SC - is medieval food yucky?
rudin at okway.okstate.edu
rudin at okway.okstate.edu
Mon May 4 11:57:44 PDT 1998
Stefan -
I had never had meatloaf with any kind of filler (bread crumbs, milk
soaked bread, oatmeal) until about 10 years ago. I think the oatmeal
was used to stretch the meat and make it more economical (I keep
wanting to say it's a 1950's kind of thing, but I don't know why.)
Mercedes
______________________________ Reply Separator _________________________________
Subject: SC - is medieval food yucky?
Author: <sca-cooks at Ansteorra.ORG> at SMTP
Date: 5/3/98 8:31 PM
Anne-Marie said:
>How about a list of foods that are easily recognisable by the biggest food
>weenie, are readily available/easy to make AND are documentably period?
<snip>
>- --meatloaf (sans the oatmeal...use bread crumbs and flavor with fresh
>herbs)
This could make a useful start for a message file for the Florilegium. Since
it would give some non-cooks some ideas of easy period-like foods for pot
lucks and such. There is a similar list in "Traveling Dyshes".
However, why do you say meatloaf without oatmeal? I was unaware that
oatmeal was a common filler for modern meatloaf. But besides that, I would
think oats would be a reasonable filler for medieval foods. Were oats not
used this way? Or do all the medieval recipes that we would class as
*meatloaf* not use any oats?
Thanks.
Stefan li Rous
stefan at texas.net
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