[Sca-cooks] Period Field Rations

[Mark S. Harris]

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> Sieggy asked:
>    I have a question . . . What can we document as being actual field
> rations
> in period? Dried meats, sausages, hard cheeses, parched grains,
> journey cakes
> / breads of various types would have been carried along, supplemented
> with whatever
> they could obtain by foraging. I realize that Kings & Nobles had a
> higher living
> standard in the field than the average levy, but when things got
> tough, they
> didn't eat all that much better, I suspect.
>    I'm thinking of doing a field ration package for Pennsic that would
> be as
> documentable as possible while still being palatable. Input?
Perhaps these files in the Florilegium might help:
travel-foods-msg   (6K) 11/ 9/02    Period travel foods.
biscotti-msg      (16K)  1/26/03    Period biscotti, a twice-baked
travel bread.
drying-foods-msg  (55K)  9/16/02    Drying foods in period and for the
SCA.
potted-foods-msg  (18K)  8/20/02    Cooked foods put in pots and sealed
w. fat.
   (16th Century or later, but could have been used as a travel food)
pickled-meats-msg (58K) 10/11/01    Period pickled meats. Lord's Salt.
recipes.
compost-msg       (35K)  3/27/01    A pickled food of fruits and
vegetables.
Lrds-Salt-Exp-art (15K)  9/11/00    "Lord's Salt Experiment" by Lady
Hauviette
                                        d'Anjou.
pickled-food-msg (116K)  5/ 7/02    Medieval pickled food. recipes.
Preservng-CMA-art (32K)  1/24/01    "Preserving Foods in the Current
Middle
                                        Ages" by Hauviette d'Anjou.
(Not as much on period techniques, but perhaps useful for Pennsic)
Dried beans would be an easily cooked item not mentioned above.

Stefan
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THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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