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Wednesday, April 5, 2017

PELITRE WITH 15TH CENTURY COOKERY BOKE RECIPE FOR GREEN SAUCE

Anacyclus pyrethrum
Photo from: Bárbol
L. Anacyclus Pyrethrum, Ar. ‘aquer qarha, Fr. pyrèthe, Engpellitory, pyrethrum, Spanish chamomile, mat daisy or Mount Atlas daisy. This includes all the single-flowered chrysanthemums, which contain a natural insecticide nontoxic to mammals. Naturally, it is symbolic of protection. The flower is dried and the powder is sprinkled about the house too kill cockroaches, spiders, flies, ants and bedbugs. Further, it can kill lice and other pests living on the skin of animals and humans.

These plants are bitter. In the Middle Ages they were used as purgatives. In England, the leaves were chewed to “clean the head.” Also they were used equally in food and in perfume.

In Al Andalus it was thought that all food items had a purpose and virtues. Pyrethrum was to make one happy. The fresh flower may be added to decorate dishes. Like cress, the leaves were an ingredient for salads and other dishes. The leaves and flowers were added to soups for flavoring. The taste is peppery, similar to tansies.

In 13th C Al-Andalus, pellitory was an ingredient for honey water. In southern Europe the root of it was used to make a paste applied locally as an irritant. In England it was an ingredient for Sauce Vert (Green Sauce). There pellitory was included in a medicinal bath to cure all ills especially coughing in foggy London.

[Anon/Anderson. 1962:65; Anón/Huici.1966:494:270-271:526:285; Benavides-Barajas. Alhambra. 1999:162; ES: Anon/Perry. Sep 5, 02:ftn 221; ES: Herbs. Oct 8, 02; ES: Medieval Spanish Chef. Cotofles. Posted Feb 9, ’13;
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See blog titled Cotofles, published Feb 9, ’13 for Anón, Al-Andalus recipe titled Agua Miel (Honey Water), pp 270-271 which uses pellitory as a primary ingredient.

GREEN SAUCE ADAPTED FROM ANDERSON'S PUBLICATION OF ANÓN 15TH CENTURY COOKERY, SAUCE VERT, p 65 [1] 

Ingredients

1 slice of bread
½ c vinegar1 sprig parsley
1 sprig mint
12 dittany buds
12 pillitory buds
1 leaf or 11 costmary buds
1 garlic clove

¼ tsp white pepper
salt to taste

Preparation

Steeping bread in vinegar and grind with the rest of the ingredients anserve.


[1] The recipe was not tried for lack of available ingredients.


ANDERSON'S PUBLICATION OF ANÓN 15TH CENTURY COOKERY









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