[Sca-cooks] period food suggestions for pot lucks

Dan Schneider schneiderdan at ymail.com
Mon Dec 27 16:02:41 PST 2010 

Hi Kiri,
Thanks for this! now I have some new refs to look into :-) . Mentioning Sweden was a forlorn hope at best, so no worries there-I just have to keep going through the riksantikvartiet artifact photo archives. The Bayeaux tapestry images could be pertinent though, and cross-referencing the two could lead into interesting directions- possibly giving some clues as to how "Viking" Norman physical culture still was at the time of the conquest...

Dan

--- On Mon, 12/27/10, Elaine Koogler <kiridono at gmail.com> wrote:

> From: Elaine Koogler <kiridono at gmail.com>
> Subject: Re: [Sca-cooks] period food suggestions for pot lucks
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Monday, December 27, 2010, 3:40 PM
> You can find a picture of the chafing
> dish at Two Hearts
> Entwined<http://www.griffindyeworks.com/store/index.php?main_page=product_info&cPath=50_53&products_id=282>Pottery
> (Huette & Hroar).  The one I have came from
> them.  Charcoal was put
> in the bottom of the dish, and a pot or something similar
> placed on the
> points that protrude from the top.  It really works
> well for Savory Toasted
> Cheese.  You can explore the remainder of the site to
> see documented
> reproductions of various types of period cooking gear as
> well as items used
> for both serving and eating.
> 
> Most of the information I have comes from a "catalogue"
> from the Museum of
> London.  It's not one of the usual books from that
> source that you see, but
> rather a listing, with illustrations of items in their
> collections.
> Informatin about the book:  London Museum Medieval
> Catalog 1940.  Capel St.
> Mary, Ipswich, Suffolk, UK:  Anglia Publishing,
> 1993.*  *There are a lot of
> cooking/serving/eating items there.  For cooking
> implements and vessels
> around the time of the Norman invasion, take a good look at
> the Bayeux
> Tapestry...there's a whole section about cooking a
> feast.  For later
> medieval items, I used the book mentioned above, along with
> information from
> the Scullys' "Early French Cooking", Terence Scully's "The
> Art of Cooking in
> the Middle Ages" and descriptions from Master Chiquart
> (references found in
> Early French Cooking).
> 
> I don't know if this helps but this is the information I
> have.  Mostly
> northern European (England and France) as well as a
> smattering from Italy
> (mostly Renaissance).  Sorry, I haven't run across
> anything specifically
> Swedish.
> 
> Kiri
> 
> On Sat, Dec 25, 2010 at 3:46 AM, Dan Schneider <schneiderdan at ymail.com>wrote:
> 
> > First off, Merry Christams, all!
> >
> > Secondly, could you point me towards images of period
> chafing dishes?
> > Actually, early cooking equipment image sources in
> general would be greatly
> > appreciated, especially early,(early Sweden would
> perfect , but I don't have
> > too much hope there....) I've got the Opera as an
> ebook, but some earlier
> > (and northier) would be more helpful for me
> > Thank ye!
> > Dan
> >
> > --- On Fri, 12/24/10, Elaine Koogler <kiridono at gmail.com>
> wrote:
> >
> > > From: Elaine Koogler <kiridono at gmail.com>
> > > Subject: Re: [Sca-cooks] period food suggestions
> for pot lucks
> > > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > > Date: Friday, December 24, 2010, 1:26 PM
> > > One dish that I've taken to potlucks
> > > with a great deal of success is to do
> > > Digby's Savory Toasted Cheese...I do it as a
> fondue kind of
> > > thing (I have a
> > > period chafing dish), with a platter of various
> things to
> > > dip (roast beef,
> > > bread, mushrooms, broccoli, etc.).  It's
> showy,
> > > non-scary to new folks and
> > > wonderful!
> > >
> > > Kiri
> > >
> > > On Fri, Dec 24, 2010 at 2:57 AM, Stefan li Rous
> > > <StefanliRous at austin.rr.com>wrote:
> > >
> > > > Serena da Riva said (to Madhavi, I think):
> > > > <<< If you want any recommendations
> of things
> > > that would work for potluck
> > > > please feel free to drop me a line and I can
> send you
> > > some. >>>
> > > >
> > > > I think I may have asked a similar question
> here
> > > before, but I think we got
> > > > swept off into other subjects.
> > > >
> > > > Serena, I'd like to get your list of
> suggested dishes
> > > for pot lucks.
> > > >
> > > > The same for others. What dishes might you
> suggest for
> > > an SCA event pot
> > > > luck? My preference would be those for folks
> new to
> > > period cooking. My
> > > > barony usually has a pot luck Yule Revel
> with the
> > > barony furnishing various
> > > > roast meats. This year we got a few more
> period dishes
> > > than usual. Often it
> > > > is just myself and one or two others that
> make the
> > > effort.
> > > >
> > > > I would like to create a file of recipes
> that I could
> > > refer folks new to
> > > > period cooking to.
> > > >
> > > > I have made wafers for pot lucks several
> times in the
> > > past, but for our
> > > > Shire's and our Barony's Yule pot lucks this
> year, I
> > > added "Snow" to the
> > > > wafers and that seemed to go over especially
> well.
> > > Several years ago, my
> > > > attempt at making "snow" didn't go very
> well. This
> > > year I followed the
> > > > directions better and didn't mix all the
> ingredients
> > > together and then try
> > > > to whip it, but kept the egg whites and the
> cream
> > > separate and mixed each
> > > > pair of ingredients separately and then
> combined them.
> > > Okay, Duh. Just takes
> > > > some of us a bit longer to learn...
> > > >
> > > > I took home some wafers and some snow from
> the Shire
> > > event, but only a
> > > > crumbled wafer or two from the baronial
> event and no
> > > snow. They were wiping
> > > > out the little bit remaining with their
> fingers!
> > > >
> > > > snow-msg (25K) 10/ 2/10 "Snow", a white,
> creamy
> > > confection often served
> > > > with wafers.
> > > > http://www.florilegium.org/files/FOOD-SWEETS/snow-msg.html
> > > >
> > > > Stefan
> > > >
> > > > --------
> > > > THLord Stefan li Rous    Barony of
> Bryn
> > > Gwlad    Kingdom of Ansteorra
> > > >   Mark S. Harris
> > >      Austin, Texas
> > > > StefanliRous at austin.rr.com
> > > > **** See Stefan's Florilegium files
> at:  http://www.florilegium.org****
> > > >
> > > >
> > > >
> _______________________________________________
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> > > >
> > >
> > >
> > >
> > > --
> > > "It is only with the heart that one can see
> clearly; what
> > > is essential is
> > > invisible to the eye."
> > > --Antoine de Saint-Exupéry, The Little Prince
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> > >
> >
> >
> >
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> 
> 
> 
> -- 
> "It is only with the heart that one can see clearly; what
> is essential is
> invisible to the eye."
> --Antoine de Saint-Exupéry, The Little Prince
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