SC - Re: Period Feasts

[RuddR at aol.com]

Groulx, Michelle wrote:
>> > Ragnar said...
>> > >Educating the populace to a more period palate is reasonable and
>> > should be
>> > encouraged, but adjusting period recipes to a more modern taste is
>> > acceptable as well.<
>> >
>> > Not on my planet.
>> >

I find that I take my dinner guests' tastes into consideration before I choose
receipts to redact to begin with.  For example, a while back I was looking for
a savory pie.  In Forme of Cury I found a pie called "malaches" that had pig's
blood as its initial ingredient.  I felt that my guests would not appreciate
this (nor would I), so I went searching further and found something else.  I
don't try to appease "modern" tastes, but I do sometimes tweak recipes to
please *my* tastes.  I have been known to add salt to bland sauces when no
salt was mentioned in the original.  I have added cream to a tart filling of
currants and egg yolks to make it more custard-like, since without the cream,
the filling was rather dry, and fruit custards containing cream are not
unknown in medieval sources.  But this is personal taste, rather than trying
to please modern tastes in general.  I try not to make a habit of these sorts
of things, and I would like to stress that any changes, whether additions,
deletions, or substitutions, that I make in redacting a medieval receipt are
duely noted and announced.

Rudd Rayfield
============================================================================

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".

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