SC - Re: Asian Cuisine
Philip & Susan Troy
troy at asan.com
Wed May 17 08:21:58 PDT 2000
- -----Original Message-----
From: sca-cooks [SMTP:owner-sca-cooks at ansteorra.org]
Sent: Tuesday, May 16, 2000 10:16 PM
To: sca-cooks-digest at ansteorra.org
Subject: sca-cooks V1 #2285
sca-cooks Tuesday, May 16 2000 Volume 01 : Number 2285
In this issue:
SC - slaughtering
SC - Emeril on medieval cooking
SC - Fooles and Fricassees
Re: SC - Pennsic Cooking Round-table class
Re: SC - Books
Re: SC - Fooles and Fricassees
Re: SC - SC: Gravy Making
Re: SC - Emeril on medieval cooking
SC - Medieval Times
RE: SC - sourdough experiment #1 alternate method
SC - Hordiate/Orgeat/Horchata
Re: SC - Medieval Times
Re: SC - Medieval Times
Re: SC -making vinegar
Re: SC - Fooles and Fricassees
Re: SC - Medieval Times
Re: SC - Medieval Times
Re: SC - Emeril on medieval cooking
Re: SC - Medieval Times
Re: SC - Medieval Times
Re: SC - Medieval Times
Re: SC - Hordiate/Orgeat/Horchata
Re: SC -making vinegar
Re: SC - Medieval Times
Re: SC - Re: Asian Cuisine
SC - Emeril on medieval cooking, Regards Dunton's book
SC - Folger Library URL
Re: SC - Medieval Times
Re: SC - Books
SC - Kiwifruit
- ----------------------------------------------------------------------
Date: Tue, 16 May 2000 15:00:48 -0500
From: Kay Loidolt <mmkl at indy.net>
Subject: SC - slaughtering
Johann von Metten writes:
Well, myself and some of my SCA daughters just finished slaughtering 16
young cocks and some old hens from my flock of Dorkings and Brahmas.
(Dorking cocks, Brahma Hens).
We will use the young birds for our Baronial B-day Feast in June, the
hens we did simply because we had the time and the hands to do a job
that needed to be done anyhoo!
Now we have dry plucked the birds for pillows and plumage, some of the
cocks wings will be used in a NA dance.
Ras, do you have some period recipes for 'fries' I have a recipe or two
from Apicius for pickled testes that I did for a Pax Romana feast, but
was looking for something different and perhaps something later in
period?
I used the hens ovaries in an egg drop soup that was wonderful!!
I have someone here who wants the feet for soup too!
Johann, medieval poultrier,
who gets a perverse pleasure out of seeing young brave knights pale at
the mention of this kinda thing!!! "Just grab the head of the Cock and
the take your knife and.....!"
- ------------------------------
Date: Tue, 16 May 2000 15:22:11 -0500
From: "Adler, Chris" <Chris.Adler at westgroup.com>
Subject: SC - Emeril on medieval cooking
Did anyone else catch the Emeril Live show on medieval food on Sunday night?
I tuned in late, but it appeared that he had some guests from Medieval
Times. About half of what he was saying was fairly correct and didn't
mislead the audience too badly, although he had some really groaning flubs.
(He used allspice and paprika in one dish and a potato-flour slurry to
thicken something, but correctly used eggs and bread crumbs to thicken
another dish. I don't recall it exactly, but his description of medieval
dining practices made me wince.)
The potage recipe came from the Mallinkrodt translation of Platina; the
bread recipes came from Black's The Medieval Cookbook; and the "Maid of
Honor cakes" came from Dutton's Good Fare and Cheers of Old England. (Anyone
know this book???)
I was spazzing over his culinary mistakes, while my lord, who is a fencer,
was freaking over the Medieval Times performers doing **draw cuts** with
broadswords... Sigh.
Katja
- ------------------------------
Date: Tue, 16 May 2000 15:25:27 -0500
From: "Adler, Chris" <Chris.Adler at westgroup.com>
Subject: SC - Fooles and Fricassees
This exhibit booklet was mentioned recently. I tried to find it on the Net
at the Folger Library bookstore, but couldn't find it. Is this the Folger
Library in Washington DC, or is there a Folger in England?
Would the gentle who has this booklet please post the website of the museum
where they saw this exhibit?
Thanks muchly, Katja
- ------------------------------
Date: Tue, 16 May 2000 18:26:51 EDT
From: Bronwynmgn at aol.com
Subject: Re: SC - Pennsic Cooking Round-table class
In a message dated 5/16/2000 1:10:38 AM Eastern Daylight Time,
allilyn at juno.com writes:
<< I think I can make Mon. at 9. {Neice Brangwayna is hereby delegated to
pounce and wake me up) >>
Oh, don't tempt me.
Brangwayna
- ------------------------------
Date: Tue, 16 May 2000 18:36:42 -0400
From: Elaine Koogler <ekoogler at chesapeake.net>
Subject: Re: SC - Books
OK, so my finger hit the 2 instead of the w...it was early...I was still sleepy!
Sorry....
Kiri
lilinah at earthlink.net wrote:
> Kiri wrote:
> >I do believe they may have additional copies. You can contact them at
> >bduck at fred.net. The name of their enterprise is Page after Page, and they are
> >located in Frederick, Maryland. They usually show up at the larger northern
> >Atlantian events. And they have a wonderful selection, most of which is on
> >their web site, 222.fred.net/bduck.
>
> Uh, typo alert
>
> That should be
> http://www.fred.net/bduck
>
> Anahita
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
- ------------------------------
Date: Tue, 16 May 2000 18:39:59 -0400
From: Elaine Koogler <ekoogler at chesapeake.net>
Subject: Re: SC - Fooles and Fricassees
I didn't see it on a website. I live in the DC area, so called the Folger
Shakespeare library bookstore and asked about it. It was the catalogue for the
show last fall (I think) called "Fooles and Fricassees". It contains an
appendix that is a copy of Sarah Longe's Receipt Book.
If you guys would like, I can call the library again and ask about it.
Kiri
"Adler, Chris" wrote:
> This exhibit booklet was mentioned recently. I tried to find it on the Net
> at the Folger Library bookstore, but couldn't find it. Is this the Folger
> Library in Washington DC, or is there a Folger in England?
>
> Would the gentle who has this booklet please post the website of the museum
> where they saw this exhibit?
>
> Thanks muchly, Katja
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
- ------------------------------
Date: Tue, 16 May 2000 18:39:01 -0400 (EDT)
From: cclark at vicon.net
Subject: Re: SC - SC: Gravy Making
Elysant wrote:
>This discussion makes me wonder how old the "roux" method actually is. And
>what are the oldest methods we know of that were used for thickening sauces
>and gravies?
There are recipes for khabis (a sweetmeat) in al-Baghdadi that say to cook
and mash some gourds or carrots and then "Put sesame-oil into a dish and
boil : then add flour, and then the [mashed veggies]. Pour on syrup until
set : then remove."
Looks to me like this is a kind of roux. Though I don't recall seeing any
recipes where it's used to thicken a sauce.
Henry of Maldon/Alex Clark
- ------------------------------
Date: Tue, 16 May 2000 18:51:12 EDT
From: Morgana Abbey <morgana.abbey at juno.com>
Subject: Re: SC - Emeril on medieval cooking
I saw it all. It became very obvious that they (the Food TV staff) made
the mistake of accepting everything Medieval Times said without checking.
Of course Medieval Times will propagate the lie about no eating
utensils. It saves them the cost of buying, providing and washing them.
Now, has anyone with web access posted a detailed analysis to the Food TV
webpage? Maybe we can get a rebuttal-type of show. "And now the reality
of medieval food"
Morgana
________________________________________________________________
YOU'RE PAYING TOO MUCH FOR THE INTERNET!
Juno now offers FREE Internet Access!
Try it today - there's no risk! For your FREE software, visit:
http://dl.www.juno.com/get/tagj.
- ------------------------------
Date: Tue, 16 May 2000 19:09:19 EDT
From: Seton1355 at aol.com
Subject: SC - Medieval Times
What is *Medieval Times*?
Phillipa
<<
I was spazzing over his culinary mistakes, while my lord, who is a fencer,
was freaking over the Medieval Times performers doing **draw cuts** with
broadswords... Sigh. >>
- ------------------------------
Date: Tue, 16 May 2000 16:17:34 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: RE: SC - sourdough experiment #1 alternate method
The starter sponge that I use isn't the San Francisco
lactobacillus. But it does have a strong sour taste.
My recipe is two cups of flour and one cup of flat
beer. I usually use rye flour and, if I am fortunate,
I will use home brewed beer. It takes about three
days to start to bubble. I usually keep it on the
counter next to the oven. I personally think that the
introduction of beer gives the bread a closer flavor
to breads that were baked using barm.
Huette
- - --- "Decker, Terry D." <TerryD at Health.State.OK.US>
wrote:
> You won't get San francisco style sourdough unless
> you happen to have
> Lactobacillus sanfrancisco in your starter. The
> sourness a by-product of
> the lactobacilli and its interaction with the wild
> yeast, usually some
> variety of Candida milleri. Lactobacillus
> sanfrancisco is found in the Bay
> Area and works exceptionally well with C. milleri.
>
> I make starter by preparing a 2 to 1 mixture of
> flour to water in a bowl,
> then cover the bowl (the local area often has mold
> problems) and let it
> stand on the counter for a few days. The amylase
> reaction of the flour and
> water feeds the wild yeast commonly found with the
> flour and produces a
> starter. In two to three days the starter will
> begin to bubble after which
> it needs to be fed 2/1 flour/water about every 12
> hours if kept it on the
> counter or every 2 to 3 days if kept in a sealed
> container in the
> refrigerator (a sealed container keeps it from
> drying out). Use regularly
> to keep the starter happy.
>
> Right now, Herman (the starter I was playing with a
> couple years ago) is
> sleeping in the freezer. It is about time to
> resurect him from his
> cryogenic rest and put him to work.
>
> Bear
>
>
> > BTW a sourdough starter made in the manner you
> describe will
> > not have that
> > *really sour* taste some folks like (i.e.: San
> Francisco
> > style). That's
> > because you have started with a non-souring yeast,
> which
> > might overwhelm
> > the dough's natural tendency to get sour. To do
> that you need
> > to make a
> > batter of bread flour and water the thickness of
> pancake
> > batter, add a pinch
> > of salt, about 2 tbsp. sugar, and a touch of milk
> (helps the
> > beasties get to
> > work in your starter). <clipped>
> >
> > Aoife
>
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>
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> please send a message to
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>
>
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- ------------------------------
Date: Tue, 16 May 2000 16:22:50 -0700
From: "E. Rain" <raghead at liripipe.com>
Subject: SC - Hordiate/Orgeat/Horchata
Michael F. Gunter suggested that Hordiate in the 'Manual de Mujeres" might
be a forerunner of orgeat. another possibility that ocurs to me is that it
could be an ancestor of Horchata a spanish/Mexican sweet almond-flavored
drink made with water or rice milk
Eden
____________________________________________________
WARNING: Dates on the calendar are closer than they appear!
Eden Rain
raghead at liripipe.com
- ------------------------------
Date: Tue, 16 May 2000 18:45:27 -0500
From: "catwho at bellsouth.net" <catwho at bellsouth.net>
Subject: Re: SC - Medieval Times
> What is *Medieval Times*?
> Phillipa
Medieval Times is a chain of resteraunts where you get to eat
"medieval" food (with your fingers no less because you know they
didn't have silverware back then) and then throw the rubbish on the
floor (because you know that's what they did back then) and watch
very handsome youngish men riding beautifully trained horses in a
choreographed "tournament" while wearing paper crowns and cheering
for your "knight" It costs more per person than being on board at an
event. Oh, and the waitresses come to your table and announce, "I'm
Bunny, I am your serving wench tonight." (Because you know that
women wearing low cut Ren costumes were table servers back then.)
It is a beautiful adaptation of what people think the middle ages
should have been like.
Melbrigda Leifurdottir
There was som deceptyon or frawdulent
induction that hath made her to condescende
therunto
Read the Boke of Kervynge at: http://milkmama.tripod.com/kervynge.html
- ------------------------------
Date: Tue, 16 May 2000 19:48:20 EDT
From: Seton1355 at aol.com
Subject: Re: SC - Medieval Times
Oh gag me!!!
I've never even been to a Renn fair for the very reason that I'm sure I'd be
going around saying: this isn't period - that isn't period.... And going to
one of these things is way more than eating a marvelous feast on board...
Right Ras? Elysant?
Phillipa
<<
Medieval Times is a chain of resteraunts where you get to eat
"medieval" food (with your fingers no less because you know they
didn't have silverware back then) and then throw the rubbish on the
floor (because you know that's what they did back then) and watch
very handsome youngish men riding beautifully trained horses in a
choreographed "tournament" while wearing paper crowns and cheering
for your "knight" It costs more per person than being on board at an
event. Oh, and the waitresses come to your table and announce, "I'm
Bunny, I am your serving wench tonight." (Because you know that
women wearing low cut Ren costumes were table servers back then.)
>>
- ------------------------------
Date: Tue, 16 May 2000 17:00:58 -0600
From: "Karen O" <kareno at lewistown.net>
Subject: Re: SC -making vinegar
>They knew how it happened, they just couldn't stop it. Neither can we
without stringent sanitation, which is why you have a pickle crock and a
brewing crock and never the twain will meet if you're smart. Some people
don't even have their vinegar mother working in the same room as their wines
and beer, and some people won't have it in their house at all.
>
>Vinegar can be made from any dilute alcohol, which makes wine and beer
ideal for the purpose. we keep the vessels we make said potables in sealed
to prevent contamination form the air and fruit fly like creatures we refer
to as "vinegar flies" from getting to our brew and infecting it with acetic
acid bacteria.
>Corwyn
So, if I want to make some (a little) wine vinegar for a particulr
recipe, I can just mix some of the wine I would like to use with distilled
vinegar, and let it sit "a while?"
My thinking is in a closed canning jar overnight.
Caointiarn
- ------------------------------
Date: Tue, 16 May 2000 17:37:55 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: SC - Fooles and Fricassees
- - --- "Adler, Chris" <Chris.Adler at westgroup.com> wrote:
> This exhibit booklet was mentioned recently. I tried
> to find it on the Net
> at the Folger Library bookstore, but couldn't find
> it. Is this the Folger
> Library in Washington DC, or is there a Folger in
> England?
>
> Would the gentle who has this booklet please post
> the website of the museum
> where they saw this exhibit?
>
> Thanks muchly, Katja
I think that you could buy this from any reasonable
bookstore.
Here is the Folger Library library catalog
description:
Folger Shakespeare Library
Fooles and fricassees : food in Shakespeare's
England / edited by Mary Anne Caton ; with an essay by
Joan Thirsk ; [foreward by Rachel Doggett].
Washington, DC : Folger Shakespeare Library ; Seattle
: Distributed by University of Washington Press, 1999.
128 p.
ISBN 0295879267
Perhaps our AnTirean friends could pick us up a few
copies?
Huette
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- ------------------------------
Date: Tue, 16 May 2000 17:45:56 -0700
From: lilinah at earthlink.net
Subject: Re: SC - Medieval Times
>What is *Medieval Times*?
>Phillipa
Anyone here listen to the Public Radio show, "This American Life"? A
few months back, there was a show in which the host, Ira Glass, took
an Englishman who is a professor of Medieval history at a good
university in Chicago, where the show is produced, to visit a local
"Medieval Times". The Brit *liked* the place!
"Medieval Times" is owned by a corporation. There are quite a few of
them around the US - big warehouse-like buildings tarted up to look
castle-oid. You are greeted by the King and Queen who don't even
speak as well as we do at Ren Faires. You are assigned a color, given
some sort of disposable thingy to wear in that color, which is the
color of the "knight" in the joust for whom you will cheer.
They serve what they tell you is medieval food - roast chicken and
vegetables and bread - then in a puff of smoke Merlin the Wizard
appears and announces the joust. Everyone is overly miked - or much
of what they say may well be on tape. There are, IIRC, four jousters.
On different evenings, a different one is chosen to be the "bad guy".
They do the joust. It's a lot like the ones at the big Ren Fairs.
There's more inauthentic scenic color. The professor said that even
though most of it wasn't at all authentic in the details, he felt
they had captured the spirit of Medieval pomp and hospitality.
But, hey, don't take my word for it. Have the Virtual Experience:
http://medievaltimes.com/
Anahita al-shazhiyya
- ------------------------------
Date: Tue, 16 May 2000 17:52:00 -0700
From: lilinah at earthlink.net
Subject: Re: SC - Medieval Times
But, wait!
There's more!
Here's the menu (mmm-mmm-medieval):
(direct from the web site)
Your meal includes:
* A warm appetizer to prepare you for the feast.
* A piping hot bowl of fresh vegetable soup filled to the brim with
healthy ingredients.
* A hearty herb-roasted chicken cooked to perfection by our Master Chef.
* A succulent spare rib covered in our own medieval barbecue sauce.
* A tasty baked potato seasoned with fine herbs from our castle gardens.
* A delicious, fruit-filled pastry from our own castle bakery.
* Two rounds of beverages with which to wash it all down.
(end quote)
[Boy, doesn't this sound like the kind of feast that sets off a
volley of posts on this list :-) ]
But, wait! There's more!
(more from the website)
Your own medieval serving wench or serf -- who attends to your every
need -- will serve you a fabulous meal. You'll eat this bountiful
feast with nothing more than your fingers. No forks, no knives, no
spoons -- for this is the style of the 11th century. This is Medieval
Times Dinner and Tournament.
As you feast, our brave and valorous knights compete in exciting
tournament games of skill, medieval jousting matches, and dangerous
sword fights. It's a spectacular evening of feasting, fighting, and
fun for the entire family.
(end quote)
Yeah, the eleventh century in Europe with potatoes and barbecue sauce
and brand-name soda pop and...
Anahita
never been there, don't think i ever will,
but i do work Ren Fairs
- ------------------------------
Date: Tue, 16 May 2000 20:59:49 EDT
From: Etain1263 at aol.com
Subject: Re: SC - Emeril on medieval cooking
In a message dated 5/16/00 4:25:12 PM Eastern Daylight Time,
Chris.Adler at westgroup.com writes:
<< Did anyone else catch the Emeril Live show on medieval food on Sunday
night?
>>
I didn't "catch" the show..but the next day, my kids said "hey Mom...we were
watching Emeril last night..and he was doing Mideval cooking..so we taped it
for you!" 8) Don't I have great kids?
Yes..I also winced when he used "potato starch" in two of the recipes (he
also used it in the bread and rolls at the beginning.). If you are on aol
and want the recipes..got to keyword "food"...food index....Food Network...TV
shows and recipes...Emeril Live. they give the recipes and the references.
It was fun to watch..and he did get across the idea that mideval food isn't
all that different from what we eat today (although the repeated closeups of
the "roast suckling pig" prop got to me after awhile! ).
Etain
- ------------------------------
Date: Tue, 16 May 2000 21:03:17 EDT
From: Etain1263 at aol.com
Subject: Re: SC - Medieval Times
In a message dated 5/16/00 8:39:13 PM Eastern Daylight Time,
lilinah at earthlink.net writes:
<< They do the joust. It's a lot like the ones at the big Ren Fairs. >>
At a Ren Faire in NJ (somerset)...the jousters ARE from Mideval Times! They
come down just to do the jousts at the opening ceremonies and the closing
joust!
Etain
- ------------------------------
Date: Tue, 16 May 2000 21:02:42 -0400
From: "Siegfried Heydrich" <baronsig at peganet.com>
Subject: Re: SC - Medieval Times
Oh, no, O Optomistic One! It's warm Busch beer and the worst mead you
ever had - I thought I was going to yak when I tasted it. That is, of
course, if you're adventurous enough to go beyond the warm soda (they didn't
have ice in the middle ages, you know . . .)
And if you think THAT'S bad, you should try King Henry's Feast (on la
Avenida de las Turistas Estupidos) in Orlando - makes Medieval Times look
like Cariadoc's encampment.
Sieggy
Yeah, the eleventh century in Europe with potatoes and barbecue sauce
and brand-name soda pop and...
Anahita
- ------------------------------
Date: Tue, 16 May 2000 21:06:53 EDT
From: Etain1263 at aol.com
Subject: Re: SC - Medieval Times
In a message dated 5/16/00 8:45:52 PM Eastern Daylight Time,
lilinah at earthlink.net writes:
<<
Yeah, the eleventh century in Europe with potatoes and barbecue sauce
and brand-name soda pop and...
Anahita
never been there, don't think i ever will,
but i do work Ren Fairs >>
LOL! Bravo! I also have never been to Midieval Times, but I'm new to the
SCA, and "old" to Ren Faires..not as a worker..just taking the family.
They are fun..moreso than paying the money at an amusement park (*I* think
so, anyway). Hmmm...Ren Faire....Great Adventure...Ren Faire....Great
Adventure.......???
Etain
- ------------------------------
Date: Tue, 16 May 2000 21:16:02 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Hordiate/Orgeat/Horchata
"E. Rain" wrote:
>
> Michael F. Gunter suggested that Hordiate in the 'Manual de Mujeres" might
> be a forerunner of orgeat. another possibility that ocurs to me is that it
> could be an ancestor of Horchata a spanish/Mexican sweet almond-flavored
> drink made with water or rice milk
>
> Eden
Hello, Eden, I didn't know you were here! Welcome, if probably belated!
Um, I think that was me... .There appears to be a related family of
almond-flavored beverage bases surviving around Europe and Asia today,
and apparently at least a couple of them have names which appear
etymologically related to words denoting barley.
My feeling is that there's probably a series of vaguely medicinal barley
beverages, sometimes, but not always, flavored with almonds, that may be
only marginally related to the foods designed to fill the belly,
porridges and pulses and such. I have a feeling that Mark Grant's use of
"barley soup", for example, in his translation of Anthimus would be
better associated with tisanes and barley-waters than with simple soups,
both in preparation and use.
At some point there seems to have been a branching-off of the
almond-flavored barley preparations from the almond-free versions, but
all seem to have had a medicinal use connotation.
Adamantius
- - --
Phil & Susan Troy
troy at asan.com
- ------------------------------
Date: Tue, 16 May 2000 22:07:39 EDT
From: CorwynWdwd at aol.com
Subject: Re: SC -making vinegar
Nope, but you can buy vinegar mother, or better yet, buy unpasteurized
vinegar in a health food store and add to the wine. Be sure to expose it to
air, perhaps use cheesecloth or some other mesh netting to cover to keep
flies out. Distilled vinegar is right out by definition, not only has it been
pasteurized, and is therefore free of mother, it's been distilled and
watered, it's pretty much just dilute acetic acid. You need the live stuff my
friend.. :-)
Overnight? more like a week or two... try it after you see the slimy cover of
the mother form on top and you'll know when it's ready.
Corwyn
In a message dated 5/16/2000 8:19:41 PM Eastern Daylight Time,
kareno at lewistown.net writes:
> So, if I want to make some (a little) wine vinegar for a particulr
> recipe, I can just mix some of the wine I would like to use with
distilled
> vinegar, and let it sit "a while?"
>
> My thinking is in a closed canning jar overnight.
>
> Caointiarn
- ------------------------------
Date: Tue, 16 May 2000 22:19:04 EDT
From: Seton1355 at aol.com
Subject: Re: SC - Medieval Times
To be eaten with your fingers????
Well, as long as they have potatoes, barb-que sauce and soda pop , I guess
it's ok.
Sigh.....
<< * A piping hot bowl of fresh vegetable soup filled to the brim with
healthy ingredients. >>
- ------------------------------
Date: Tue, 16 May 2000 22:44:48 EDT
From: LrdRas at aol.com
Subject: Re: SC - Re: Asian Cuisine
In a message dated 5/16/00 11:37:42 AM Eastern Daylight Time,
ekoogler at chesapeake.net writes:
<< Ras,
Can you supply this information so that I can contact Acanthus and get them?
Thanks! >>
http://www.acanthus-books.com/abpetpropcul.html
Ras
- ------------------------------
Date: Tue, 16 May 2000 22:39:55 -0400
From: "Daniel Phelps" <phelpsd at gate.net>
Subject: SC - Emeril on medieval cooking, Regards Dunton's book
Was written:
>The potage recipe came from the Mallinkrodt translation of Platina; the
>bread recipes came from Black's The Medieval Cookbook; and the "Maid of
>Honor cakes" came from Dutton's Good Fare and Cheers of Old England.
(Anyone
>know this book???)
Got a copy of Dunton's, it is definitely the lightest reference of the
three. No bibliography, very little in the way of reference to anything at
all in period, most of the history mentioned is quite clearly post period.
The Maids of Honour recipe is attributed in a footnote to "Andre L. Simon,
Guide to Good Food and Wines"
The full reference for the book is "The Good Fare and Cheer of Old England"
Joan Parry Dutton, Reynal & Company, New York, 1960. I don't remember when
or where I got it but a notation in the fly leaf has it marked down from 39
to 25 cents.
Daniel Raoul
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>===========================================================================
=
>
- ------------------------------
Date: Tue, 16 May 2000 20:47:55 -0600 (MDT)
From: Ann Sasahara <ariann at nmia.com>
Subject: SC - Folger Library URL
Greetings
Library Main page: www.folger.edu and select "museum shop" link
or go straight to The Museum shop: www.Shakespeare-etc.org/
the link you want is called "go shopping"
select "Exhibit catalogs" and there you are! :-)
When I got the book I was surprised there were two appendices as a bonus.
The first one is Sara Long's Receipt Book" from 1610. It has cake, rice
pudding and other recipes. The second is 3.5 pages of instructions on how
servants should "serve" in a great and noble houses.
Farther down the exhibit page is a small pamphlet that I also bought
from a 1997 exhibit called "The Housewife's Rich Cabinet". The date
that comes to mind is 1707 or something like that. For $7.95 it's
reasonable. Inside, there are recipe cards on preserving gilly flowers
and the like. There were nice herbal designs on the cards. The booklet is
138 pages of preserving and conserving things around the house. There is
also an entertaining recipe for making a fake claret of courrants,
raspberry juice and bread w/ mustard.
On the Museum Shop page there is also a section on "women". I picked up
"The English Housewife" for 19.95. It's not listed on Amazon.com. Both
sites list "The Tudor Housewife" at the same price. I decided Folger
needed my patronage more than Jeff Bezos & co. My books arrived 11 days
later and I was happy.
The Folger/Shop sites are pretty fun to visit. I think I spent over an
hour there looking at all the books and CDs.
YIS,
Ariann
On Tue, 16 May 2000, Adler, Chris wrote:
> This exhibit booklet was mentioned recently. I tried to find it on the Net
> at the Folger Library bookstore, but couldn't find it. Is this the Folger
> Library in Washington DC, or is there a Folger in England?
>
> Would the gentle who has this booklet please post the website of the museum
> where they saw this exhibit?
>
> Thanks muchly, Katja
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- ------------------------------
Date: Tue, 16 May 2000 22:47:39 -0400 (EDT)
From: cclark at vicon.net
Subject: Re: SC - Medieval Times
Anahita quoted:
> ... with nothing more than your fingers. No forks, no knives, no
>spoons -- for this is the style of the 11th century. This is Medieval
>Times Dinner and Tournament.
They'd have it right if they'd provide just spoons. Except that their modern
customers wouldn't be very likely to bring their own knives. Oh well.
Alex Clark/Henry of Maldon
- ------------------------------
Date: Tue, 16 May 2000 22:55:47 EDT
From: LrdRas at aol.com
Subject: Re: SC - Books
In a message dated 5/16/00 12:43:13 PM Eastern Daylight Time,
ekoogler at chesapeake.net writes:
<< 222.fred.net/bduck >>
This link does not work. Is there an alternative link?
Ras
- ------------------------------
Date: Wed, 17 May 2000 15:20:09 +1200
From: "Phil Anderson" <phil at spis.co.nz>
Subject: SC - Kiwifruit
Isabeau writes:
> One thing that I noticed was not mentioned is that she has proven that the
> "Kiwi-fruit" is period!!
Do bear in mind that modern breeding programs have resulted in
fruit that are significantly different to the original form. I've seen it
claimed that the Chinese gooseberry was renamed because the new
varieties were so different to their predecessors.
>You see the New Zelanders that grew and marketed Kiwi earlier
>this century, knew they could not market it under the name of the
>plants they brought back from a trip to Europe.
Nitpick: New Zealand stocks are supposed to have been developed
from seeds from China.
Edward Long-hair
Southron Gaard
- ------------------------------
End of sca-cooks V1 #2285
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