SC - SC: Book of Keruynge

[Brian L. Rygg or Laura Barbee-Rygg]

In a message dated 4/27/2000 2:21:22 PM Eastern Daylight Time, 
michael.gunter at fnc.fujitsu.com writes:

<< In January I taught a class at a collegium type event, it's the first
 teaching I'd done outside of canton meetings.  The idea behind my class
 was
 that medieval food is not weird but in fact can be quite familiar. I got
 the
 idea becauce in my first reading on the subject, which was
 "Two-Fifteenth
 Century Cookbooks" I kept encountering recipes that sounded like "down
 home"
 cooking to me! >>

Whenever I do a demo inclding period cooking I read off or write several 
period recipes on the board and have the audience figure out what they are.  
Sometimes they get them before I've finished reading.  The ones I usually use 
for this are macrows (mac and cheese), payn purdew or something similar, 
cryspes or one of the other "funnel cake" recipes, and -oops, I forgotten the 
name, but the fried cheese sticks.  Oh, pipefarces.

Brangwayna Morgan