breakfast-msg – 2/22/08
What's for breakfast? SCA and period.
NOTE: See also the files: eggs-msg, ham-msg, fruits-msg, grains-msg, rice-msg, beer-msg, French-Toast-msg, fried-breads-msg, French-Toast-art, sausages-msg, porridges-msg, French-Toast-art, coffee-msg.
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From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: 27 Nov 1993 22:04:27 GMT
Greetings, all, from Angharad ver' Rhuawn.
Godith Anyon asks,
>The recent thread on feasts has spawned a question in my mind: from
>the feasts I've been to, and from the discussions of cooking I've
>overheard, I have a pretty good idea of what was eaten for dinner.
>What the hell did they eat the rest of the day?
When? Where? The following is a _very_ general idea, for medieval
(not necessarily renaissance) dining.
On rising, bread, cheese, small beer, ale, or mead. In addition, or
as an alternative, a first meal of porridge, often cold, and sometimes
meats from the previous dinner, especially cold fowl. The porridge
may also be sliced and fried.
In early to mid afternoon, the main meal (what you are thinking of
as the feast comes closer to our lunch time than to our dinner time).
In the mid evening, a lighter meal, with much the same sorts of things
as the main meal (indeed, may be leftovers), but usually in much less
quantity and in less diversity.
Cheers,
-- Angharad/Terry
Newsgroups: rec.org.sca
From: ARCHER at utkvm1.utk.edu (T. Archer)
Subject: Re: Dinner we got, but how about breakfast and lunch?
Organization: University of Tennessee Division of Continuing Education
Date: Mon, 29 Nov 1993 15:13:15 GMT
In article <RVORIS.93Nov27130628 at world.std.com> rvoris at world.std.com (Rebecca A Voris) writes:
>What the hell did they eat the rest of the day?
Here in Thor's Mtn we have bring-yer-own breakfasts and we-make-em breakfasts.
Most people who bring their own are mundane about it. Few people here are
early risers, and generally prefer to fire down a pop-tart with some coffee
than make any congnitive effort whatsoever.
We-make-em breakfasts vary from period quiche recipies to modern
bacon-and-eggs, depending on who is cooking.
Lunch is bring your own, almost exclusively. People tend to stick to fruit,
hunks of break, and smoked meats.
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Mail to PA142548 at UTKVM1.UTK.EDU. Mail to ARCHER at that address will
bounce.
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From: jab2 at stl.stc.co.uk (Jennifer Ann Bray)
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: 29 Nov 93 16:50:21
Organization: STC Technology Ltd., London Road, Harlow, UK.
>We-make-em breakfasts vary from period quiche to modern
> bacon-and-eggs, depending on who is cooking
What is non-period about bacon and eggs?
Pigs and fowl have been around on these islands (speaking from the
U.K.) for millenia. I know that hens eggs didn't used to be an all
year round food since without modern breeding and husbandry techniques
they didn't lay all seasons, but that doesn't mean that eggs weren't
available some of the time.
I'd say bacon and eggs was probably around before quiche?
Does anyone know better?
Jennifer
Vanaheim Vikings
From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: 29 Nov 1993 16:15:37 GMT
Greetings, all, from Angharad ver' Rhuawn.
Eyrny asks,
>>meats from the previous dinner, especially cold fowl. The porridge
>>may also be sliced and fried.
>
>Wait a second, what I know as porridge is generally a goop that you couldn't
>possible SLICE but might be able to fry if you really wanted to. Though I
>can't imagine it tasting too good.
>
>Besides boiled oats what do you mean by porridge?
Try letting a thickish oatmeal get cold. You'll get something that can
be sliced and fried.
Porridge was often based on other grains than oats -- wheat (whole,
or bread, but generally not flour) being a common version. Basically,
porridge is a boiled dish of grain. If it is thin, you can't slice
it. But if it is thick, and you let it cool (as in, keep it several
hours off the heat, or overnight), it will solidify. Sort of. Not
"get hard" (at least, one hopes not), but set.
Cheers,
-- Angharad/Terry
From: djheydt at uclink.berkeley.edu (Dorothy J Heydt)
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: 29 Nov 1993 18:43:40 GMT
Organization: University of California, Berkeley
In article <KGORMAN.82.2CFA08ED at ARTSPAS.watstar.uwaterloo.ca>,
<KGORMAN at ARTSPAS.watstar.uwaterloo.ca> wrote:
>In article <2d8itb$1ra at server.cs.vt.edu> jtn at nutter.cs.vt.edu (Terry Nutter) writes:
>
>>meats from the previous dinner, especially cold fowl. The porridge
>>may also be sliced and fried.
>
>Wait a second, what I know as porridge is generally a goop that you couldn't
>possible SLICE but might be able to fry if you really wanted to. Though I
>can't imagine it tasting too good.
Oatmeal porridge congeals to a firm slab. I have never tried it fried,
but I have eaten fried cornmeal mush. You cook cornmeal and water (and
a little salt) to a porridge-like consistency and put it in a pan (we
used a square glass cakepan) to congeal. Then slice it into thin slices
(maybe 3/8 inch), fry it in butter, and serve with maple syrup. Perfectly
edible.
Besides (returning to the what-do-you-eat-for-breakfast threat), there's
that old nursery rhyme:
When good King Stephen ruled this land
He was a goodly king;
He stole three pecks of barley-meal
To make a bag-pudding.
A bag-pudding the King did make,
And stuffed it well with plums,
And put thereto great lumps of fat,
As big as my two thumbs.
The King and Queen did eat thereof,
And courtiers beside,
And what they could not eat that night,
The Queen next morning fried.
Not that bag-puddings (invented in the early Tudor period I believe) would
be period for Stephen, who's mid-twelfth century.
Dorothea of Caer-Myrddin Dorothy J. Heydt
Mists/Mists/West UC Berkeley
Argent, a cross forme'e sable djheydt at uclink.berkeley.edu
From: jeffs at math.bu.EDU (Jeff Suzuki)
Newsgroups: rec.org.sca
Subject: leftovers
Date: 29 Nov 1993 18:46:13 -0500
IBM writes:
>>The recent thread on feasts has spawned a question in my mind: from
>>the feasts I've been to, and from the discussions of cooking I've
>>overheard, I have a pretty good idea of what was eaten for dinner.
>>What the hell did they eat the rest of the day?
>
>>Godith Anyon
>>Carolingia
>>rvoris at world.std.com
>
>Leftovers ( I'm serious )
Hmmmm...I'm trying to recall how the line went in "Fabulous Feasts",
but it was something like this: dinner would be served on a
truncheon, which was basically a piece of stale bread that could
double as a mace. It soaked up all the juices and stuff. The next
morning, it was reasonably edible, as long as you kept the dogs away
from it.
Fujimoto
From: David Schroeder <ds4p+ at andrew.cmu.edu>
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: Tue, 30 Nov 1993 00:06:45 -0500
Organization: Doctoral student, Industrial Administration, Carnegie Mellon, Pittsburgh, PA
Hi folks --
Excerpts from netnews.rec.org.sca: 29-Nov-93 Re: Dinner we got, but how
.. by KGORMAN at ARTSPAS.watstar.
> jtn at nutter.cs.vt.edu (Terry Nutter) writes:
> >>>meats from the previous dinner, especially cold fowl. The porridge
> >>>may also be sliced and fried.
>
> >Try letting a thickish oatmeal get cold. You'll get something that can
> >be sliced and fried.
>
> Okay. Now is it any good?
>
> Eyrny
This isn't a demonstrably period technique, as far as I know...
But I take oatmeal or some other hot cereal which has "set"
and add 1 c. flour, .5 c. sugar, 2 eggs, and enough milk to
make it the consistancy of heavy cream. Tastes great poured
onto a 380-400 degree griddle and fried like a pancake and
served with honey...
My best -- Bertram
From: Gretchen Miller <grm+ at andrew.cmu.edu>
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: Tue, 30 Nov 1993 12:21:10 -0500
Organization: Computer Operations, Carnegie Mellon, Pittsburgh, PA
Excerpts from netnews.rec.org.sca: 29-Nov-93 Re: Dinner we got, but how
.. Jennifer Ann Bray at stl.st (559)
> What is non-period about bacon and eggs?
> Pigs and fowl have been around on these islands (speaking from the
> U.K.) for millenia. I know that hens eggs didn't used to be an all
> year round food since without modern breeding and husbandry techniques
> they didn't lay all seasons, but that doesn't mean that eggs weren't
> available some of the time.
I won't vouch for bacon an eggs, but there's a recipe for ham omelets in
Two Fifteenth C Cokery Bookes (this version of the omelet is called
hanony). There's also recipes for French Toast (though I don't
remember the name for that).
toodles, margaret
From: g_duperault at venus.twu.edu
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast...
Date: 30 Nov 93 13:06:26 +600
Organization: Texas Woman's University
David Schroeder <ds4p+ at andrew.cmu.edu> writes:
> This isn't a demonstrably period technique, as far as I know...
> But I take oatmeal or some other hot cereal which has "set"
> and add 1 c. flour, .5 c. sugar, 2 eggs, and enough milk to
> make it the consistancy of heavy cream. Tastes great poured
> onto a 380-400 degree griddle and fried like a pancake and
> served with honey...
>
> My best -- Bertram
Kill the sugar and substitute leftover mashed potatoes for the
cereal. Serve hot with sausages.
Avwye
From: fnklshtn at axp2.acf.nyu.edu
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: 30 Nov 93 19:09:38 GMT
Organization: New York University, NY, NY
djheydt at uclink.berkeley.edu (Dorothy J Heydt) writes:
>In article <KGORMAN.82.2CFA08ED at ARTSPAS.watstar.uwaterloo.ca>,
> <KGORMAN at ARTSPAS.watstar.uwaterloo.ca> wrote:
>>In article <2d8itb$1ra at server.cs.vt.edu> jtn at nutter.cs.vt.edu (Terry Nutter) writes:
>>
>>
>Oatmeal porridge congeals to a firm slab. I have never tried it fried,
>but I have eaten fried cornmeal mush. You cook cornmeal and water (and
>a little salt) to a porridge-like consistency and put it in a pan (we
>used a square glass cakepan) to congeal. Then slice it into thin slices
>(maybe 3/8 inch), fry it in butter, and serve with maple syrup. Perfectly
>edible.
What a waste! Letting the Mamaliga get cold.
Try it hot. Shred some Feta cheese on top. Over that, pour a mixture of melted
butter and chopped garlic (the garlic cooked in the butter).
Cold, refried mamaliga is passable when there is absolutely nothing else to
eat.
Hot mamaliga (as I have described) is a food of the gods!
Nahum
From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: 30 Nov 1993 20:14:09 GMT
Greetings, all, from Angharad ver' Rhuawn.
Responding to Jennifer, Margaret writes,
>> What is non-period about bacon and eggs?
>> Pigs and fowl have been around on these islands (speaking from the
>> U.K.) for millenia. I know that hens eggs didn't used to be an all
>> year round food since without modern breeding and husbandry techniques
>> they didn't lay all seasons, but that doesn't mean that eggs weren't
>> available some of the time.
>
>I won't vouch for bacon an eggs, but there's a recipe for ham omelets in
>Two Fifteenth C Cokery Bookes (this version of the omelet is called
>hanony). There's also recipes for French Toast (though I don't
>remember the name for that).
Pain perdue (or some spelling variant; there are several recipes for it).
From the French (actually, more likely from the Anglo-Norman 8^) for "lost
bread". There's also Pain Fondue ("found bread", Anglo-Norman) for making
a sort of drunken wine-based bread pudding, served with sweet syrup, which
is usually presented next in recipe collections, suggesting that it was
eaten in the same sort of way, at the same sort of time. Hmmmmmm. Not
something I'd be likely to start the day with, but then, I'm a decadent
modern.
Cheers,
-- Angharad/Terry
From: bhaddad at lunacity.com (Barbara Haddad)
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: Tue, 30 Nov 93 12:58:52 PST
Organization: LunaCity BBS - (Clan Zen Relay Network) Mountain View, CA
> Eyrny asks,
>
> >>>>meats from the previous dinner, especially cold fowl. The porridge
> >>>>may also be sliced and fried.
> >
> >>Try letting a thickish oatmeal get cold. You'll get something that can
> >>be sliced and fried.
> >
> >Okay. Now is it any good?
>
> Don't know for sure; haven't tried it. My instinct, having done similar
> sorts of things, is that it could vary anywhere from lovely to godbloodyawful
> depending on how you made the porridge, how you seasoned it, how thick you
> sliced it, and how and in what you fried it.
>
> It is highly documented as a dish _everybody_ ate, top to bottom of the
> social ladder, regularly; so one supposes that it was easily made at least
> edible, since those at the top had many edible alternatives (that much at
> least I _do_ know ;^).
I've had fried oatmeal (done over a campstove on a fishing trip) &
it was very good. (We fried it in a bit of bacon drippings, each piece
about an inch thick, until the sides were golden [& checked to see if the
interior was hot by sticking our finger inside.)
However, I prefer fried cornmeal-mush; fried pancake-style on a
griddle.
------------------------------------------------------------------------------
Just a thought from Barbara Haddad -> (bhaddad at lunacity.com)
LunaCity BBS - Mountain View, CA - 415 968 8140
From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Dinner we got, but how about breakfast and lunch?
Date: 1 Dec 1993 08:00:47 GMT
Greetings, all, from Angharad ver' Rhuawn.
I posted,
>Dorothea says,
>
>>Terry Nutter <jtn at nutter.cs.vt.edu> wrote:
>>>
>>>...There's also Pain Fondue ("found bread", Anglo-Norman) ...
>>
>>Wouldn't it translate "poured" or "melted bread"?
>
>You'd think so, but that's not what the commentators I've looked
>at said. I don't really have the resources to look up differences
>between French and Anglo-Norman. Maybe the commentators are wrong.
My curiosity roused, I tried tracing whether there were other relevant
meanings of "fondre" that would help, when my husband suggested that
the secret may lie in the English, not in the French, with some alternative
meaning of "found" like "rendered to fundamentals". At this point,
"foundary" went through my mind, and I looked up the English verb "found".
Sure enough, it has a meaning (with regard primarily to glass and metal)
of more or less "to melt and cast". I suspect that the "found" in "found
bread" is not from "find", but a corruption of "founded", in this sense
of the verb "found". So the commentators are right, and so is Dorothea.
Cheers,
-- Angharad/Terry
Newsgroups: rec.org.sca
From: UCCXDEM <UCCXDEM at MVS.UCC.OKSTATE.EDU>
Subject: Re: Dinner we got, but how about breakfast and lunch?
Organization: Oklahoma State University Computer Center, Stillwater OK
Date: Thu, 2 Dec 1993 15:26:00 GMT
>Greetings, all, from Angharad ver' Rhuawn.
>Eyrny asks,
>>>>>meats from the previou