SC - SC dumb Bread trencher Question

[Decker, Terry D.]

Since the trenchers were commonly given to the poor, I would suspect they
would normally have been plain, rough bread, either wheat or rye, depending
on which was cheapest.  The documentation I have calls for a loaf made from
unbolted wheat flour.

On the otherhand, we don't know that pandemayne was not used as trenchers.
A loaf of uncut bread will last three or four days before it dries out, so
it is possible that four day old white bread was used as trenchers when the
baker overbaked.  Such loaves may also have been used to provide fine bread
crumbs for the cook.

To use pandemayne trenchers would be ostentatious, but I could see it being
done to impress others with a lord's wealth and graciousness.  While there
is no documentation of the practice, it might be a nice touch for a Baronial
feast for the Crown.

Bear


 
> If one were to do a feast, would it be an option to feed the peons on dark
> bread trenchers, and the Hats on white bread trenchers, as a cheap option
> to fancy up High Table's meal, or would this have not been done in period?
> 
> Phlip, still playing with trenchers,
> 
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================