[Sca-cooks] Foods for Begining SCA Cooks

[David Friedman]

>Hello, the List!
>
>This coming April I will be teaching a class in Caid's Collegium called
>"Getting Started in Historical Cooking."
>
>I thought that I might bring some samples of Medieval and Rennaissance food
>for the class.
>
>Does anyone have any suggestions for good foods to introduce to newbies? The
>recipes must be able to be made the night before and served room temperature
>or cold.
>
>Thanks!
>
>Renata
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Gingerbrede. Easy to make, keeps a long time, and my kids love it.

-- 
David/Cariadoc
www.daviddfriedman.com