[Sca-cooks] Cool online source!

[Stefan li Rous]

I'm a bit behind because I didn't get an SCA-Cooks digest Friday or 
today. The last one I got was volume 25, issue 54. I am using the 
archive to view the stuff I've missed but it is more awkward and it 
won't work for anything I wish to save for the Florilegium. I wish I 
could simply download the digests from the archives. So, if someone 
could send me copies of the recent digests I would appreciate it.

Ardenia asked several questions:
> 1. My standard Bread dough is yeast, salt, flour, water.... and just a
> touch of sugar...any stadanrd period recipes like that floating around?

There are less than a dozen (depending upon your exact definition of 
"bread") period bread recipes. All of the ones that I've seen, other 
than the ones posted in the last month or so, can be found in this file 
in the FOOD-BREADS section of the Florilegium:
bread-msg        (193K) 11/16/04    Medieval breads and grains.

> 2. Again...brain dead ...exams...corbread...not period, due to lack of
> corn in early Europe?

I don't think I remember corn bread in Europe prior to 1600, but it was 
used for polenta in Italy. See these files in the FOOD-BREADS section:
polenta-msg       (22K) 10/ 1/01    Period polenta. Wheat and maize 
polenta.
maize-msg         (38K)  9/ 9/04    Discovery of maize (Indian corn) in 
the
                                        Americas and its introduction to 
Europe.

> 3. Basic, plain white/yellow cake concepts?

No, not by what most folks would define that as.
Digby-Cakes-art   (12K)  6/30/01    "Excellent Small Cakes Revisited"
                                        by Tirloch of Tallaght.

We recently had a good conversation on period cakes, but it looks like 
I haven't created a file with those yet. Let me know and I'll go ahead 
and do that, and I'll email it to you or you can wait until I get it 
online.

> 4. Dessert Spice documentation...ie: desserts with cinnamon, cloves
> etc....

Are you looking for documentation about these spices? Or about their 
use in desserts? For the former, take a look at the files in the 
PLANTS, HERBS AND SPICES section of the Florilegium. For the latter, 
check the FOOD-SWEETS section. How about a dessert made of just spices? 
Sugar was considered a spice.
comfits-msg       (48K)  6/18/04    Period candied spices and seeds. 
Recipes.

> 5. Someone asked for roman recipes a while back, could they send me a
> snail address, I'll copy my recipes and send them on.

If you have these in electronic form, I'd be interested in considering 
them for the Florilegium. Unfortunately, I've got too much of a backlog 
right now to be able to scan them in.

> 6. I'm not brain functional yet... but could people start racking their
> brains for basic sugar plate recipes ( See...Jadwiga, I mean Mistress
> Jadwiga...I asked!)
Sgr-a-Cnftns-art  (20K) 12/26/00    "Of Sugar and Confections" by Alys
                                        Katharine, O.L., O.P. (Elise 
Fleming).
sugar-paste-msg  (104K)  6/29/03    Making sugar paste sotelties.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****