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Sunday, April 1, 2018

SALSAMENTO


Celery Soup,
which was called a sauce
Photo by: Lord-Williams
 
condiment, sauce, cooked dish, stew, marinade. Hygienists recommended honey and vinegar for most sauces but in general meat broth, vinegar wine, sharp spices such as pepper, cinnamon, nutmeg, ginger, anise, galingale roots, grains of paradise, red cedar berries and cubeb were used with various herbs like oregano, rocket and caraway. 

Sugar, salt and pepper were used in many dishes in winter. In summer acid fruit juices, like lemon, bitter pomegranate and orange, were added. Many sauces were named for the herb or spice used such as pepper, ginger and cumin. 

[Alonso Luengo. 1995:41; and Villena/Calero. 2002:114]

2 comments:

  1. Your posts are fascinating. I am truly enjoying reading them and exploring times past. Your research brings to the fore little known food facts and provides inspiration to study these topics in greater detail.

    Enjoy the spice of life!
    Sharon

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  2. Thank you so very much for your comment. Its means a lot as I try to share the fruits of my research which is a product of people like you who encourage me to dig into the fruits of Spanish medieval culinary history

    ReplyDelete