SC - July Tavern event.

[Marc Carlson]

>From: Susan Browning <swbro at mail.telis.org>
>>I would like suggestions of 'period' preserved foods  <snip>
>>( ie.  Pickled Eggs, just how period are they? )
>I too was wondering about pickled food.  What types of food would they have
>pickled (other than the ubiquitous fish)?

I don't know about pickled eggs.  I do know that "Brined" and "Collared"
pork and beef, making "potted" dishes and things like "summer sausages" is
supposed to have extended at least into the late Medieval and English
Renaissance periods
(Anderson, Jay Allan. "A solid sufficiency" : an ethnography of yeoman
foodways in Stuart England  Thesis--University of Pennsylvania, 1971).


I. Marc Carlson
McFarlin Library, University of Tulsa -or- Tulsa Community College West
Campus LRC
marc-carlson at utulsa.edu/lib_imc at centum.utulsa.edu/lib_imc at hotmail.com
http:www.geocities.com/athens/parthenon/5923
============================================================================

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".

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