Especias de Salsa Comun
Original:
Canela tres partes; claves dos partes;
gingebre una parte; pimienta una parte y un poco de culantro seco bien
molido y un poco de azafian si quieres, sea todo bien molido y cernido.
[de Nola, Ruperto, Libre del Coch, I, c1529]
Translation:
Three parts cinnamon, two parts cloves, one part ginger, one part pepper
and a little dry coriander, well-ground, and a little saffron if you
wish; let everything be well-ground and sifted.
[de Nola,
Ruperto, Libre del Coch, I, c1529, Trans: Brighid ni Chiarain, 2009]
Ingredients:
Cinnamon
Cloves
Ginger
Pepper
Saffron
Redaction:
Combine three parts
cinnamon, two parts cloves, one part ginger, one part pepper, one part coriander,
and a pinch of saffron. Mix together
well.
Notes:
Culantro: This was mistranslated from the
original. Culantro is not the same as
Cilantro or its ground form, Coriander.
They are distinctly different herbs with Culantro having leaves that are
similar in shape to Romaine Lettuce. They
do have similar flavor profiles. Since I
do not have Culantro onhand, I substituted Coriander.
I do not care for Cloves, so I cut back on them. I used the mixture in Espàrrecs from El Llibre de Sent Sovi and it provided a nice flavor.
I do not care for Cloves, so I cut back on them. I used the mixture in Espàrrecs from El Llibre de Sent Sovi and it provided a nice flavor.
Bibliography:
de Nola,
Ruperto, Libre del Coch, I, c1529, Trans: Brighid ni Chiarain, 2009