[Sca-cooks] Re: Medieval and renaissance recipes
Meshaum Spitzer
love_peaches at hotmail.com
Fri Apr 11 10:51:10 PDT 2003
The reason I am putting together a collection of medieval and renaissance
recipes is for the business plan I am working on. My partner and I are
going to open a Bed and Breakfast with the renaissance and medieval theme.
We are going to serve breakfast of course and dinner. I am pregnant with
twins and need to have our business plan with menus submitted before my
babies arrive. I am due in late August. I need to have my business plan
and recipes together by early August at the latest. I can always add to my
recipes later if we find recipes we like but I want to have everything
pretty well done before my new babies get here. Thank you all for your
help.
Sincerely, Mish
>From: sca-cooks-request at ansteorra.org
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Sca-cooks digest, Vol 1 #3359 - 18 msgs
>Date: Fri, 11 Apr 2003 09:20:03 -0500
>
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>Today's Topics:
>
> 1. Re: In need of medieval and renaissance reciepts (Phlip)
> 2. Re: In need of medieval and renaissance reciepts (David Tallan)
> 3. Re: Re: [Sca-cooks]Mitzvah (was "Halal" and "Kosher") (David Tallan)
> 4. Re: Sugar awww Honey Honey (kattratt)
> 5. Re: Sugar awww Honey Honey (kattratt)
> 6. Re: Re: [Sca-cooks]Mitzvah (was "Halal" and "Kosher") (Heleen
>Greenwald)
> 7. Re:Our incipient Baron Borgar (chirhart_1 at netzero.net)
> 8. Re: Re: [Sca-cooks] Painful news (Robin Carroll-Mann)
> 9. Re: Halal and Kosher (Stefan li Rous)
> 10. In need of medieval and renaissance reciepts (Stefan li Rous)
> 11. Re: coffee urns used for cooking? (a5foil)
> 12. Re: In need of medieval and renaissance reciepts (Terry Decker)
> 13. Re: Seeking Period Chinese Cuisine (johnna holloway)
> 14. Sugar awww Honey Honey (johnna holloway)
> 15. Re: In need of medieval and renaissance reciepts (Cindy M. Renfrow)
> 16. Am Off to Lochac Festival... (Susan Laing)
> 17. Re: [Sca-cooks]Speadsheet:was In need of medieval and renaissance
> reciepts (Robert Downie)
>
>--__--__--
>
>Message: 1
>From: "Phlip" <phlip at 99main.com>
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] In need of medieval and renaissance reciepts
>Date: Thu, 10 Apr 2003 21:48:48 -0400
>Reply-To: sca-cooks at ansteorra.org
>
>
>There's tons of them, if you look in the right places. dunno what,
>specificly, you're trying to collect, but if you go to:
>
>http://www.florilegium.org/
>
>and look under some of the "Food" listings, you might find one or two.....
>
>
>
>Phlip
>
> If it walks like a duck, and quacks like a duck, it is probably not a
>cat.
>
>Never a horse that cain't be rode,
>And never a rider who cain't be throwed....
>
>----- Original Message -----
>From: "Meshaum Spitzer" <love_peaches at hotmail.com>
>To: <SCA-Cooks at ansteorra.org>
>Sent: Thursday, April 10, 2003 9:30 PM
>Subject: [Sca-cooks] In need of medieval and renaissance reciepts
>
>
> >
> >
> >
> > I am working on a collection of receipts. I have not been able to find
>very
> > many receipts that date back to the medieval and renaissance time
>period.
> > Can anyone help me??? I am running out of time to put this together.
> > Thanks, Mish (love_peaches at hotmail.com)
> >
> >
> > _________________________________________________________________
> > MSN 8 with e-mail virus protection service: 2 months FREE*
> > http://join.msn.com/?page=features/virus
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
>
>
>--__--__--
>
>Message: 2
>Date: Thu, 10 Apr 2003 21:49:57 -0400
>Subject: Re: [Sca-cooks] In need of medieval and renaissance reciepts
>From: David Tallan <DTALLAN8500 at rogers.com>
>To: SCA-Cooks <sca-cooks at ansteorra.org>
>Reply-To: sca-cooks at ansteorra.org
>
>If by "receipts" you mean "so-and-so has paid such-and-such amount", I
>can't
>help you. If you mean recipes, I have a spreadsheet available at
>(http://members.rogers.com/dtallan8500/cooking/ar20030401.xls) that lists
>some 3200 pre-1500 recipes and where they might be found. These don't
>include the approx. 130 15th century Italian recipes available at
>(http://www.geocities.com/helewyse/libro.html), which will be in the next
>update of the spreadsheet, which I hope to have up in the next week or so
>(I
>want to finish putting in what I can of the Platina keywords first).
>
>Respectfully,
>David Tallan
>
>On 4/10/03 9:30 PM, "Meshaum Spitzer" <love_peaches at hotmail.com> wrote:
> > I am working on a collection of receipts. I have not been able to find
>very
> > many receipts that date back to the medieval and renaissance time
>period.
> > Can anyone help me??? I am running out of time to put this together.
> > Thanks, Mish (love_peaches at hotmail.com)
>
>
>--__--__--
>
>Message: 3
>Date: Thu, 10 Apr 2003 21:57:20 -0400
>Subject: Re: [Sca-cooks] Re: [Sca-cooks]Mitzvah (was "Halal" and "Kosher")
>From: David Tallan <DTALLAN8500 at rogers.com>
>To: SCA-Cooks <sca-cooks at ansteorra.org>
>Reply-To: sca-cooks at ansteorra.org
>
>On 4/10/03 9:14 PM, "Daniel Myers" <doc at medievalcookery.com> wrote:
>
> > I've also heard that there can be "bad" mitzvahs - actions that go
> > against the covenant and delay the perfection of the world and the
> > coming of the messiah (or some such).
>
>I think "bad mitzvah" is a contradiction in terms; a "mitzvah" (Divine
>commandment) is inherently good. Actions such as those that you describe
>are
>not mitzvot of any sort. They constitute breaking the commandments
>(mitzvot).
>
>On a more obscure note. There are only 7 commandments that apply to all
>humanity, Jews and non-Jews alike - the commandments that God gave to Noah.
>Theoretically, when a non-Jew acts according to these 7 commandments (s)he
>is performing a "mitzvah". But when a non-Jew performs one of the other
>commandments, is that a "mitzvah" too, if they are not bound by them?
>
>
>Respectfully,
>David Tallan
>
>
>--__--__--
>
>Message: 4
>Date: Thu, 10 Apr 2003 23:19:56 -0400
>From: kattratt <kattratt at charter.net>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Sugar awww Honey Honey
>Reply-To: sca-cooks at ansteorra.org
>
>Catching up on old mail...
>Well I dated myself by simply quoting the song....
>And I was humming it for three days afterwards.
>
>Nichola
>
>Sue Clemenger wrote:
>
> >How much of my age would I be giving away, if I admitted that seeing
> >that title immediately had me humming the rest of the song, despite
> >myself? <g>
> >--maire
> >
> >
> >
>
>
>
>
>--__--__--
>
>Message: 5
>Date: Thu, 10 Apr 2003 23:25:59 -0400
>From: kattratt <kattratt at charter.net>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Sugar awww Honey Honey
>Reply-To: sca-cooks at ansteorra.org
>
>--
>[ Picked text/plain from multipart/alternative ]
>Well you now have me totally interested...
>I must say that my head is spinning.... lol
>I would certainly be interested in viewing any prints or pictures that
>you have available.
>I have not tried sugar plate yet either so I am looking forward to
>having some fun with it.
>Nichola
>
>
>Johnna Holloway wrote:
>
> >Actually what you may be thinking about is pulled sugar.
> >See--
> >http://www.notterschool.com/default.asp?page=hp
> >and look at the photo gallery.
> >I did some minor work with pulled sugar in December
> >when I did the dragon for the Red Spears feast. I did
> >pulled sugar wings for what was a cast or poured sugar
> >body. Sir Hugh Plat includes recipes for molding sugar
> >as does John Murrell.
> >
> >Spun sugar tends to be sugar threads.
> >As to its use prior to 1600, the situation is not as clear cut
> >as I thought it was six months ago.
> >It turns out that the famous description of Henry III's
> >Venetian banquet where he was supposively served
> >"spun sugar" dishes was a mistranslation. I relied upon
> >that mistranslation by Toussant-Samat when I wrote
> >the following paragraph in December 2002.
> >
> >I would now have to in all honesty say that Henri was treated
> >to various items of sugarpaste and cast sugar items and
> >NOT spun sugar. I would guess that the Medici Weddings
> >of both 1589 and 1600 are probably also sugarpaste and cast sugar.
> >As for what they served Christina in Rome, the prints survive and can
> >be viewed in various works.
> >I have
> >had the opportunity to purchase a variety of new works from
> >Italy on the topic of sugar and sometime this summer will
> >turn my attention to attempting to verify what sorts of
> >sugar arts they were actually practicing in Italy. I would like
> >to get the source and uses of blown sugar works pinned down, as
> >well as more on the topic of pulled sugar.
> >
> >Johnnae llyn Lewis Johnna Holloway
> >
> >Regarding the various sugar works of sugarpaste and cast and
> >poured sugar, the Italians mastered and delighted in elaborate
> >sugar creations or "trionfi" early. They were already famous for
> >these elaborate creations prior to Alessio's first publication of the
> >"secrete" of sugar paste in 1555. Notable banquets where spun sugar
> >creations are mentioned include those served by the Venetians to the
> >visiting Henry III of France in the 1570's and the "Medici Wedding" of
>1589.
> >
> >Marie de Medici's nuptial feasts of 1600 with their wide and splendid
> >variety of
> >sugar works are described in the new work Apples of Gold in Settings
> >of Silver by Carolin C. Young. Drawings still exist of the elaborate
>trionfi
> >
> >that graced the Roman tables when the abdicated Queen Christina of
> >Sweden dined in the 17th century.
> >-------------------------------------------------
> >
> >kattratt wrote:
> >
> >
> >
> >>Ok sorry for the silly title but the sugars question intrigued me....
> >>If the modern sugar that we have is actually close to the High Quality
> >>Elizabethan sugar that was in use in period then I am curious... did
> >>they do or is there evidence of "Spun sugar". That would be the sugars
> >>used to create the really nifty artsy type things we recently discussed
> >>when the Pastry Chef Competition was going on for real and on the Food
> >>Network.
> >>I have already mentioned that I thought that meringue was indeed "SNOW"
> >>and got a fair conformation of that here.
> >>SO I am curious about Spun Sugar... (At least I think that is the term.)
> >>Always searching for new fun projects...
> >>Nichola
> >>
> >>_______________________________________________
> >>Sca-cooks mailing list
> >>Sca-cooks at ansteorra.org
> >>http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >>
> >>
> >
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
> >
>
>--
>
>
>
>--__--__--
>
>Message: 6
>From: "Heleen Greenwald" <heleen at ptdprolog.net>
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] Re: [Sca-cooks]Mitzvah (was "Halal" and "Kosher")
>Date: Thu, 10 Apr 2003 23:56:21 -0400
>Reply-To: sca-cooks at ansteorra.org
>
>There are no bad mitzvot LOL! Only negative commandments: ie:
>Don't eat pig.
>
>Anyone can do a mitzvah. Jew or gentile. A mitzvah can be an act of
>kindness, like visiting a sick friend, for instance.
>Phillipa
>
>----- Original Message -----
>
> >> >
> > On a more obscure note. There are only 7 commandments that apply to all
> > humanity, Jews and non-Jews alike - the commandments that God gave to
>Noah.
> > Theoretically, when a non-Jew acts according to these 7 commandments
>(s)he
> > is performing a "mitzvah". But when a non-Jew performs one of the other
> > commandments, is that a "mitzvah" too, if they are not bound by them?
> >
> >
> > Respectfully,
> > David Tallan
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
>
>
>
>--__--__--
>
>Message: 7
>Date: Fri, 11 Apr 2003 04:27:10 GMT
>To: sca-cooks at ansteorra.org
>Subject: Re:[Sca-cooks] Our incipient Baron Borgar
>From: chirhart_1 at netzero.net
>Reply-To: sca-cooks at ansteorra.org
>
>
>
>
>
> Unfortunetly no. Im cooking a feast on that day would ya know.
>
> but were trying to get Jeann down. Chirhart
>
>
>
>
>--__--__--
>
>Message: 8
>Date: Thu, 10 Apr 2003 21:58:18 -0400 (EDT)
>From: Robin Carroll-Mann <rcmann4 at earthlink.net>
>To: sca-cooks at ansteorra.org
>Subject: Re: Re: [Sca-cooks] Painful news
>Reply-To: sca-cooks at ansteorra.org
>
>Thank you for your kind words. The many messages from my SCA family have
>been a source of real comfort and strength during these difficult days.
>
>Brighid
>
>
>
>--__--__--
>
>Message: 9
>Date: Fri, 11 Apr 2003 00:10:32 -0500
>Subject: [Sca-cooks] Re: Halal and Kosher
>From: Stefan li Rous <StefanliRous at austin.rr.com>
>To: sca-cooks at ansteorra.org
>Reply-To: sca-cooks at ansteorra.org
>
> > We had fresh goat stew at 4 am. Fortunately no one offered me the eyes.
> >
> > ~~ Lor=E8te (who still prefers goat to lamb, hold the eyes please)
>Perhaps this file in the FOOD-MEATS section of the Florilegium might be
>of interest to you:
>goat-msg (17K) 6/18/02 Period goat dishes. Cooking goat.
>Recipes.
>http://www.florilegium.org/files/FOOD-MEATS/goat-msg.html
>
>Stefan
>
>
>--__--__--
>
>Message: 10
>Date: Fri, 11 Apr 2003 00:34:26 -0500
>Subject: [Sca-cooks] In need of medieval and renaissance reciepts
>Cc: love_peaches at hotmail.com
>To: SCA-Cooks at ansteorra.org
>From: Stefan li Rous <StefanliRous at austin.rr.com>
>Reply-To: sca-cooks at ansteorra.org
>
>Mish asked:
> > I am working on a collection of receipts. I have not been able to find
> > very
> > many receipts that date back to the medieval and renaissance time
> > period.
> > Can anyone help me??? I am running out of time to put this together.
>Are you looking simply for medieval recipes? Or are you looking for
>medieval recipes that are similar to foods that are still served today?
>The latter has been discussed here many times and the former is one of
>the reasons for this list. But perhaps I am misunderstanding what you
>are really looking for.
>Here are a few files in the Florilegium (www.florilegium.org) that
>might give you useful information if you are looking for medieval foods
>similar to some still eaten today.
>In the FOOD-BREADS section:
>biscotti-msg (5K) 6/12/00 Period biscotti, a twice-baked
>travel bread.
>French-Toast-art (27K) 3/31/00 "From Lost Bread to French Toast" by
> Christianna MacGrain.
>French-Toast-msg (21K) 10/12/00 Period French Toast. Recipes.
>fried-breads-msg (20K) 1/11/00 Period fried breads. Funnel cakes,
>donuts.
>pancakes-msg (18K) 8/28/00 Period pancakes and pancake-like
>foods.
>pizza-msg (15K) 12/ 3/98 Period pizza and similar items.
>polenta-msg (22K) 10/ 1/01 Period polenta. Wheat and maize
>polenta.
>pretzels-msg (25K) 9/27/00 Period pretzels and pretzel-like
>breads.
>
>In the FOOD-CONDIMENTS section:
>Mustard-art (5K) 9/14/00 "Mustard" by Ld. Daniel le Vascon
>du Navarre
>mustard-msg (88K) 9/30/01 Mustard seed in period. sauces.
>recipes.
>
>In the FOOD section:
>eggs-msg (139K) 2/ 7/02 Egg storage. Recipes. Substitutions.
>Medievl-Pasta-art (7K) 10/24/00 "Medieval Pasta!" by Lady Jehanne de
> Huguenin.
>onion-soups-msg (23K) 4/ 3/02 Period onion soups.
>pasta-msg (103K) 2/22/02 Period pasta. Period references.
>Recipes.
>pasta-gnocchi-msg (13K) 8/ 1/01 Period gnocchi pasta. Recipes.
>pasta-stufed-msg (33K) 3/20/01 Period stuffed pasta dishes.
>Ravioli.
>If you are simply looking for recipes from medieval times, take a look
>at some of the cookbooks mentioned in the FOOD-BOOKS section. This
>bibliography would be a good place to start:
>cookbooks-bib (40K) 6/ 9/01 Cookbook bib. by Mistress Jaelle of
>Armida.
>
>Stefan
>
>
>--__--__--
>
>Message: 11
>From: "a5foil" <a5foil at ix.netcom.com>
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] coffee urns used for cooking?
>Date: Fri, 11 Apr 2003 07:37:02 -0400
>Reply-To: sca-cooks at ansteorra.org
>
>Priceless stove burners? The last time I cooked a feast, I had very good
>luck bringing a single-burner hot plate and a two-burner propane stove to
>supplement the site stove. Crock pots work as well, but most home units are
>small so you need several to do any quantity and that takes up
>(occasionally
>priceless) electric outlets.
>
>If the quantity of sauce is relatively large, and the keeping time is
>relatively short, the sauce will keep fairly well in its pot, covered and
>set aside.
>
>Aelfwynn
>
>
>--__--__--
>
>Message: 12
>From: "Terry Decker" <t.d.decker at worldnet.att.net>
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] In need of medieval and renaissance reciepts
>Date: Fri, 11 Apr 2003 08:03:46 -0500
>Reply-To: sca-cooks at ansteorra.org
>
>What is your goal and why is there a time constraint? For that matter, how
>long do you have? Do you need the original text of the recipes, a
>translation or an adaptation? Is there a limitation of a specific time
>period or region? While we can help you, knowing more about the
>circumstance will permit us to provide more specific answers.
>
>Bear
>
>
> >I am working on a collection of receipts. I have not been able to find
>very
> >many receipts that date back to the medieval and renaissance time period.
> >Can anyone help me??? I am running out of time to put this together.
> >Thanks, Mish (love_peaches at hotmail.com)
>
>
>
>--__--__--
>
>Message: 13
>Date: Fri, 11 Apr 2003 09:09:28 -0400
>From: johnna holloway <johnna at sitka.engin.umich.edu>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Seeking Period Chinese Cuisine
>Reply-To: sca-cooks at ansteorra.org
>
>You might also check out early issues of
>Food and Foodways. Volume 2
>has articles in it on
>"The art of dining in the Han period"
>and
>"Court cuisine in 14th Century Imperial China."
>
>I would guess that there are other articles. Check with
>the academic libraries in your area to see if they carried it.
>
>Johnna Holloway Johnnae llyn Lewis
>
>
>
>
>--__--__--
>
>Message: 14
>Date: Fri, 11 Apr 2003 09:12:33 -0400
>From: johnna holloway <johnna at sitka.engin.umich.edu>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Sugar awww Honey Honey
>Reply-To: sca-cooks at ansteorra.org
>
>I am resending her the list on Italian sources that
>I posted earlier this week.
>jkh
>
>kattratt wrote:
>
> > Well you now have me totally interested...
> > I must say that my head is spinning.... lol
> > I would certainly be interested in viewing any prints or pictures that
> > you have available.
> > I have not tried sugar plate yet either so I am looking forward to
> > having some fun with it.
> > Nichola
> >
>
>
>--__--__--
>
>Message: 15
>Date: Fri, 11 Apr 2003 09:47:18 -0400
>To: sca-cooks at ansteorra.org
>From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
>Subject: Re: [Sca-cooks] In need of medieval and renaissance reciepts
>Reply-To: sca-cooks at ansteorra.org
>
> >>I am working on a collection of receipts. I have not been able to find
> >very
> >>many receipts that date back to the medieval and renaissance time
>period.
> >>Can anyone help me??? I am running out of time to put this together.
> >>Thanks, Mish (love_peaches at hotmail.com)
>
>See http://www.thousandeggs.com/cookbooks.html
>
>Regards,
>
>Cindy
>
>
>
>--__--__--
>
>Message: 16
>From: "Susan Laing" <paxford at gil.com.au>
>To: "scacooks" <sca-cooks at ansteorra.org>
>Date: Sat, 12 Apr 2003 00:02:26 +1000
>Subject: [Sca-cooks] Am Off to Lochac Festival...
>Reply-To: sca-cooks at ansteorra.org
>
>Just to let people know that I'm off-lining for the next 15 or so days
>
>Huggles all!
>
>Marion de Paxford
>
>
>--__--__--
>
>Message: 17
>Date: Fri, 11 Apr 2003 09:18:55 -0500
>From: Robert Downie <rdownie at mb.sympatico.ca>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Re: [Sca-cooks]Speadsheet:was In need of medieval and
>renaissance
> reciepts
>Reply-To: sca-cooks at ansteorra.org
>
>Your speadsheet doesn't like me, I got a couple of lines of gobledygook
>with the
>occasion real word thrown in just to tease me ;-)
>
>Faerisa
>Finally staying home sick from work after dragging my sorry carcass in all
>week,
>cause we've been too busy. No wonder I havent been getting any better!
>
>David Tallan wrote:
>
> > I have a spreadsheet available at
> > (http://members.rogers.com/dtallan8500/cooking/ar20030401.xls) that
>lists
> > some 3200 pre-1500 recipes and where they might be found.
>
>
>
>--__--__--
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>End of Sca-cooks Digest
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