SC - Feasts in Trimaris

[Jeff Gedney]

>>> Jehanne Argentee <jehanne at netzero.net> 02/29 11:47 PM >>>
At 05:02 PM 2/29/00 -0600, david friedman wrote:
>At 1:50 PM -0500 2/29/00, Jehanne Argentee wrote:

*snip*

>>If a cook realizes that
>>preparing a dessert with pepper will make it taste 'odd' or unpleasent to
>>the modern palate, let them leave it out. We're talking about feast here,
>>not ArtSci entries.
>
>And it is that attitude which fuels the widespread hostility to 
>authenticity--the idea that the only reason to do things 
>authentically is to win a contest, probably in the hope of getting an 
>award.
>
>Would you similarly argue that there is no reason to wear period 
>looking clothes rather than bluejeans and tshirts at the feast--since 
>we are talking about feast, not artsci entries?

>David/Cariadoc

No, but I would argue there is no reason not to wear cotton instead of
wool, because Florida is just too hot! I've been told that having Viking
garb in cotton isn't authentic... But it feels alot better to me. :) Then
again, I'm not entering my garb into ArtSci... I'm just trying for
something that looks alright while being comfy.

> Similiarly, leaving pepper out of Leche Lumbard makes it taste better to
> me, so I'll leave it out.

Hmmmm, Leche Lumbarde...
Ah yes! here it is!
In Butler and Heiatts "An Ordinance of Pottage" (Taken from a Manuscript in Yales Beineke Library)

Boyle datys in swete wyne; grynd hem. Draw hem with the same wyne as chargeaunt as ye may do em, yn a pott with sygure. Boyle hit. Put therto poudur of gynger & canell, a grete dele; stere hit well togedyr. Yf hit be nowghte styfe ynowght, put thereto hard yolks of eyron or gratyd brede; or els thu may boyle brawn and draw hit thorow a streynour withour eny lycour. in the boylyng, do hit togedyr. Also thu may do with al maner of leche lumbard that thu makyste, and yn lentyn tyme thu may have of sundez of stockfisch. when hit ys boyled, take out of the pott; do hit on a bord. Presse hit togedyr. when hit is colde, cut hit in brede leches & serve hit forth, a leche or ii in a dysch, and power a little clarre aboven. 

Don't see no pepper in there!

What is your source for pepper in Leche Lumbardys?

> My
> mead tends to be more authentic than my cooking, but it varies. If I try a
> period recipe, and think its perfect as is... that's how I use it. If I try
> it, and decide that it would be better without a particular ingrediant, or
> with a different method of preparing, I try that. It might not be as
> authentic, but in a choice between a perfectly authentic recipe that my
> boyfriend will merely eat (and the man will eat nearly anything, with two
> exceptions) and an adjusted recipe that he gobbles down with delight and
> asks for seconds.... I'll go with the adjusted.


Ah! 
A Brewer! 
and if Her Grace Princepess of Trimaris said:
"We prefer to have budweiser at events, so that the people can drink it,
since meades are cloudy, yeasty, sour, and too highly spiced to choke 
down".
How would YOU feel?


Brandu