[Sca-cooks] Foods for Begining SCA Cooks

[Nick Sasso]

I recommend having samples of the various commonly medieval (though not
modernly common) spices available.
Things like saffron, cubebs, ceylon cinnamon, black pepper (yeah, they
probably seen it), long pepper, grains of paradise, and any others you might
have handy.  Knowing there are different spices to learn about is a good
first step.

Dishes that could be served cold or room temp could be ergerdouce,
blancmange and the various many cheese tarts.  While many are probably more
tasty warm, but are acceptable at room temp.

niccolo difrancesco


> -----Original Message-----
> From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
> [mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
> Behalf Of SilverR0se at aol.com
> Sent: Thursday, February 09, 2006 10:00 AM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Foods for Begining SCA Cooks
>
>
> 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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