SC - Jewish food in period

[Yeldham, Caroline S]

In Ordnance of Pottage, Constance Hieatt refers to some work being done on
12th century Sephardic cooking in spain, specifically in the context of
closed pot cooking.  She gives a name but MLAH and I didn't make a note of
it - that might be a starting point.

Hope it helps

Caroline

> -----Original Message-----
> From:	David Friedman [SMTP:ddfr at best.com]
> Sent:	Monday, June 22, 1998 4:56 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Jewish food in period
> 
> 
> >I suppose one could select medieval receipts that could be made using
> kosher
> >ingredients, but does anyone have any leads on authentic period Jewish
> >cookery?
> >
> >Rudd Rayfield
> 
> In addition to the source Adamantius mentions, you might want to look
> through Manuscrito Anonimo for recipes described as "jewish;" I am fairly
> sure there is one or more. Of course, the description may or may not be
> accurate. There's a period Portuguese cookbook with a recipe for "Moorish
> Chicken," one of whose ingredients is bacon.
> 
> David/Cariadoc
> http://www.best.com/~ddfr/
> 
> 
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