Medieval Recipes ― Poudre DouceFrom baked apples to a morning bowl of oatmeal, this &ldquo
Medieval Recipes ― Poudre DouceFrom baked apples to a morning bowl of oatmeal, this “sweet powder” of spices was a staple in Medieval and Renaissance cookery. But don’t be fooled: reminiscent of her rough-and-tumble brother spice used for meat and savoury dishes, Poudre Forte (”strong powder”), Poudre Douce has a delightful peppery kick that has caught more than one poor soul unaware. Used mostly for desserts, Poudre Douce may replace cinnamon in any sweet dish.Ingredients —• 1 tsp. ginger, ground• 1 tbsp. peppercorns• 2 tbsp. cinnamon, ground• 3 tbsp. sugar• 1 pinch of another ground spice (nutmeg, cardamon, cloves, allspice)Directions —• Grind the pepper and mix well with the other ingredients.• Store at room temperature in an airtight mason jar. Best if used within the span of a year, but keeps virtually indefinitely.• Use in recipes where you would use cinnamon, or keep on the table and use as a sweet replacement for pepper. -- source link
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