[Sca-cooks] recipes without honey

[Terry Decker]

If it is necessary for diabetics to eat a single sweet dish at a feast, then 
there is a problem with variety in the menu.  I've found that a well 
constructed menu addresses most dietary problems by providing enough choice 
that people can avoid what they can't eat.

A second possibility is to reduce the amount of honey or sugar.  Most 
diabetics can tolerate a small amount of sugar, especially if it is offset 
by protein.  Knowing that there are diabetics in the group, the recipes can 
be altered to meet their dietary needs.

A third way is to provide them with a version of the dish made with 
artifical sweetner rather than honey or sugar.

I regularly use the first method to handle a full range of dietary problems 
and I've used the other two at various times to provide diabetics with an 
edible feast.

Bear

>A member of my barony not on the list posed the question about the use of 
>honey in feast recipes when there are known to be several members present 
>who are diabetic and can't eat honey. Her concern is that with the 
>prevalence of honey as a sweetenerin our period, that she wouldn't be able 
>to find enough recipes to cook to offer an alternative "sweet" dish in her 
>feast menus that those people could eat that she could still serve to 
>everyone. Any thoughts?
>
> Geoffrey