cooks at ansteorra.org From: david friedman Subject: Re: [Sca-cooks] Looking for a recepit >I am looking for receipts that prominently feature Anise Seeds (not in >comfit). Ask and you shall receive. I do like having things available in machine searchable form. But I'm afraid the anise isn't really prominent in any of them. And it isn't always clear if its the seeds. The Soup Called Menjoire Taillevent p. 112 First you need the necessary meat-Peachicks, pheasants or partridges and if you can't get those, plovers, cranes or larks or other small birds; and roast the poultry on a spit and when it is almost cooked, especially for large birds like peachicks, pheasants or partridges, cut them into pieces and fry them in lard in an iron pan and then put them in the soup pot. And to make the soup you need beef stock from a leg of beef, and white bread toasted on a grill, and put the bread to soak and skim the broth and strain through a sieve and then you need cinnamon, ginger, a little cloves, long pepper and grains of paradise and hippocras according to the amount of soup you want to make, and mix the spices and the hippocras together and put in the pot with the poultry and the broth and boil everything together and add a very little vinegar, taking care that it just simmers and add sugar to taste and serve over the toasted crackers with white anise or red or pomegranate powder. --- How You Want to Make a Food of Hens Daz Buoch von Guoter Spise p. B-7 (#28) This is called King's Hens. Take young roasted hens. Cut them in small pieces. Take fresh eggs and beat them. Mix thereto pounded ginger and a little anise. Pour that in a strong pot, which will be hot. With the same herbs, which you add to the eggs, sprinkle therewith the hens and put the hens in the pot. And do thereto saffron and salt to mass. And put them to the fire and let them bake (at the) same heat with a little fat. Give them out whole. That is called King's Hens. --- Flampoyntes Bake Two Fifteenth Century p. 53 [funny symbol should be a thorn] Take fayre Buttes of Porke, and se=FEe hem in fayre Watere, and clene pyke a-way =FEe bonys and =FEe Synewes, and hew hem and grynd hem in a mortere, and temper with =FEe Whyte of Eyroun, and Sugre, and pouder of Pepir, and Gyngere, and Salt; =FEan take neyssche Cruddis [soft curds], grynd hem, and draw =FEorw a straynoure; and caste =FEer-to Aneys, Salt, pouder Gyngere, Sugre; and =FEan take =FEe Stuffe of =FEe Porke, and putte it on euelong cofyn of fayre past; and take a fe=FEer, and endore =FEe Stuffe in =FEe cofyn with =FEe cruddys; and whan it is bake, take Pynes, and clowys, and plante =FEe cofyn a-boue, a rew of on, and rew of a-nother; and =FEan serue forth. --- Recipe for Oven Cheese Pie, Which We Call Toledan Andalusian p. A-64 Make dough as for musammana and make a small leafy round loaf of it. Then roll it out and put sufficient pounded cheese in the middle. Fold over the ends of the loaf and join them over the cheese on all sides; leave a small hole the size of a dinar on top, so the cheese can be seen, and sprinkle it with some anise. Then place it in the oven on a slab, and leave it until it is done, take it out and use it, as you wish. --- A Dish of Pullets Suitable for the Aged and Those with Moistnesses Clean a fat pullet and put in a pot and put with it the white part of onions, soaked garbanzos, pepper, cumin, caraway, anise, oil and salt. And when it boils, throw in rue and cinnamon. When it is done, cover with many eggyolks and pounded almonds and clove and lavender, and ladle out and serve. --- All but the last of these are in the Miscellany, webbed on my site. There are a few more in the 13th c. Andalusian cookbook (where the last one came from). -- David/Cariadoc http://www.daviddfriedman.com/ Date: Mon, 4 Mar 2002 12:35:25 -0800 To: sca-cooks at ansteorra.org From: lilinah at earthlink.net Subject: [Sca-cooks] Anise Seed Recipes Many German recipes use anise. I know it was in a number of the dishes i made for Boar Hunt 2001. Recipes on my website, starting at: http://witch.drak.net/lilinah/2001Menu.html Anahita Edited by Mark S. Harris anise-msg 4