[Sca-cooks] Danelaw feast - Take Two

[Carole Smith]

Aoghann,
 
I'd use the cinnamon without a qualm.  It was the second most popular imported spice (right behind black pepper) in Europe for a very long time.
 
As far as flavored butter, I have not, nor have several of my friends, found a reference to flavored butter (as a spread) in a cookbook that we found trustworthy.  You are wise to let the feasters mix the honey and butter themselves, and it's less work for your kitchen staff
 
Are you using the leaves or the roots of the radish?  I have heard conflicting reports as to which part of the plant was consumed in period (which points to different practices in different times/places).

Sour cream custard sounds wonderful.  I didn't know sour cream was used as such, but I do know there is a modern milk dish that the Danish call thick milk.  It's similar in texture and sour-ness.

Good luck on your feast.  I am confident that it will turn out really well after you have worked so hard on it.
 
Cordelia Toser

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