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!
Only one redaction challenge this time around—but one that appeals to all ages: medieval jello! Sampling on February 18. Even if you don’t take the plunge to make it, join us for a tasting! I pulled this from “Ouverture de Cuisine” (France, 1604). PS: There is no vodka in this recipe. Please keep it that … Continue reading February redaction challenge
January Redaction Challenge The new year brought a new redaction challenge, with far less guidance from previous versions: the basic medieval meat pie. Starting with a general background (download the challenge here), participants created their own versions. As a result, we had dishes with goat, beef, chicken, and venison grace the sampling table. We offered … Continue reading Basic Meat Pie
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
December Redaction Challenge We combined December’s Myrkfaelinn holiday potluck with a redaction challenge. Our task: choose a recipe from An Anonymous Tuscan Cookery Book, redact it, and share the results. Here are recipes for some of the dishes brought to the December Challenge, in their own words. Tuscan ‘Compost’ (recipes 62 and 63) Simon St. … Continue reading An Anonymous Tuscan Cookery Book
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