SC - Period Foods CAN be Edible

[Kathleen M Hogan]

One thing that we do around here with any new, period recipe (before
springing it on an unsuspecting populace) is try it out on a select group
of guinea pigs--I mean volunteers.  If most of them survive and like the
dish, it goes into the feast.

Examples:

Lady Madelena's Grape and Garlic sauce for roast beef was delicious, but
we decided next time we'd use white grape juice because the purple was
just a BIT BRIGHT!

Her spinach soup was wonderful, but looked like something she brought
home from work (she is a nuclear safety engineer).  It was
glow-in-the-dark green and we decided not to serve it because not too
many people could get past the colour to taste it.

The priest stranglers (don't ask, you don't want to know) were a complete
bust.

We decided when trying the vinegar sauce that vinegar obviously meant
something COMPLETELY different in period because the result was
completely inedible! 

And before anyone asks, no I don't have the recipes.

Anyway, you see my point.  Not all period dishes may suit modern tastes,
but some do marvelously.  The only way to find out is to try them. 
However, it is best to try it out on 4-5 friends rather than a sit down
feast for 200.  At least there are less people to want to kill you if it
doesn't turn out right. (Plus you don't have as many leftovers to have to
take home and eat yourself.)

Caitlin NicFhionghuin
House Oak & Thistle
Shire of Bordervale Keep, Atlantia
Augusta, GA

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