Don your smocks, dust your hands (with flour), and ready your taste buds! Do I have an activity planned for youth at the 2019 Æthelmearc Arts & Sciences Championships! Ages 8(ish) and up will join Lady Meadbh ni Clerigh in the kitchen. Your task will be to create your version of medieval mac & cheese … Continue reading Youth Activities at A&S Champs
Redaction challenges recommence on Sunday, September 22! First up is one I hope to use at the Arts & Sciences Championships in November, as part of the dayboard/youth activity for that day —medieval pretzels! As taken from a post on SCA Cooks on Facebook: Rumpolt (German 1581) has (translations by Ranvaig (Sharon Palmer)): Gebackens 55. … Continue reading September 2019 redaction!
The redaction challenge for February comes from the Forme of Cury (14th c. England, by the Master Cooks of King Richard II): Benes Yfryed. From the original text: BENES YFRYED. XX.IX. I. Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. … Continue reading February redaction – Benes Yfryed
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
At the annual Delftwood event called Shoot in the Wildwood, the Cast Iron Chef competition was won by the Myrkie team of Maedbh ni Clerigh as head chef, Cornelia of Harford as sous chef, and Mary of Harford as team archer. Many thanks to all the event staff, the judges, the pantry donations, contributors of prizes, … Continue reading Myrkies Win Cast Iron Chef Competition
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!
THIS SUNDAY February 18th: the Banner Class by Bedwyr from 3-5pm. And the medieval JELLO redaction challenge (I mean, that alone is worth coming to check out…)! Bedwyr: “it would be nice to start seeing lots of Dominion heraldry at events! I would be willing to teach a banner class. I can cover period banner … Continue reading Medieval Banners & Jello
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