[Sca-cooks] SCA Chef's 58 varieties

[Stefan li Rous]

Anahita said:
> 9. Savory Toasted Cheese - Sounds good. I've never had it.

Check out this file in the FOOD section of the Florilegium:
cheese-goo-msg    (26K) 12/ 5/01    Digby's Savory Tosted cheese. melted cheese.

> 33. Sallat
> some variation on the one in Forme of Curye. I've served it twice and
> had it at many feasts. Salad, another California tradition.

And this file:
salads-msg       (143K) 12/13/01    Period salads. lettuce, greens.

Personally, I like most period salads that I read about much better
than most of the 'modern' salads that I've been served. Most
individual salads, as well as the salads in general, seem to have
a much greater variety than what you find today. This variety
can help such an item from being repetitous.

And in another message she said:
> I think i will have to have bread and butter on the tables. Any
> suggestions on what to do with butter, other than just plain (which
> is my inclination)?

Check this file, also in the FOOD section for a number of herb butters
and also what minimal evidence we have for honey butter, used as a
medicine not a common food item.
butter-msg       (108K)  9/24/01    Period butter. Making butter. Butter churns.
--
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 ****