[Sca-cooks] Period Foods: How to Fake It!

[Cera Chonaill]

Thank you for the long list of food ideas. I was actually asking how have 
you faked it in a more tell us an antidote instead of actual food recipes. 
Since some of us are these 'serious' cooks (cough, cough) doing all kinds of 
research to be period in our cooking, I thought it would be fun to ask away, 
so how have you faked it lately (with food that is).

In the spirit of 12th,

Cera


>From: <jenne at fiedlerfamily.net>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] Period Foods: How to Fake It!
>Date: Thu, 4 Dec 2003 10:28:33 -0500 (EST)
>
> > I’m looking a running a simple periods cooking discussion at our 12th 
>night
> > (the feast of fools) on how to do period lunches and off board meals 
>without
> > needing to research recipes. Bottom line, how to make it appear and even
> > possibly taste like period food without any real work. Things like foods
> > that can be prepped ahead of time, stand up to travel and can be eaten 
>cold.
>
>I can understand saying 'what can you get at the grocery store that will
>pass' and my dayboards handout has an excellent list from Mistress
>Christiana:
>http://gallowglass.org/jadwiga/SCA/cooking/dayboards.html
>
># cold sliced deli meats, chicken, ham, roast beef, salami, sausages
>(kielbasa type), chunks o' ham, roasted chickens, canned smoked
>oysters,clams, sardines, lox
># dijon style mustard, stone ground mustard, onion relish, horseradish
>sauce
># sliced cheeses, cheese spreads (herbed and peppered), feta, blue,
>cheddar, brie, riccotta, swiss
># asparagus, broccoli, cauliflower, carrots, celery, cucumber, mushrooms,
>radishes (red and white), scallions - maybe a quick veggie platter?
># oranges, blood oranges, peaches, pears, apples (not Delicious, Pink Lady
>is close to a period variety), apricots, cherries, grapes, watermelon,
>(cantelope & honeydew aren't exactly period, but close to period
>varieties), figs, plums, quince,  pomegranate, berries (strawberries,
>blueberries)
># Any of these as dried fruits, plus dates, raisins, currants, prunes,
>almonds, walnuts, chestnuts
># hardboiled eggs, yogurt (for dipping fruit or veggies in, consider some
>sugar and yogurt for dipping strawberries)
># bread rolls, shortbread, matzoh, Norwegian flatbread (RyeKrisp),
>breadsticks, rye bread, oatmeal bread, pita bread
># olives, pickles, pickled vegetables (giardinera - that stuff with the
>cauliflower), marinated artichoke hearts, pickled okra
># sparkling non-alcoholic fruit ciders, root beer (somewhat of a stretch,
>but not too far), almond milk (available in aeseptic containers), lemonade
>
>But if you are going to prep things at home, there are lots of period
>stuff that you can make from recipes that ARE period and aren't a lot of
>work. If you would like a recipe for the Andalusian stuffed eggs-- which
>are just as easy to prepare as regular stuffed eggs-- or for Welserin's
>roast beef-- which can be prepared easily at home and served cold, I will
>be happy to help.
>
>Mustards are another easy to make thing that can be actually deputed to a
>small child on site!
>
>Many sauces can be made ahead of time and frozen in small batches-- pull
>out the container and use it to cool your lunchsack!
>
>-- Pani Jadwiga Zajaczkowa

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