SC - Question - Recipes for the low budget

[Anne-Marie Rousseau]

hiya from ANne-Marie

cheap medieval food? hmmm.
most stews are primarily meat, so that's out.
think fast day, when frugality was the order of the day anyway.
- --benes yfryd, ie a can of garbanzos or fava, carmelized onions and  a bit
of spice
- --frumenty, barley or wheat cooked with milk, spice and a bit of egg
- --there's probably a recipe for anything that's on sale. When its turnip
season, make turnips in the Beusse fashion, ie with butter and spice. If
you find lamb for $2 a pound, make a paste en pot du mouton. Yum!
- --wardyns in syrop...canned pears, red wine and spice
- --if you have access to your own fresh herbs (ie dont have to buy them) a
ruzzige cake is cheap, ie bread baked with cheese, parsley and sage on top.

theres a fair amount out htere. Also, there's nothing that say you need to
make a huge pot of anything...when I was doing the testing for our
Elizabethan banquet, we'd make very small batches so as not to break the
bank (ie buying a single turkey breast instead of a whole turkey, etc)

hope this helps!
- --AM


- ----------
> From: Peters, Rise J. <PetersR at spiegelmcd.com>
> To: 'sca-cooks at Ansteorra.ORG'
> Subject: RE: SC - Question - Recipes for the low budget
> Date: Friday, September 11, 1998 7:56 AM
> 
> >>I've heard this particular complaint, small kitchen/small budget,
several
> times now.  I know I try some recipes as part of my regular meals and I
know
> some other people on the list do the same.  So, my question is, "What
> Medieval or Renaissance recipes can we recommend where the ingredients
would
> be part of a normal grocery purchase, where the dish would fit into a
modern
> family meal, and which can be prepared with limited untensils and
facilities
> in a timely manner."
> 
> There's a wonderful chicken with rice dish (Lombard Chicken?  I'll have
to
> check) that has become a staple at my house.
> 
> Any of the various preparations of chicken stuffed with nuts.
>
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