[Sca-cooks] kids/ baked squash

[David Friedman]

As a general rule, it is risky to assume that just because something 
is done in the Society, it's period. One of the attractions of the 
SCA is its decentralized nature--which means, in practice, that the 
level of historical accuracy varies from very high to very low.

It's possible that the recipe you gave is based on a period recipe, 
with acorn squash substituting for a period gourd. It's also possible 
that it is an entirely modern recipe that someone thought looked 
medieval enough to be suitable for the purpose.

>It was served at the feast the kids prepared at Castellan 2001. I 
>just had a copy of the recipies that  had been sent to me.I am sorry 
>I assumed it was period
>  Cassie
>
>David Friedman <ddfr at daviddfriedman.com> wrote:
>>3 pounds acorn squash
>>1/2 cup fine chopped buttered toasted almonds
>>1 cup cracker crumbs
>>1/2 tsp black pepper
>>2 eggs beaten
>>1/2 cup butter divided
>>1 tbs sugar
>>1 tsp salt
>>
>>
>>  Split & seed squash.place upside down on a baking sheet & bake at
>>375 until tender when prodded with a fork.Cool.Scoop out the flesh
>>into a large bowl & mash.
>>  Add almonds, Half of cracker crumbs, pepper, eggs, 1/4 cup butter,
>>sugar, and salt mixing well.
>>  Put mixture in buttered baking dish & top with remaining butter & crumbs.
>
>I'm not sure if this was a response to the query about kid friendly
>period recipes--but if so, acorn squash are from the New World.
>--
>David/Cariadoc
>www.daviddfriedman.com
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-- 
David/Cariadoc
www.daviddfriedman.com