Honey & Saffron Tarts
From: MS Harlein 279 (Two 15th Century Cookbooks)
Roman spelt and meat sausages
From Apicus de re coquinaria, book II chapter V (as translated by Marco Gavio de Rubis on his web site)
Powder douce/powder fine
Based off of Le Menagier de Paris, translation from Medieval Cuisine. Grind together: 1 Tbsp. powdered ginger (9g)1 tsp. powdered cinnamon (2.5 g)1/4 tsp. grains of paradise (1g)1/2 tsp. powdered cloves (1g)1/2 tsp. sugar (3g) Prenez gingembre blanc (une once et une drachme?) canelle triée (un quarteron?) giroffle et graine de chascun demi quart d’once, …
