[Sca-cooks] A Dairie Book

Thu Jan 6 12:46:02 PST 2011

I have been trying to find A Dairie Book for Good Huswives.  Very profitable and pleasaunt for the making and keeping of white meates.  Printed for Thomas Hacket, London 1588.  A facsimile was printed in 1975 by Walter J. Johnson, Norwood NJ.  I have had my local librarian searching for it through ILL, but she can't find it.  Any leads?

Lidia

--- On Wed, 1/5/11, sca-cooks-request at lists.ansteorra.org <sca-cooks-request at lists.ansteorra.org> wrote:

From: sca-cooks-request at lists.ansteorra.org <sca-cooks-request at lists.ansteorra.org>
Subject: Sca-cooks Digest, Vol 57, Issue 6
To: sca-cooks at lists.ansteorra.org
Date: Wednesday, January 5, 2011, 3:06 PM

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Today's Topics:

   1. Le Menagier waffles with brie (Jim and Andi Houston)
   2. Re: Le Menagier waffles with brie (Johnna Holloway)
   3. Re: Le Menagier waffles with brie (Johnna Holloway)
   4. A Period Gardening Technique? (Elise Fleming)
   5. Re: A Period Gardening Technique? (H Westerlund-Davis)

----------------------------------------------------------------------

Message: 1
Date: Tue, 4 Jan 2011 23:18:03 -0500
From: "Jim and Andi Houston" <jimandandi at cox.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Le Menagier waffles with brie
Message-ID: <003c01cbac8f$8bc38ae0$a34aa0a0$@cox.net>
Content-Type: text/plain;    charset="iso-8859-1"

Waffles

by Madhavi 

from Le Menagier de Paris.  

Waffles [127] are made in four ways. In the first, beat eggs in a bowl, then
salt and wine, and add flour, and moisten the one with the other, and then
put in two irons little by little, each time using as much batter as a slice
of cheese is wide, and clap between two irons, and cook one side and then
the other; and if the iron does not easily release the batter, anoint with a
little cloth soaked in oil or fat. The second way is like the first, but add
cheese, that is,

spread the batter as though making a tart or pie, then put slices of cheese
in the middle, and cover the edges (with batter: JH); thus the cheese stays
within the batter and thus you put it between two irons. The third method,
is for dropped waffles, called dropped only because the batter is thinner

like clear soup, made as above; and throw in with it fine cheese grated; and
mix it all together. - The fourth method is with flour mixed with water,
salt and wine, without eggs or cheese.

I looked through the Florilegium and couldn?t find where anyone had posted a
redaction of this specific waffle description, so I thought I?d give it a
shot. 

6 eggs

1 full teaspoon of salt

1.5 c Riesling

3 c all-purpose flour

Oil

? lb brie, with rind, thinly sliced

Whisk eggs with wine until frothy. Add flour and salt and beat until smooth.
Heat waffle iron and oil it. Pour about 1/3 c batter in each side, quickly
add a few slices of brie, cover with another ? to 1/3 c batter, close the
lid. Cook until they start to color.

I was surprised and pleased that these waffles both rose well (with no
leavening!) and tasted so damn good. This recipe made 12 waffles, which I
cut into fourths. I served these waffles warm at our Baronial winter holiday
feast with grilled pears sprinkled with fine spices. This was a test recipe
for Trimaris St. George?s Faire in April.

------------------------------

Message: 2
Date: Wed, 05 Jan 2011 08:00:23 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Le Menagier waffles with brie
Message-ID: <7D248093-2E86-4307-8441-B51D6D4B05DB at mac.com>
Content-Type: text/plain; charset=WINDOWS-1252; format=flowed;
    delsp=yes

Maybe Stefan has a file waiting. We have discussed them before on the  
list.

Johnna

On Jan 4, 2011, at 11:18 PM, Jim and Andi Houston wrote:

> Waffles by Madhavi from Le Menagier de Paris.  snipped
>
> I looked through the Florilegium and couldn?t find where anyone had  
> posted a
> redaction of this specific waffle description, so I thought I?d give  
> it a
> shot.

------------------------------

Message: 3
Date: Wed, 05 Jan 2011 08:19:02 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Le Menagier waffles with brie
Message-ID: <E3D686A3-1613-467F-ADEA-7D8FC164E146 at mac.com>
Content-Type: text/plain; charset=WINDOWS-1252; format=flowed;
    delsp=yes

There are versions in books, including: Early French Cookery: Sources,  
History, Original Recipes and Modern Adaptations By D. Eleanor Scully,  
Terence Peter Scully.
That recipe can be seen on Google books.

Johnnae

On Jan 5, 2011, at 8:00 AM, Johnna wrote:

> Maybe Stefan has a file waiting. We have discussed them before on  
> the list.
>
> Johnna
>
> On Jan 4, 2011, at 11:18 PM, Jim and Andi Houston wrote:
>
>> Waffles by Madhavi from Le Menagier de Paris.  snipped
>>
>> I looked through the Florilegium and couldn?t find where anyone had  
>> posted a
>> redaction of this specific waffle description, so I thought I?d  
>> give it a
>> shot.

------------------------------

Message: 4
Date: Wed, 05 Jan 2011 12:36:07 -0500
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks <sca-cooks at lists.ansteorra.org>,
    "sca-middle at midrealm.org" <sca-middle at midrealm.org>
Subject: [Sca-cooks] A Period Gardening Technique?
Message-ID: <4D24AC07.7040902 at ix.netcom.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

Greetings!  In a discussion of old gardening practices, this article 
came up on another list.  Wonder how it would work for Pennsic and 
helping the Coopers raise some crops??

*http://tinyurl.com/26nwgc4

*Alys K.

------------------------------

Message: 5
Date: Wed, 5 Jan 2011 10:33:44 -0800 (PST)
From: H Westerlund-Davis <yaini0625 at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] A Period Gardening Technique?
Message-ID: <95421.45544.qm at web130206.mail.mud.yahoo.com>
Content-Type: text/plain; charset=us-ascii

In the Modern Homesteading, Sustainable Farming and Biodynamic farming there is 
a great deal of discussion regarding human waste being used as compost material. 
The method they are using is documented in an older gardening books but the 
usefulness is still debatable. Realistically, all the urine is doing is breaking 
down the hay bale faster then it would normally have done.  It was known that 
human waste from pit privys were used around trees and fruit trees. However, in 
modern times it is not recommended. What I have found consistently in the 
historical farming books I have been reading is the use of farm animals as 
fertilizers and soil enrichment. It takes *a lot* of human waste to cover an 
acre of land. 

 In the Modern Homesteading movement, Sustainable Farming and Biodymanic farming 
the use of human waste for composting is discouraged or limited to non food 
related crops. There is a concern of e-coli contamination amongst other 
concerns. 

It has to be used and handled carefully since human waste is considered too 
"hot" and must be broken down over a six month time period before using on non 
food related crops. I have also read that it can take up to a year to compost 
correctly, depending on the method. There is a chemical/enzyme reason why cow, 
donkey, horse and goat animals manure is used for fertilizers over human and 
carnivores. 

 The compost toilets that some people use have enzymes that help break down the 
waste. A friend of mine who has the compost toilets uses the "compost" for her 
roses and wild flowers. There are also other versions of compost toilets that 
use heat and time, but take longer.
In Biodynamic farming female cow horns are packed with manure and put in the 
grown for six to seven months. The result is a rich "tea" that can be sprayed on 
the fields. 

There have also been some experiments with composting with human hair. From 
experience, it takes about a year to compost it down. My chickens are faster.
My family and I have a working modern homestead with a goal of being more 
sustainable. I am currently researching and about to start bidynamic farming 
certification. It has been fun to compare this current movement to our living 
history. This summer I did a lot research on composting. Composting techniques 
vary from region to region and techniques and temperatures also are subject to 
region and purpose. What works in Georgia doesn't always work in San Diego. 

For your amusement and consideration:
http://www.barnstablecountyhealth.org/AlternativeWebpage/Composting/Composting.htm

http://www.greenlivingtips.com/articles/234/1/Composting-human-waste.html

Bless Bless
Aelina the Saami

Duct Tape is like the Force: It has a light side & a dark side
and it holds the universe together.

________________________________
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks <sca-cooks at lists.ansteorra.org>; "sca-middle at midrealm.org" 
<sca-middle at midrealm.org>
Sent: Wed, January 5, 2011 9:36:07 AM
Subject: [Sca-cooks] A Period Gardening Technique?

Greetings!  In a discussion of old gardening practices, this article came up on 
another list.  Wonder how it would work for Pennsic and helping the Coopers 
raise some crops??

*http://tinyurl.com/26nwgc4

*Alys K.
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