[Sca-cooks] Greetings from the Incipient Shire of Tymberhavene in AnTir

Johnna Holloway johnna at sitka.engin.umich.edu
Fri Aug 10 20:28:43 PDT 2007

I did some work on breakfasts earlier this year for another list:
Here's a description of a breakfast of poached eggs, with bread and 
butter and wine.

Venner, Tobias, 1577-1660.
Via recta ad vitam longam, or A plaine philosophical discourse of the 
nature, faculties, and effects, 1620.

Page 87-88

And if any man desire a light nourishing, and comfortable breakfast, I 
know none better then a couple of potched eggs, seasoned with a litle 
salt, and a few cornes of pepper also, with a drop or two of vinegar, if 
the stomacke be weake, and supped
off warme, eating therewithall a litle bread and butter, and drinking 
after a good draught of pure. Claret wine. This is an excellent 
breakfast, and very comfortable for them that haue weake stomacks. Eggs 
moderately vsed are accommodate for euery age, and constitution, 
especially for the elder sort of people, and such as want bloud; but 
soonest offensiue to the cholerick and sanguine, for whom in hot seasons 
they are not conuenient.


Kellyann aka kitn wrote:
> We are having our 3rd event this October and were thinking that while the Bardic Competition was underway in the early AM that we would have a small breakfast cooking competition running at the same time as the Bardic was IE the judges would go through and taste dishes then as the Bardic was beginning we would have a populace vote as they ate breakfast.
> Tymberhaven is also in a position of supplementing the Breakfast in the event that there is little interest in the contest.
> What I am asking from all of you kind souls is a list of one dish breakfast type menu items as well as ideas on what Tymberhavene could supplement the main dishes with.
> I would normally not be going to such lengths to put on a contest (IE seeking out the advice of those who have been there done that) but I have never run a cooking contest before and since our A&S officer doesn't want to do this it is falling into my lap which I'm cheering about since I LOVE to feed people.
> So with that plea, I would be VERY VERY happy if people would offer advice on the dishes for such a competition and also maybe some guidelines that I can use/tweak/modify for our purposes 
> Thank you most kindly
> Katla Elgr Hafn
> mka Kelly
> Incipient Shire of Tymberhavene
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