Category Archives: redaction challenges

December 2020 redaction challenge – To Mak Compost

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

February redaction – Benes Yfryed

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

January redaction challenge

Medieval Meat Pies (adult) Jump down to the youth challenge, Fine Cakes (from A Boke of Gode Cookery at 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

November 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