Le Viandier de Taillevent - Translation - Spices & Herbs

[NOTES ON SPICES & HERBS]

158. Spices needed for this viandier.

Ginger, cassia, cloves, grains of paradise, long pepper, spike lavender, round pepper, cassia flowers, saffron, nutmeg, bay leaves, galingale, mastic thyme, lores [?], cumin, sugar, almonds, garlic, onions, scallions, and shallots.

159. Herbs for giving a green colour.

Parsley, avens, sorrel, vine leaf or shoots, gooseberry bush, and green wheat in winter.

160. Liquids for soaking spices in.

White wine, verjuice, vinegar, water, fatty broth, cow's milk, and almond milk.

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