Pouldre Fine (pronounced Poo-dra Feen) is a "period" recipe from a medieval recipe book called "Le Menagier" dated 1390's. The recipe was one created over 700 years ago by a spice merchant in request by repeat customer. It's recipe was researched and interpreted by a very scholarly gentleman named "Cariadoc". He is very influential in the Medieval re-enactment group called the Society of Creative Anachronism.
It was used then to flavor beef and fruit stews, or apple dishes, or even to sweeten milk for noble children.
My favorite use for this blend is to sprinkle it on butternut squash just before you bake it, or add it to my apple crisp. It adds a very sweet cinnamon flavor with a clean finish thanks to the Grains of Paradise.
Try it in your apple pie, or on your French toast, or even as a seasoning to your white Lasagna!
It was used then to flavor beef and fruit stews, or apple dishes, or even to sweeten milk for noble children.
My favorite use for this blend is to sprinkle it on butternut squash just before you bake it, or add it to my apple crisp. It adds a very sweet cinnamon flavor with a clean finish thanks to the Grains of Paradise.
Try it in your apple pie, or on your French toast, or even as a seasoning to your white Lasagna!
