[Sca-cooks] a Lenten question-

[Laura C. Minnick]

At 07:48 AM 2/10/2005, you wrote:
>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.

That works!

>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

Well, I think theses are the sort of things we'll find out as we go. (Hmm. 
Where is my copy of _Fast and Feast_? It seems to have grown legs...)

'Lainie
___________________________________________________________________________
O it is excellent to have a giant's strength; but it is tyrannous To use it 
like a giant--Shakespeare, Measure for Measure, Act II