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Rus-Vik-daybd-art – 11/27/05


A small dayboard done by Mistress Jadwiga Zajaczkowa for an event with a Russians-hosting-Vikings theme. Postmortem review.


NOTE: See also the files: dayboards-msg, Daybrd-Advent-art, soup-msg, compost-msg, fd-Russia-msg, fd-Norse-msg, cheese-msg, larded-milk-msg, mustard-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Tue, 2 Nov 2004 16:25:13 -0500

From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>

Subject: [Sca-cooks] Dayboard (Poliudie) postmortem

To: Cooks within the SCA <sca-cooks at ansteorra.org>, East Kingdom Cooks

        Guild <EKCooksGuild at yahoogroups.com>


Ok, here's the postmortem for the dayboard I did last weekend. Allow me

to point out that I am quite clearly insane; it was a small dayboard for

an event hoped to have about 100 attendants, with a

Russians-hosting-Vikings theme. I got a little carried away but still

too lazy to do original conjectural recipes, so this is how I



Dayboard Menu:


My most gracious lady,


At your request I have prepared a guest repast for the Rus lords as they

visit us. I have done the best I could though as you know I am but

new-come to the country and not very familiar with the way they make

their food here. Since the incident in the store-room with the spice-box

and the kvass barrel, you know we had a number of spices that needed to

be used up or wasted, so I hope my use of them meets your approval. I

hope I have balanced the humors correctly; I understand that some of our

visitors do not observe the Saturday meatless fast, so hopefully I have

prepared enough of both meat and meatless dishes.


- Pork Stew (from a recipe I learned from an English cook, he called it

Egredouce)-- with pork, onions, parsley, sage, broth, herbs, cider

vinegar, saffron, cinnamon and pepper, thickened a bit with bread

- Mushroom Soup, another recipe I learned from an English cook, who

called it Funges-- mushrooms, leeks, vegetable broth, saffron and

ginger, nutmeg, cloves and pepper

- Smoked sausages in the Polish style (kielbasi)

- Roast of Beef, adapted from a recipe I learned from a German lady; I

have used vinegar and broth, pepper, ginger and cloves, lest those who

cannot eat onions or wine suffer.

- Roast onions

- Eggs boiled hard

- Pickled mushrooms, my own recipe (but I understand the English pickle

their mushrooms in a very similar way)

- Pickled onions and Gooseberry Compote jars that were made elsewhere

- Pickled cucumbers, again made elsewhere and turned in with the tithe

- Boiled garlic, a dish I learned from the English who call it aquapatys

- Pears, Cucumbers and figs in compote, a recipe served at the court of

the Jagiellons; it has honey in it and cinnamon and cloves; people say

it tastes of melon.

- Lord Christopher is making some cheese dish which for some reason he

calls Larded Milk

- I will be preparing (if the dairymaid is efficient enough) a green and

white cheese spread

- Cheese from the western farmers will be made available

- I have made some mustards, one from a recipe supposed to be Danish,

with cinnamon and vinegar and honey and aniseed.

- As is traditional, sliced radishes, with and without vinegar dressing,

will be on the table.

- One of the big heads of cabbage has been made into buttered cabbage.

- we have some more greens and bacon so I may put some of them


- I have cooked some millet with milk (a recipe I got from an Italian)

and barley with broth (I got my recipe from a Spaniard)

- The ginger and the cloves were mixed into the sort of  Gingerbread

they make in my part of the world with some of the honey and breadcrumbs

- From the fruit stores, there will be apples and pears, along with some

dried plums and dried cherries.

- From the stores I also have hazelnuts and walnuts.

- From the root cellar, we have carrots and a stand of smallage

(celery), along with one or two turnips to eat raw.

- A dried plum sauce is on the table, along with various breads and


- If the fish arrives on time, there will be a little cold baked fish as


- From the last trade sacks, I've brought out the sweet suckets that the

traders said were skins of fruit in sugar, and the ginger slices in

sugar; I think they came from Byzantium...

- Because of the incident with the kvas barrel, of course we have no

kvass ready. So, instead, I've taken the liberty of making  a spiced

honey drink from my native Poland (which my friend the Spaniard was very

similar to a wineless Hypocras he makes), and getting sweet cider out of

stores. I also made up some flavored barley-water in case anyone has a

weak stomach; it's not kvass but it will have to do.


-- In Service,


Jadwiga Zajaczkowa, undercook.



Ok, so what fell apart?


- we had half the turnout we expected; fortunately that meant that

nobody missed any of the dishes that didn't quite make it.


- I didn't make the lime and lemon peels ahead (I only made them because

my shiremates begged), so the day before the event I was still boiling

and scraping the darn things. Gay. Too much time lost there.


- I cannot cook millet with milk in a crockpot. I got a nasty smell

but the millet just lies there and refuses to take up moisture.


- buttered worts (buttered cabbage/kale) also can't be made in a

crockpot on site. It takes too long and ends up nasty. The bacon got

left behind so the greens and bacon didn't get made.


- I did make the barley water, but it got left behind at the house. The

Polish oxymel didn't get made at all.


-The nuts also got left behind, and the dried plum sauce never got



- I skimped on the gingerbread (2 cups of honey worth only) and if we

had had 100 people it would have not been enough.


- I forgot to put the rosewater in the cucumber/pear/fig dish.


- Nothing got its final spicing


- The Vyand Leche (green and white cheese spread) came out very yeasty

and never really solidified.


It was too much for one person to prep with only 2 nights and one full

day to work on it. Even with my Christopher's help for the last 6 hours

and his wonderful help on site, losing a few hours to shopping and a few

to an unexpected headache put me far further behind than I wanted to be.


What went well?


- The soups were devoured and they loved 'em. And these are not period

food fans, they just like mushrooms, pork and beef broth. :)

- The candied peels were almost worth the trouble. I also put out some

ginger and they gobbled that up.

- I had 2 quarts of the Pear/Fig/Cumcumber thing and they left about a

cup and a half!

- The roast of beef (adopted from Welserin, to use cider vinegar instead

of wine and no onions) went like gangbusters; so did the smoked sausage

from Shady Maple and the Farmer Cheese went over just as well as I


- Christopher's redaction of Larded Milk was a roaring success.


Ok, so it was a success but I'm still recovering and I'm afraid to look

in my kitchen. :)


-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net


<the end>


Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org