[Sca-cooks] Saint George and the Dragon

[Sharon Palmer]

>What I am looking for are foods I can sculpt easily that were done 
>in period. Clay-like foods. Almond paste/marzipan seems to be the 
>best and that piece looked very cool. Any suggestions to something 
>period would be appreciated. Thank you.

Have you seen the SCA Subleties mailing list?  You'll find a lot of 
information there.
http://groups.yahoo.com/group/SCA_Subtleties/

Rumpolt's Ein New Kochbuch  in the menus has several long lists of 
things that can be made as subtleties from marzipan, sugar (probably 
sugar paste), almonds and cinnamon (perhaps cinnamon flavored 
marzipan), thickened apple juice, almond cheese (and recipes to make 
the almond cheese), or from pastry.

I'm currently working on translating it, you can find the current 
translation in the file section, but will need to join the group 
first.
http://groups.yahoo.com/group/cooking_rumpolt/files/%20Ein%20New%20Kochbuch/

Here is a small sample from the menus
Calf's head made from sugar.
Capon made from sugar.
Piglet made from sugar.
Young Hen made from sugar.
Thrush made from sugar.
Larks made from sugar.
Pigs head made from sugar.
Westphalian Ham made from sugar.
Sausage made from sugar.
Rolls made from sugar.
Plates made from sugar.
Westphalian Ham made from sugar.
Sausage made from sugar.

Ranvaig