cinnamon and nutmeg

[tenngun]

Many dishes made in 18th 19th century feature nutmeg, cinnamon much less. I use both but in much of my cooking prefer cinnamon. dishes like puddings in a haste(dumplings) or hasty pudding(hot cereal mostly corn based, god protect us from saying grits :haha: )Dose anyone know the relative cost. My research can find late middle age cost but not too much on later cost :shocked2:

 

[Black Hand]

Can't speak to the cost, but my understanding is nutmeg was common. I carry a small grater and a Nutmeg on scouts.

I would suggest the next time you roast some venison, grate some Nutmeg onto the meat before eating. I was surprised how well it worked...

 

[tenngun]

Will give it a try.

 

[George]

I agree, nutmeg and venison go well together.

I made a little grater and use it frequently on my treks.

I've fiddled with 18th-century recipes a bit, and one thing is quickly obvious...they sometimes used their seasonings differently than we do. Nutmeg is a good example, they used it on savory dishes of various sorts, not just on sweets as we generally do. On the other hand, they used some things in sweet dishes which we commonly think of with savory. For example, we associate caraway seeds with rye bread, cabbage dishes, potato soup, etc. but they put them in sweet cookie type foods.

It seems a bit strange when you first try it, but I like their flavors a lot. Sweet + caraway + whole wheat makes a great combination.



Spence

 

[tenngun]

That's a truism, but after you try them most of the time you find them very good.
Some years ago I got some sam Adams old style beers for Christmas. Try it you'll like it :wink:
I try some Greek and Roman historic foods also, some sound awful but have mostly been pretty good.

 

[Alden]

...[G]od protect us from saying grits :haha: )Do[es] anyone know the relative cost. My research can find late middle age cost but not too much on later cost :shocked2:

Tenn, the Renaissance cost of grits is well documented as it was traced to the cause of The Plague. Of course this wasn't till much later after people had stopped eating grits and The Enlightenment was born.

 

[R.C.BINGAMAN]

Well, Alden I have followed your dis-trust of grits for a while now and have come to the conclusion that you are not a well traveled fellow. You really need to go south for exceptional grits, they do not get really good until the southern Virginia / north Carolina border the further south you go the better the grits. You boys up north just do not understand the cooking process. Next time you be in Savanna Ga. treat yourself, its not just boiled ground corn. Also its a fact that proper grits will make you a smart fellow, better looking and socially acceptable. Hang in there Yankee I feel there's still hope for ya.AN APPALICHIAN HUNTER

 

[pondoro]

I've had caraway seed in sweet bread and nutmeg in sausage (both traditional recipes). Enjoyable, once you overcome your surprise.

 

[coloradoclyde]

caraway seed :shocked2:

I'd sooner eat grits!

 

[Alden]

Also its a fact that proper grits will make you a smart fellow, better looking and socially acceptable.

No R.C., it just makes everyone else around you less capable and less discerning too.

BTW, you need a latitude adjustment. Boiling your animal feed in water would be affected by altitude.

 

[Nativearizonan]

Cinnamon, Nutmeg, and Ginger are a favorite triad of spices I use in cooking a lot of dishes that are sweet and fruity. I put them in my oatmeal, along with some raisins and nuts, while cooking.

I haven't tried the wild ginger, which is a different plant that tastes similar, although I know it abundant in many areas.

The spice trade was very lucrative back then, because people do like their spices, and a little spice goes a long way.

BTW, I've never tried them on grits.

 

[sidelock]

No wunder you ain't veerry smart Alden ------- you ain't never et no grits.

 

[R.C.BINGAMAN]

Been up your way a couple a times, great place for lobstas, steamers and snow all kidding aside pretty country, got snowed on in the green mountains late September, froze my arse off on a mountain at a weather station the missus just had to see, down south shrimp and grits is a heavenly delight now if you all would get say lobsta and grits it may bring you around a bit. There may still be hope for you northerners. :wink: R.C.

 

[Alden]

That'd probably be Mt. Washington u r referring to -- 6,000+ feet. Scary road up it. Cog Railroad. Tough hiking trails too. Has alpine weather swings. Been. But I'm not from nor in New England. And actually never ate lobster... nor Chicken Chow.

; )

 

[tenngun]

Just keep in mind lobster was thought only fit as animal feed in early colonial times. :haha:

 

[nhmoose]

I eat all I can get!!

They also thought haggis was great

 

[tenngun]

Ahhhh....Hagis is great!!!
If you don't like it double your intake is scotch or stout before trying it again, repeat as needed until you like your Hagis.