[Sca-cooks] Curye on Inglysch

[Sue Clemenger]

I have nights like that too (knees and hips, blech).
And I had parents who thought, at first, that the SCA was a cult, as well.
Poor things. <g>
There are a number of mustard references in ConI.  Have fun finding them!
I'd have to look up my doco, but at least one of the sources I use for my
Perpetual Mustard recipe* is ConI.
--maire
*Perpetual Mustard-->I'm forever making mustard and canning it to either
give as gifts (mundane holiday presents, etc.), or to pass on to various
royals to use as largesse.  Almost always, it's some form of a spiced,
whole-grain mustard, made with equal parts yellow and brown mustard seed,
moistened with cider vinegar and hard cider, and sweetened with honey.
Spices are any one of several hippocras mixtures, depending entirely on what
I have on hand.  I believe that it's in ConI that I found the honey
reference.....

----- Original Message -----
From: <mollirose at bellsouth.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, November 13, 2005 7:33 AM
Subject: Re: [Sca-cooks] Curye on Inglysch


> LOL Last night was one of those "can't sleep cuz the old knee joints ached
> somethin bad" so I read and read. Basically I felt at home because there
> were references there that I had seen "here" so I got the idea fast.
>
> My sister who thinks I'm "in a cult" amazed me by gifting this book. She
has
> customers in the UK and apparently asked one of them to find a Medieval
> Cookbook for me. (Last year it was a Kincaid calendar of pretty English
> country scenes. She tries.) So for the first time in our adult life...she
> hit the mark!! Yeah for Sissy!
>
> I've dabbled in food research in the last few years but never committed
> myself to it. So these are wobbly beginnings (literally and figuratively).
> Once we get the knees thing dealt with...I might try a feast....maybe...
>
> So thank you for the knowledge and kindness.
>
> Mustard...I want to know more about mustard.
>
> <Runs off to read mustard-msg - 9/30/01- Mustard seed in period. sauces.
> recipe>
>
> Molli Rose
>
>
> ----- Original Message -----
> From: "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Sent: Sunday, November 13, 2005 7:49 AM
> Subject: Re: [Sca-cooks] Curye on Inglysch
>
>
> >
> > On Nov 13, 2005, at 4:12 AM, <mollirose at bellsouth.net> wrote:
> >
> > > I've just received a copy of this as an early birthday gift from
> > > (shocker)
> > > my mundane sister. Curye on Inglysch - English Culinary Manuscripts
> > > of he
> > > Fourteenth Century (Including the Forme of Cury) edited by
> > > Constance B.
> > > Hieatt and Sharon Butler, published for The Early English Text
> > > Society by
> > > the Oxford University Press, 1985
> > >
> > > So far this book is very interesting. There is mention about
> > > sugared nuts on
> > > page four! When I read that I felt like I was in familiar
> > > territory. LOL
> > > Please any commentary on this book from those on the list would be
> > > welcome.
> > >
> > > Much thanks,
> > >
> > > Molli Rose
> >
> > How to put this? I was going to say, "It's the friggin' Bible of
> > medieval cookery!"
> >
> > Perhaps that's a little extreme, though. What I will say is that it
> > is the only medieval cookbook edition I own that has necessitated
> > replacement through sheer wear, twice, and ready for a third time. I
> > don't mean abuse; I'm extremely gentle with my books. On rare
> > occasions I'll put them in a bag and take them out of the house, but
> > otherwise, use consists of taking them off the shelf, leafing through
> > them to find the page I need, reading that page, and putting it back
> > on the shelf. It's just that when you do this, on the average, two or
> > three times a day for about 20 years, this can happen.
> >
> > It's _nearly_ perfect, though. It presents a good approximation of
> > several medieval texts in easy-to-read form, provides commentary that
> > is separate from the text, so you don't mistake the editor's opinion
> > from the text itself, and the glossary/index is pretty invaluable,
> > even for use with other cookbooks.
> >
> > The only drawback I've encountered is that Hieatt and Butler are
> > medieval manuscript scholars, and not cooks, or if they are cooks,
> > their experience of non-European cuisines isn't broad enough to
> > include them as tools in understanding medieval European cookery. I
> > suppose this represents the flipside of the drawbacks to Vehling's
> > Apicius -- he was a cook and not much of a manuscript authority.  Off
> > the top of my head, though, I recall only two occasions where that's
> > been a problem, and only one of those appears in CoI, I believe (some
> > confusion about using "a penne" in a stuffed chicken recipe, which
> > they interpret as basting with a feather, when it seems more likely,
> > in context, that the penne is a reed being used as an inflation tube
> > to separate skin from flesh).
> >
> > It's pretty much a must-have, though, if your interest is in medieval
> > English cookery.
> >
> > Adamantius
> >
> >
> > "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la
> > brioche!" / "If there's no bread to be had, one has to say, let them
> > eat cake!"
> >      -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
> > "Confessions", 1782
> >
> > "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
> >      -- Susan Sheybani, assistant to Bush campaign spokesman Terry
> > Holt, 07/29/04
> >
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
>
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