[Sca-cooks] A website

[Terry Decker]

Nice site with some good references.  Not much new for an old hands but 
there are some interesting more modern recipes also on the site.  Other than 
the historical incongruity of naming the site after a Roman-Celtic ruler and 
then referencing Norman English sources for the food (I'll grant them the 
fantasy per Mallory), I spot two immediate historical errors.  In the recipe 
below, the use of brandy which first puts in an appearance in early to mid 
14th Century as a medicine and is not much used even as a drink until some 
time in the 15th Century.  The second is the idea that trenchers were made 
from manchet, when they would actually be made of wastel, a second rank 
coarse bread.

Good find.  I may try the recipe below with a sweet red cooked to syrup.

Bear

-----Original Message----- 
From: Nancy

that I happened upon.  I don't know if it has anything new, but the more the 
merrier.

https://oakden.co.uk/king-arthurs-christmastide-feast/2/
King Arthur's Christmas-tide Feast - Page 2 of 2 - 
OAKDEN<https://oakden.couk/king-arthurs-christmastide-feast/2/>
Spiced-plums poached in brandy is a really simple fruit preserve to make, 
and once made these jars can last for many months preserved. Bottling fruit 
like this, in a brandy syrup has always been a great way to preserve the 
flavours and fruits of autumn, and to provide a store of instant desserts 
during the �
oakden.co.uk