[Sca-cooks] Simple and Authentic

[Sue Clemenger]

My favorite simple period foods would include fresh bread, some of the
compound sallats, and almost any of the custard-related dishes.  and
sekanjabin, even if I don't know how to pronounce it....
--Maire
--oh, and period gingerbread, and marzipan, and roasted garlic sauce....

david friedman wrote:
>
> I've been reading the Authenticity Police thread, and noticed someone
> commenting on the confusion between elaborate and authentic--people
> saying "I can't wear authentic clothes to Pennsic because I don't
> want to get my silk velvet muddy". I have also noticed from time to
> time (not generally here) people saying they can't do authentic food
> because authentic means expensive and elaborate.
>
> So, what are people's favorite really simple period dishes? Mine is
> the "Cooked Dish of Lentils" from one of the 13th c. Andalusian
> cookbooks. The full recipe is in the Miscellany, but basically it is
> lentils, onion, spices, water, oil in a pot; cook until almost done;
> add more oil or butter, vinegar, salt; break some eggs on top; cook
> until eggs are done.
>
> Elizabeth of Dendermonde/Betty Cook
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks