Recipes

Vert desire from “Diuersa Cibaria” (first quarter 1300s)

This was redacted for the Virtual cooking challenge #6 – Vert desire which was posted on the SCA Virtual Classroom and Artisan Display. Sylvie’s translation:1. White dish from Syria. Almond milk, rice flour, chicken meat, separated ginger (grated. only the good part, not the skin), sugar, white wine. Each of those should cook in a clean possenet (cooking pot that holds about a…

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Recipes

Sour cherry cooked in wine from “The Science of Cooking, a Medieval Transylvanian Cookbook” (late 1500s Transylvania)

This was redacted for the Virtual cooking challenge #6 – Sour cherry cooked in wine which was posted on the SCA Virtual Classroom and Artisan Display. I don’t have easy access to sour cherries.. so instead I used sweet cherries and added 1/2 tsp of citric acid to mimic “sour”. The recipe is good. I’m unclear how close this falls to the recipe…

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Recipes

Compost C – The Forme of Cury (1390 London England)

This was redacted for the Virtual cooking challenge #5 – Compost C which was posted on the SCA Virtual Classroom and Artisan Display. Two weeks ago at our WTFork meeting (every Tuesday night at 8:30 pm Pacific) I mentioned that I need to use up some cabbage and wanted something a bit more exciting than steamed cabbage with butter and salt. Viola! An…

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Recipes

Savoury Tosted or Melted Cheese – The Closet of Sir Kenelm Digby Opened 1669

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…

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Recipes

To Make a Tart – Goodman of Paris 1393

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…

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Recipes

Henne in Councys – The Forme of Cury 1390

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,…

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Recipes

Hypocras

To make hypocras, tie 1/2 oz of poudre fort 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…

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Recipes

Poudre Fort

Poudre Fort (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 is a 6oz glass jar from Olde Thompson which originally contained black peppercorns. I got it from Safeway. Looks like you can still get it from Bed Bath and Beyond.

Cuisine, Recipes

“The Science of Cooking”

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.