cookbooks-SCA-msg - 3/6/07
Cookbooks and cooking periodicals written by people in the SCA.
NOTE: See also the files: cookbooks-msg, cookbooks-bib, books-food-msg,
cb-novices-msg, cb-rv-Apicius-msg, merch-cookbks-msg.
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NOTICE -
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
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From: Mary Morman[SMTP:memorman at oldcolo.com]
Sent: Friday, August 01, 1997 1:19 PM
To: sca-cooks at Ansteorra.ORG
Subject: Re: SC - Re: help please
Serve it Forth! is alive and well, if just a tad off schedule. The
'April' issue went out in July, and the July issue is going out at the end
of August, and the 'October' issue is going out in.... dare i say it?...
October!
I have a web page up at:
http://oldcolo.com/~memorman/sif_home.html
It has a table of contents for each issue, prices, submission guidelines,
and four sample articles (with copyright notices, of course!).
If you need any additional information, or can't get to the web page for
any reason, contact me directly at:
serve.it.forth at rialto.org
elaina
Date: Thu, 7 Aug 1997 12:26:01 -0400 (EDT)
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Subject: Re: SC - Booklets
Katerine wrote:
I have a couple of booklets that can be ordered by mail. They were designed
for beginners in the SCA (i.e. there's probably nothing here that an
experienced cook would find particularly enlightening, but people with less
experience may be interested in either or both).
Unsolicited commentary (Disclosure: Katerine and I are friends. But we are
the sort of friends that if I thought her books were crap, I'd say so).
I definately recommend her book on production cookery. Every feast cook
needs to know what she wrote (and most experienced cooks learned it already,
the hard way). If I recall, I don't think I'd use her staff management
organization, but you don't have to. So long as you think about the topic a
little first: and her book is good for that.
Her recipe book is also excellent, although it appears we are cooks of a
very different style. I might (in fact, would) change her proportions a lot.
But so would every cook, probably, we all have our own tastes to please.
But it would be fiddling around the edges of a very useful tome.
I recommend both, I have both, and I use both. Along with the minor
pamphlet her talented husband wrote on medieval saints days.... (as long as
we are permitting gratuitous plugs :-).
Tibor
Date: Tue, 16 Dec 1997 17:41:19 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - a Miscellany
At 1:18 PM -0800 12/16/97, Cathy Harding wrote:
>I would like to get a copy of the miscellany for a friend who saw mine.
>How can I get a copy?
I sell by
mail--$10+ $1 postage and handling. But I am not very prompt about it--I
tend to let orders pile up then do a bunch, and occasionally one gets
buried at the bottom of a stack and only surfaces a few months later. So if
you order by mail and don't get something, bug me via EMail.
The address is:
David Friedman
3806 Williams Rd
San Jose, CA 95117
DDFr at Best.com
David/Cariadoc
Date: Mon, 22 Dec 1997 21:50:21 -0700
From: "Morgan" <morgan at lewistown.net>
Subject: Re: SC - book query
> Has anybody ever used "Traveling Dishes"? Is it any good?
> -brid
If you mean the book Traveling Dysshes, written by Siobhan Medhbh
O'Roarke, I highly recommend adding it to your library. It is inexpensive,
has loads of practical advice for the non-cook and new cook, and very
edible recipes. My Mistress is so proud of my version of Viaunde of
Cypress Ryalle, she offered a taste to the Queen. ( generally she is
rather shy around hats) I also like the chapter on Coffins -- Ms. Siobhan
gives step by step instructions for making good sturdy crust.
Buy it -- you'll like it. See Green Duck about it
Caointiarn
Date: Tue, 31 Mar 1998 11:52:23 -0800
From: david friedman <ddfr at best.com>
Subject: SC - Sugared Nuts and Cookbooks (was: Tiramisu)
>While I'm at it with all of the questions, Cariadoc, Your Grace, what
>are all of the various cookery texts that you and your Lady Wife have
>out? And how may I get them- The clerk at the bookstore looked at me
>funny when I asked about the Miscellany, especially when I said it might
>be by David Friedman, or it might be by Cariadoc of the Bow. He said he
>finds no reference to it.
Our stuff includes the Miscellany, which includes our worked-out recipes,
all our SCA articles, cooking and otherwise, and Cariadoc's poetry (the
current edition is the 7th, one later than the webbed version); and the two
volumes of the cookbook collection, which have source materials rather than
worked-out recipes. Volume 1 is everything Cariadoc could find in English
a good many years back without copyright problems; volume 2 has stuff we
have gotten translated, including Menagier, the Andalusian, etc. You get
them from us at a cost a little above copying plus postage.
>Angelique
Elizabeth of Dendermonde/Betty Cook
Date: Mon, 20 Apr 1998 13:15:59 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: SC - Take a Thousand Eggs or More
Hello! My new cookbook of documented 15th century recipes is now
available. The title is: "Take a Thousand Eggs or More, A translation of
medieval recipes from Harleian MS. 279, Harleian MS. 4016, and extracts of
Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with over 100 recipes
adapted for modern cookery. Second Edition." For more information,
recipes, and culinary history links please visit my website:
http://www.alcasoft.com/renfrow/eggs.html
Cindy Renfrow
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/
Date: Thu, 29 Oct 1998 10:03:46 -0500
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - Cindy Renfrow and Cariadoc of the Bow?
>I am writing an article on resources for period cookery (aimed at
>newbies) and unfortunately need to check the following info:
>
>What is Cindy's full SCA name (and correct spelling)?
>What is provided in T1000E Book 2 (unfortunately I don't yet have a
>copy)?
<snip>
Hello! My SCA name is Mistress Sincgiefu Wærfæst.
In answer to your question about my book, here is a copy of my info sheet
that I send to reviewers:
SPECIFICATIONS:
Title: "TAKE A THOUSAND EGGS OR MORE, A translation of medieval recipes
from Harleian MS. 279 , Harleian MS. 4016, and extracts of Ashmole MS.
1439, Laud MS. 553, and Douce MS. 55, with over 100 recipes adapted for
modern cookery. Second Edition."
Features:
400 documented 15th century recipes plus modern English
translations;
over 100 modernized recipes in Volume One, including over 20 newly
adapted recipes;
approximately 300 more period recipes in Volume Two;
more period woodcuts;
a standard glossary;
a glossary of common recurring phrases;
an improved index;
sample feast menus;
an expanded how-to section;
a bibliography;
number of suggested servings;
and much more.
Trim Size: 6" x 9".
Paging: Volume One = 320 pages; Volume Two = 352 pages.
Library of Congress Registration Number: TX 4-760-383.
Binding: Spiral Wirebound.
ISBN: 0-9628598-4-2 (Two Volume Set).
Price: $27.00 U.S. per 2-volume set. Price includes shipping to U.S.
addresses. International orders please add $2.00 per set.
Shipping: U.S. Mail, 4th class.
Publisher & Distributor: C. Renfrow, 7 El's Way, Sussex, NJ 07461.
Please make checks or money orders payable to Cindy Renfrow.
- ----
FYI, Vol. 2, in addition to about 300 recipes, contains the feast menus,
the original tables of contents, the how-to section, the glossary of
phrases, bibliography, an index for vol. 2, and a sourcelist.
There have been recent reviews printed in the latest issues of TI and the
Renaissance Herald.
In addition to my book, I've started posting Le Menagier de Paris (in
French) to http://www.pbm.com/~lindahl/menagier/
and culinary gleanings from Gerard's Herball to
http://members.aol.com/renfrowcm/gerard.html
Soon I will have completed scanning the 1785 edition of "The Forme of
Cury". (I'm up to p. 170 & have about 40 pages to go.) It will be posted
to one of Greg Lindahl's pages. We'll let y'all know where it is when its
ready.
Cindy/Sincgiefu
renfrow at skylands.net
Subject: Re: SC - Cindy Renfrow and Cariadoc of the Bow?
Date: Fri, 30 Oct 1998 09:36:06 -0500
From: renfrow at skylands.net (Cindy Renfrow)
To: stefan at texas.net
A Sip Through Time
by Cindy Renfrow, a.k.a. Mistress Sincgiefu W¾rf¾st
A Sip Through Time contains over 400 authentic, documented period brewing
recipes for ale, beer, mead, metheglin, cider, perry, brandy, liqueurs,
distilled waters, hypocras, wines, caudles, possets, and syllabubs. These
recipes have been drawn from many sources from Ancient Egypt, Greece, and
Rome, Medieval Europe, and 17th, 18th, and 19th century America and Europe.
A Sip Through Time also offers: a helpful appendix identifying the over
200 herbs and fruits called for in the recipes; a list of these plants
which are also used as dye herbs; an annotated bibliography; an extensive
glossary; a complete index; all lavishly illustrated with over 90 beautiful
period woodcuts, and much more.
Specifications:
Title: "A SIP THROUGH TIME, A COLLECTION OF OLD BREWING RECIPES."
Trim size: 6" x 9"
Binding: Perfect binding.
Paging: 335 pages.
Publication Date: Dec. 1995.
First Edition, First Printing: June, 1995; Second Printing: February,
1996; Third Printing: May, 1997.
Library of Congress Registration Number: TX 4-019-890.
ISBN: 0-9628598-3-4.
List Price: $18.00 U.S. Shipping is extra at $2.00 per book (domestic),
and $3.00 per book (international).
Shipping: All orders shipped via 4th class book rate unless instructed
otherwise. Please allow 4 to 6 weeks for delivery.
Publisher & Distributor: Cindy Renfrow, 7 El's Way, Sussex, NJ 07461.
Phone Number: (973) 875-3535. Checks should be made payable to Cindy
Renfrow.
Cindy/Sincgiefu
Date: Fri, 6 Nov 1998 12:22:07 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - A question for the group
At 11:30 PM -0500 11/3/98, Seton1355 at aol.com wrote:
>Thank you for that good information My Lady. Now all I have to do is get a
>copy of His Grace's first cookbook!
>Phillipa
Here is our standard info on our publications.
- ---------
Elizabeth and I produce three volumes of material of interest to medieval
hobbyists. They are available from us (D. Friedman, 3806 Williams Rd, San
Jose, CA 95117) at the following prices. If you order them and don't get
them, remind me by EMail; I am not very well organized, and orders
sometimes get buried at the bottom of stacks of paper.
The Miscellany: $11
Cookbook Collection: Volume I:$10
Cookbook Collection: Volume II:$7
Elizabeth/Betty Cook
Date: Mon, 03 May 1999 22:06:21 -0700
From: Anne-Marie Rousseau <acrouss at gte.net>
Subject: RE: SC -Guild Newsletters?
Hi all from Anne-Marie, with her official Madrone Culinary Guild
guildmistress hat on :)...
The Watched Pot was the newletter of the An Tir Kingdom Cooking Guild. That
particular guild is pretty much inactive at this time, and we havent put
out an issue of the WP in many years. It was a happy little SCA
publication, full of fun perio-oide stuff.
The "Feudal Gourmet" is a pamphlet series put out by the Madrone Culinary
Guild, available through the An Tir Stock Clerk Ellsbeth of Inglewood
(stock-clerk at antir.sca.org), or from the Madrone Culinary Guild directly,
via http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm ). There are four? five? so far, with more in the works. They are published as our members get their ducks
aligned and get them together :). These tend to be more period, including
the primary source material, etc. Since they come out willy nilly, you cant
subscribe, alas, but they are made available through our Kingdom Stock
Clerk or [use the Madrone Culinary Guild website - http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm -updated by request - Stefan]
Titles we still have copies of...
A Weekend at the Staggering Hedgehog: A collection of 14th century English
recipes, reconstructed from period sources ($3)
Fall Inn to the Staggering Hedgehog: Enjoy a Selection of recipes as
recreated for a 14th century English Inn ($2)
An Apician Feast: Enjoy a selection of reconstructed recipes from this
Roman cookbook that was reprinted many times through the middle ages and
renaissance ($2)
Sorry, but the Culinary Reference Manual is out of print. We are in the
process of revising and hope to have a second edition at some point.
More are in the works, including French Food in the Renaissance,
Elizabethan food, and whatever else our Guild members feel like working on.
- --AM
Date: Tue, 4 May 1999 18:35:21 EDT
From: Gerekr at aol.com
Subject: Re: Re: SC -Guild Newsletters?
>> Does anyone know if "The Feudal Gourmet" is still around? It is
>> (was) the newsletter for the Madrone Culinary Guild, An Tir.
>
>If I'm not mistaken, in the current form it is called "A Watched Pot". You
>might try looking at the Stock Clerk link on the An Tir website- I think
>you can get back copies, etc. there.
Madrone Culinary Guild did 2 publications long before either, which may
be contributing to this confusion... Cure for the Bite of a Mad Dog, and
Best of the Lotte came out in 1979 and 1982 (those two I could find!).
I believe the Watched Pot came next, quarterly publication of the Kingdom
Culinary Guild (An Tir). Started approx 15+ years ago.
The Feudal Gourmet is much more recent, occational publication of the
Madrone (Seattle) Culinary Guild. Started approx 5-8 years ago. This is
listed with the An Tir Stock Clerk, don't know about WP back issues.
Chimene
Adiantum (Eugene OR)
Subject: RE: Re: SC - A different kind of historical recreation
Date: Mon, 15 Nov 1999 00:48:20 -0800
From: "Eden Rain" <raghead at Liripipe.com>
To: <stefan at texas.net>
Greetings from Eden (cookbook person for the Madrone Culinary Guild)
I hope this is the info you're looking for. Please let me know if you have
any questions.
thanks.
there are a total of 4 Feudal Gourmets in existence at present:
An Apician Feast - a pamphlet on Roman cookery $2
A weekend at the Staggering Hedgehog Inn - a weekends worth of
English/French Medieval Recipes with information on how to reconstruct a
medieval recipe $3
Fall Inn to the Staggering Hedgehog - a second smaller collection of
English/French medieval food $2
A culinary reference Manual - our pamphlet of what foods are period,
timelines of food development etc, $3 Unfortunately this is unavailable
right now as it is being revised.
A pamphlet on Elizabethan cooking and one on French Rennaisance cooking are
"coming soon"
You can order through the An Tir Kingdom stock clerk: DeDe Teeters
[teeters at telebyte.net]
Lady Ellsbeth of Englewood, PO Box 666, Port Orchard, WA 98366
or to order through me, just make your check out to the Madrone Culinary
Guild for the amount of cookbooks you are ordering plus postage (I generally
ask for $1.00 for up to 4 pamphlets, after that I have to think).
[Now use the Madrone Culinary Guild website - http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm -updated by request - Stefan]
Founded in AS XII, the Madrone Culinary Guild is a random collection of
people in the Seattle Washington area interested in the food and cooking of
the middle ages and rennaisance. We are extremely active with 2.5 business
meetings a month, as well as a reconstruction meeting, and a restaurant
tour. In addition to meetings, we also have an e-mail list* for discussion
of culinary issues and guild activities. We have a long history of
successful feasts and research.
______________________________________________
Eden Rain
raghead at liripipe.com
Date: Fri, 23 Jul 1999 18:06:11 EDT