[Sca-cooks] You know you are in the SCA when...

[Denise Wolff]

<< Brighid ni Chiarain commented:
Not an earlier example, but here is the relevant portion of the
introduction you mentioned, which was written in 1888.

"Many of the Recipes that are given here would astonish a modern
Cook.
Our forefathers, possibly from having stronger stomachs, fortified
by
outdoor life, evidently liked their dishes strongly seasoned and
piquant, as the Cinnamon Soup on p. 59 shews.
Ale is also used with the Tench in Bruet.">>


and


<<LOL. I guess this is sort of one of the those "You know you are in
the SCA when..." statements, but when I was reading through the list
of above "unusual" ingredients and how they were being used, my
thoughts were more like "So? Okay, so where would someone need a
stronger stomach?"
Stefan>>


And I was thinking, strong stomach?? Some of thse things sound positively 
yummy tome...

Yum.... tench in bruet....cinnamon soup..


Andrea


A cook should double one sense have: for he should taster for himself and 
master be.”
Marcus Valerius Martialis, Roman poet,1st century B.C.

http://homepage.mac.com/rickwolff/andrea/

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