SC - McKendry & Horizon
RuddR@aol.com
RuddR at aol.com
Wed Aug 26 10:34:27 PDT 1998
Ok, I'm cooking a feast for 200ish on November 4th and I'd like to
make it as period as possible. My big question is, how do I know
what would have been in season at this point in the year? We can get
apples, oranges and eggs (to name a few items) year round, so I don't
really have a very good sense as to what is available when. Can
anyone point me in the right direction on this one?
Also, our soon-to-be King and Queen (Coronation is 2 weeks before my
feast) are both Norman. Do we even have any Norman cookbooks or
should I just go with what I've got (cookbook wise, that is)?
Thanks.
Claricia Nyetgale
cheerfully browsing through Cury on Inglisch and dreaming of a
feast
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