SC - Period cookshop at Pennsic?
david friedman
ddfr at best.com
Sat Sep 2 12:10:35 PDT 2000
At 11:41 AM -0400 9/2/00, Robin Carroll-Mann wrote:
>One thing I would highly recommend for the cookshop is serving sweets
>and desserts. Those are enormously popular (look at the lines for The
>Fruity Cobbler!), and I have noticed that people who might be otherwise
>leary of period food are willing to give sweets a chance. Gingerbrede is
>easy to make, as are various puddings and fruit sauces. If there's an
>oven available, then you can get into pies and small cakes/cookies.
I expect one can have an oven, but my impression is that pies are
pretty labor intensive, which might be a problem.
If you don't have an oven, there are always my Islamic frying pan
pastries. The leafy dish is a bit labor intensive, but I think you
could do murrakaba in quantity. And there are all the fritter type
things from the medieval European sources.
- --
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/
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