SC - Jewish food in period

[L Herr-Gelatt and J R Gelatt]

I know some of you got all excited reading that subject line. Let's be
clear: I am not Jewish, and don't know a heck of a lot about Jewish cuisine
or the laws pertaining to keeping kosher. That's why an article about period
Jewish Cuisine caught my eye. Apparently there are few (no) sources for
recipes? I don't know if the publication is still being printed, but
tracking down the article and getting referances is worth a shot:

It's called "Early Period", and covers a variety of topics and places, all
before 1066. The article in question was entitled Hebrew Cooking, took place
in the ASXXIII or so printing run. I am wondering what in the article was
"good information"? No author was listed. Menu (with Recipes) included:
Roast Lamb, Wheat and Lentil Soup, Greens and Green Beans (!) cooked in oil,
Chickpeas with Lemon, Cloth Bread, Crisp Unleavened Bread, Hard Boiled Eggs,
Olives, Dried and Fresh Fruit, Pistachios and Almonds, Honey, Fried Cakes
with Honey, Tamarind Drink.   

The publication appears to come out quarterly, and is a quasi-scholarly
newsletter for the early-period personas in the SCA (articles cover India,
Russia, China, Japan, etc. as well as Europe). It purports to be published
at the whim of the owners. There is a period shoe centerfold pattern in each
issue (at least the ones I looked at).

Early Period
c/o David and Rebecca Wendelken
P.O. Box 631
Rome, GA 30161
(404)291-4823

Hope that helps. I really don't know if those folks are still there or not.
i just got home with the information.  Can anyone tell me how to subscribe
(how much) or know the gentles in question? Comments on the above menu, anyone?


Aoife
 

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