Many of the ingredients for the included recipes are labelled , however the spices and herbs are not.
This is a list of spices and herbs one can expect to see in the recipes as they appear here.
(this list may be periodically updated as more recipes are added)
Grains (of paradise)
Sugar (sweetener but also a part of some spice mixtures)
not yet added but found in culinary recipes from the same period: nutmeg
Powders: (ground spices and spice mixtures)
There is no definitive make up for any of these "powders" but rather they are simply a description of the type of spice that is being suggested for the recipe. For example, "cinnamon and sugar" mixed would be a sweet spice as is "licorice", while "cinnamon" could be a strong spice as is "galangal, grains of paradise and pepper". I would think that is there was to be cinnamon in a white spice mixture, that there would be very little where the amounts of ginger and cinnamon, or even mace or nutmeg, could be more.
-Good Powder or Powder: This could be any mixture of spices, likely whichever you think is good and to taste. Sometimes it is just assumed that the cook knows which is best for the recipe. In the ingredient list I used "Good Powder" to denote both "good powder" and simply "powder" as they mean the same thing.
-Powder Douce: sweet, mild, spice/combination
(Some examples: -sugar, cinnamon and ginger -Sugar, cinnamon, ginger, cloves and mace)
-Powder Fort: strong, pungent or sharp spices/combination
(various mixtures from: long pepper, grains, cloves, pepper, cubebs, cinnamon, ginger...)
-Powder Blanc: light coloured spice mixture that can include sugar, ginger, cinnamon and/or nutmeg
-Powder rostyng: for roasting
(clove pinks/ gillyflower)-- while possible, may just be cloves