[Sca-cooks] period food suggestions for pot lucks

[Elaine Koogler]

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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-- 
"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