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18 Nov

Posted at 23:51h in Culinary

Longer days draw on apace, and the agricultural year draws down to its close. After the grain harvest about the first two weeks of August, young geese were turned into the fields to eat up the grains that shattered out during the harvest. This custom fattens them nicely for the traditional feast holidays of Michaelmas, (which was a time of great markets after harvest) and Martinmas (which was the start of the slaughter season, when winter meat was laid in.)....

18 Oct

Posted at 23:46h in Culinary

A bounteous harvest is coming in and the season of feasting is upon us. Feasting means parties, and parties mean special foods and drinks, as much as the budget of the household would allow. A favorite postprandial tipple during most of the middle ages was a sweetened spiced wine called “hippocras”. This concoction was named for the healer Hippocrates, the Greek physician known as “the father of medicine”, and was deemed a great aid to quiet digestion....

18 Sep

Posted at 23:44h in Culinary

Well, back to business; preserves can no longer wait! I apologize for waiting so long on this recipe, since by the time this is printed we will have missed both the strawberries and cane-berry seasons. However, this recipe can be applied to almost any fruit, and plums, apples, and quinces are still to come....

17 Aug

Posted at 02:47h in Culinary

The inspiration for this column is a banquet encounter with His Lordship Jamal Damien Marcus of the Kingdom of Caid, a cook of vast and deserved renown. Preserves can wait until next month!...

17 Jun

Posted at 02:28h in Culinary

“Sumer is icumen in”, and the thought of cooling salads will be on everyone’s mind. I offer a medieval salad for your enjoyment. It is, however, not what you think. There’s not a leaf of lettuce to be seen in it....

17 May

Posted at 02:25h in Culinary

Now that the Lenten fast is behind us, let’s look at a more festal dish. I apologize to the vegetarians among my Readers, as this is a patently carnivorous recipe, even though it is fowl rather than red meat. It is also another example of there being nothing new under the sun. We’ve apparently been savoring chickens this way for most of a millennium....

17 Mar

Posted at 02:22h in Culinary

Today’s recipe is a lesson that not every recipe is in a cookbook because it tastes good. This will also get into aspects of medicine, culture and religion, as well as cooking. "Spring is sprung," and Lent is just around the corner. The housewife has to solve several problems: How to give your family a "spring tonic", how to satisfy the priest that you are properly penitent for Lent, and how to get rid of all those eggs for the season of fasts. She solved several of these problems with a spring dish called a Tansy....

01 Feb

Posted at 03:27h in Culinary

With Twelfth Night past, Plough Monday signals the start of the working year. And nothing warms after a day of cold (and likely wet) farm work like a bowl of hot soup. Because our society looks at a great span of years, so should our look at cookery. I offer, therefore, a receipt (recipe) from slightly out of our SCA period, but from a source widely accepted as very likely to have been cooked in the seventy years or so before the receipts were published. Because this author is so late, you will not need a translation as before. Any needed modernization of spelling will be placed in italics and parentheses, as for "receipt" above....

01 Jan

Posted at 03:20h in Culinary

Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & throw ther-on; take gratyd Brede, & make it so chargeaunt that it wol be y-lechyd; then take pouder Canelle, & straw ther-on y-now; then make yt square, lyke as thou wolt leche yt; take when thou lechyst hyt, an caste Box leves a-bouyn, y-stykyd ther-on, on clowys. And yif thou wolt have it Red, coloure it with Saunderys y-now....

01 Dec

Posted at 03:06h in Culinary

With courteous greetings to the good folk of the Barony of Terra Pomaria, I would fain begin a new Missive, on a subject near and dear to the heart (or stomach) of each of us – that is, our meals in the Society. To the end of improving all our tables and the pleasures thereof, I would like to occasionally offer receipts from period books of cookery, with a moderate few hints on translation and realization....