[Sca-cooks] BAD sources for historical cooks

S CLEMENGER sclemenger at msn.com
Wed Mar 12 14:55:24 PDT 2008

What about some of the subtle stuff in the Lorna J Sass books? She can get pretty creative with prep methods....
I've also got an old (1950s) copy of a Pepperidge Farm Cookbook, which features a section on cooking from old texts, and the warping of the medieval and early modern recipes (to suit the audience at time of publication? or just out of ignorance?) are sometimes alarming and other times hilarious.  If you and Vittoria are interested, I could make you a photocopy of some of that....Contact me off-list...
  ----- Original Message ----- 
  From: Lilinah<mailto:lilinah at earthlink.net> 
  To: sca-cooks at ansteorra.org<mailto:sca-cooks at ansteorra.org> 
  Sent: Wednesday, March 12, 2008 3:40 PM
  Subject: [Sca-cooks] BAD sources for historical cooks

  Vittoria and i are putting together a class for cooks new to 
  historical cooking, which we plan to teach at two events in our 
  Kingdom, The West, this year.

  We'll discuss how to go from an historical recipe to a finished dish, 
  along with some guidance so they can see that entering a cooking 
  competition is really relatively easy (at least it is in our 
  Kingdom). We'll discuss where to find recipes, how to work with them, 
  were to get ingredients, etc.

  We come before you to ask for some assistance.

  We both have examples of good resources. But aside from my copy of 
  "Fabulous Feasts" which i bought decades ago and not for the recipes 
  anyway, neither of us owns any really bad recipe sources.

  By bad sources, I don't mean out of period books, but sources which 
  appear to present Medieval recipes and fail.

  We plan to show the students these books so they can see why they are not good.

  I thank you for any suggestions.
  Urtatim (that's err-tah-TEEM)
  the persona formerly known as Anahita

  My LibraryThing
  Sca-cooks mailing list
  Sca-cooks at lists.ansteorra.org<mailto:Sca-cooks at lists.ansteorra.org>

More information about the Sca-cooks mailing list