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.
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).
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
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