[Sca-cooks] Cooking With Quicklime?

[Johnna Holloway]

Interesting. I can't recall it being writen up in an SCA publication. There's an examination here:

http://www.oldandinteresting.com/fireless-cooking-with-quicklime.aspx

Johnnae

Sent from my iPad

> On Apr 5, 2016, at 1:43 PM, Donna Green <donnaegreen at yahoo.com> wrote:
> One of my apprentices wants to try this and is wondering if anyone has done it before ...
> To cook meat without fire....
> Take a small earthenware pot with earthenware lid of the right size. Then take another pot, also earthenware, also with a suitable lid that fits well. This should be five fingers deeper than the first, and three fingers bigger round. Then take pork and chicken, cut them into nice pieces, get good spices and put them in, and some salt. Take the little pot with the meat in and put it inside the big pot. Set it upright, cover it with the lid and seal with damp, sticky soil, so nothing can come out. Then take lime that has not been slaked [quicklime], put it in the big pot full  of water, but take care that no water gets into the small pot. Leave it alone for as long as it takes to go five to seven leagues. Then open your pots, and you will find your meat well and truly cooked. 
> The original late 13th century recipe in French (A quire char saunz fu/A cuire chair sans feu) is in Hieatt and Jones' Two Anglo-Norman Culinary Collections
> Juana IsabellaWest
>