[Sca-cooks] American Substitution and Translation
yaini0625 at yahoo.com
yaini0625 at yahoo.com
Mon May 7 07:33:13 PDT 2012
I am unsure of the date on the actual recipe but it is in a cookbook collection that has been modeled on the writings of Hildegard of Bingen. The date given is 1098-1179. Her biography states that she wrote on the connection between nature, folk remedies and the use of food to balance the humors.
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From: David Friedman <ddfr at daviddfriedman.com>
Sender: sca-cooks-bounces at lists.ansteorra.org
Date: Sun, 06 May 2012 21:58:49
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] American Substitution and Translation
Do we actually have period recipes for it, or are you reconstructing a
plausible guess at how they did it in period based on how it was done later?
On 5/6/12 7:07 PM, Susan Lin wrote:
> I have several recipes for kvass. I did a Balkan to Baltic feast and one
> of the brewers made several different kvass recipes that I gave her - they
> are fairly easy to make - just takes some time. It is a lightly alcoholic
> beverage made in its basic form with old rye bread that then ferments.
> On Sun, May 6, 2012 at 7:39 PM, Terry Decker<t.d.decker at att.net> wrote:
>> Hej Hej!
>>> I have a new cookbook that have many recipes requiring quark and kvass.
>>> What is quark called in the United States? I don't want to use cottage
>>> cheese. Any ideas for substitutions or recipes?
>> Try looking for "farmer's cheese," a white colored cheese made without
>> As for kvass, the book calls it "bread soup" but I also know it as an
>>> alcohol drink. Any ideas what this could be or use as a substitute?
>>> Bless Bless
>>> Aelina the Saami
>> Unless your liquor store can get kvass from the Beaver Brewing Company of
>> Beaver Falls, PA, try using a wheat beer. While kvass is commonly made
>> from rye bread, it is also made from wheat bread, so a wheat beer will
>> probably give you the closest match OTC.
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