[Sca-cooks] lent, wine, indulgences, de Nola

[Pixel, Goddess and Queen]

>
> So now I'm wondering what to write about next month.  Each month I try
> to do 1-2 recipes, from sources dated before 1550, and which are
> appealling to the modern palate and look good in a photo.  I try to find
> an interesting theme/subject for the dishes, and include a bunch of
> background information in the article.  Last month I talked about citrus
> fruits in period, this month (for March's issue) I talked about Lent.
> I'd like to do stuff that's seasonal where possible, but more general
> themes are fine too.
>
> So does anyone have any suggestions?  The only ones I've come up with so
> far are one talking about humours, and one talking about campfire
> cooking (to be published sometime in the summer).
>
> Yours,
>
> Katherine
>

Sauces? Custards? Custards with meat? Pies? Sotelties?

Margaret