As I expand this project, I hope to begin adding what I have learned to my in-person SCA experience. I am setting myself a goal of Spring Crown Tourney to pack a lunch that is accurate to what Leonete would have packed for a tourney or festival day. I hope to do some tryout runs of different recipes and redactions before then.
So far, thanks to my resourceful facebook friends, I have collected the following manuscripts to read:
Ouverture de Cuisine– printed in 1604, it is a little late for my time period, but I am told that much of it is still relevant.
Du fait de cuisine – 15th century
Le Managier de Paris – More of a household handbook, which I am excited to read, as I think that it will help put me more in the mindset of Leonete. I have ordered a translation off of Amazon, but will also read the online one.
le Viandier de Taillevent – 14th century cookery. Slightly earlier than Leonete, but again, good reference.
My wonderful friends have more suggestions for me on the way, but I think that these four will put me off to a good start towards Leonete’s meals being accurate and appetizing.
