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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Book Nerding

Book Nerding: The Modern Maker Vol. 2: Pattern Manual 1580-1640

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…

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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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Book Nerding

Book Nerding: The Modern Maker Vol. 1: Men’s Doublet

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…

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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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