Powder-douce: Difference between revisions
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{{Short description|Spice mix used in Medieval and Renaissance cookery}} |
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Powder-douce (poudre-douce |
'''Powder-douce''' (also '''poudre-douce''', literally "sweet powder") is a [[spice mix]] used in [[medieval cuisine|Medieval]] and [[Renaissance]] cookery.<ref name="The Gentlemans Magazine 1905"/> Like modern spice mixes such as [[Italian seasoning]] or [[garam masala]], there was not a set ingredient list, and it varied from cook to cook.<ref name="Breverton 2015"/> The author of the 14th-century manuscript [[Ménagier de Paris|Le Ménagier de Paris]] suggested a mix of [[grains of paradise]], ginger, cinnamon, nutmeg, sugar, and [[galangal]].<ref>The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and Domestic Economy by A Citizen of Paris, c.1393</ref> |
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The 16th-century [[Catalan cuisine|Catalan]] cookbook ''[[Llibre del Coch]]'' gives two recipes for ''polvora de duch'':<ref>{{cite book |last=Schully |first=Terence |title=The Vivendier:A Critical Edition with English Translation |year=1997 |page=37 |isbn=9780907325819 |url=https://books.google.com/books?id=V5UgAQAAIAAJ}}</ref> The first is made with ginger, cinnamon, cloves and sugar, all finely chopped and sifted with a ''cedaç'' (a fine sieve made of horsehair<ref>{{cite web |title=GLOSSARY OF MEDIEVAL & RENAISSANCE CULINARY TERMS |url=http://www.thousandeggs.com/glossary.html |website=Thousand Eggs |archive-url=https://web.archive.org/web/20210415083342/http://www.thousandeggs.com/glossary.html |access-date=19 June 2021|archive-date=2021-04-15 }}</ref>), while the second adds galangal and [[long pepper]].<ref>''Libre del Coch'', Recipes 29-30</ref> |
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There is a related mixed spice called ''[[powder-forte]]'',<ref name="The Gentlemans Magazine 1905"/> literally "strong powder". |
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==References== |
==References== |
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<ref name="The Gentlemans Magazine 1905">{{cite book | title=The Gentleman's Magazine | publisher=F. Jefferies | series=Early English newspapers | year=1905 | url=https://books.google.com/books?id=ELkiy7bq-i4C&pg=PA325 | access-date=April 23, 2018 | page=325}}</ref> |
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<ref name="Breverton 2015">{{cite book | last=Breverton | first=T. | title=The Tudor Kitchen: What the Tudors Ate & Drank | publisher=Amberley Publishing | year=2015 | isbn=978-1-4456-4875-0 | url=https://books.google.com/books?id=CeogCwAAQBAJ&pg=PT268 | access-date=April 23, 2018 | page=pt268}}</ref> |
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{{Herbs & spices}} |
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*The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and Domestic Economy by A Citizen of Paris, c.1393 |
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== Powder-Douce == |
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[[Category:Herb and spice mixtures]] |
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[[Category:Powders|Douce]] |
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Latest revision as of 16:19, 1 July 2024
Powder-douce (also poudre-douce, literally "sweet powder") is a spice mix used in Medieval and Renaissance cookery.[1] Like modern spice mixes such as Italian seasoning or garam masala, there was not a set ingredient list, and it varied from cook to cook.[2] The author of the 14th-century manuscript Le Ménagier de Paris suggested a mix of grains of paradise, ginger, cinnamon, nutmeg, sugar, and galangal.[3]
The 16th-century Catalan cookbook Llibre del Coch gives two recipes for polvora de duch:[4] The first is made with ginger, cinnamon, cloves and sugar, all finely chopped and sifted with a cedaç (a fine sieve made of horsehair[5]), while the second adds galangal and long pepper.[6]
There is a related mixed spice called powder-forte,[1] literally "strong powder".
References
[edit]- ^ a b The Gentleman's Magazine. Early English newspapers. F. Jefferies. 1905. p. 325. Retrieved April 23, 2018.
- ^ Breverton, T. (2015). The Tudor Kitchen: What the Tudors Ate & Drank. Amberley Publishing. p. pt268. ISBN 978-1-4456-4875-0. Retrieved April 23, 2018.
- ^ The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and Domestic Economy by A Citizen of Paris, c.1393
- ^ Schully, Terence (1997). The Vivendier:A Critical Edition with English Translation. p. 37. ISBN 9780907325819.
- ^ "GLOSSARY OF MEDIEVAL & RENAISSANCE CULINARY TERMS". Thousand Eggs. Archived from the original on 2021-04-15. Retrieved 19 June 2021.
- ^ Libre del Coch, Recipes 29-30