[Sca-cooks] Period Junk food

[Anne duBosc]

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How about bean burritos?
For to make drawen Benes
from "Forme of Cury"
Take benes and seep he and grynde hen in a mort and draw hem up w gode broth a do oynons in the broth grete mynced a do (th) to and colo it with Safron and serve it forth.
Savoury Tosted or Melted Cheese
from Digby (as seen in "The Miscellany")
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.
Mordonna
 "Nicholas S. Malone" <Nix at iolinc.net> wrote:Ok I could use a few more ideas. I am doing a spring feast for a local
HS group's event. Its geared toward HS kids and newcomers.

Just to bust the period police's chops and to bait some laurels I wanna
do all Junk food.

I have solid sources for Chicken Nuggets,
Hot Pockets (stuffed huntmans loaves),
Corn Dogs (sausage dumplings, fried and a little longer than period)
and HoHo's (can't do chocolate but I can fill rolled cakes)

Does anyone have good sources on period recipes that can translate as
"Junk Food"?

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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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