[Sca-cooks] "Tastes of Anglo-Saxon England"

[kingstaste at mindspring.com]

One of the main problems that I have is the leaps of logic she makes as to
what ingredients would be combined.  For example, she takes ingredients for
a cough syrup and uses them in a sauce.  Just because the ingredients
existed, would you pour Robitussin on your chicken?  I agree that the tables
of available ingredients are more useful than the recipes, although her
recipes aren't bad, don't try to enter them into an A&S competition.
Christianna



I recently read a review, http://dialup.pcisys.net/~mem/savelli.html, of
"Tastes of Anglo-Saxon England" by Mary Savelli which basically cuts down
the book recipes as not being accurate and misleading. While the reviewer
does say that the table of available items and bibliography are good the
recipes themselves are not (not referring to taste).

I have tried a number of the recipes and find that they work and taste good,
but wonder about the accuracy of the information. Could anyone doing
Anglo-Saxon cooking research shed some light on the matter.

Thank you,

Cera