[Sca-cooks] Old Marian's Pork

David Friedman ddfr at daviddfriedman.com
Wed Sep 8 20:05:29 PDT 2010

>So, what is your redaction for this recipe? I'm assuming Old Marian's recipe
>ill be out in her book about the two Pennsic eateries.  Is this dish 
>based on a
>eriod recipe of some type? Or, like many of the early SCA dishes, was it a
>raditional recipe which just "seemed right"?
>Replacing pine nuts with slivered almonds doesn't sound like a bad 
>nd it is probably cheaper, although they are probably much more available now
>han they were 20 years ago.
>  I didn't redact it.  I just used her recipe and adjusted the spices 
>a bit. I don't know if she had a source for it, or if it was one of 
>the older "they had all these ingredients, and we know they made 
>pies, so..."   It's sure good though.

Many of the recipes in the cookbook are not, and don't claim to be, 
period. Sated Tyger did mostly or entirely period food. Battlefield 
Bakery was doing periodoid food.

My guess is that this wasn't supposed to be a period dish, just a good one.
David Friedman

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