• 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…

• Recipes

Cameline

Cameline 152. To make Cameline [Sauce]. Taillevent, p. 47. Take ginger, plenty of cassia, cloves, grains of paradise, mastic thyme…

• Recipes

Bourblier of boar

Bourblier of boar 43. Bourblier of fresh boar. Taillevent, p. 22 Put it into boiling water, remove it very soon,…

• 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…

• Cuisine

Mists Bardic Feast

From left-right: Sylvie (me), Edith, Dianora standing next to soetelty. Picture taken by Vigdis In September 2004 it was my…

• Recipes

Meat Pie I

The magazine "Medieval History" had an article about making meat pies in.. issue 5 I think (NOTE: Article by same…

• SCA

AOA

Edith and I got our AOAs. Pictures taken by Pied Piper (the_pied_one at yahoo.com). Sylvie Sylvie Edith Edith I joined…

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

I had the very good fortune to be able to attend a lecture by Robin Netherton. She lectured on her…

• 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.…