SC - mock eggs (Lenten)

[Stefan li Rous]

In a message dated 6/13/99 5:04:46 PM US Mountain Standard Time, 
MsGreyPaws at aol.com writes:

<< 
 	Is it still acceptable to use such dishes as long as you don't 
 include ingredients that are more modern or from the New World?  How would 
 you document them?  Or would you have to?  Confusion reigns in my mind. >>

Hmmm,
Well, it depends upon what kind of event you are cooking for, and how you 
represent your feast.  For an Arts and Sciences entry, documentation is 
necessary.  If you present the feast as "period," it should not only have 
only period ingredients, but be made from known period recipes.  Simply 
because a traditional recipe has been "made that way for centuries" doesn't 
count unless you can document it.  If you are simply wanting to cook a good 
"peri-oid" meal, and know it shall not be considered an example of "period," 
than go ahead and cook whatever you like.  

One thing that most of us on this list are in agreement about is that cooking 
from period recipes can be delicious.  Teaching the general populace this is 
one of the challenges of being an SCA cook.

Despite common belief, there is a huge body of period recipes.  So many that 
I cannot picture ever running out of appropriate dishes.

Mordonna
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