[Sca-cooks] SCA Cook's 100 Favorite Period Foods

[Volker Bach]

Meat pastries with honey or sugar and fruit (the chicken recipe from the Rheinfränkisches Kochbuch or the chicken pastry from Guote Spise come to mind). 

Fake meat from fish

Almond cheese

Double-cooked meat (cooked, minced, mixed and cooked again)

Fritters ('strange', 'bent' and common Krapfen, and the chickpea fritters from the Liber de Coquina - a universe of medieval comfort food)

Konkavelite

Any of the Arab recipes that blend savoury meat with cinnamon.

'German' composta

Agraz 

Date pastries and/or Hais (nobody from a world of plentiful sugar understands why dates were traded over thousands of miles). 








--- Kingstaste <kingstaste at comcast.net> schrieb am Mo, 8.9.2008:

> Von: Kingstaste <kingstaste at comcast.net>
> Betreff: [Sca-cooks] SCA Cook's 100 Favorite Period Foods
> An: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
> Datum: Montag, 8. September 2008, 23:46
> So we've found this little list and exercise amusing,
> albeit pretty out of
> period. I did note that several of the items I answered yes
> on were things I
> had eaten in the SCA, and many times they were better than
> what I later had
> in a more authentic/ethnic setting (the haggis comes to
> mind).  
> Since we are cooks interested in promoting the study of
> period foods, what
> 100 items would we say were essential to taste to
> understand the medieval
> mindset about food?  I know we'll have a skewed version
> of this, more the
> 'SCA Cook's Favorites' list, but it could be a
> useful teaching tool. Or it
> could just be a further amusing exercise :)
> I'll start, although I'm sure I won't come up
> with 100 items.  Please feel
> free to add on.  I'll keep a master list if we like.  
> Christianna
> 
> 1.  Almond Milk
> 2.  Blancmange
> 3.  Pan Perdue
> 4.  Frumenty
> 5.  Gingerbrede
> 6.  Saffron
> 7.  Powder Douce
> 8.  Powder Forte
> 9.  Egrydouce
> 10. 
> 11. 
> 12. Fresh Cheese
> 13. Whey
> 14. Mead
> 15. Small Beer
> 16. Jalab or other syrup and water drink
> 17. Hyppocras 
> 18. 
> 19. 
> 20. Green Sauce
> 21. Pepper Sauce
> 22. Jance Sauce
> 23. Cameline Sauce
> 24. Garlic Sauce
> 25. Mustard
> 26. Fruit Sauce
> 27. Sauce Robert
> 28. Lord's Salt
> 29. 
> 30. 
> 31. Venison
> 32. Wild Boar
> 33. Rabbit
> 34. Goose
> 35. Salt Cod
> 36. Small game birds
> 37. Small game animals
> 38.
> 39. Endored meat
> 40. Funges (Leeks and mushrooms in gingered broth)
> 41. Fava Beans
> 42. Turnip
> 43. Compost
> 44. Chick Peas
> 45. Potherbs
> 46.
> 47.
> 48.
> 49.
> 50.
> 
> 
> 
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