[Sca-cooks] Lenten oils, was Honey Butter?

[Decker, Terry D.]

Almost any seed can be crushed for oil.  Walnut oil was fairly common in
Northern Europe and the European almonds which appear in cookbooks all over
Europe contain more oil than those we eat in the US.  Hemp and flax seed
have also been pressed for their oil.

I seem to remember complaints about the price of olive oil in Northern
Europe.  Prior to the 13th Century, information about olive oil imports may
prove sketchy, but after the founding of the Hanseatic League in 1241, I
believe you will find imports of olive oil listed in their records.

I also suspect a number of people honored the Lenten prohibition by simply
neglecting it.

Bear

> What did people in the north use as cooking fats during Lent? They
> couldn't use either butter or lard, which I think were otherwise the
> standards. The only oil I know about in period (my knowledge not being
> extensive) is olive oil, and while that might have been available, how
> common would it have been?
>
> Of course, this actually raises another question. As I write this, I
> realize I take it for granted that they needed to brown
> onions, saut=E9
> some foods, pan fry fish...  Did they, actually? I haven't read many
> recipes yet, but it occurs to me that I don't think I have encountered
> these techniques much, if at all, yet. (Which means nothing,
> as I said,
> I have read very little so far. And I may just be forgetting
> something.)
>
> Anne