[Sca-cooks] Answers to my contest

Mon Apr 21 15:40:37 PDT 2008

Oooh, Prizes. 
Don't give up, just think of it as having to ramp up to establish a pattern.
I was away for the weekend and didn't have time to go hunting answers, but
will want to play in the future.  Don't give up on us yet!
Christianna

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Huette von
Ahrens
Sent: Monday, April 21, 2008 6:36 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Answers to my contest

I am very disappointed in the amount of people who entered my contest.
Specifically, only two.
Namely, Johnnae and Suey.

Suey was the first to enter and got 29 out of 40 answers correct.  Which I
think is quite
remarkable in that English is not Suey's native tongue.  Good work, Suey!
You rock!

Johnnae entered a couple of days later, and being the research librarian and
bibliophile 
that she is, she didn't use the internet or the OED and still got 40 out of
40 correct.
Yay, Johnnae!!!  You are awesome!!! And the contest winner.

Since Johnnae asked to have a piece of my husband's pottery instead of a
Williams-Sonoma gift
card, she will be getting a period mammiform costrel as her prize.

I had thought to hold periodic contests in the future with real prizes.
However, with the
disappointing amount of entries, I am rethinking this.

Anyway, below is the list of answers.

Huette
Caid

1.  belly-cheer (1579) Good cheer; viands or as to revel; to feast
2.  bukenade (1425) According to Hieatt, "a stew of variable flesh, veal
being most usual. The
sauce is also variable." According to the OED, "a dish made by boiling veal,
eggs, and onions".
3.  bunnell (1594) a drink of crushed apples or pears
4.  cibaries (1599) articles of food, victuals or provisions
5.  companage (1325) foods that are eaten with bread, such as butter,
cheese, meats
6.  consy (1400) a stew made of capons, colored with saffron.
7.  coupage (1483) the art of carving meat for the table
8.  cribble (1599) there are actually three different period definitions to
this word, although
not all with this date.  I would have accepted any of them.  a: the bran
left over from sifting.
b: a bread made of coarse flour. c: a sieve
9.  crustade (1390) a pie of meat, herbs, spices, and eggs
10. dactyl (1398) the fruit of the date palm
11. defy (1362) to digest food
12. diapente (1610)  a drink or a recipe of five ingredients
13. dight (1300) to prepare [food or a meal]
14. disdiet (1576)  improper or irregular diet or regimen of food
15. dwale (1300) a stupefying drink, especially one containing belladonna
16. easement (1400) refreshing food
17. embamma (1623) a tasty sauce in which morsels of food are dipped before
presenting them to an
invalid
18. este (1000) dainty food
19. fample (1230) to put or stuff food in a child's mouth
20. fart (1552) a puff pastry 
21. friand (1598) an epicure, a gourmand
22. gramaungere (1400) a great or large meal
23. ingroten (1440)  to cram with food or drink, to glut
24. lickerous (1275) pleasing or tempting to the palate
25. lopyn (1430) a morsel or lump of food, a gobbet
26. mellinder (1604) a biscuit made of flour and sugar
27. mete-custi (1205) the quality of being generous with food
28. mortress (1377) a kind of soup or potage, made either of bread and milk,
or of various kinds
of meats
29. mugget (1596) a dish made from the intestines of a calf or sheep
30. muse (1578) a banana
31. pingle (1600) to play idly with one's food at the table
32. pot-net (1562) a net in which vegetables are boiled so that they can be
easily removed from
the pot
33. rambur (1600) a large cooking apple
34. rivelled (1565) the state of a fruit when it has become dried and
wrinkled
35. saulee (1377) a satisfying meal
36. snode (1150) A small piece, bit, usu. a morsel or piece of food; a crumb
37. solein (1440) a portion of food suitable for one person
38. splat (1400) to split or slice open, especially a pike or a fish in this
manner of cooking.
[although there is a  period reference that uses this term with a leg of
lamb.]
39. talmouse (1600) a pastry made of sugar, cream, cheese, and eggs,
possibly similar to
cheesecake
40. wallop (1577) to boil violently, with a noisy bubbling

My thoughts are whirled like a potter's wheel;   King Henry VI, part I: I, v

http://www.twoheartsentwinedpottery.com/

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