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{{Short description|Spice mix used in Medieval and Renaissance cookery}}
{{Short description|Spice mix used in Medieval and Renaissance cookery}}
'''Powder-douce''' (also '''poudre-douce''', {{lang-ca|poluora de duch}}, 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]]," "[[garam masala]]," "taco seasoning," etc., there was not a set ingredient list, 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>
'''Powder-douce''' (also '''poudre-douce''', {{lang-ca|poluora de duch}}, 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>


The 16th-century [[Catalan cuisine|Catalan]] cookbook ''[[Libre 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>
The 16th-century [[Catalan cuisine|Catalan]] cookbook ''[[Libre 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>

Revision as of 19:49, 2 February 2024

Powder-douce (also poudre-douce, Catalan: poluora de duch, 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 Libre 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

  1. ^ a b The Gentleman's Magazine. Early English newspapers. F. Jefferies. 1905. p. 325. Retrieved April 23, 2018.
  2. ^ 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.
  3. ^ The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and Domestic Economy by A Citizen of Paris, c.1393
  4. ^ Schully, Terence (1997). The Vivendier:A Critical Edition with English Translation. p. 37. ISBN 9780907325819.
  5. ^ "GLOSSARY OF MEDIEVAL & RENAISSANCE CULINARY TERMS". Thousand Eggs. Archived from the original on 2021-04-15. Retrieved 19 June 2021.
  6. ^ Libre del Coch, Recipes 29-30


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