Thursday, October 8, 2009

Cook it, Anglo-Saxon style(and more)

I get a lot of news feeds, and one  of them is from, surprise, surprise, a site called Medieval News.  A day or two ago, they had  a piece from a cooking site called CookIt!, which is based in England's east coast(apparently).  There are both modern recipes and "historical" ones, and since this is "Early Medieval England", I think some readers might be interested in looking at the recipes from Anglo-Saxon times.  I looked at them, and what I can tell you  is this:  these recipes are not all that different from what a lot of people who cook "organically" often eat:  lots of beans and vegetables and  what we would call soups and stews today.  Very nourishing, using whatever they had available, with a little of whatever flavorings they could put into it, and were available, very "seasonal"(there's a reason why February was called Kale Month in Anglo-Saxon times!  Anyway, some of the recipes, which are aimed at what Americans would call "middle school" kids, are not all that hard to make.  There's one for baked apples which really looks delicious!  And there are some others that are worth trying, too. Also, the "Medieval" section looks interesting, though some of the recipes there look a bit complex, or else they're things people probably wouldn't want to eat very often(and probably didn't eat very often then, either).  But it's fun, and the directions are easy to follow. 



Anne G

1 comment:

  1. Pots and Cauldrons could be made from metals such as Iron, Bronze, Copper or Tin. Clay pots were used but soapstone was popular as it was tough and easier to clean than other crockery.