[Sca-cooks] Size of Trenchers

avrealtor at prodigy.net avrealtor at prodigy.net
Sun Jul 5 09:35:46 PDT 2009

I have used Bamboo veneer plates mundanely and they work out pretty well. They run about a $1 plate and are bio-degradable.  Yes, I know bamboo is probably not period, but they look alot better then paper and would be less expensive then making your own probably.

A quick search found a bulk suppliers.


--- On Sat, 7/4/09, David Friedman <ddfr at daviddfriedman.com> wrote:

From: David Friedman <ddfr at daviddfriedman.com>
Subject: [Sca-cooks] Size of Trenchers
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Saturday, July 4, 2009, 11:12 PM

I've been corresponding with a lady who is thinking of trying to set up a period cookshop at Pennsic next year. One issue is what tos serve the food on. Bread bowls are modern, paper plates are strikingly modern and cost something, reusable plates have to be washed and risk theft.

One obvious answer is bread trenchers--which raises the question of how big they were. The only figure I can find is from _Le Menagier_ and seems to be 4"x6", which would be awfully small for serving food on. I'm wondering if we have other sources, and if one can make a reasonable case that trenchers were sometimes substantially larger than that--large enough to serve moderns as plates.

Anyone have anything?
-- David/Cariadoc
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