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Monday, September 9, 2013

CRIBA WITH A 15TH CENTURY ORDINARY SPICE MIXTURE


Criba/Old Fashion Sifter
Photo by: Lord-Williams
sifter consisting of a fine leather piece with graduating sizes of holes set in a wooden ring used to clean legumes and to sift grains. [García Rey. 1934:67]

SPICES FOR AN ORDINARY MIXTURE ADAPTED FROM NOLA xii-1 ESPECIAS DE SALSA[1] COMUN

Ingredients

60 gr/2 oz cinnamon
40 gr/1.4 oz cloves
20 gr/0.7 oz ginger[2] 
20 gr/0.7 oz pepper
3.75gr /0.13 oz coriander
3.75 gr/0.13 oz saffron




Preparation

Spices to be Ground and Mixed
Photo by: Lord-Williams
Mix three parts cinnamon, two parts cloves, one part ginger, one part pepper and a little dry coriander, well-ground, and a little saffron desired. Grind and sift all together.

This makes about 1 1/2 c or 72 tsp of mixed spices. 
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[1] A mixture of spices was Commonly called a sauce although there was no liquid added.
[2]  As fresh ginger was used it was not added to the mixture until ready for use.

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