Recipes

Citrus Sauce

Citrus Sauce To boile a Capon with Orenges and Lemmons The Good Huswifes Jewell Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes or currants and three or fowre dates, and when these have beene well sodden…

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Recipes

Savoury Tosted or Melted Cheese

Savoury Tosted or Melted Cheese Digby p. 228/177 Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if…

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Recipes

Summertime Cerulean Blue Sauce

Summertime Cerulean Blue Sauce Medieval Kitchen, p. 168, From Libro de arte coquinaria. Sapor celeste de estate Piglia de li moroni salvatiche che noscono in le fratte, et un poche de amondole ben piste, con un pocho di zenzevero. Et queste cose distemperatai con agresto et passarale per la stamegnia Sky-blue sauce for summer Take some of the wild blackberries…

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Recipes

Cameline

Cameline 152. To make Cameline [Sauce]. Taillevent, p. 47. Take ginger, plenty of cassia, cloves, grains of paradise, mastic thyme and long pepper (if you wish). Sieve bread soaked in vinegar, strain [through cheesecloth], and salt to taste. CAMELINE. Goodman of Paris. Note that at Tournais, to make cameline, they grind together ginger, cinnamon and saffron and half a nutmeg:…

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Recipes

Bourblier of boar

Bourblier of boar 43. Bourblier of fresh boar. Taillevent, p. 22 Put it into boiling water, remove it very soon, roast it, and baste it with a sauce made of spices (to wit, ginger, cassia, cloves, grains of paradise and some grilled bread soaked with wine, verjuice and vinegar). When it is cooked, [cut it into bits and boil] everything…

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Recipes

Prince-Bisket

Prince Biskets of many colors Prince-Bisket Hugh Platt p. 14/94 Take one pound of very fine flower, and one pound of fine sugar, and eight egges, and two spoonfuls of Rose water, and one ounce of Carroway seeds, and beat it all to batter one whole houre: for the more you beat it, the better your bread is: then bake…

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Recipes

Meat Pie I

The magazine “Medieval History” had an article about making meat pies in.. issue 5 I think (NOTE: Article by same author here: http://cunnan.sca.org.au/upload/1/18/Pyes_de_pares.pdf). It was a very interesting article. The author said that in period pies or coffins were used instead of canning. Essentially, the pie shell was so thick and totally sealed that it kept the food good for…

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Yellow Cote (late 14th - early 15th Century)

Yellow Cote (late 14th – early 15th Century)

Diary started October 19th 2004 Dress finished January 7th 2005 Summary It seems like such a simple thing. I’m Sylvie. I’m french. I’m from the late 14th/early 15th century. It seems obvious that I would have a “cote”, “cotte”, “cotehardie”, “gothic fitted gown”, “kirtle” whatever you want to call it.. the fitted supportive layer seen in late 14th/early 15th century…

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Tablet weaving

Tablet Weaving: Dad’s Belt

Front Back Turning sequence: Turn forward until you see 5 triangles. On the 6th triangle reverse half way through. Turn backwards until you see 5 triangles. Comments: Using 32 cards of size 12 cotton crochet thread this piece came out to a width of just a little over 2.25 inches. The size 12 cotton crochet thread was sticky. This was…

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Tablet weaving

Anglo Saxon threaded in pattern

Band completed 10/23/2002 What it is This tablet woven band is woven using 18 tablets each with 4 strands of size 10 cotton crochet thread (a total of 72 threads) using the method described as “Pack Idling” by Peter Collingwood in The Techniques of Tablet Weaving using Thora Sharptooth’s threading sequence from her website (http://www.cs.vassar.edu/~capriest/saxontw.html). The final band wove up…

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