Fungus Redaction by THL Dagonell Original: Fungus X (From: A Forme of Cury) Take Funges and pare hem clene and dyce hem, take leke and fhred hym fmall and do hy to feep in gode broth, colo it with fafron and do y inne powdo fort. Translation: Mushrooms #10 Take mushrooms and peel them clean and dice them, take leeks and shred them small and do them to steep in good broth, color it with saffron and do them in strong powder. Mushrooms: ========== 8 oz. mushrooms 1 (~8 oz.) leek 16 oz. chicken broth 1/8 t tumeric 1/2 t strong powder Strong powder: ============== 1 part cloves 1 part mace 1 part crushed red pepper 7 parts cinnamon 7 parts ginger 7 parts black pepper Grind all ingredients and blend together. Saffron is the stamen of the crocus flower. It must be hand picked and it takes, without exaggeration, a quarter of a million crocuses to make one pound of saffron. It is the most expensive spice in the world and is literally worth more than its weight in gold. It has a delicate flavor which is overpowered when mixed with other herbs and spices. Since this recipe only uses saffron as a coloring agent, I used tumeric instead of saffron for the color. "Powder fort" or strong powder, is a strong spice mixture that cooks made to their own liking ahead of time and kept at hand for use in cooking, much like modern cooks are likely to have Pumpkin Pie spice in their kitchen today. I use a variation of Cariadoc's recipe for strong powder. Cariadoc uses cubeb instead of crushed red pepper, but he was living in Chicago when he came up with this formula. Chicago has an extensive Chinatown where cubebs are easily available. My only reliable source of cubebs is "The Pepperer's Guild" at Pennsic War, so I use crushed red pepper instead. Clean, peel and dice the mushrooms and the leek. Dump in a pot and cover with chicken broth. Sprinkle in tumeric and strong powder. Stir contents together and bring to a boil. The original recipe implies serving as a side dish, but I felt it was a shame to throw away the chicken broth, so I served it as a spicy mushroom soup. Since my strong powder is over two years old, I used 1/2 teaspoon because I thought it would have lost potency. It has not. The soup was hot and very strongly spiced, perhaps too much so for a feast dish. In future attempts I will make it with less strong powder.