This was redacted for the Virtual cooking challenge #4 – Polenta or, as is Commonly Called, Miliacium which was posted on the SCA Virtual Classroom and Artisan Display. Sylvie’s redaction for Polenta/Miliacium 1 gallon whole milk2 tsp citric acid Make green cheese. In a large non-reactive pot bring the milk to 195 degress F while stirring occasionally. Turn off heat.…
Looking through “The Modern Maker Vol. 2: Pattern Manual 1580-1640” Available on Amazon: https://amzn.to/2I8Rhux Although it’s not the first book I’d suggest you get this should definitely be in your library if you are at all interested in late period clothing. A mind-blowing book which includes drafts made with bara method from five different late-16th/17th century tailoring manual for many…
This was redacted for the Virtual cooking challenge #3 – Savoury Tosted or Melted Cheese – The Closet of Sir Kenelm Digby Opened which was posted on the SCA Virtual Classroom and Artisan Display. This dish is fondly called “Cheesy goo” in The West. I’ve made it previously and loosly followed Cariadoc’s redaction. It’s a very forgiving recipe. I previously posted about…
This was redacted for the Virtual cooking challenge #2 – To Make a Tart (tourte) – Goodman of Paris which was posted on the SCA Virtual Classroom and Artisan Display. For future refrence, one should not attempt to make a challenge recipe after a virtual happy hour. Two glasses of port made me inattentive to my recipe and caused me…
Looking through “The Modern Maker Vol. 1: Men’s Doublet” Available on Amazon: http://amzn.to/2EeuHxs A mind-blowing book about how to draft, cut out and sew a late-16th century Spanish doublet using late period tailoring techniques and patterns made with bara method. Metal pattern drafting rulers: https://amzn.to/2OvxfdF 1 ½” wide grosgrain ribbon for bara tapes: https://amzn.to/2NgLdRq Because I mentioned it, here also…
This pattern draft will create a woman’s late 15th/16th century sleeveless unboned supportive kirtle. The bodice is made up of four pieces, the skirt is made up of four pieces. The bodice seams are at the side (as opposed to side-back). The bodice ends at about the bottom rib (natural waist). The center front seam of the bodice is curved.…
This was redacted for the Virtual cooking challenge #1 – Capouns in councy XXIL – The Forme of Cury which was posted on the SCA Virtual Classroom and Artisan Display. Sylvie’s redaction of Capouns in Councys XXII 1 whole chicken4 cups chicken broth, divided2-3 thick slices of french bread¼ tsp table salt¼ tsp powder fort (black pepper, cinnamon, nutmeg, mace,…
To make hypocras, tie 1/2 oz of hippocras powder up in some linen. Add this and 8 oz sugar to 1 bottle of wine ($2 chuck Merlot in this case). Soak for a while (1 hr to 1 month). Filter this into a bottle. Serve hypocras mixed 1:1 with water. Note: This recipe was given to me by Heidi from…
Hippocras Powder (loosely from Le Viandeir de Taillevent based on Heidi’s reading).6 oz powdered cinnamon,1 oz powdered ginger,1/12 oz ground nutmeg. Mix together and store in a glass jar. This mixed with sugar is “Duke’s Powder” This is a 6oz glass jar from Olde Thompson which originally contained black peppercorns. I got it from Safeway. Looks like you can still…
Looking through “Woven into the Earth” and “Medieval Garments Reconstructed” Amazon links. Woven into the Earth: https://amzn.to/2XoVZdR Medieval Garments Reconstructed: https://amzn.to/2XtfNg7 These are primarily about clothing from Greenland but there is helpful information about continental and earlier styles. DISCLAIMERS First, This is a very stressful time. Everyone deals with it differently and no one stress-reliever is right for everyone. Once…