I can’t let a year go by without a redaction challenge! I recently acquired Cooking & Dining in Medieval England by Peter Brears. It explores the medieval kitchens and tables, but also has a fat chapter of recipes. “To mak compost” caught my eye as possibly an easy dish that will please a modern palate. … Continue reading December 2020 redaction challenge – To Mak Compost
A redaction challenge for the new year, scheduled for our A&S meeting on January 12! From Forme of Curye (14th c), an herb & onion pie. (Sounds better than onion & herb pie, don’t you think?) Original Recipe: Tart in Ymber Day Tak & parboyle oynons & erbes & presse oute þe water & hewe hem … Continue reading Redaction 2020 – Tart in Ymber Day
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
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
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
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