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…
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…
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…
This was redacted for the Virtual cooking challenge #4 – Polenta or, as is Commonly Called, Miliacium which was posted on the SCA Virtual Classroom and Artisan Display. Sylvie’s redaction for Polenta/Miliacium 1 gallon whole milk2 tsp citric acid Make green cheese. In a large non-reactive pot bring the milk to 195 degress F while stirring occasionally. Turn off heat.…
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…
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…
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…
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…
This pattern draft will create a woman’s late 15th/16th century sleeveless unboned supportive kirtle. The bodice is made up of four pieces, the skirt is made up of four pieces. The bodice seams are at the side (as opposed to side-back). The bodice ends at about the bottom rib (natural waist). The center front seam of the bodice is curved.…
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,…