[Sca-cooks] Danelaw feast - Take Two

[Jadwiga Zajaczkowa / Jenne Heise]

 > 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.  

What about the spiced german butter? Not a honey butter, though.

 'Wolfenb?ttel Manuscript' aka 'Mittelniederdeutsches Kochbuch', North 
germany, mid-15th century (the book contains almost unchanged recipes 
from both the Buoch von guoter Spicse and the Harpestreng tradition, so 
at least parts of it go back considerably fartther.)

"59. Men schal nemen garophesneghele unde musschaten, cardemomen, peper, 
ingever, alle lickwol gheweghen, unde make daraff botteren edder kese.

You shall take cloves, nutmeg, cardamom, pepper and ginger, in equal 
weight, and add butter or cheese. "
  
 > 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).

Cordelia, are you sure you are not thinking of beets? All the references 
to radishes I've found in period appear to be the roots. 
  

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"'In this world, you must be oh so smart or oh so pleasant.' Well, for 
years I was smart. I recommend pleasant." - _Harvey_, by Mary Chase