[Sca-cooks] on topic: Healthy Feasts - was OT: diet, was sugar problems

Tom Vincent Tom.Vincent at yahoo.com
Wed Aug 9 17:43:31 PDT 2006

If I were entering the dish into competition, your objection would 
certainly be applicable, but I chose the recipe precisely because it is 
one of those rare period recipes with something approaching accurate 

My recommendations are for feast preparation.  I like your suggestions, too.


grizly wrote:
> -----Original Message-----
> <<<SNIP>>>
> Now, removing the walnut-sized butter and salt from each coffin (not to
> mention cutting back on the twelve egg yolks) would significantly cut
> down the sodium, fat and cholesterol of this dish without, I suggest,
> effecting the flavor one bit.  The damsons, currants and spices give the
> dish all the flavor it needs.
> No tofu, TVP or turkey bacon.  But a healthier dish that's still loyal
> to the original.
> Duriel > > > > >
> I would contend in my particular pratice of my craft that there is a certain
> lack of loyalty were I to do that for my own redaction.  The recipes says to
> put that exact amount of butter in for the dish.  As I endeavor to recreate
> these dishes, I would put in 12 yolks and a walnut sized butter wad in each
> coffyn.    The dough texture would be significantly different if you cut the
> yolks by, say, half.  Less fat, less tender crust.  The tender, edible crust
> being the whole point of difference with 1300's coffyn pastes.  Your method
> of fat reduction works for me in the far more vague instructions, but this
> one gives precise directions.
> Your personal choice to change the recipe is yours, and I make no judgement
> about what you choose.  I prefer recreating the dish, and choosing some of
> the other scads of chicken dishes when I need one that have little or no
> fat, like the three below.  If the dish offends thee, cut it out and find
> another.  Egads, there are a couple of dozen texts out there that we have to
> choose from, and more being translated for us every year.
> Translation:  (Harleian MS 4016 #19): Take parsley, Sage, Hyssop, Rosemary,
> an thyme, and break it between thy hands, and stuff the Capon therewith;
> color him with Saffron, and put him in an earthen pot, or of brass, and lay
> splints underneath and all about the sides, that the Capon touch no thing of
> the pot; strew good herbs in the pot, and put thereto a pottel of the best
> wine that thou may get, and no other liquor; cover the pot with a close lid,
> and stop it about with dough or batter, that no air come out; And set in on
> the fair charcoal, and let it seethe easily and long till it is enough.  And
> if it is an earthen pot, then set it on the fire when thou take it down ,
> and let it not touch the ground for breaking; And when the heat is over
> past, take out the Capon with a skewer; then make a syrup of wine, Raisins
> of Corinth, sugar and saffron, And boil it a little; mix powder of Ginger
> with a little of the same wine, and put thereto; then put away the fat of
> the stew of the Capon, And put the Syrup to the stew and pour in on the
> capon , and serve it forth.
> OR TRY THESE from my favorite source:  Scully, T. (2000).  Cuoco
> Napoletano - The Neapolitan Recipe Collection:
> #55  In spito cum suo sapore Piglia, quando le harai cotte bene arosto,
> cinque amandole mondate he pistale bene cum zucaro fino-ho non havendo
> zucaro, pone mel-he stempera cum sugo de limoni che sia un pocho spisso; he
> ponerai sopra le galine, ho vero fa in scutellino el sapore et le galine in
> piatelli; he manda caldi a tavola.
> Roast Chickens in their Sauce (#55)
>  When you have roasted them well, take five peeled almonds and grind them up
> with fine sugar-if you do not have sugar, use honey-and temper with lemon
> juice to make it slightly thick; put this over the chickens, or else put the
> sauce in small bowls and the chicken on plates; serve warm.
> #61 Starne al mod Cathalano
> Piglia la sterna he cocela arosto; he quando he cotta, cazala dal spito he
> parte le ale dal petto,he pone in quelle fixure questo sapore: piglia sugo
> de [f? 22r] granate ho agresyo, sale he garofoli pisti he specie dolce, he
> ponelo dentro de le dite fixure quandro.l'e bene calda; he not ache la
> sterna non vole esser troppo cotta.
> Catalan-Style Partridge
> Get the partridge and roast it; when it is cooked, take it down from the
> spit and slice the wings off at the breast, and into the cuts put the
> following sauce: get pomegranate juice or verjuice, salt, ground cloves and
> mild spices, and put this into the cuts while the partridge is hot; and note
> that the partridge should not be overcooked.
> niccolo difrancesco
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

Tom Vincent
"When fascism comes to America, it will be wrapped in the flag and
carrying the cross" - Sinclair Lewis

More information about the Sca-cooks mailing list