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! →

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 →