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Arwen's Poudre Fort
by
Arwen Southernwood


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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.


Redaction

Ingredients:

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.

References



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