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

Terry Decker t.d.decker at worldnet.att.net
Sat Aug 11 10:51:52 PDT 2007

I see no particular conflict between hospitality and scholarship, but if one 
ignores scholarship, then bacon, sausage, eggs and biscuits work just fine 
for me.  I've also whipped up cinnamon rolls, pancakes and French toast for 
SCA breakfasts, but I don't like creating the false impression that this is 
anything close to a true Medieval or Rennaisance breakfast.

As the breakfast is being set around a competition, where I assume 
scholarship has a place, then I think ancillary dishes should be in keeping 
with the historical context.

As for my question, let's phrase it slightly differently, what evidence do 
we have as to what was served at breakfast during SCA period?  A discussion 
of this might improve the historical accuracy of Lady Katla's breakfast 
competition, which is an interesting idea.


>I get the impression that was not the point of the question.  It seemed
> to me that the point was, how to feed people if not enough breakfast
> contest entries came in.  "Pelican Cooking" rather than "Laurel Cooking"
> if you take my meaning.  The dish itself should be in the appropriate
> historical style for a SCA event, but here we are addressing the Virtue
> of Hospitality rather than of Scholarship.
> "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."
> My Lady Katla, do correct me if I am wrong?
> Yours in service,
> Dame Selene Colfox, OP, Caid
> Terry Decker wrote:
>> But is there any evidence that these are breakfast foods during the SCA
>> period?
>> Bear
>>> How about a great big ol' bread pudding?  Bread, eggs and milk, not
>>> unlike "pain perdu" which is found in French and English source all
>>> throughout the SCA time period.  And it can be made in quantity, in the
>>> oven, very easy.
>>> Selene
>> <clipped>
>>>> 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
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