SC - Lamb Technique and Notes
Olwen the Odd
olwentheodd at hotmail.com
Mon Oct 23 11:26:10 PDT 2000
If you are adhering to strict historical accuracy, I don't think you can
truly document sauerkraut or pirogi, although both are probably "period."
I've used similar undocumentable dishes for feasts where I wasn't trying for
historical accuracy.
For an Eastern European feast, I would look at Pouncy's translation of
Domostroi and Dembinska's Food and Drink in Medieval Poland for recipes.
Bear
> Does anyone have any documentation regarding this food.
> Also, sour krout..
> I would imagine that is also a period cabbage preperation.
>
> Rivka
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