[Sca-cooks] a Lenten question-

[Sue Clemenger]

I figured to just go with 14th century England, as that's the closest 
I've been able to get to sources for food for my 14th c. Irish persona. 
  Since she lives in Dublin, she's got English influences at work 
anyways.  Plus, my cookbooks are all either of that time frame, or late 
Elizabethan!
I'd figured on no meat, no dairy products (no milk, eggs, etc.).  Fish 
okay.  Period recipes if at all possible, and lordie knows, there are a 
LOT of them for Lent!  There's only me to cook for, so I will probably 
concentrate on a couple of pottages or tart-type dishes that I can 
reheat.  And I'm more artisan-class than noble (regardless of SCA rank), 
so I'm likely to go for the not-extremely-fancy recipes.
Other than that, I'm pretty much in the dark about other period lenten 
practices.  Did they, for instance, do a total fast on Good Friday? Were 
the hours during which they ate restricted, as with current Islamic 
practices? What did they fudge on, and how? (besides beaver tail and 
barnacle goose) That sort of thing....
--maire

Lonnie D. Harvel wrote:

> 
> I'm in as well as well... Lent started yesterday. Tomorrow is the first 
> Friday in Lent.
> 
> The previous posts demonstrated some variety based on time period, 
> location, and orthodoxy. Is there a foundational subset of Lenten 
> restrictions we can use as a base? My personal interests are the 
> observance of Lent in England and Scotland around 1450.  I will also be 
> looking for material on Lenten observances from 8th through the 11th 
> century in Scotland, Ireland, and Wales. Pointers and references always 
> welcome.
> 
> Aoghann
> 
> Bill Fisher wrote:
> 
>> I'm in as well...what are the timespan and guidelines again?
>>
>> Cadoc
>