[Sca-cooks] apple pie seasoning

[Carol Eskesen Smith]

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Thanks especially to Master A. and Avraham, with the assistance of John, Patrick Judith, Ceandra, Brennan, and many others, the kithcen went really well.  Much was pe-cooked, with especial help there from Judith, Ilyia, and Mistress Ygraine, and the rest was mainly done by my most able kitchen help.  There was WAY too much food, but it turned out OK anyway.

Regards,
Brekke

Menu below:
Bread
Herb Cheese
Honey Butter
Lemonade
Course the First
Fish Pudding
Wine sauce
Venison Pastries (Made by my student, Lady Ilyia Scott deLondres)
Savory Toasted Cheese with Vegetables of the Season (Vegetarian)
Drawen Benes (Vegan)
Tallis (Vegan)
Course the Second
Pullus Assus (Apicius; my redaction is over 20 years old, and used oranges rather than lemons)
Pies of Parys
Small Cabojes (Vegan)
Cheese-cake (Vegetarian on request)

Course the Third

Fylettes en Galentyne
Frumenty (vegetarian)
Mushroom pasties (vegetarian on request)
Peris in Syrippe (Vegan)

----- Original Message -----
From: A F Murphy
Sent: Friday, December 27, 2002 11:45 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] apple pie seasoning

So that's why you got into Medieval cooking - more places to use
cinnamon! *EG*

BTW, I've heard good things about Agincourt from eaters - how did it go
in the kitchen?

Anne

Who is emerging from the Cellar, starting to think about that which is
not Chocolate...

Carol Eskesen Smith wrote:

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>Hmmm.  My recipe calls for cinnamon and nutmeg (and butter, lemon juice, sugar, and a little flour...) and is usually quite good.  Though I DID learn from experience; my very first pie was made using home-grown Golden Delicious apples and a LOT of cinnamon.  (It's OK, Carol, your Dad LOVES cinnamon.  Not about a quarter cup, he didn't!  But my next one was MUCH better...)
>Must be the season.  Brings out the memories...
>Regards,
>Brekke
>
>


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