SC - Cinnamon Cucumbers

[UnruhBays, Melanie A]

Greetings.  Recently, there were posts (if my feeble brain recalls
correctly) about period documentation for waffles, turkey and trifle.
While bumming around during my vacation I came across some of each
and thought I'd post in case there still was interest - or it hadn't
been settled.

Waffles are pictured in a book I found at Borders, _Bruegel_ by Keith
Roberts (on sale for $5.99).  Bruegel was active in the last half
of the 1500s. There are a minimum of two pictures, one with several
representations.  The waffles are clearly thick, clearly gridded, and
rectangular or square.  One very rectangular grouping is carried in
the hatband of the person pictured.  "The Fight between Carnival and
Lent" (1559) shows four depictions and has the ones tied onto the hat.

The other painting is "The Gloomy Day (February)", 1565, and depicts
a man eating a waffle.

The turkey recipe is in _The Good Huswifes Jewell_, Thomas Dawson,
1596.  "To bake a Turkie and take out his bones".

"Take a fat Turkie, and after you have scalded him and 
washed him cleane, lay him upon a faire cloth and slit 
him through out the backs, and when you have taken out 
his garbage, then you must take out his bones so bare 
as you can, when you have so donne wash him cleane, then 
trusse him and bricke his backe together, and so have a 
faire kettle of seething water and berboyle him a little, 
then take him up that the water may runne cleane out from 
him, and when he is colde, season him with pepper and Salt, 
and then pricke hym with a few cloves in the breast, and also 
drawe him with larde if you like of it, and when you have 
maide your coffin and laide your Turkie in it, then you must 
put some Butter in it, and so close him up, in this sorte you 
may bake a goose, a Pheasant, or capon."

Nothing about roasted turkey legs!

I was one of those who said I didn't think a trifle was period.  
I was both wrong and right.  The same Dawson book has "To make 
a Trifle", but its only ingredients are cream, sugar, ginger
and rosewater.  No fruit, no bread, no cake.  It says, "Take a 
pinte of thicke Creame, and season it with Sugar and Ginger, 
and Rosewater, so stirre it as you would then have it, and make 
it luke warme in a dish on a Chafingdishe and coales, and after 
put it into a silver peece or a bowle, and so serve it to the boorde."

Alys Katharine