The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Monday, November 12, 2007

On Poudre Douce

As Merouda pointed out, there is an excellent article on Medieval Cooking powders at the Thorngrove site. Alinore also pointed out that Poudre Douce is similar to Pumpkin Pie spice.

The poudre douce mixture that I create is based on a set of guidelines provided to me by Aramanthra. This is not an exact recipe, but a guide to the types of spices that were found and the approximate rate at which they were mixed. Poudre douce is essentially mixed to the taste of the individual (be that merchant or cook) and there was no propretary mix used throughout. I like to think of it in the same way as I think of curry mixtures. Curry is made up of several spices, but they are mixed at different ratios to the taste of the individual/ house.

Here are the guidelines that I follow:

1-3 parts each: cinnamon, ginger, nutmeg, sugar
1/2-1 part each: cloves, galingale
maybe some: cardamom, mace, grains of paradise, saffron

Happy cooking!


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