50324Re: [Authentic_SCA] The problem with "saffron"
- May 9, 2005--- jeffrey.heilveil@... wrote:
>12th century Wales. Given the dearth of period Welsh
> > Does anyone have a recipe for a dish made with
> > and saffron?
> > Andrea
> From what time period?
cookbooks, however, the approved method seems to be to
pick up references to whatever food one can in the
literature, look for the recipes closest in
chronology and geography which fit the parameters
given, and extrapolate like mad. So 13th-15th century
English would be right on target!
Darioles are custard pies
> that are done with saffron.A google search for "darioles" yielded a number of
> But if I recall correctly, they are 13th - 15th
> (somewhere in there. I
> can't remember this morning, it's been a long day
> already) English.
hits, all in French (which I will start learning after
I'm reasonably competent in Middle Welsh and Latin).
However, "daryoles" netted me a number of recipes,
some version of which should work quite nicely. Thaks
for the tip.
Given that the Welsh did not have "bread", that is,
wheat bread (English/French commentators did not feel
that flat oakcakes qualified) the Little People would
most likely have made a crustless custard. Did they
have eggs? Elidyr doesn't mention any sort of
domestic fowl, but I suppose one could postulate
either wild bird eggs or eggs "borrowed" from their
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