Poudre Douce and Poudre Fort

May 2, 2011

If you don’t do a lot of medieval cuisine, you’ve probably never heard of poudre fort and poudre douce — literally, strong powder and sweet powder. I was first introduced to the concept when I was doing SCA regularly, via a nifty little pair of books called Take A Thousand Eggs or More, by Cindy […]

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