Durham Saucy
Feb. 21st, 2023 01:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Various kinds of Poitou condiments.
40 g parsley, stems included
6 g sage leaves
6 g garlic (Ha! I used... that amount, roughly two cloves.)
1/8 tsp salt
1/8 tsp pepper
1 tsp red wine vinegar
Grind together the parsley and sage with 1/2 cup of water. Strain the mixture through fine cheesecloth. Mix the liquid with the rest.
Source: Gasper, Giles E. M., and Faith Wallis. “Salsamenta Pictavensium: Gastronomy and Medicine in Twelfth-Century England.” The English Historical Review, CXXXI, no. 553, 2017, doi:10.1093/ehr/cex373.
What worked: It was what I expected for my class. I upped the parsley and sage from the first try, which did help.
We used red wine vinegar, malt vinegar (alegar), and cider vinegar (pomgar) as comparisons. Red wine vinegar is the most likely, but alegar and pomgar were more prevalent in England, so plausible. People seemed to like the alegar version the best but there wasn't that much difference between them.
What didn't: Not that interesting. With no thickener they separate out fairly quickly.
Will I make it again? Outside a class on the manuscript, no.
Mix juice of parsley and sage which has been tempered with vinegar with finely ground pepper and garlic; and eat sausage with this. (Salsamenta Pictavensium, late 12th c)
40 g parsley, stems included
6 g sage leaves
6 g garlic (Ha! I used... that amount, roughly two cloves.)
1/8 tsp salt
1/8 tsp pepper
1 tsp red wine vinegar
Grind together the parsley and sage with 1/2 cup of water. Strain the mixture through fine cheesecloth. Mix the liquid with the rest.
Source: Gasper, Giles E. M., and Faith Wallis. “Salsamenta Pictavensium: Gastronomy and Medicine in Twelfth-Century England.” The English Historical Review, CXXXI, no. 553, 2017, doi:10.1093/ehr/cex373.
What worked: It was what I expected for my class. I upped the parsley and sage from the first try, which did help.
We used red wine vinegar, malt vinegar (alegar), and cider vinegar (pomgar) as comparisons. Red wine vinegar is the most likely, but alegar and pomgar were more prevalent in England, so plausible. People seemed to like the alegar version the best but there wasn't that much difference between them.
What didn't: Not that interesting. With no thickener they separate out fairly quickly.
Will I make it again? Outside a class on the manuscript, no.
