SC - Question on Butters
DianaFiona at aol.com
DianaFiona at aol.com
Thu Nov 5 11:53:19 PST 1998
In a message dated 11/5/98 2:13:42 PM Eastern Standard Time,
PetersR at spiegelmcd.com writes:
<< And Lady Diana (hi there!) responded:>>
Hello, dear! It was delightful to actually meet you the other week, BTW!
>> That seems just a tad light to me......... I'd be more inclined to
go with
the 1/2 lb per table, or at least 1 1/2 sticks.
Well, I =did= go with 1/2 pound per table, and I ended up throwing more than
one stick worth per table away. It seems counterintuitive to me too, that's
why I overestimated so grossly when I cooked this feast.>>>
I guess a lot is going to depend on other factors--how much other food there
is at a given meal (A stew-and-bread meal, for instance, would, I imagine, use
a fair bit more bread and butter than a multi-course feast.), how much butter
the folks in a given area tend to go for, etc.
>>But a lot does depend on how
much bread you are serving to mop it up,
Well, all the tables had more bread than they ate. So it wasn't a shortage
of bread that was driving the consumption of butter.
I'll agree; it seems to me, too, that each table should get two sticks of
butter. All I can say is that in my most recent experience, that resulted
in lots of wasted butter.
============================================================= >>
As fond as I am of butter myself, I may be over-estimating what the average
consumption is. ;-) But our typical Meridian event allows for a bit of error
in the matter: whatever isn't eaten at feast simply gets served at Sunday
breakfast, so little waste occurs. And if there is much left after that it is
given away as a general rule. I hate to think of just tossing good butter!
Goes against all my frugal instincts. :-)
Ldy Diana
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