[Sca-cooks] Late SCA-Period Sweets?

Volker Bach carlton_bach at yahoo.de
Fri Oct 6 10:12:52 PDT 2006

Am Freitag, 6. Oktober 2006 21:34 schrieb lilinah at earthlink.net:
> Greetings:
> Here are my requirements:
> - Both Sweets and Savories, but more Sweets.
> - Made 24 hours or more ahead of time and not reheated.
>    (although we may be able to use crock pots for something)
> - Finger food - not in wet sauces, not oozy or drippy.
> - From any time period, but leaning toward 15th & 16th C.
> - From any culture.
> - Some featuring Roses in some form (rose petals, rose water, rose
> hips, rose jam...)
> - Some shaped like Roses...
> The way this works is each cook volunteers to make a particular item
> or items which they bring to the event.
> Now as you've all heard me complain on this list, i don't
> particularly like sweets. So my knowledge of what is out there is
> somewhat limited. But a banqueting table is all, or at least largely,
> sweets. However, a spread of nothing but sugary stuff is not
> appealing to me.
> I've got a couple people offering to do sugared or candied fruits.
> What else would people recommend as sweet dishes that are fine served
> cold more than 24 hours after having been cooked?

I have an old class handout with 16th century German cake, pie and cookie 
recipes. Most of those store very well. You could combine them with 
preserves, cotignac, or fruit 'confect' for a proper Renaissance effect. 
Shall I send it over?



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