November Redaction Challenge In November, we mixed up two staple spice mixes: a powder fine (sweet) and a powder forte (strong). Grab the original recipes from Meadbh’s google drive. In their own words: Simon St. Laurent: I based my Powder fine on the top recipe on the page, from Le Menagier de Paris, using the … Continue reading Powders Forte and Fine
October Redaction Challenge (Youth) Original Recipe: Rys (15th century), found in Seven Hundred Years of English Cooking: Take a porcyoun of Rys & pyke hem clene, & seethe hem welle & late hem kele; then take gode Mylke of Almaundys & do ther-to, & seethe & stere hem wyle; & do ther-to sugne an hony, & … Continue reading Rys
October Redaction Challenge Tart de Bry, a 14th century English cheese quiche or pie The original recipe From Hieatt & Butlers’ 14th century Curye on Inglish: 174. Tart de Bry. Take a crust ynche depe in a trap. Take yolkes of ayren rawe & chese ruayn & medle it & þe yolkes togyder. Do þerto powdour … Continue reading 14th Century Tart de Bry
Two Medieval Powders and Makerouns Keeping the momentum going, this week’s challenge is dual: powder fine and powder forte. While I’ve posted the recipes below, think of these powders like curry; everyone has their own preferred variation — so these are only guidelines! They’re staple spices of a medieval kitchen — I used powder fine … Continue reading November redaction challenge
Tart de Bry and Rys (Rice mould) On Sunday I handed out a medieval recipe at the A&S meeting. It’s an easy one, basically a cheese quiche or pie (Tart de Bry, 14thc England). The recipe starts with the original recipe language, a translation of the recipe, and then one cook’s modern interpretation. Your challenge … Continue reading October redaction challenge