[Sca-cooks] Food in 1632? sorta OP/OT

[Phlip]

Ene bichizh ogsen baina shuu...

 What I would
> like to ask those of you with far more knowledge than my limited scope
> (mainly because some one else posted a response about the old saw of
spoiled
> meat & spices) is for a list of meats, vegetables, beverages, grains,
herbs
> & spices with relative values if they are known that would be available to
> either a noble or a peasant for the 1632 time frame.  Also permission to
> post your responses to the list at Baen's Bar.
> Thanks,
> Olaf


Direct them to Guter Spise (1345-1354)
http://cs-people.bu.edu/akatlas/Buch/recipes.html

and Sabina Welserin (1553)
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

Have them try the pear mustard, if they think Medieval cooking was bland- #
34, and look at all the pepper sauces that there are recipes for.


Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 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....