The Stewpot Recipe Gallery

Arwen's Poudre Fort
Arwen Southernwood

Skip right to the redaction

Original Recipe

Fine spices for all foods.

Libro de cucina del secolo XI
Take an onza of pepper and one of cinnamon and one of ginger, and half a quarter [onza] of cloves and a quarter of saffron. (Fr 40)

Fine Powder of Spices

Le Menagier de Paris

Take an ounce[?] and a drachma of white ginger, a quarter-ounce[?] of hand-picked cinnamon, half a quarter ounce each of grains and cloves, and a quarter-ounce[?] of rock sugar, and grind to powder.

To make a quart or a quarter-ounce of hippocras by the measure used in Besiers, Carcassonne, or Montpelier, take five drams of fine select clean cinnamon, select peeled white ginger, three drams; of clove, grains, mace, galingale, nutmeg, nard, altogether one and a fourth drams; more of the first, and of the others less and less of each as you go down the list. Grind to powder, and with this put a pound and half a quarter-ounce, by the heavier measure, of ground rock sugar, and mix with the aforesaid spices; and have wine and the sugar melted on a  dish on the fire, and add the powder, and mix: then put in the straining-bag, and strain until it comes out a clear red. Note that the cinnamon and sugar should dominate.



1 teaspoon ground cubebs
1/2 teaspoon ground cloves
1 teaspoon ground mace
1 Tablespoon ground ginger
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground grains of paradise
2 teaspoons ground cinnamon (China Cassia)
1/2 teaspoon ground galingale
1/8 teaspoon saffron threads, loosely packed

Preparation Steps

Grind all ingredients together and store in airtight jars

Redaction Notes

Rather than being an exact redaction of a single recipe, this is a mixture of a couple of different recipes.


Back to The Stewpot Main Page