[Sca-cooks] Favorite Medieval dish?

Susanne Mayer susanne.mayer5 at chello.at
Wed Aug 17 12:37:53 PDT 2011

First my Congartulations,...

Second, I regret that we did not have time to talk more at TMT this year

Third, I would either bring candied orange peel (made after the recipe in 
Culepeppers Herbal)
and / or  a Hypocras (from Maggie Black's The medieval cookbook, original 
from Curye on Inglysch IV 199)
or Nucato, spiced honey nut crunch ((from the medieval kitchen, 
(Redon/Sabban), Original from Zambrini, Libro della cucina del secolo
and last but not least Spinach flan (can be eaten warm and cold) with sugar 
and cinnamon flavour (from the English heritage series books: Food and 
cooking in 16Th Cent Britain by Peter Brears, Original from the good 
huswifes jewell)

Greetings from Drachenwald

> From: "Jim and Andi Houston" <jimandandi at cox.net>
> My vigil is in a couple of weeks, and since my tireless quest is to 
> promote
> medieval cooking in Trimaris, I decided to have a potluck spread at my
> vigil. About a dozen people have volunteered to bring their "favorite
> medieval dish" with a few small rules- they have to bring a copy of the
> original "receipt" and the name of the manuscript, and a copy of the
> redacted recipe. I'm leaving the details to my coordinator, but I'm wildly
> curious about what people are going to bring!
> What would you bring? Sky's the limit- your choice, any cuisine, any time
> period... choose for taste and coolness factor.
> Madhavi

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