SC - Foods in season and Norman recipes

[maddie teller-kook]

You might try a number of the french cookbooks that have come out (for example,
Early French Cooking by Terence Scully).  It is available thru amazon.com or
Barnes and Nobles.  OR you can use the Le Taillevant and redact your own
recipes. Granted they aren't Norman, but French.

Meadhbh

Claricia Nyetgale wrote:

> 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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