Take an onza of pepper and one of cinnamon and one of ginger, and half
a quarter [onza] of cloves and a quarter of saffron.
It is a good idea to have this mixture ready for those times when you feel like cooking medieval. The text edited by Frati is from the Venice region, but not necessarily from Venice itself, so we cannot be sure of the exact equivalent of the oncia, or onza in the usage of the source. We have done our best, however, to retain the correct proportions.
2 rounded tablespoons freshly ground black
2 rounded tablespoons ground cinnamon (16g)
2 rounded tablespoons ground ginger (16g)
11/2 tablespoons saffron threads, loosely measured, crushed to a powder in a mortar or with your fingers (4g)
3/4 teaspoon ground cloves (2g)
The Medieval Kitchen: Recipes from France and
by Odile Redon, Françoise Sabban, & Silvano Serventi
Translated by Edward Schneider