[Sca-cooks] Lobster in Period
Daniel And elizabeth phelps
dephelps at embarqmail.com
Wed Jan 15 14:56:02 PST 2014
My Larousse Gastronomique reveals that in lobsters with claws spiny lobster/sea crayfish/rock lobster or langouste "...are to be found in the Atlantic and Mediterranean." That would give you another avenue to explore.
Daniel
----- Original Message -----
From: "Daniel And elizabeth phelps" <dephelps at embarqmail.com>
To: "Aline Swynbrook" <alineswynbrook at yahoo.com>, "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, January 15, 2014 5:37:54 PM
Subject: Re: [Sca-cooks] Lobster in Period
While it is slightly later that period Martha Washington's Book of Cookery has a pepper butter sauce for boiled shrimp that Karen Hess writes is a typical 17th century sauce.
Will check other texts.
Daniel
----- Original Message -----
From: "Aline Swynbrook" <alineswynbrook at yahoo.com>
To: sca-cooks at lists.ansteorra.org
Sent: Wednesday, January 15, 2014 4:56:31 PM
Subject: [Sca-cooks] Lobster in Period
I am currently working on a menu for an A&S entry and am trying to do some research on lobster in period. Does anyone have any sources on which species might be correct? I am finding documentation on Homarus Gammarus (common European lobster) from 1708, but haven't seen anything earlier.
Thanks!
Aline
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