tag:blogger.com,1999:blog-9204068975443480382.post3720804039859841563..comments2023-03-29T11:41:10.324-04:00Comments on Give it Forth: Adventures in Medieval Cookery: Three ways to Render SuetGiveitforthhttp://www.blogger.com/profile/17396097483887644108noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9204068975443480382.post-62447434530232838332020-07-04T12:50:28.829-04:002020-07-04T12:50:28.829-04:00I do not have period sources for these methods. I ...I do not have period sources for these methods. I wish I did :-/ I know that in the 17th century it was there was a large trade in suet from Peru and that the etymology of the word suet can be traced to the Anglo-Norman period siuet/suet from the Latin sēbum. <br /><br />Katherine Molvo's Kitchens, Cooking and Eating in Medieval Italy references strudo (rendered pork fat), battuto (pork fat beaten into a spread) and lardo (pork fat not lard), as common cooking oils. A translation of Gilbertus Anglicus "Healing and Society in Medieval England" written approximately 1250 refers to "tallowe" in the making of black soap. <br /><br />My guess is the method was so common that it just wasn't written down, or we have not yet discovered it. But there is plenty of evidence to show that rendered fat was used in period, from the entymology of the word to the many references for "white grease" in cooking. <br />Giveitforthhttps://www.blogger.com/profile/17396097483887644108noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-55758777099920180342020-04-18T19:24:55.627-04:002020-04-18T19:24:55.627-04:00Do you have any period sources for any of these me...Do you have any period sources for any of these methods? What sources did you use even if not period?Elise Fleming/Alys K.https://www.blogger.com/profile/02042501679460805720noreply@blogger.com