Our next redaction, tentatively set for October 7! (Pending A&S classes — it may shift.) What we know as “deviled” eggs exists squarely in medieval times. So far many of our redactions have come from English sources, so we’ve been able to read the original text ourselves. The recipes for Ove Plene originates from Italy, … Continue reading October Redaction: Ove Plene
Sweet tisane and blaunche brawen
Once the kids assembled their stick horses, it was time to put them to use! I offered three jousting activities, modeled after skills I’d seen in adult jousting demos, but modified to include water balloons. The day wasn’t really a water balloon temperature, but that didn’t douse their enthusiasm! Tips: SCA youth combat weapons make … Continue reading Stick horse jousting – a youth activity
At Summer War Practice I tested a new make-and-take youth activity for our younger attendees: making a medieval stick (or hobby) horse. I based the activity on a pattern I found online, and then proceeded to make it in as period a fashion as possible. This turned out to be fairly easy using period fabric … Continue reading Make a (mostly) medieval stick horse – a youth activity
This year, we invite youth to participate in our jousting event! Activities start at 11am in the Youth tent, where the young and bold will first coax to their stables a hobby horse! Known in medieval times as a stick horse, period imagery exists for these toys since about the 1300s. Riders will have the … Continue reading Youth Activities at Summer War Practice
For the next redaction challenge, a choice of three different sauces from LIbro di cucina (14th/15th c. Italy). Many of the medieval meat dishes called for a basic roast of the meat, which was then served with sauces. I selected a savory, a sweet, and a tart sauce for us to create. Try one, two, or … Continue reading Let’s get saucy!
Only one redaction challenge this time around—but one that appeals to all ages: medieval jello! Sampling on February 18. Even if you don’t take the plunge to make it, join us for a tasting! I pulled this from “Ouverture de Cuisine” (France, 1604). PS: There is no vodka in this recipe. Please keep it that … Continue reading February redaction challenge
January Redaction Challenge The new year brought a new redaction challenge, with far less guidance from previous versions: the basic medieval meat pie. Starting with a general background (download the challenge here), participants created their own versions. As a result, we had dishes with goat, beef, chicken, and venison grace the sampling table. We offered … Continue reading Basic Meat Pie
The marshmallow catapult debuted in spring 2017. Loosely based on a German-language schematic, I created a version for our youth that also collapses for easy transport. Robert of Ferness kindly made a medieval-styled ball from leather and stuffed with linen scraps to use as a projectile. When the children hit the tower behind the castle, … Continue reading Marshmallow Catapult
Medieval Meat Pies (adult) Jump down to the youth challenge, Fine Cakes (from A Boke of Gode Cookery at http://www.godecookery.com/goderec/grec11.htm) DESCRIPTION: Basic recipe for a medieval/Renaissance-style meat pie Medieval meat pies usually consisted of beef, pork, venison, or fowl, or a mixture of those meats. The meat was either broiled or boiled, then either used … Continue reading January redaction challenge