[Sca-cooks] Recording of recipes.
Patricia Fee
damekatherinemc at hotmail.com
Fri Dec 7 12:12:43 PST 2001
Can someone tell me how recipes were "written down" and on what, before
the advent of the printing press?
Also if the people of Scotland spoke gallic or a version of it, and where
I could find examples and translations?
Ldy Katherine
>From: sca-cooks-request at ansteorra.org
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Sca-cooks digest, Vol 1 #1061 - 18 msgs
>Date: Wed, 5 Dec 2001 15:00:24 -0600
>
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>Today's Topics:
>
> 1. Re: [SCA-Cooks]missing manuscript (johnna holloway)
> 2. Vodka is likely to be period (Mark.S Harris)
> 3. Re: Re: Research cooking vessels, pottery (Mercy Neumark)
> 4. Re: Re: Sca-cooks digest, Vol 1 #1055 - 17 msgs (chirhart_1)
> 5. Vinegar question. (Louise Smithson)
> 6. Re: Period Potluck was [SCA-Cooks] Court News from Lochac
>(XvLoverCrimvX at aol.com)
> 7. Re: Court News from Lochac (XvLoverCrimvX at aol.com)
> 8. Reprint of Sallets, Humbles etc. (johnna holloway)
> 9. Re: trading up ranks (Vincent Cuenca)
> 10. Re: invitation for Gunthar (Michael Newton)
> 11. Re: Court News from Lochac (chirhart_1)
> 12. AoAs (Mark.S Harris)
> 13. Re: AoAs (DeeWolff at aol.com)
> 14. Re: misconceptions about places was [Sca-cooks] Stefan (Mark.S
>Harris)
> 15. Posting pix to geocities (was Re: [Sca-cooks] invitation for
> Gunthar) (Gorgeous Muiredach)
> 16. propane stoves (Mark.S Harris)
> 17. Re: Vinegar Question (Mercy Neumark)
>
>--__--__--
>
>Message: 1
>Date: Wed, 05 Dec 2001 13:06:53 -0500
>From: johnna holloway <johnna at sitka.engin.umich.edu>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Re: [SCA-Cooks]missing manuscript
>Reply-To: sca-cooks at ansteorra.org
>
>Now that would be a great doctoral project...
>It could be compared to:
>Receipts of Various Kindes in Cookery, Preserving,
>Candying, Confectionary, Brewing and other Important
> Matters. To Which Is Added a Booke of Carving. Collected and
>Improved Upon by an Amateur of the First Distinction
>derived from Books of Secrets and Sources the most Authentic, Ancient
>and
>Modern, Foreign and Domestic, and Embracing a
>Compendium of Most Useful and Entertaining Knowledge
>Submitted with the Utmost deference to a Discerning and
>Discriminating Public... by the Publishers
>
>
>Johnna Holloway Johnnae llyn Lewis
>
>
>
>Philip & Susan Troy wrote:
> > Maybe we'll discover the missing manuscript of the 1547 classic, Syr
> > Jerome Hogsheade's "De Gluten Luteranis, Or, The Lutheran Bynder, For
> > All Ladies And Gentle Women Who Wouldst Takke Potte Lucke, Including
> > (y)e Casseroles and All Typpes Of Jellies & Sallets That Sheweth (y)e
> > Miniaturre Marsh-Mallowes Wythinne".>
> > Adamantius
>
>--__--__--
>
>Message: 2
>Date: Wed, 05 Dec 2001 11:59:14 -0600
>From: "Mark.S Harris" <mark.s.harris at motorola.com>
>Organization: Motorola Semiconductor Products Sector
>To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
>Subject: [Sca-cooks] Vodka is likely to be period
>Reply-To: sca-cooks at ansteorra.org
>
>Misha replied to my message about flambe'd Puck with:
> > Well, you could always use wine for the flambe part. You coulda used
>vodka
> > too, but its OOP, sadly.
>
>Actually depending upon exactly how you define "vodka" and whether
>you mean the beverage or the word, vodka looks to be period.
>
>See this file in the BEVERAGES section of the Florilegium for more
>details:
>bev-distilled-msg(118K) 9/22/00 Medieval distilled beverages.
>Distilling.
>http://www.florilegium.org/files/BEVERAGES/bev-distilled-msg.html
>
>Stefan li Rous
>
>--__--__--
>
>Message: 3
>From: "Mercy Neumark" <mneumark at hotmail.com>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Re: Research cooking vessels, pottery
>Date: Wed, 05 Dec 2001 10:21:40 -0800
>Reply-To: sca-cooks at ansteorra.org
>
> >Much that I know about ceramics and cookware, I've heard of
> >pipkins(Muiredach, don't laugh at me) I don't know what they look >like.
> >Can you please describe one or post a picture?
>
>I can do both, but I'll describe one first. It's basically a bowl with
>three legs on it...they also have different types of handles. Some have
>lids, some don't...others have short legs or long. Here is a link (I hope
>this works) to two I made for Caid's Pentathlon this year:
>http://www.sca-caid.org/arts&sciences/pentathlon/48-215-6.html
>
>I have documentation if you're interested...I just don't want to bore
>everyone to tears with it. :)
>
> >I do know what a chaffing dish is, though thanks. *shudder* Too many
> >days
> >as a caterer.
>
>Ah, but have you seen a period chaffing dish? VERY cool. Sort of looks
>like a funnel, with a cool comparment in the bottom for the coal. Reminds
>me of a hibachi (I guess so, to a degree). I haven't made one yet, but I
>plan to after I finish all the other projects I've commited to (and I
>probably should be commited...or someone should pop my hellium hands). :)
>
>--Arte
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
>
>--__--__--
>
>Message: 4
>From: "chirhart_1" <chirhart_1 at netzero.net>
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] Re: Sca-cooks digest, Vol 1 #1055 - 17 msgs
>Date: Wed, 5 Dec 2001 13:25:26 -0500
>Reply-To: sca-cooks at ansteorra.org
>
>
>----- Original Message -----
>From: "Vincent Cuenca" <bootkiller at hotmail.com>
>To: <sca-cooks at ansteorra.org>
>Sent: Wednesday, December 05, 2001 9:47 AM
>Subject: [Sca-cooks] Re: Sca-cooks digest, Vol 1 #1055 - 17 m
>
> >
> > > >I haven't paid much attention to precedence, so does this mean
> > > >that two of a kind (double peerage) beats a single (baroncy)?
> > >No, but two bare AoA's will get you an automatic raise-in-grade to a
> > >GoA.
> > ><grin>
> > >
> > >Alban
> > So does this mean I can trade my two Leather Mallets for a Silver
>Hammer?
> > Vicente
> > (SOMEBODY forgot to check the OP!)
>
>
>
>Chirhart adds: Hey I have a leather mallet .If you had mine maybe theyed
>give you a laural.. Just kidding... My leather mallet means a lot to me .It
>was the last award I recived from calontier. Then we moved
>
>----------------------------------------------------
>Sign Up for NetZero Platinum Today
>Only $9.95 per month!
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>--__--__--
>
>Message: 5
>Date: Wed, 05 Dec 2001 13:33:58 -0500
>From: "Louise Smithson" <smithson at mco.edu>
>To: <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] Vinegar question.
>Reply-To: sca-cooks at ansteorra.org
>
>The Ohio extension has a small faq on making vinegar at
>http://ohioline.osu.edu/hyg-fact/5000/5346.html
>Hope this helps.
>Helewyse
>
>
>--__--__--
>
>Message: 6
>From: XvLoverCrimvX at aol.com
>Date: Wed, 05 Dec 2001 13:43:05 EST
>Subject: Re: Period Potluck was [SCA-Cooks] Court News from Lochac
>To: <sca-cooks at ansteorra.org>
>Reply-To: sca-cooks at ansteorra.org
>
><<My _personal_ favorite period dish for taking to potlucks is Armored
>Turnips....I betcha a lot of the Islamic dishes in Cariadoc's miscellany
>would work, too.....
>--Maire>>
>
>Recipe, m'lady?
>
>Misha
>
>--__--__--
>
>Message: 7
>From: XvLoverCrimvX at aol.com
>Date: Wed, 05 Dec 2001 13:44:33 EST
>Subject: Re: [SCA-Cooks] Court News from Lochac
>To: <sca-cooks at ansteorra.org>
>Reply-To: sca-cooks at ansteorra.org
>
><<Hi, Lainie....maybe he just wants a period dish that he can take to a
>mundane potluck? >>
>
>Bingo. Its for our Masque Ball here in Caer Mear.
>
>Misha
>
>--__--__--
>
>Message: 8
>Date: Wed, 05 Dec 2001 13:45:41 -0500
>From: johnna holloway <johnna at sitka.engin.umich.edu>
>To: "mk-cooks at midrealm.org" <mk-cooks at midrealm.org>,
> "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] Reprint of Sallets, Humbles etc.
>Reply-To: sca-cooks at ansteorra.org
>
>There is a posting on Amazon.com that seems
>to indicate that:
>Sallets, Humbles & Shrewsbery Cakes : A
>Collection of Elizabethan Recipes Adapted for
>the Modern Kitchen by Ruth Anne Beebe.
>Paperback - 128 pages (November 2001)
> David R Godine; ISBN: 1567921817
>has been or will be reprinted for $17.95.
>
>It's not on the David R. Godine website, but it's
>worth keeping an eye on. It would be nice to have
>it back in print. It may even be the 25th year
>anniversary edition.
>
>Johnnae llyn Lewis Johnna Holloway
>
>--__--__--
>
>Message: 9
>From: "Vincent Cuenca" <bootkiller at hotmail.com>
>To: sca-cooks at ansteorra.org
>Date: Wed, 05 Dec 2001 18:49:40 +0000
>Subject: [Sca-cooks] Re: trading up ranks
>Reply-To: sca-cooks at ansteorra.org
>
>
> >Either that, or it's the Law of Averages: I have a S.H., but no Leather
> >Mallet, and
> >now I know why, you, you, taker-of-too-many-Mallets you!
> >
> ><grin>
>Hey, blame Thjo! He's the one who gave me the second one!:-) Now, I can
>share...
>
>Vicente
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
>
>--__--__--
>
>Message: 10
>From: "Michael Newton" <melcnewt at netins.net>
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] invitation for Gunthar
>Date: Wed, 5 Dec 2001 13:08:11 -0600
>Reply-To: sca-cooks at ansteorra.org
>
>Olwen,
>
>I am not from the East Kingdom, but the picture thing is a mystery to me.
>We
>have a scanner but I have never been able to get pictures on the web to my
>Geocities website. If one of you technically unchallenged would be so kind
>as to explain how to do this or what software I need to accomplish this I
>would be most grateful.
>
>Thanks
>Thorbjorn
>Northshield
>Shire of Rokecliffe.
>----- Original Message -----
>From: "Olwen the Odd" <olwentheodd at hotmail.com>
>To: <sca-cooks at ansteorra.org>
>Sent: Wednesday, December 05, 2001 9:47 AM
>Subject: Re: [Sca-cooks] invitation for Gunthar
>
>
> > I just hope to all the powers that be that you folks up in East Kingdom
> > figure out how to use a camera. It drives me round the bend to hear all
> > this wonderful talk only to be followed by..."no, we didn't take any
> > pictures of that".
> >
> > I can assure you all that pictures WILL be taken of the Atlantian 12th
>Night
> > and several of the participants who are on this list (including the
>frazzled
> > Baroness Kiri, Autocrat and the hyper head cook, Master Chirhart).
> > Olwen
> >
> > >Gunthar,
> > >
> > >The event will be held in Newport RI on January 5. If you decide to
>fly
> > >you will actually be landing in Warwick RI, ( we are a "wicked small"
>state
> > >and though Providence is the capitol, there is no airport there:) One
>of
> > >us will gladly pick you up and drive you back in time for your flight
>home
> > >if you decide to attend. You are also welcome to stay in our home. we
> > >will have a some fine folks staying with us and hope you will join in
>on
> > >the fun. I would also look forward to putting a face with the posts I
>read
> > >on this list. I hope you can make the arrangements and look forward to
> > >meeting you soon
> > >
> > >Marion MacGregor
> > >
> > >AKA The cute liitle red haired girl:)
> > >
> > >
> > >
> > >
> > >Nobility is not a birthright, it is defined by one's actions.
> > >
> > >
> > >---------------------------------
> > >Do You Yahoo!?
> > >Buy the perfect holiday gifts at Yahoo! Shopping.
> > >_______________________________________________
> > >Sca-cooks mailing list
> > >Sca-cooks at ansteorra.org
> > >http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
> > _________________________________________________________________
> > Get your FREE download of MSN Explorer at
>http://explorer.msn.com/intl.asp
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>---
>Outgoing mail is certified Virus Free.
>Checked by AVG anti-virus system (http://www.grisoft.com).
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>
>--__--__--
>
>Message: 11
>From: "chirhart_1" <chirhart_1 at netzero.net>
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [SCA-Cooks] Court News from Lochac
>Date: Wed, 5 Dec 2001 13:47:25 -0500
>Reply-To: sca-cooks at ansteorra.org
>
>
>----- Original Message -----
>From: "Olwen the Odd" <olwentheodd at hotmail.com>
>To: <sca-cooks at ansteorra.org>
>Sent: Wednesday, December 05, 2001 12:10 PM
>Subject: Re: [SCA-Cooks] Court News from Lochac
>
>
> > > > Misha
> > > > The little speckle of dust that you see right below your foot. No
>not
> > >that
> > > > one, the other. Yes, that little speck right there.
> > >
> > >Misha, you STOP THAT RIGHT NOW! Grovelling is bad form. Knocking
> > >yourself in public is bad form.
> >
> > >If you want an AoA- be seen helping out. Be cheerful. Be seen taking
> > >initiative. Be seen helping others- especially new folks. Bring your
> > >friends. AND KEEP DOING IT!
> > >
> > >I have made my pet speech about AoA on the list before, but the short
> > >form is- don't just pull your own weight- do a little more than that,
>to
> > >help carry those who don't.
> > >
> > >Thus saith Mommy 'Lainie
> >
> > And Saint Olwen says the same. She also wonders if you are coming to
> > Atlantian 12th Night and if you are have you volunteered to do service
> > there. I know for sure that servers are still needed and I'm sure Kiri
>has
> > a few suggestions.
> >
> > Olwen who needs to know if she needs to tote a #10 can of almond paste
>with
> > her
>Serve! Serve! He be the not so late but great Kitchen misha
>
>He slices -dices -rolls a mean pin(dough optional) he be know server!!
>Chirhart
>
>----------------------------------------------------
>Sign Up for NetZero Platinum Today
>Only $9.95 per month!
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>
>--__--__--
>
>Message: 12
>Date: Wed, 05 Dec 2001 13:42:38 -0600
>From: "Mark.S Harris" <mark.s.harris at motorola.com>
>Organization: Motorola Semiconductor Products Sector
>To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
>Subject: [Sca-cooks] AoAs
>Reply-To: sca-cooks at ansteorra.org
>
>Misha said:
> > Stefan, at least you HAVE an AoA. I'm still waiting to get my name
>passed
> > :).
>
>Well, you don't need a passed name to get an AoA. In fact, my
>recommendation to new folks, is to pick a first name relatively
>fast, so that folks don't have to learn your regular/mundane
>name and then have to make the transistion to your SCA name. However,
>I tell them the last name can wait. My AoA scroll says "Stefan
>of Bryn Gwlad" because at that time, a year or two after I joined,
>I still didn't have a registered name.
>
>As to the AoA, it can get delayed for various reasons. One of the
>most prevalent seems to be because folks already think you have
>one. Perhaps this file in the NEWCOMERS section of the Florilegium
>might prove useful to you:
>Getting-an-AoA-art (9K) 6/22/98 "How to Get an AoA" by Gunnora
>Hallakarva.
>http://www.florilegium.org/files/NEWCOMERS/Getting-an-AoA-art.html
>
>It is much better for people to assume you already have an award
>and accord you the respect attached to that, than to have the
>award and have people wonder "Why would he/she get that award. Who'd
>he/she sleep with".
>
>Stefan li Rous
>stefan at texas.net
>
>--__--__--
>
>Message: 13
>From: DeeWolff at aol.com
>Date: Wed, 05 Dec 2001 15:03:30 EST
>Subject: Re: [Sca-cooks] AoAs
>To: <sca-cooks at ansteorra.org>
>Reply-To: sca-cooks at ansteorra.org
>
>Don't worry Misha.........It took me eight years of ACTIVE service to get
>an AOA.
>
>It took another 11 years to get my Kingdoms Arts and service awards.....at
>this rate a peerage when I am eighty might be feasible.........
>
>
>
>Andrea
>
>--__--__--
>
>Message: 14
>Date: Wed, 05 Dec 2001 14:23:12 -0600
>From: "Mark.S Harris" <mark.s.harris at motorola.com>
>Organization: Motorola Semiconductor Products Sector
>To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
>Subject: Re: misconceptions about places was [Sca-cooks] Stefan
>Reply-To: sca-cooks at ansteorra.org
>
>Anne said:
> > So now you know I'm strange. And have been from a very early age!
>
>Ah, now we have Anne the Strange to go with Olwen the Odd on this
>list.... Then there's Gorgeous...
>
>Stefan
>(No, I don't want to go back to Kansas)
>
>--__--__--
>
>Message: 15
>Date: Wed, 05 Dec 2001 14:12:28 -0600
>To: sca-cooks at ansteorra.org
>From: Gorgeous Muiredach <muiredach at bmee.net>
>Subject: Posting pix to geocities (was Re: [Sca-cooks] invitation for
> Gunthar)
>Reply-To: sca-cooks at ansteorra.org
>
>
> >I am not from the East Kingdom, but the picture thing is a mystery to me.
>We
> >have a scanner but I have never been able to get pictures on the web to
>my
> >Geocities website. If one of you technically unchallenged would be so
>kind
> >as to explain how to do this or what software I need to accomplish this I
> >would be most grateful.
>
>Geocities is a tricky one from what I remember. I haven't used them in
>eons. Though I was just talking with someone who told me that it was a
>real hassle to post pictures there. Sooo, it might not be your fault :-)
>
>
>Gorgeous Muiredach
>Rokkehealden Shire
>Kingdom of the Middle
>aka
>Nicolas Steenhout
>"You must deal with me as I think of myself" J. Hockenberry
>
>
>--__--__--
>
>Message: 16
>Date: Wed, 05 Dec 2001 14:34:18 -0600
>From: "Mark.S Harris" <mark.s.harris at motorola.com>
>Organization: Motorola Semiconductor Products Sector
>To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
>Subject: [Sca-cooks] propane stoves
>Reply-To: sca-cooks at ansteorra.org
>
>Huette said:
> > Indeed, I have found that this is true. I used one
> > that was owned by the Baron of Altavia for a wedding
> > of a friend two years ago. It was a godsend. I
> > purchased my own this last May and won't go to war
> > without it again.
> >
> > Please know that while this is a great device, propane
> > is not clean burning and leaves a residue on the
> > bottoms of your pots and pans. Not that this can't be
> > washed off. But several times I have accidentally
> > gotten the soot all over me when I wasn't paying
> > attention.
>
>I don't think this is due to the propane. My family
>used a travel trailer for years where the stove and oven were
>powered by propane. I've used a propane camp stove for several
>years with out noticing any real soot buildup.
>
>I strongly suggest looking at your burner adjustments.
>
>This past Pennsic our household (SPCA) used a stove provided
>by Rob and Margali which burned either natural gas or propane.
>Naturally, at Pennsic we used propane. It sooted up the pans
>pretty bad for the first week at Pennsic. We just figured
>that this was because it was cheap and was mainly built to run
>off of natural gas. Once Rob arrived at Pennsic, he did some
>adjusting of something, and it started burning clean and
>didn't leave the soot on the pans. The color of the flame also
>changed from blue and yellow to just blue. You might look at
>the flame color to help decide if something needs adjustment.
>
>Stefan li Rous
>
>--__--__--
>
>Message: 17
>From: "Mercy Neumark" <mneumark at hotmail.com>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Vinegar Question
>Date: Wed, 05 Dec 2001 12:58:08 -0800
>Reply-To: sca-cooks at ansteorra.org
>
>Rose related the sad tale of the death of a vinegar mother and
>asked:
>
> >So, if I should ever encounter such a thing again, how
> >do I start making vinegar?
>
>My apprentice brother, THL Donal O'Brian has a write up on making vinegar.
>I can ask him if I can post it to this list for you all. It's VERY
>detailed, but here is a basic explaination of it.
>
>Two ways of making vinegar (this is a very loose explaination of it):
>
>1. Take said wine that has 5 to 7% alcohol content (you can take wines
>that
>have more alocohol, but you'd have to dilute it with water), pour in
>wide-mouth in containor (glass, wood, ceramic is good but don't use
>plastic). Replace lid with cheese cloth, making sure that the cloth is
>secure (use a rubber band if you like) and not touching the liquid (this
>should allow air get into the jar). The air will hopefully introduce the
>right bacterias that will cause the wine to turn to vinegar.
>
>2. Do everything as above, but introduce some "Mother of Vinegar" into the
>wine...that's the bacteria that turns the wine into vinegar. This is the
>speedier process as far as I can tell.
>
>Vinegar can take anywhere between 2-12 weeks to make. Vinegar needs to be
>stored in room temperature (70-90 at the most)our of direct sunlight. The
>"Mother of Vinegar" is a filmy substance and if its working, you can tell
>by
>the aroma of the mixture...it will start to smell like vinegar in a few
>weeks, that's for sure! ;)
>
>That's the basics...hopefully that helped. :)
>
>--Arte
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
>
>
>--__--__--
>
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>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>End of Sca-cooks Digest
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