I’m very please to be able to host a newly translated cookbook. Gwyn Chwith ap Llyr (Glenn Gorsuch) had a 16th century Hungarian cookbook translated and has allowed me to host a copy. Enjoy.
An easy-to-edit dumping place for my SCA research venues.
Chafing Dish – Brazier Museum of London Surrey/Hampshire border redware chafing dish vertical loop handle. 1550-1700 Medieval Brazier Cooking Chafer… Figues alla Francesa (Libre del Coch, #102) Les figues seques pendràs més melades que pugues haver, negres e blanques e leva•ls lo capoll. E aprés […]
Copied directly from Wulfric’s LJ entry. (http://madbaker.livejournal.com/665852.html) 3-lb beef eye of round roast, no more than 3″ in diameter Spice cure: 1 ounce kosher salt 2 Tbsp sugar 3/4 tsp curing salt #2 1 1/2 tsp ground black pepper 1 Tbsp chopped rosemary 2 tsp […]
Artichokes, Arugula, Asian Greens, Basil, Beets, Bok Choy, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chard, Collards, Corn, Eggplant, Fava Beans, Fennel, Garlic, Kale, Leeks, Lettuce, Mustard, Okra, Onions, Peas, Peppers, Potatoes, Radish, Spinach, Summer Squash, Tomatoes
From The Jelling Dragon “Our Cauldrons are entirely hand made by a master blacksmith. They are beaten from individual steel plates which are then riveted together. They have been sealed to make them waterproof. The handle is hand made from decorative twisted steel. They are […]
First course: Venison with Furmenty (venison in gravy with a wheat berry side) Capoun in Salome (Chicken in a saffron almond milk sauce) Buttered Wortes (wilted greens in butter) Pies de Payrse (Pork pies with currants, dates and cinnamon) Soppes Dorrey (Onion Soup) Second course: […]