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fd-Anglo-Saxn-msg – 7/19/10


Food of Anglo-Saxon England. References.


NOTE: See also the files: cookbooks-msg, books-food-msg, fd-Arthur-msg, fd-Norse-msg, fd-France-msg, Anglo-Saxons-msg, AS-jewelry-art, England-msg, London-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: Fri, 11 Sep 1998 20:45:58 +1030

From: miche at merlin.net.au (Michelle)

Subject: SC - Re: Anglo-Saxon Food Drink


>From: kat <kat at kagan.com>

>Subject: SC - Anglo-Saxon food/drink???

>I don't know if any of you are following the "1000 Years in 500 Days"

>history being put together by the British newspaper "The Guardian," (but

>here's the web site if you're not; it's fascinating):


>Anyway, on their Day 6 story, they linked an interesting writeup on

>Anglo-Saxon food and drink; I thought y'all might like to check it out:


>Thoughts, from anyone else who's read this?  I don't know where their

>source material comes from (though they refer a couple of times to items

>found at excavations) but I'd love to hear another opinion...


The info on the feast pages was put up by Sue Peacock. I know that the

pictures she used can also be found in a book called 'Cooking and eating

history' by K Stewart, call no. 641.3009 S849...lots of nice piccies and a

bit of background info on the pre-1066 Britain environment (as well as

other cultures, but I skipped those bits as they are not my field of

interest) - but the recipies therein seemed dodgy even to my introductory

forages into this field.


Sue said she was currently doing work for a group called Angelcynne, and to

look out for the web site - but I tried to find it with no luck - if

someone else finds it, can you send me the addy?


For pre-1066 stuff she thoroughly recommended Ann Hagan's 'A Handbook of

Anglo-Saxon food' and ' A 2nd handbook of anglo-saxon food and drink' which

I know can be ordered through the net, but apparently neither really

contain recipes, just background info...depends on what information you

need I guess.





Date: Sat, 9 Jan 1999 05:14:42 -0500

From: Melanie Wilson <MelanieWilson at compuserve.com>

To: "INTERNET:sca-arts at raven.cc.ukans.edu" <sca-arts at raven.cc.ukans.edu>

Subject: Millenium Menu Suggestions-long


Here are a few of my Anglo Saxon recipes and details of meat veg etc, these

are based on 5th C stuff but are still avaliable later


       Anglo-Saxon Food

       Ingredients List and Recipes


Meat -

Presented in order of availability:


Beef Pork Lamb-fairly sparse Venison-rare luxury

Wildfowl Fish Poultry-fowl and goose


Vegetables -

Peas Carrots Nettle Elder Leeks Turnips Cabbage Onions Celery Radish Garlic

Shallots Lettuce Marigold Poppy Corn Campion


Fruit -

Apples Pears Peach Mulberry Quince Fig Plum Cherries Blackberries

Whortleberries Rashberrys


Nuts -

Hazel Almond Walnut


Herbs -

Used excessively

Sage Pepper Salt Mint Mustard Parsley Dill Chervil Coriander Poppy


Dairy Products -

Milk Butter Cheese Whey Buttermilk -from sheep goats etc as well as cows.



Cereals Pulses Honey Vinegar


       Pork in honey and Vinegar


Ingredients per 6 people


500g of pork cubes                      250g Honey

250ml wine vinegar                      3 Garlic bulbs

6 Onions                                6 Parsnips

12 Carrots                              500g Peas


Brown meat in fat eg butter or oil, add vinegar, honey and peeled and

cloved garlic, add vegetables, and herbs in season along with pepper and

salt to taste. Simmer until very tender eg 3-4 hours.




Ingredients per 6 people


1 Litre of Milk                 500g pearl Barley

500g Butter                             Vegetables or fruit as available


Melt butter in the milk, boil for a long time until solidy at some point

add vegetable or fruit and/or salt as desired.


If any left overs this can be cut and fried for a later meal.


       Throw it in stew


Ingredients per 6 people


Either of  the following:

2 pigs trotters                 1 Chicken


1kg rib of beef         1kg shin of beef

1 knuckle bone or marrow bone


2 Onions                        500g Haricot beans(white)

500g Carrots                    Celery

500g Leeks                      2 Turnips


Cut onions in half, with skin on. Trim vegetables, cook trimmings with the

meat covered in water with a bay leaf some peppercorns and some salt for 3

hours. Remove trimmings and allow to cook. Take off fat layer and save for

frying(eg excess Briw) Add cubed vegetables and re heat when required.


       Potted Goose or Duck


Ingredients per 8 people


2 Plump geese or large ducks                    White pork dripping

salt coarse                                             6 cloves

5 cloves or garlic                                      1 tsp peppercorns=


small bunch thyme


Quarter birds and remove all internal fat. Put golden fat to render slowly

in iron pot. Remove nuggets to salt and eat later. Rub joints with rough

salt. Leave to cure for at least 24 hours. Brush off excess salt and pat

dry. Warm goose fat add dripping as required add thyme, cloves and

peppercorns and when hot but not smoking add goose joints. Cook for 1 hour.

Put pieces in earthenware crock and cover with fat. Make sure all is

submerged. Next day cover with another layer of dripping. This will last

all winter, pieces can be removed cooked and eaten as required . Ensure

remaining pieces are covered in fat at all times.


       Vegetable parcels


25x carrots

25x leeks

25x onion

10x garlic

10 cabbages

Take the vedge wrap in cabbage leaves tie, place in earth oven.





Date: Fri, 3 Dec 1999 12:51:36 -0000

From: Christina Nevin <cnevin at caci.co.uk>

Subject: SC - Anglo Saxon Appetites


For all those who are interested in Anglo-Saxon food, the latest offering

from my Oxbow book news:


"Anglo Saxon Appetites

Magennis, Hugh

Old English poetry is rich in references to feasting. However, most such

references concentrate on drinking rather than on food. This book seeks out

allusions to eating in A-S literature, detecting A-S attitudes to food, and

its place in early medieval Christian teachings. the significance of

drinking in poetry is also considered. Discusses Germanic feasts, images of

eating in Beowulf, Grendel's eating habits, drunkenness and gluttony in

Christian teaching, and metaphorical consumption of 'bitter drinks', good

food and evil food, the spiritual food of the Eucharist and of divine


195pp   Four Courts Press 1999  ISBN: 1851823824



but about $46 on www.bookfinder.com  Amazon.com also lists the table of





Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin

Thamesreach Shire, The Isles, Drachenwald | London, UK

thorngrove at geocities.com | http://www.geocities.com/~thorngrove



From: "Hrolf Douglasson" <Hrolf at btinternet.com>

To: <sca-cooks at ansteorra.org>

Date: Sun, 6 May 2001 21:31:56 +0100

Subject: [Sca-cooks] NUTS


Almonds were known.

Trees were in the monastery garden at St. Gall during  at my at  (she means Anglo-Saxon England -ed) period so they were certainly known during yours.

as were Chestnuts and walnuts mulberry's and quince were also known.


I have the Saxon books by my computer key board should anyone require the refrences.


Sugar was amongst the 'mentioned goods of Henry 2nd...the first mention anywhere in English paperwork.

However if you leave good honey for long enough and keep the warriors and children off it you can get a very raw crystal after a year or so.





Date: Thu, 23 Aug 2001 22:01:19 -0400

From: johnna holloway <johnna at sitka.engin.umich.edu>

To: sca-cooks at ansteorra.org

Subject: Re: [Sca-cooks] just an introduction


While you are interlibrary loaning, also check out

Hugh Magennis Anglo-Saxon Appetites. Food and Drink

and Their Consumption in Old English and Related Literature.

isbn: 1-85182-382-4. It's another book that goes

along with the two volumes by Hagen.


Johnnae llyn Lewis  Johnna Holloway



Date: Fri, 03 May 2002 10:36:25 -0400

From: johnna holloway <johnna at sitka.engin.umich.edu>

To: sca-cooks at ansteorra.org

Subject: Re: [Sca-cooks] Anglo Saxon Cusine


Besides the two Hagen books on Anglo-Saxon foods

that were mentioned by Rob Downie and Stefan and

the material in the Florilegium, you should

consider this publication:


Magennis, Hugh. Anglo-Saxon Appetites. Food and

Drink and Their Consumption in Old English and

Related Literature. Dublin, Ireland: Four Courts

Press, 1999. ISBN: 1-85182-382-4. It is footnoted

and has a substantial bibliography on pp. 171-188.


By the way, Devra carries the Hagen volumes at


Magennis can be hard to find and expensive. Try

interlibrary loan for that one.


Johnnae llyn Lewis  Johnna Holloway



Date: Fri, 24 May 2002 12:01:32 -0400

From: johnna holloway <johnna at sitka.engin.umich.edu>

To: "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>

Subject: [Sca-cooks] Anglo-Saxon


Here's a site on Anglo-Saxon cooking

that I just came across... some nice photo's



Johnna Holloway



Date: Wed, 19 Jun 2002 14:31:08 -0400

To: sca-cooks at ansteorra.org

From: "Cindy M. Renfrow" <cindy at thousandeggs.com>

Subject: [Sca-cooks] FWD: New Book information - TASTES OF ANGLO-SAXON ENGLAND


Thought some of you might be interested...


FWD from David Brown Book Co.:


>I'm pleased to let you know about a new book that we are distributing:


>by Mary Savelli

>This book is a carefully researched compendium of recipes from Early

>Medieval Britain, each complemented with historical and source information.

>The first chapter provides an introduction to Anglo-Saxon cookery and

>supplies background information about households, drinks, and cooking

>techniques. Following are forty-six recipes enabling the reader to enjoy a

>mix of ingredients and flavors that were widely known in Anglo-Saxon

>England but are rarely experienced today.

>The recipes were recreated using written sources from the period,

>supplemented by modern works of research and later medieval recipes.  Each

>recipe is introduced with information on its source and the book includes a

>chart documenting all the ingredients used.

>Mary Savelli is an independent scholar from Dayton, OH.  She has studied

>Anglo-Saxon and Roman-British history at Wright State University and the

>University of London.

>BINDING AND SIZE: 80 pages, Paperback available

>PRICE: $7.95

>ISBN: 1-898281-28-9


>READER INTEREST: Early Medieval England/Cooking

>PUBLISHER: Anglo-Saxon Books


>Ian Stevens


>The David Brown Book Co

>PO Box 511

>Oakville CT 06779



From: "Wanda Pease" <wandap at hevanet.com>

To: <sca-cooks at ansteorra.org>

Date: Sat, 24 Aug 2002 17:55:29 -0700



We were talking about this book back in July.  I went out of town for work

and finally got and looked at my copy.  If anyone is still thinking about

purchasing a copy I don't recommend it.


The author gives no original sources.  She mentions that the Anglo Saxons

left no cookbooks but it easy (!) to determine what they ate in general

terms. She then goes on to combine those known foodstuffs into recipes in a

manner we would all recognize as "well, they had the ingredients, so they

could have put them together this way" cooking.  I've used that approach in

years past, and I'm sure other members of the list have too (and sometimes

still do!).  Still, it's disappointing.


By the way, honeybutter is declared "Period" and a recipe given.


Regina Romsey



From: "Christine Seelye-King" <kingstaste at mindspring.com>

To: <sca-cooks at ansteorra.org>


Date: Sat, 24 Aug 2002 22:26:03 -0400


I haven't spent any time looking at the recipes yet, but I did spend some

time reading it in the airport on the way home from Pennsic.  Her

bibiography is pretty good, and the text is heavily footnoted for

references. Just from scanning through the list of books in her biblio, she

does cover most of the sources that I was aware of, and several I wasn't.

So, aside from taking the leap and preparing recipes from conjecture, I

don't have much problem with her research at this point, but then, I haven't

read through the whole thing yet, either.





From: "Ro" <LadyRo at annapolis.net>

To: <sca-cooks at ansteorra.org>

Date: Sun, 25 Aug 2002 11:42:10 -0400

Subject: [Sca-cooks] Re: Tastes of Anglo-Sadon Engkand


I would have to disagree with Regina on this one.


The author lists a bibliography, makes available several pages of notes, and

a list of both ingredients, with the modern name, the name in old English ,

the source for the name and what she used if the indicated ingredient was



She states in her intro that one of her goals was to produce recipes that an

average cook could produce and a modern diner could enjoy  She did so within

the confines of archeological finds indicating available foodstuffs.  In my

opinion, she achieved her goals.


Is this a cookbook I would base a feast on and bill it period?  Not in the

slightest. It is, IMHO, interesting, well done, the food produced is

definitely peri-oid and more than worth the modest price tag.


And it beats the stuffing (OFC) out of Fabulous Feasts....


Ro de Laci

Bright Hills Cooks Guild



From: "Rosine" <rosine at sybercom.net>

To: <sca-cooks at ansteorra.org>


Date: Sun, 25 Aug 2002 15:33:47 -0400


> We were talking about this book back in July.

> I went out of town for work and finally got and

> looked at my copy.  If anyone is still thinking about

> purchasing a copy I don't recommend it.


I agree - I bought a copy at Pennsic without really looking at the contents.

She makes her recipes up, as she says, by combining what she knows from

Roman and from post-1500 recipes with a heavy reliance on medical texts.

When I saw her recommending "Delicious" apples for one dish, I was finished.


> By the way, honeybutter is declared "Period" and a recipe given.


Yes, as in "Honey butter was a staple table dish through the medieval

period" or somesuch. I could go get my copy, but it doesn't deesrve the






Date: Thu, 24 Apr 2003 03:08:43 -0700

To: sca-cooks at ansteorra.org

From: "Laura C. Minnick" <lcm at efn.org>

Subject: [Sca-cooks] Anglo/Saxon source motherlode...


Just found this- and yes, there's some jiffy keen food and food-related

stuff. BIG bibliography.








Date: Mon, 23 Feb 2004 20:49:45 -0500

From: Johnna Holloway <johnna at sitka.engin.umich.edu>

Subject: [Sca-cooks] New Anglo-Saxon Foods Book

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

        "mk-cooks at midrealm.org" <mk-cooks at midealm.org>


I came across this new title and thought I would pass it on:


   Food in Anglo-Saxon England

   by Debby Banham.

   ISBN: 075242904 paperback  16.95 pounds

   Published by Tempus in the UK in February 2004.


   176               75 b&w illustrations and 25 colour



   Food in Anglo-Saxon England tells the story of what people ate and

   drank in England before the chages that have made our diet so

   sophisticated, varied and, paradoxically, homogeneous. Only very

   high-value goods such as spices and wine were imported into England at

   this time, so people were dependent upon native foods. This

   extensively illutrated book paints a vivid picture of the Anglo-Saxon

   diet, and includes recipes and a reconstruction of a typical

   Anglo-Saxon meal. Debby Banham is a higher education teacher and

   researcher,and specialises in medicine, diet and agriculture in

  Anglo-Saxon England. She lives in Cambridge.


   I did some searching and turned up that Dr. Banham helps with projects

   such as this work done with the Institute for the Historical Study of

   Language Anglo-Saxon Plant-Name Survey.


   --- ASPNS Bbliography 6: Agriculture & Food History




   She also teaches some courses at Cambridge University.


   Amazon UK lists the book as being available in 4-6 weeks which

   indicates that they may have missed their publication target.


http://www.tempus-publishing.com/home.asp is the UK site.

Tempus in the US may be found at:


They don't have a US date listed yet, but the UK stuff does come over



Thought you all might find it interesting.


Johnnae llyn Lewis



Date: Wed, 12 Jan 2005 22:24:32 -0500

From: Robin Carroll-Mann <rcmann4 at earthlink.net>

Subject: [Sca-cooks] Leechdoms (was Mudthaw menu)

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


Ruth Tannahill wrote:

> It's going to be an Anglo-Saxon feast. Not a lot of primary sources to draw

> on, which is a bit of a bummer. I'd hoped to be able to access the Leechdoms

> in the Old English Corpus, but I didn't get around to writing to Oxford in

> time.


There is a 3-volume book, "Leechdoms, wortcunning, and starcraft of

early England: being a collection of documents... illustrating the

history of science in this country before the Norman conquest",

collected and edited by the Rev. Oswald Cockayn, 1864.  All three

volumes are online (and downloadable in PDF format) at the Biblioteque

National de France.


Click on "recherche", and type "leechdoms" in the "Mots de titre"



It seems to have quite a few excerpts from original sources, including

some which seem to be written in Old English.  Don't know if it will

help, but...


Lady Brighid ni Chiarain

Barony of Settmour Swamp, East Kingdom



Date: Fri, 15 Jul 2005 17:29:06 -0400

From: Johnna Holloway <johnna at sitka.engin.umich.edu>

Subject: Re: [Sca-cooks] Danelaw feast

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


Other works to look at--

Stephen Pollington's Leechcraft. Early English Charms Plantlore and

Healing. 2000, 2003.

Stephen Pollington's The Mead Hall. Feasting in Anglo-Saxon England.2003

Hugh Magennis' Anglo-Saxon Appetites. 1999.

These ought to be able to be interlibrary loaned without much difficulty

as they are all in print and sold in this country.


You might want to try and see a copy of this UK publication--


AY8/4: Aspects of Anglo-Scandinavian York by R.A. Hall et al.

A series of thematic essays by specialists on key aspects of evidence

for Viking-Age York, including an historical introduction, documentary

evidence, coinage, inscriptions, street names, art, craft activity,

topography, animal bones, and plant and insect remains.


256pp; 68 illustrations ISBN 1 902771 42 7

That would answer the question of what's in the digs.


Online publications of the York Archaeological Trust can be found at:



You might also find this article interesting:






> SNIPPED--This is predominately a

> 9th Century Anglo-Saxon feast, though I believe it would be recognized

> and enjoyed by all living within the area. I have pulled heavily upon

> the work of Mary Savelli, who in turn pulled heavily upon the work of

> Ann Hagen and Maggie Black. Period sources include:

> Anthimus, De obseruatione ciborum, translated by Mark Grant

> Ælfric, Colloquy, edited by Garmonsway

> Bald's Leechbook, edited by Cockayne

> Lacnunga, edited by Grattan and Singer

> Medicina de quadrupedibus, edited by Vriend

> Peri Didaxeon, edited by Löweneck

> Recipes, edited by Cockayne

> Comments? This is my first early period feast. I do not offend easily,

> so please comment freely (like that is a problem on this list ;) ).

> Aoghann



Date: Sat, 16 Jul 2005 07:55:14 -0400

From: "a5foil" <a5foil at ix.netcom.com>

Subject: Re: [Sca-cooks] Danelaw feast

To: <jenne at fiedlerfamily.net>, "Cooks within the SCA"

        <sca-cooks at ansteorra.org>


Hagen says "The spices Bede left to his brethren are said to have included

... cardamom ('grains of paradise' so called because they were believed to

float down the Nile from the earthly paradise) ..." This presents three

problems. One is that Bede's list isn't necessarily a true picture of the

availability of spices even in his own time. As a high-ranking churchman he

might have received a gift of exotic spices that would not have been

available through general trade. (And yes, a King could have received a

similar gift, but I can bet you he would have reserved it for a high-table

delicacy!) The second that the translator may or may not have got the word

in the original text matched to the correct spice as we know it today, even

discounting the confusion between cardamom and grains. And the third is that

Bede, in 735, may have had access to spices that were no longer available in



When I cook early-period feasts, I try to stick to seasonings that would be

locally grown and therefore in common use -- a variety of herbs plus

coriander and cumin seed. I do use pepper, which seems to have been

available through trade, but I don't use much -- a couple of teaspoons is

more than enough for a feast for 80.


Rosewater is one of those things for which there would be no archaeological

evidence. Hagen mentions roses as possibly used "in composite dishes" and

(in the section on beverages) "traditionally ... used to make teas and

flower waters." If I were going to use roses in an early-period English

dish, I would use the petals as a garnish.





Date: Sat, 16 Jul 2005 12:20:52 -0400

From: Barbara Benson <voxeight at gmail.com>

Subject: Re: [Sca-cooks] Danelaw feast

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


>> -- a variety of herbs plus coriander and cumin seed.

> Would you expand upon "a variety of herbs"?  My modern pantry seems to

> be far more Mediterranean and Asian than I had known. :)


Firstly, the feast plan looks lovely - I cannot wait to help out and

learn all of your tricks. (rubs hands).


I have a couple of tidbits of information that I believe would be

relevant, but I am unfamiliar with the specifics of early Anglo-Saxon.

I will let you evaluate and decide.


Both are decidedly earlier by a couple of centuries, but Charlemagne's

Capitulare de villis was written to instruct the nobles of his kingdom

what should be planted. I would expect that most of the items on his

list would still be available a couple of centuries later, and in

common gardens. At the same time period the idealized Plan of St. Gall

monastery has similar, if reduced planting suggestions.


I have complied lists of gardening plants listed in period references.

It is an ongoing project, but both of the items I just mentioned have

been added.


For just Charlemagne's list go here:




and for a comparison which included St. Gall (and goes up into

Renaissance) go here:



Glad Tidings,

--Serena da Riva



Date: Sat, 16 Jul 2005 15:41:01 -0500

From: "Terry Decker" <t.d.decker at worldnet.att.net>

Subject: Re: [Sca-cooks] Danelaw feast

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>


The problem I see with this is "grains of paradise" appears to be the

author's comment rather than a statement of the inventory of the estate of

the Venerable Bede.  Also, there is argment as to whether the term "grains

of paradise" was ever applied to cardamom.  You might check the

Florilegium for tha last big argument over this.


After the fall of the Western Empire, exotic spices continued to be

available in Europe as an import vi Byzantium, but they would have been

expensive, difficult to obtain and it is likely they were used more as

medicine than spice.


It also occurs to me that Bede could have actually had Afromomum melegueata.

Bede was a cleric just after the Celtic Church as absorbed by Rome. The

Celtic Church had established missions into Africa and these were only just

being overrun by Islam in Bede's day. While there is no evidence to support

Bede having melegueta pepper, it is possible that some had made it to the

British Isles by 735, but wouldn't be available in 975 due to the Islamic






Date: Sat, 16 Jul 2005 13:53:02 -0500

From: "otsisto" <otsisto at socket.net>

Subject: RE: [Sca-cooks] Danelaw feast

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>


This is just a bit of trivia. I'm not sure if the will add to your

knowledge on AS food.






Date: Sat, 16 Jul 2005 22:44:56 -0700 (PDT)

From: Kathleen Madsen <kmadsen12000 at yahoo.com>

Subject: [Sca-cooks] Cooking fats in period England

To: sca-cooks at ansteorra.org


They used a lot of clarified butter (ghee) as their

cooking fat.  It was typical to have a pot of it above

or near the cooking area so that it could be quickly

added to the pot if needed.  This is referenced in Ann

Hagen's books on foods in Anglo-Saxon England, if I

remember right - I don't actually own a copy.  I've

seen it in another spot and am wracking my brain to

remember where.  If I recall, I'll post it.


Also, I've never seen reference in period manuscripts

to bread served with butter spread upon it.  It seems

more like a modern convention that is a society-wide



My thoughts,




Date: Sat, 16 Jul 2005 23:52:23 -0700

From: Susan Fox <selene at earthlink.net>

Subject: Re: [Sca-cooks] Cooking fats in period England

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


On 7/16/05 10:44 PM, "Kathleen Madsen" <kmadsen12000 at yahoo.com> wrote:

> They used a lot of clarified butter (ghee) as their

> cooking fat.  It was typical to have a pot of it above

> or near the cooking area so that it could be quickly

> added to the pot if needed.


Well, they did not call it by the Hindi word "ghee" and actually, ghee

proper is also cooked beyond mere melting and clarification to impart a

slightly nutty flavor.


This does not stop me from keeping a jar of pre-packaged ghee by my stove,

for use as you describe.  Ancient Anglo-Saxons unfortunately had very few

South Asian mini-marts in their neighborhoods. <smile>


Selene Colfox



Date: Thu, 23 Mar 2006 10:12:16 EST

From: Devra at aol.com

Subject: [Sca-cooks] Re: books again available - Hagen

To: sca-cooks at ansteorra.org


         Speaking of reissues, David Brown now has copies of the Hagen

Anglo-saxon food books, done up as one volume hardcover, costing $49.95. I don't think the separate volume paperbacks can be got[ten] any more.




Devra Langsam




Date: Tue, 09 Dec 2008 11:37:59 -0500

From: Johnna Holloway <johnnae at mac.com>

Subject: Re: [Sca-cooks] Request for resource help

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>


Anglo-saxon Food & Drink by Ann Hagen combines

her earlier titles: A Handbook of Anglo-Saxon Food and A Second Handbook

of Anglo-Saxon Food & Drink.


I also like Debby Banham's Food in Anglo-Saxon England. There's also:

Anglo-Saxon Appetites: Food and Drink and Their Consumption in Old

English and Related Literature by Hugh Magennis


and Feasting the Dead by Christina Lee.


You might want to check out the Regia Anglorum sites and links as they

recreate this era.





<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
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Comments to the Editor: stefan at florilegium.org