[Sca-cooks] Period Portable Lunch Foods

otsisto otsisto at socket.net
Mon Feb 9 02:13:03 PST 2009

I haven't read through all the suggestions so please forgive any repeats.

Boiled Eggs, Pickled eggs, deviled eggs, deviled eggs made with period style
mustards or sauces.

most sushi and sushimi need to be eaten the day that it is made. The rice
usually dries out over night.

Nori sheets to wrap pickled veggies in.

almond or marzipan stuffed dried apricots.
Dates, stuffed dates are a bit sugary for hot weather but work well for
rainy days.

For something odd/different:
BEET SALAD Get yourself a bunch of beets. Your preference, either boiled (in
which you need to peel and grate them) or pickled (cubed/diced) or buttered
(cubed/diced). Add sliced almonds, red onions and feta cheese. dressing is
olive oil and orange zest and the juice.


1/2 c. butter
1 c. brown sugar
1/2 c. milk (preferably whole, not skim)
1 c. mashed sweet potatoes (if from a can cut back a wee bit on the sugar)
2 c. rice flour
1/2 c. pecan meal (or almond meal)
1 tsp. salt
2 eggs (beaten)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cardamom, clove, or cinnamon.
1 tsp. vanilla or orange extract
1/4 tsp. black pepper (opt)

Cream butter. Add the sugar and eggs. Then, add spices, potatoes, flour,
milk (a bit at a time). Refrigerate for 1/2 hr. then roll into ball and
place on a greased cookie sheet. Bake at 350 degrees for 15 minutes.

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