crockpot-dshs-msg - 2/25/10

Medieval dishes which cook well in a slow-cooker/crockpot.

NOTE: See also the files: easy-p-recip-msg, caldron-cookg-msg, blancmange-msg, stews-bruets-msg, cheap-meats-msg, soup-msg, Opn-Fr-Cookry-art, marmalades-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Tue, 2 Dec 2003 12:49:15 -0500 (EST)
From: <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] about crock pots
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> While we're on the topic, I'd love to start using my own crockpot more.
> Does anybody have good slow-cooker recipes?  What period recipes
> translate well to crockpots?  (For cooking, anyway - I've definately
> used them for keeping cooked food hot for serving.)

Well, lentil dishes, of course; and the chickpeas/honey/onion dish that
I'm working on redacting from the Inquisition manuscripts; Egredouce
(brown the meat under the broiler), Hen in Broth, Rosemary Chicken, etc.
all work pretty well. With the chicken dishes, though, I'd try to be
around to skim off the schmaltz when the cooking first starts.
Frumenty of barley works well too. I'm going to be trying barley groats in
a crockpot-- probably tonight.

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


Date: Wed, 09 Feb 2005 21:30:05 -0700
From: "Kathleen A Roberts" <karobert at unm.edu>
Subject: Re: [Sca-cooks] Pots and Pans
To: Cooks within the SCA <sca-cooks at ansteorra.org>

On Wed, 9 Feb 2005 20:12:08 -0800 (PST)
   Chris Stanifer <jugglethis at yahoo.com> wrote:
> I think this year will be the Year of The Crock Pot for me.

it is aces for pre-cooking a lot of barley for a feast
menu.  set it up, turn it off empty and freeze it.

caitle
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico


Date: Tue, 08 Jul 2008 09:53:20 -0400
From: euriol <euriol at ptd.net>
Subject: Re: [Sca-cooks] Need easy recipe that freezes well
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

On Tue, 8 Jul 2008 09:01:44 EDT,  wrote:
<<< Need easy recipe that freezes well and will reheat in a crockpot.
I have offered to provide a dish for the potluck lunch for an event my 
shire is holding that I cannot attend, and this is what the autocrat 
requested.

Brangwayna Morgan >>>

There are a number of savory pottages that would work well. One that comes
to mind in particular is "Beef y-Stewed" out of Two Fifteenth Century
Cookery books (page 6).

Here is the my translation of the recipe:
Take fair beef of the ribs of the fore quarters, and smite in fair pieces,
and wash the beef into a fair pot; then take the water that the beef was
soaked in, and strain it through a strainer, and set the same water and
beef in a pot, and let them boil together; then take cinnamon, cloves,
mace, grains of paradise, cubebs, and minced onions, parsley, and sage, and
cast there-to, and let them boil together; and then take a loaf of bread,
and steep it with broth and vinegar, and then draw it through a strainer,
and let it be still; and whan it is near enough, cast the liquid there-to,
but not too much, and then let boil once, and cast saffron there-to a
quantity, then take salt and vinegar, and cast there-to, and look that it
be poignant enough and serve forth.

I know I have a redaction of this on my home computer.

Euriol


Date: Wed, 14 Oct 2009 04:08:15 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Quince Query

<<< I have been told, though I haven't tried it yet, that a really good way to boil down the quince mixture to get the paste is to do it in a crock pot...leaving the lid off so it will reduce. >>>

I tried using a crockpot for plum preserves and it didn't work at 
all.  They got brown and nasty and smelled like prunes, but hadn't 
thickened.  I did a second batch in a sheet pan spread out half an 
inch thick in a low oven, and it worked brilliantly.  I got clear 
pink beautiful preserves that tasted great.  That was plums not 
quinces.  I had the crockpot close to full.  Maybe it would work with 
a smaller batch.

Ranvaig


Date: Wed, 14 Oct 2009 08:22:23 -0600
From: "S CLEMENGER" <sclemenger at msn.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Quince Query

I've used the crockpot to make both "white" and "black" quince paste, and it 
worked brilliantly.  I would have loved to have had that old crockpot when I 
was making apple butter a few weeks ago.  Good LORD I had to watch it like a 
hawk as it thickened, and it took days!

--Maire


Date: Wed, 14 Oct 2009 12:19:01 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Quince Query

http://yearoftheglutton.blogspot.com/2007/10/slow-baked-quinces-with-mascarpone.html
http://www.squidoo.com/quinces
http://restisnotidleness.blogspot.com/2009/04/quince-paste.html

Beth Hensperger in Not Your Mother's Slow Cooker Cookbook says
"Combine the quince, water, sugar, vanilla bean, and lemon zest and  
juice in the slow cooker. Cover and cook on LOW for 5 to 7 hours."

Johnnae

On Oct 14, 2009, at 10:22 AM, S CLEMENGER wrote:
<<< I've used the crockpot to make both "white" and "black" quince  
paste, and it worked brilliantly.  I would have loved to have had that old  
crockpot when I was making apple butter a few weeks ago.  Good LORD I had to watch it like a hawk as it thickened, and it took days!

--Maire >>>

<the end>
Edited by Mark S. Harris	crockpot-dshs-msg	3 of 3