[Sca-cooks] Period substitute for tomatoes?
mistressaldyth at gmail.com
Fri Aug 21 08:47:06 PDT 2009
Selene, you hit this on the head, or well, noodle. :-)) I have a little
handout that I am in the process of updating that all my cooks guild newbies
get a copy of. Medieval food for the modern palate. This recipe is my
macaroni and cheese sort of equivalent. I list modern foods that for the
most part are accepted (fried chicken, the Mac and Cheese, Stew, etc) and
then list a similar "period" recipe/food. It goes over pretty well. If
anyone wants a copy or list, I can get it going probably in October after
On Fri, Aug 21, 2009 at 9:35 AM, Susan Fox <selene at earthlink.net> wrote:
> You already know a lot of medieval cookery. You just don't know it yet.
> Here's a dish called "Loseyns" from the book The Forme of Cury, A Roll of
> Ancient English Cookery, dated about 1390:
> "Take good broth and do in an erthen pot. Take flour of payndemayn and make
> + erof past with water, and make + erof thynne foyles as paper with a
> roller; drye it harde and seeth it in broth. Take chese ruayn grated and lay
> it in disshes with powder douce, and lay + eron loseyns isode as hoole as
> thou myght, and above powdour and chese; and so twyse or thryse, & serue it
> /I don't know about you but this sounds like a nice noodle kugel to me.
> OK, maybe a sweet lasagna [compare that word with loseyns, sounds related].
> "Powder Douce" is a spice mixture of sweet spices like cinnamon etc. This
> one could pack and go just fine.
> Have you been introduce to Stefan's Florilegium yet? A gold mine of
> resources, articles and emails collected and then organized by topic. A lot
> of the categories are derived from this list. Particularly pertinent to
> your request for event food would be this file: /
> http://www.florilegium.org/ for the main page. Shop around there a while,
> I know you will find a lot that you need.
> Shabat shalom,
> Selene Colfox
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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