17 Jun Salat (Salad)
“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....
Culinary
17 May Capon Stewed
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...
17 Mar Tansye
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...
01 Feb My Lord Lumley’s Pease-Porage (Porridge)
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...
01 Jan Gyngerbrede
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...
01 Dec Tartes of Fleshe
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...