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Of the Table, and Fyne Dyshes Served Thereto. Experiments in learning how to cook more period-like food. None of this should be taken as gospel, as my area of expertise is not historical cooking, I merely know enough about it to do a tasty, period-to-perioid feast. My partner, Miguel de Montoya el Artista, and I feastocrated several times, with me doing the research and devising the menu, and he doing the principle cooking, and I enjoyed doing the lunch and buffet spreads for royalty rooms several times. This section deals primarily with foods prepared for SCA events, and reflects a historical leaning. Three Legume Receipts: Three simple dishes suitable for vegans. It irritates me that so many feasts offer nothing but salads for vegetarians. Put one dish of legumes in your menu so that vegans have at least one serious protein component in their meal. Chicken and Squash: Based on Apicus 80. A Pork
and Apple Pie: An example of a modern dish "backwards redacted" to
blend into a 16th c. style meal. A Dysshe of Beef and Barley: Simple grain dish that round out a meal nicely. Inexpensive, tasty, filling, and period. Pickled Green Beans: Two blog entries about redacting a
very late period recipe for green beans. Read the blog entry linked here
for the original receipt and then click the link in the comment section
labeled Pingback: Ars Gratia Artis; Push Forward
to read how the recipe came out. Two Desserts Two drink syrups: sekanjabin style! Bibliography Family Cook Book Who made what family comfort food, where it came from, how it was modified. A gift for my daughter. Two Cookie Recipes: (offsite) Sandbakkeler (2 versions) and Fattymands Bakkelser.
Questions, comments, suggestions, thoughts? I welcome correspondence at merouda (at) hotmail (dot) com. Use your back button, or {Elyse Boucher} {Arts and Sciences Top} {A&S Heraldry} {Poopie the Pirate} {Help Support This Site} (old link bar, some still active): {Elise Boucher} {Sept Pendray} {Merouda Pendray}
This document created April 11,
2005 |
