[Sca-cooks] Traveling Dysshes

[Jadwiga Zajaczkowa / Jenne Heise]

> >Among other
> >things, the original recipes are given, unlike a number of purportedly
> >more historic books.
> 
> Well, there was an recipe for brawn that the redactor made with ham. 
> While brawn may have been preserved in some way, from what i can tell 
> it wasn't like modern ham.

Let's see-- my copy is relatively recent, about 2 years old. It includes 
a number of recipes where the redaction is for a different form of the 
dish than the original (noteably the cameline sauce) and an 
outstandingly odd onion-cream soup whose original is NOT for a soup at 
all, it's for sops, with almond milk and wine.

Compared to, say Peter Brear's _All the King's Cooks_ where he only 
gives his redactions but his redactions are good and his food knowledge 
is good, I continue to state that merely handwaving at period originals 
is infinitely inferior to writing a solidly researched book about 
period cookery.
 
> But that reminds me of a recipe that is NOT in Travelling Dysshes, 
> one that i found on the web by some SCAdian. It's a recipe for a 
> vegetable side dish of freshly cooked carrots in honey sauce - and it 
> purports to be based on the Compost recipe from Form of Cury- but 
> that is certainly not what Compost is.

That's the strange interpretation of PART of the compost recipe out of 
Le menagier. It keeps cropping up. Some people on the list say that you 
can take parts of that recipe separately, but I'm not convinced. I'm 
pretty sure it's a mixed compost where you start with wal=nuts.

> Yes, a handy book for cooking stuff at or for events by people who 
> are not dedicated historical cooks.

Some of the redactions are quite nasty, really. Others are ok.  

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I don't get the facts wrong.  It's everything else I screw up."
    -- _The Librarian: Quest for the Spear_