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
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