[Sca-cooks] 16th c German Recipes Help

[jenne at fiedlerfamily.net]

>
> I've been asked to do a feast in June (my first in the SCA for someone else
> - face grinning from end to end). My present research is in Irish foods &
> recipes but the person who hired me has a more German persona, thus I would
> like to cook a remove in period German. This won't be such a stretch for me
> since that's pretty much what I grew up with. I will be cooking on an open
> fire during a camp event.

How many people are you cooking for?

> Any suggestions for recipes I could consider (please remember we're camping
> with limited tools). The recipes can be in German since I can read the
> language. One suggestion has been to include strawberries as they are in
> season at the time. Unfortunately, suggesting certain books to look at will
> not work this time, feast is in June, my small library's interlibrary loan
> takes forever (at times months) and I still have to test everything I
> consider making first.
>

I'd take a look at Sabrina Welserin:
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

and Rumpolt: http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm

We did a number of German dishes for a feast 2 years ago:
Roast Sirloin: http://www.lehigh.edu/%7Ejahb/jadwiga/yule/roast.html
Brown Mustard: http://www.lehigh.edu/~jahb/jadwiga/yule/brownmustard.html

    * Endive Salad dressed with vinegar, oil, salt (Rumpolt)
    * Pickled beets and cucumbers
    * Sliced radishes dressed with vinegar, oil, salt (Rumpolt)
* Hard-boiled eggs sprinkled with vinegar and salt (Rumpolt)
Rosemary Chicken:
http://www.lehigh.edu/~jahb/jadwiga/yule/rosemarychicken.html
# Pears in spiced wine sauce

-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
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