raffaellasworld

Since the closest exotic meat shop won't have their next order of boar roast in for at least a week I'm going to focus on getting largess for Pennsic up and running.

I need to get more bottles- but I can't seem to find the link anywhere that Elizabeth had sent me in either email or going back through LJ. :( I'll check Artco tonight on the way home too and see if they have any more of the bottles that I had been using.

Here are a couple of saffron sources- I need to get an ounce, so it's going to run about $100- which is actually down a bit from when I looked last year when it peaked around $150 per ounce- and that was the best price I could find!
http://www.qualityspices.com/index.php?id=102&tx_ttproducts_pi1%5Bmfc%5D=20
http://www.theposter.com/saffron2.html

I'm going to definitely do sealing wax on the ones going to Pennsic as it will not only keep the corks in place without getting them too far down, it will help keep the tags from coming untied. I need to check my candle making supplies and make sure the bottle sealing wax is still in there and wasn't accidentally purged.

I'm going to change up the booklets for the Pennsic donations- just a bit. I'm going to try to at least replace the front cover woodcut image of an Italian 1500's sugar grater, with the appropriate populace badge or ensign for each kingdom (if they have one). At this point I'm only doing one set per-kingdom, not additional sets for the principalities, if I have enough of the bottles and spice mixes, I'm debating if I should do those as well. If anyone has a better or more complete list of populace badges than the one in this handout, please let me know- it looks like only Lochac and Glen Abhann are missing them : http://www.estrellawar.org/Portals/EstrellaWar/articles/Populace%20Victory%20Pennants.pdf
http://wwwgoldenstag.net/MiscSCA/KingdomColors.htm

LXXIII. Specie fine a tute cosse.

Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.

LXXIII Fine spices for all dishes (things)
Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron.

First test batch will be: 1 tsp pepper, 1 tsp cinnamon, 1 tsp ginger, 1/8 tsp cloves, and 1/4 tsp saffron

LXXIV. Specie dolce per assay cosse bone e fine.

Le meior specie dolze fine che tu fay se vuoi per lampreda in crosta e per altri boni pessi d'aque dolze che se faga in crosto e per fare bono brodetto e bon savore. Toi uno quarto de garofali e una onza de bon zenzevro e toy una onza de cinamo leto e toy arquanto folio e tute queste specie fay pestare insiema caxa como te piaxe, e se ne vo' fare piú, toy le cosse a questa medessima raxone et è meravigliosamente bona.

LXXIV Sweet spices, enough for many good and fine things
The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces.  Take a quarter (of an ounce) of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity (the same amount of?) Indian bay leaves (*) and grind all these spices together how you please.  And if you don’t want to do more, take these things (spices) in the same ratio (without grinding) and they will be marvelously good.

First test batch will be: 1/4 tsp cloves,1 tsp "good" ginger, 1 tsp "soft or sweet"cinnamon, 1 tsp Indian bay leaves
 

LXXV. Specie negre e forte per assay savore.

Specie negre e forte per fare savore; toy mezo quarto de garofali e do onze de pevere e toy arquanto pevere longo e do noce moscate e fa de tute specie.

LXXV Black and strong spices for many sauces.
Black and strong spices to make sauces.  Take half a quarter (of an ounce) of cloves, two ounces of pepper and an (equal) quantity of long pepper and nutmeg and do as all spices (grind).

First test batch will be: 1/8 tsp cloves, 2 tsp pepper,  2 tsp long pepper,  2 tsp nutmeg

 

All of these recipes currently come from a single source the Anonimo Veneziano and I'm currently working from the translation found here: http://www.geocities.com/helewyse/libro.html

The original Italian transcription can be found here: http://www.uni-giessen.de/gloning/tx/frati.htm

Translated 2003 to January 2005 CE by Helewyse de Birkestad, OL  (MKA Louise Smithson) from the transcription of  Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899 prepared and made available online by Thomas Gloning. Last updated March 28th 2005.