SC - period breakfast foods

[Christine Seelye-King]

Gunther,
	If you will send me your private email (Outlook doesn't list them, only the
Cook's list address) I will send you a copy of my Period Breakfasts class
handout.
Christianna

> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Michael Gunter
> Sent: Thursday, April 19, 2001 11:06 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - period breakfast foods
>
>
> >I too, would be interested hearing more on this from Gunthar if this
> >is new information.
>
> Nothing much new. What began it is there are some cavalier
> types that wanted to have a big fancy breakfast on the field
> at a Pas de Armes. They planned on fine linens, silver, crystal
> and all the rest. So I suggested that if they were going to
> have a fancy period breakfast to kind of show up the stickjocks
> then they should at least complete the deal with period dishes.
>
> So first I listed some of the period breakfasts that have some
> source material. But that usually comes down to meat or fish,
> bread and ale. In greater or lesser amounts. Also some porridges
> have been mentioned.
>
> But I mainly detailed period dishes that would be considered
> breakfast foods to the modern palates. Frytores, Hanony and
> assorted other scrambled egg dishes, quiches, roasted meats
> (especially a roast chicken or even grilled fish), breads,
> wafres, ales or juices, porridges, poached eggs in sauce, etc....
>
> So far the only result I've heard is that I've terrified the
> lady who will be cooking for us at Great Outlandish because she
> thinks I'm some period food Nazi as well as a dreaded brass
> hat. sigh.
>
> >Stefan li Rous
> >stefan at texas.net
>
> Yers,
>
> Gunthar
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