SC - Fwd: sca-cooks V1 #2998
Devra at aol.com
Devra at aol.com
Sun Feb 25 18:51:07 PST 2001
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Perhaps you can help this lady with some suggestions. I can't think of
anything as early as she's requesting.....
Devra the baker
Devra Langsam
www.poisonpenpress.com
devra at aol.com
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Subject: sca-cooks V1 #2998
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sca-cooks Sunday, February 25 2001 Volume 01 : Number 2998
In this issue:
Re: SC - list newbie/Seasonal food.
Re: SC - Great Celebration in Atlantia
Re: SC - Great Celebration in Atlantia
Re: SC - OT: Eating the Script Girl
Re: SC - Feast Basket Tools
Re: SC - Day Boards/rosebutter
Re: SC - Unusual beverage
Re: SC - Day Boards/rosebutter
Re: SC - (no subject)
Re: SC - Day Boards/rosebutter
Re: SC - More on "Vatel"... Oscar nominee.
Re: SC - [Fwd: [Shire X] travels in Iceland?]
Re: SC - OT: Eating the Script Girl
Re: Still OT Re: SC - OT: Eating the Script Girl
Re: SC - Great Celebration in Atlantia
Re: SC - Day Boards/rosebutter
Re: SC - OT: Eating the Script Girl
RE: SC - OT: Eating the Script Girl
SC - spaetzle
Re: SC - In a pasta making mood
SC - list newbie/Seasonal food.
Re: SC - Great Celebration in Atlantia
Re: SC - OT: Eating the Script Girl
Re: SC - OT: Eating the Script Girl
SC - butter beer recipe
SC - Stewed Mutton - A & S Entry
Re: SC - butter beer recipe
Re: SC - Queen's Teas? Period terms?
Re: SC - Manual de mujeres #116,123,124,143-145
Re: Re: SC - butter beer recipe
- ----------------------------------------------------------------------
Date: Sat, 24 Feb 2001 10:26:29 -0500
From: Christine A Seelye-King <mermayde at juno.com>
Subject: Re: SC - list newbie/Seasonal food.
> From experience I can tell you that they can be used to torture
children.
> We raised chicken for eggs and meat when I was a child, and whenever
> we'd butcher them my mother would chase me around with a freshly
removed
> chicken foot. If you find the right tendon you can make the toes grasp
and
> ungrasp like fingers. Horrifyingly fun when you're 8.
> -Cassea
Ok, with stories like that, you'll fit right in here! Welcome to the
list, and congratulations on your attempts to introduce period seasonal
theme menus to your fighter types. The Florilegium covers quite a bit of
ground on this topic, as does the book "Fast and Feast" by Bridgit Heinsh
(sp?).
Good luck with catching up on the volume, though, it is always this
high.
Mistress Christianna MacGrain
Meridies
________________________________________________________________
GET INTERNET ACCESS FROM JUNO!
Juno offers FREE or PREMIUM Internet access for less!
Join Juno today! For your FREE software, visit:
http://dl.www.juno.com/get/tagj.
- ------------------------------
Date: Sat, 24 Feb 2001 10:49:51 -0500
From: rcmann4 at earthlink.net
Subject: Re: SC - Great Celebration in Atlantia
> Olwen said:
> > >For a substitute for "Queen's Tea" would "Queen's Court"
> > >work?
Is "collation" a period term? Because it means a light meal.
Anyone have access to an OED? (Mine's at work)
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net
- ------------------------------
Date: Sat, 24 Feb 2001 11:29:37 EST
From: BaronessaIlaria at aol.com
Subject: Re: SC - Great Celebration in Atlantia
In a message dated 2/24/2001 10:52:13 AM Eastern Standard Time,
rcmann4 at earthlink.net writes:
> Is "collation" a period term? Because it means a light meal.
Webster says:
col*la*tion (noun)
First appeared 14th Century
1 [Middle English, from Medieval Latin collation-, collatio, from Late Latin,
conference, from Latin, bringing together, comparison, from conferre (past
participle collatus) to bring together -- more at CONFER, TOLERATE]
a : a light meal allowed on fast days in place of lunch or supper
b : a light meal
Another option:
fete [1] (noun)
[Middle English fete, from Middle French, from Old French feste -- more at
FEAST]
First appeared 15th Century
1 : FESTIVAL
2 a : a lavish often outdoor entertainment
b : a large elaborate party
- ------------------------------
Date: Sat, 24 Feb 2001 13:24:45 EST
From: KallipygosRed at aol.com
Subject: Re: SC - OT: Eating the Script Girl
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In a message dated 2/23/01 10:42:49 AM US Mountain Standard Time,
selene at earthlink.net writes:
>
> Light brown and gold, yes. BIG book.
>
> Selene
>
>
>
That's IT. That's the one I want that they tell me is out of print. Do you
have the ISBN on it?
Lars
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<HTML><FONT FACE=arial,helvetica><BODY BGCOLOR="#ffffff"><FONT COLOR="#800080" SIZE=3 FAMILY="SERIF" FACE="Collage" LANG="0">In a message dated 2/23/01 10:42:49 AM US Mountain Standard Time,
<BR>selene at earthlink.net writes:
<BR>
<BR></FONT></FONT><FONT COLOR="#7d025b" SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0">
<BR><BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">
<BR>Light brown and gold, yes. BIG book.
<BR>
<BR>Selene
<BR>
<BR>
<BR></FONT><FONT COLOR="#7d025b" SIZE=3 FAMILY="SANSSERIF" FACE="Arial" LANG="0"></BLOCKQUOTE>
<BR></FONT></FONT><FONT COLOR="#800080" SIZE=3 FAMILY="SERIF" FACE="Collage" LANG="0">
<BR>That's IT. That's the one I want that they tell me is out of print. Do you
<BR>have the ISBN on it?
<BR>
<BR>Lars</FONT></HTML>
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- ------------------------------
Date: Sat, 24 Feb 2001 14:27:36 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Feast Basket Tools
The AFES [armed forces exchange system] orders it in for christmas every
year. This year IIRC it cost $69 for the large tin box [about 16.5"
long, 11.5 wide, 6.75 inches deep] not to mention the liebkuchen inside
...
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
- ------------------------------
Date: Sat, 24 Feb 2001 14:40:38 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Day Boards/rosebutter
Actually, rosewater is clear ;-)
In the process of washing the nuggets in rosewater and then finishing
the butter you would waste more of the rose 'essence' than the way I did
it, as the essential oil of rose is picked up by the butterfat that you
are separating out of the cream to be butter. The liquid part of the
rosewater leaves with the buttermilk, with the stronger smell and taste
of rose in the butter than in the buttermilk. If you were to mix the
rosewater with the butter you would get soggy butter and the rosewater
would tend to bead up on the surface of the butter. When you are making
butter, you rather vigorously smash the butter nuggets together
repeatedly during the working to get the excess liquid to come out of
the fat, so no matter which way you look at it you would get rose
drippings.
I would imagine it says to wash the butter nuggets in rose water so
that they could make a big batch of butter and divide the nuggets to bee
flavored or handled in different manners [like some with rosewater, some
with herbs and some with honey] as it seems to be more of a festive or
upper-class butter treatment. I would like to see what would happen if I
were to steep the actual rose petals in the cream sometime.
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
- ------------------------------
Date: Sat, 24 Feb 2001 14:45:17 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Unusual beverage
Beats the heck out of brownies or spaghetti sauce, sounds like ;-)
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
It had your
basic Indian exotic flavor that I really enjoyed,
- ------------------------------
Date: Sat, 24 Feb 2001 11:45:25 -0800 (PST)
From: Chris Stanifer <jugglethis at yahoo.com>
Subject: Re: SC - Day Boards/rosebutter
- - --- margali <margali at 99main.com> wrote:
>I would like to see
> what would happen if I
> were to steep the actual rose petals in the cream
> sometime.
It seems that steeping the rose pteals in the cream
prior to making the butter would impart more rose
flavor. The cream, as it congeals, would tend to
encapsulate the rose oil more readily than if you
simply added rose water to ready-made butter. Or I'm
wrong :)
Balthazar of Blackmoor
__________________________________________________
Do You Yahoo!?
Get email at your own domain with Yahoo! Mail.
http://personal.mail.yahoo.com/
- ------------------------------
Date: Sat, 24 Feb 2001 14:57:16 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - (no subject)
Tell me about it! I woke up sunday morning at the tavern event [GREAT
site, $350 for a '30s WPA fake meedieval/rustic lodge with a commercial
[small] kitchen, and beds for 30, table space for 60 or so people ... it
is in the Canton of Northpass, Ostgard, East] with that funny burn in
the trachea that is typical of pneumonia in me [when it is also combined
with the inability to take a full breath without hacking up a lung] so I
have spent the week on a round of zithromax and an inhaler. i am just
now feeling like sitting up long enough to work my way through the 4000
odd emails Rob was kind enough to keep downloading for me [so I wouldn't
bounce any of my emails from a full box]
You can join me in the hot tub under the rock - hot honey/ginger
lemonades and robs homemade chicken soup ;-)
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
I have pneumonia on top of the flu, I feel awful!!!
Waaaaahhhhhhhh! :''''-(
Phillipa
- ------------------------------
Date: Sat, 24 Feb 2001 11:58:50 -0800
From: "Laura C. Minnick" <lcm at efn.org>
Subject: Re: SC - Day Boards/rosebutter
Chris Stanifer wrote:
>
> --- margali <margali at 99main.com> wrote:
> >I would like to see
> > what would happen if I
> > were to steep the actual rose petals in the cream
> > sometime.
>
> It seems that steeping the rose pteals in the cream
> prior to making the butter would impart more rose
> flavor. The cream, as it congeals, would tend to
> encapsulate the rose oil more readily than if you
> simply added rose water to ready-made butter. Or I'm
> wrong :)
I thought I understood that you add the rosewater to cream, and the beat
the cream into butter. Adding it to already made butter wouldn't work,
I'd think.
I still remember the time I accidentally made butter, as a kid. It
didn't work on the berries as well ;-) but made interesting toast. I
must have been about 11. (Oh god- 25 years ago! ACK!)
'Lainie
- ------------------------------
Date: Sat, 24 Feb 2001 15:12:20 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - More on "Vatel"... Oscar nominee.
I loved the film! The main problem was that the way they marketed it was
a sort of 'blair witch'ish horror film, but it was more like a very
black comedy like Hitchcocks 'The Rope" as there is not that much blood
and guts, but lots of suspense. Not to mention Somme really funny
situational/line occasions. I liked it when 2 tech were talking about
how they got the cat to stay so quiet [laudanum] and they thought it
would bee a great way to keep the rather prima donna lead actress quiet
too ...
margali
ob food - I just got another bottle of Bulls Blood wine ;-)
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
- ------------------------------
Date: Sat, 24 Feb 2001 15:28:53 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - [Fwd: [Shire X] travels in Iceland?]
The Penis Museum?
margali
crawling for the rock as fast as i can without hacking up a lung ...
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
- ------------------------------
Date: Sat, 24 Feb 2001 15:54:20 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - OT: Eating the Script Girl
http://www.kjenkins49.fsnet.co.uk/max.htm
But, then again he was a really creepy looking dude! And purportedly
several people did disappear or die under odd circumstances during the
filming --
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
At least his
earlier career is pretty documentably harmless, and nobody was ever
kinder to children and dogs, but I'm really not aware of any claims that
Schreck was an especially spooky man off camera.
- ------------------------------
Date: Sat, 24 Feb 2001 16:05:13 -0500
From: margali <margali at 99main.com>
Subject: Re: Still OT Re: SC - OT: Eating the Script Girl
There is an absolutely hysterical book, Carpe Jugularum by Terry
Pratchett about what happens when the King of Lancre invites a family of
vampires to his new infant's christening. Some absolutely priceless
scenes - they Father vamp has been using religious item flash cards ,
exposure to garlic, holy water and sunlight to desensitize the family
from the normal problems, and one of the saviors [a witch] towards the
end is sort of nipped on the neck and for the next few scenes she has
problems with the villagers sprinkling here with poppy seeds, taking one
of here socks and trying to stake her. An absolutely hysterical book if
you like parodies of vampire stories.
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
The X-files had a hilarious episode that dealt with this - Trailer
Trash
vampires all living in an RV park. Mulder is about to be munched upon by
a
teenage vampire, so he throws his bag of sunflower seeds all over the
floor.
- ------------------------------
Date: Sat, 24 Feb 2001 16:15:56 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Great Celebration in Atlantia
Get Cariadoc to do it, I don't know many people who would argue with him
about the matter ;-)
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
I have asked Mistress Anne, the autocrat, to talk with HRH and see if
she would
be willing to use one of several terms that are more period. I'll let
you know
what she says.
Kiri
- ------------------------------
Date: Sat, 24 Feb 2001 16:29:19 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Day Boards/rosebutter
Maybe yes, maybe no. IIRC it takes an inordinately large amount of rose
petals to make rosewater. My clans seneschal Mavis made rosewater
several years running and she managed to get about a pint of the same
concentration as the mideastern stuff I buy from 8 large bushes floral
output, call it something on the order of 300 or so roses. Water
extraction is less efficient at getting out the oily fractions compared
to a fat extraction in many cases. Flowers are funny things - you cant
extract lilac with water or alcohol, but you can with a cold fat
extraction, and that is a royal pain in the butt to do. A long,
occasionally messy and tedious practice. I would like to get a gentle
pink color to the butter without adding cochineal or
saunders/madder/food coloring.
- - --
MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
~~~~~~~~~~~~~~~~~~~~~~~~
The Quote Starts Here:
The cream, as it congeals, would tend to
encapsulate the rose oil more readily than if you
simply added rose water to ready-made butter
- ------------------------------
Date: Sat, 24 Feb 2001 16:54:34 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - OT: Eating the Script Girl
margali wrote:
>
> http://www.kjenkins49.fsnet.co.uk/max.htm
> But, then again he was a really creepy looking dude! And purportedly
> several people did disappear or die under odd circumstances during the
> filming --
Apart from Murnau himself, who died in a car crash in Hollywood some
nine years after filming, I'm not aware of anybody else disappearing or
dying from any alleged Nosferatu curse. Again, I may just not have heard
of it.
Adamantius
- - --
Phil & Susan Troy
troy at asan.com
- ------------------------------
Date: Sat, 24 Feb 2001 16:52:20 -0600
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - OT: Eating the Script Girl
It's "A Treasury of Great Recipes" by Mary and Vincent Price. Published by
Bernard Geis Associates, NY, in 1965. There is no ISBN on the first
edition, but the Library of Congress Catalog Card Number is 65-10310, which
may give you a cross-reference.
My mother gifted me with her copy a couple of Christmas ago, so I have no
idea if the book is in print. I do know that there were a number of print
runs of the first edition, so a fair number were printed. About three years
ago, I saw a copy in a used book store for $50, which, IIRC, is about twice
what the book cost new.
Bear
> That's IT. That's the one I want that they tell me is out of print. Do you
>
> have the ISBN on it?
>
> Lars
>
- ------------------------------
Date: Sun, 25 Feb 2001 00:43:36 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - spaetzle
<< Thomas, did you ever find a copy of the book on Spaetzle that I found
a reference to in a modern German cookbook? >>
In case you mean Lerch's Spaetzle-Brevier, yes, I found a copy. My
mailout-folder says, that I sent comments to this list on Tue, 28 Sep
1999 01:31:33 and on Wed, 29 Sep 1999 01:33:29. Even though I am a
spaetzle fan with my ears and eyes wide open in this respect, I found no
new evidence since.
Thomas
- ------------------------------
Date: Sat, 24 Feb 2001 19:45:12 -0500
From: "s_keys" <s_keys at bellsouth.net>
Subject: Re: SC - In a pasta making mood
Stefan li Rous wrote:
> I would love to see your redaction,
> either on this list or by email. I've saved Admantius' and your earlier
> message for the Florilegium and many people, including me, would find
> the redaction useful since it looked tricky to redact.
Indeed, as a novice in the methods of redacting (complete babe in the woods
here.), I'd like to see how others define the recipie. I do have Cindy
Renfrow's guide to redaction that is in Take a Thousand Eggs or More, but I
haven't had enough courage to try a redaction yet. :) Although, I thought
my poor lord would have a heart-attack when he saw the non-redacted recipies
included in Vol. 2. I don't think he was prepared to deal with them.
Medb inghen Domhnall
Barony of Nottinghill Coill
Atlantia
- ------------------------------
Date: Sat, 24 Feb 2001 19:00:28 -0600
From: Stefan li Rous <stefan at texas.net>
Subject: SC - list newbie/Seasonal food.
Cassea said:
> Having recently been convinced to join the list by 'Lainie, I have been
> dutifully trying to catch up on the reading. (Currently, I think I'm 5 days
> behind). So much info, so little reading time.
Welcome to the SCA-Cooks list! Keeping up with this list can be difficult
at times. Since the list traffic has been light recently, I've been trying
to read through some of the unread digests that I've saved.
> The subject of seasonal food availability has recently been growing near and
> dear to my heart. However, one subject that hasn't been brought up (or at
> least between February 13th and 18th) in conjunction with food availability
> is religious food restrictions. A vast majority of our personas would have
> had some sort of religious food restrictions some time during the year, be
> they Catholics, Protestants, Jews, Saracens or whatever. Case in point,
> Lent starts soon, and the rules were a bit more stringent historically than
> now.
We have had a few discussions on food restrictions and fasts. You can seem
some of the discussion in this file in the FOOD section of the Florilegium:
fasts-msg (24K) 11/ 9/00 Fasts and fastdays. Food restrictions.
We have had less discussion on seasonal availablity of foods. In part, I
think, because the differances are very regional and our discussions cover
such a large range geographically. When I did a luncheon for the Crown and
Entourage a year ago for Candlemas, I did try to take into account what
would be available, even for the King, in the middle of winter. No fresh
vegetables because they simply weren't there. Eggs, yes, because while
the egg output is way down, what little you get could go to the King. The
same on meats. While most animal slaughtering was done in late fall, animals
could be slaughtered throughout the year, and you might well be willing
to do this for food for the King. I used pickled vegetables (compost) for
a vegetable dish.
There is this small file on food seasons:
food-seasons-msg (11K) 9/21/00 When various foods were in season.
> My lord's wargroup (with crusading monk personas) is planning a feast for
> the middle of March. The carnivorous lot of them were not enthused with my
> suggestion that the menu be filled with Lenten foods,
A very period concern. That's one of the reasons why you get the 'fake'
foods
such as almond milk.
> and so are planning a
> typical array of beast and fowl and other such things that warm their
> fighter hearts. I, however, have decided that sometime in the future there
> should be a Lenten feast in my barony; I am starting to plan my research
> strategy in the back of my brain.
>
> Does anyone know any good sources for period Lenten restrictions and
> recipes? (And no, I haven't looked on the Florilegium yet.)
I've seen Lenten restrictions detailed in several books on period food,
but don't remember which ones right now. I did see your comment on the
Florilegium, but I thought I go ahead and mention which files I would
look in first. And perhaps a few others might think the files interesting
and take a look.
- - --
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
- ------------------------------
Date: Sat, 24 Feb 2001 20:06:30 -0500
From: Jean Amann <bjamann at erols.com>
Subject: Re: SC - Great Celebration in Atlantia
BaronessaIlaria at aol.com wrote:
> In a message dated 2/24/2001 10:52:13 AM Eastern Standard Time,
> rcmann4 at earthlink.net writes:
>
> > Is "collation" a period term? Because it means a light meal.
>
> Webster says:
> col*la*tion (noun)
> First appeared 14th Century
> 1 [Middle English, from Medieval Latin collation-, collatio, from Late Latin,
> conference, from Latin, bringing together, comparison, from conferre (past
> participle collatus) to bring together -- more at CONFER, TOLERATE]
> a : a light meal allowed on fast days in place of lunch or supper
> b : a light meal
>
> Oooh, I seriously like that one. The Queen's Collation has the same
> associations as The Queen's Tea, with the advantage of "collation" being an
> actual period term. Well done! Now, if Her Majesty can be politely convinced.
> . .
Roswitha, briefly de-lurking
- ------------------------------
Date: Sat, 24 Feb 2001 20:08:53 -0500
From: "s_keys" <s_keys at bellsouth.net>
Subject: Re: SC - OT: Eating the Script Girl
This is a multi-part message in MIME format.
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O.K. I just checked my standby (Amazon). There are supposedly 2 copies =
available through e-shops that are hooked up with Amazon. One copy is =
$103, and the other is $125. I do have a search through thier used-book =
suppliers, and hopefully may find one at a cheaper price (no pun =
intended...) They are pretty good on their searches, I know they looked =
for an item my husband wanted for 2 yrs, or so, and did finally find it.
Medb=20
Nottinghill Coill
Atlantia
----- Original Message -----=20
From: KallipygosRed at aol.com=20
To: sca-cooks at ansteorra.org=20
Sent: Saturday, February 24, 2001 1:24 PM
Subject: Re: SC - OT: Eating the Script Girl
In a message dated 2/23/01 10:42:49 AM US Mountain Standard Time,=20
selene at earthlink.net writes:=20
Light brown and gold, yes. BIG book.=20
Selene=20
That's IT. That's the one I want that they tell me is out of print. Do =
you=20
have the ISBN on it?=20
Lars=20
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<DIV><FONT face=3DArial size=3D2>O.K. I just checked my standby =
(Amazon). =20
There are supposedly 2 copies available through e-shops that are hooked =
up with=20
Amazon. One copy is $103, and the other is $125. I do have a =
search=20
through thier used-book suppliers, and hopefully may find one at a =
cheaper price=20
(no pun intended...) They are pretty good on their searches, I =
know they=20
looked for an item my husband wanted for 2 yrs, or so, and did finally =
find=20
it.</FONT></DIV>
<DIV><FONT face=3DArial size=3D2>Medb </FONT></DIV>
<DIV><FONT face=3DArial size=3D2>Nottinghill Coill</FONT></DIV>
<DIV><FONT face=3DArial size=3D2>Atlantia</FONT></DIV>
<BLOCKQUOTE=20
style=3D"BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: =
0px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">
<DIV style=3D"FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV=20
style=3D"BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: =
black"><B>From:</B>=20
<A href=3D"mailto:KallipygosRed at aol.com"=20
title=3DKallipygosRed at aol.com>KallipygosRed at aol.com</A> </DIV>
<DIV style=3D"FONT: 10pt arial"><B>To:</B> <A=20
href=3D"mailto:sca-cooks at ansteorra.org"=20
title=3Dsca-cooks at ansteorra.org>sca-cooks at ansteorra.org</A> </DIV>
<DIV style=3D"FONT: 10pt arial"><B>Sent:</B> Saturday, February 24, =
2001 1:24=20
PM</DIV>
<DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Re: SC - OT: Eating =
the Script=20
Girl</DIV>
<DIV><BR></DIV><FONT face=3Darial,helvetica><FONT color=3D#800080 =
face=3DCollage=20
lang=3D0 size=3D3 FAMILY=3D"SERIF">In a message dated 2/23/01 10:42:49 =
AM US=20
Mountain Standard Time, <BR><A=20
href=3D"mailto:selene at earthlink.net">selene at earthlink.net</A> writes:=20
<BR><BR></FONT></FONT><FONT color=3D#7d025b face=3DArial lang=3D0 =
size=3D2=20
FAMILY=3D"SANSSERIF"><BR>
<BLOCKQUOTE=20
style=3D"BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; =
MARGIN-RIGHT: 0px; PADDING-LEFT: 5px"=20
TYPE=3D"CITE"><BR>Light brown and gold, yes. BIG book. =
<BR><BR>Selene=20
<BR><BR><BR></FONT><FONT color=3D#7d025b face=3DArial lang=3D0 =
size=3D3=20
FAMILY=3D"SANSSERIF"></BLOCKQUOTE><BR></FONT></FONT><FONT =
color=3D#800080=20
face=3DCollage lang=3D0 size=3D3 FAMILY=3D"SERIF"><BR>That's IT. =
That's the one I want=20
that they tell me is out of print. Do you <BR>have the ISBN on it?=20
<BR><BR>Lars</FONT> </BLOCKQUOTE></BODY></HTML>
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- ------------------------------
Date: Sun, 25 Feb 2001 00:00:04 EST
From: BaronessaIlaria at aol.com
Subject: Re: SC - OT: Eating the Script Girl
In a message dated 2/24/2001 5:53:59 PM Eastern Standard Time,
TerryD at Health.State.OK.US writes:
> It's "A Treasury of Great Recipes" by Mary and Vincent Price. Published by
> Bernard Geis Associates, NY, in 1965. There is no ISBN on the first
edition, but
> the Library of Congress Catalog Card Number is 65-10310, which may give you
a
> cross-reference.
www.bibliofind.com shows a number of copies of this book starting at $35 and
running up to at least $200. Most were in the $60-80 range.
- ------------------------------
Date: Sun, 25 Feb 2001 13:09:30 +0100
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: SC - butter beer recipe
Hello!
I just came across this & I remembered someone here was looking for a
Butter Beer recipe. This is from the Good Huswifes Handmaide for the
Kitchen (undated, probably mid 1600s), ed. by Stuart Peachey, Stuart Press,
1992, p. 62.
To make Buttered Beere.
Take three pintes of Beere, put five yolkes of Egges to it, straine them
together, and set it in a pewter pot to the fyre, and put to it halfe a
pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloves
beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take
another pewter pot and brewe them together, and set it to the fire againe,
and when it is readie to boyle, take it from the fire, and put a dish of
sweet butter into it, and brewe them together out of one pot into an other.
Regards,
Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com
- ------------------------------
Date: Sun, 25 Feb 2001 10:06:52 -0500
From: "Moira Mathews" <ladymoira at att.net>
Subject: SC - Stewed Mutton - A & S Entry
Good Gentles,
I want to thank everyone who helped out with comments and questions,
*especially* Ms. Gwyneth. The entry was a true success (I had no leftovers)
and I received a 1st place score!
I served it with perry (organic pear cider) and cracked wheat bread. If
anyone is interested in a copy of my recipe and/or docs, please feel free to
email me.
Again, thank you all.
In service (in the kitchen),
Moira
- ------------------------------
Date: Sun, 25 Feb 2001 10:21:57 -0500
From: "Daniel Phelps" <phelpsd at gate.net>
Subject: Re: SC - butter beer recipe
Was written:
>I just came across this & I remembered someone here was looking for a
>Butter Beer recipe.
While I can't find my copy I think that there is a least one butter beer
recipe in "Martha Washington's Cookery Book" (Karen Hess). Could someone
check?
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".
>
>===========================================================================
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>
- ------------------------------
Date: Sun, 25 Feb 2001 12:29:31 -0600
From: Ted Eisenstein <alban at delphi.com>
Subject: Re: SC - Queen's Teas? Period terms?
>What I consider a "Tea" to be brings images of when ladies would
>gather in the Queen's Solar to sew, spin, gossip have light snacks
>and warm themselves in elegant company. "Queen's Solar" perhaps?
No. That's the Ladies' Sewing Circle and Terrorist Society.
<grin>
Alban
- ------------------------------
Date: Sun, 25 Feb 2001 12:31:55 -0600
From: Ted Eisenstein <alban at delphi.com>
Subject: Re: SC - Manual de mujeres #116,123,124,143-145
>116 Agua para lavar el rostro
>
> Pies de ·nades crudos y picados, una puesta de vaca,
>digo de carne de vaca picada. Junto todo y destilado por
>una alquitara, lavarse el rostro con esta agua. Es muy
>buena.
>Water for washing the face
> Raw chopped duck feet, a piece/slice of cow, I mean of
>chopped beef. All together and distilled by a still, wash
>your face with this water. It is very good
Errrr. . . . How does one go about distilling what is, basically,
consomme/beef tea? Or do they mean something like simmering
until it reduces by a half or some such?
Alban
- ------------------------------
Date: Sun, 25 Feb 2001 14:24:15 EST
From: Gerekr at aol.com
Subject: Re: Re: SC - butter beer recipe
On 2/25/01 8:21 AM sca-cooks at ansteorra.org wrote:
>From: phelpsd at gate.net (Daniel Phelps)
>
>While I can't find my copy I think that there is a least one butter beer
>recipe in "Martha Washington's Cookery Book" (Karen Hess). Could someone
>check?
>
>Daniel Raoul
Cookery book has about 3 recipes for Possets, 3 for Syllabubs; the Booke
of Sweetmeats has a largish section on vintning and making medicinal
drinks, but nothing in the recipe titles or index about buttered beer
(checked beer, ale, possets, butter -- all zilch)
Chimene
- ------------------------------
End of sca-cooks V1 #2998
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