[Sca-cooks] prehistoric food

[Hrolf Douglasson]

I know that advertising non period books is not normally done.
but
Hugh Fearnley - Whittingstall
River Cottage Cookbook is well worth a look for ideas of how mny things you
can make from a pig if nothing else.
When I am making fine flour for a Regai show, I double grind it and then
pass the flour through a fine cloth.
This shows one method of getting fine flour for fine folk,
too much like hard work for everyday, however a useful tip if the local
chief is coming for tea.
vara
----- Original Message -----
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, March 01, 2002 3:52 PM
Subject: [Sca-cooks] prehistoric food


> Found on rec.food.historic. Please reply directly to him:
>
> I think this ng is great and such fun, may I make the following request
for
> idease, please?
>
> We at Butser Ancient Farm ( Butser.org), an Iron Age farm in Southern
> Britain, the place that formalised experiments in archaeology, are seeking
> ideas for Iron Age foods and cooking methods. We have grown the
> crops,(wheat, barley, beans), and kept the period animals for
archaeological
> purposes for thirty years. We are beginning to develop a cook-book, and
are
> thinking about methods and meals.
>
> Has anyone any ideas on what we should prepare. We've done porridge and
> roasts, but how about any ideas and evidence on combination with wild
foods?
> Methods too,please: like Rumex, (dock) root as a meat tenderiser, fruit
> skins to supply yeast, milk as a pot sealer in the crude pottery of the
> time. Methods of wheat and chaff separation.
>
> Thanks in anticipation.J.
>
> jonathan.west1" <jonathan.west1 at virgin.net>
>
>
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