[Sca-cooks] Re: Medieval and renaissance recipes

[Terry Decker]

For a business plan, I would suggest some sample menus, each of a different
period and locale.  Funding sources aren't going to care whether you're
faking the dishes or not, they will look at probable performance.  You will
need the adaptations for actual cooking.  If you can adapt from the original
recipes, I would suggest that booklets of the menus with original recipes
and adaptations might be a nice give-away to guests at each appropriate
meal.  (Sell them the ones for the meals they don't participate in.)

The Florilegium will be a good source for the basics and I think Odile
Redon, et al. "The Medieval Kitchen" and Michael Best's editted version of
Dawson's "The English Housewife" might also be of use.

BTW, please clip original text.  The traffic on this list is brutal and
shipping back entire digests just to answer a single paragraph can swamp
some oor corresponents's email systems.

Bear


>
>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