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Barony of Terra Pomaria • Culinary
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Culinary

Then Serve It Forth

Welcome to the kitchen, which everyone knows is the warmest, most fragrant, most FUN place in the castle. Together we can recreate and enjoy the same wonderful dishes which our ancestors feasted on in period.

This page is a compendium of monthly columns published in Terra Pomaria’s baronial newsletter, The Privy. The recipes are loosely connected to the seasonal year on the manor. Therefore, I have listed the recipes both by title, and by month of publication. Each recipe includes a transcription of the recipe (at least as closely as language will allow), a translation from medieval to modern spelling and terminology, my realization of the recipe, and a glossary of terms, where they are described in more detail. The complete glossary is also posted as a separate link, for those of you with a curiosity for language.

Please join me on my travels through history and cuisine. If any of my readers would like to offer a recipe or two for these pages, I warmly invite you to do so. I am sure there is a warminglnook where we can share our secrets over a goblet of hypocras.

-Mistress Rosemary Willowwood de Ste. Anne

This column was originally created due to the generosity of Mistress Mhairi mon myn Cymru. Since that time is has grown to include more contributions from many of our other very generous culinary inclined members. If you want to add to this collection please contact the Webminister.

Spice Jars

What joy the diligent farmer has now that all his work is done for the time being, there is plenty in the barns and household, and good neighbors to celebrate it with. Thomas Tusser describes “Chris...

Winter is here in its depths. Yule merriment may have left us all with tender stomachs, or colds, or both. If you were lucky enough to have a cow in milk at this inclement season (or imprudent enough;...

July is the busy month that looks to the harvest about to roll in. Thomas Tusser recommends in his “Five Hundred Points of Good Husbandry” that the farmer should “Get grist to the mill, to have ...

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!...

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 ...

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 th...

This month’s column will be several things – a recipe, a language lesson, and a recommendation for an outstanding source of information on medieval cookery. The source is a journal called Petits P...

To make cherry pudding, take cherries from the feast of Saint John the Baptist, and remove the pits. Grind them in a mortar and then press them in a sieve to extract the juice; and put the juice in a ...

November draws swiftly on. Frost is here and the grass is no longer plentiful for the cattle. The thrifty farmer must now make the hard choice of which stock to nurture through the lean winter. Thomas...

This month’s column begins our exploration of recipes from areas we don’t usually visit in our culinary quest. I will also take a look at some of the origins and possible sources of inspiration am...

From Germany, where we have spent the last few months, let us go to a warmer climate and to the subject which lies near and dear to the hearts of all – that is, “sweets”. The Arabs and Persians ...

This month’s column takes us a bit farther afield, with a recipe from Germany. The recipe is for a starch side-dish, since I have been concentrating on rather meaty main dishes for some months....

Now that Terra Pomaria has a new Arts and Sciences Champion, I would like to publicly congratulate Lord Rafe Neuton for his interpretation of “Chireseye” (Cherry Pudding) from Forme of Cury. Since...

October’s chill is in the air, and the fleeting year draws quickly to a close. This month the farmer begins to think of the health of both himself and his stock, to get them through the long winter ...

Beginnings are a bit hard, and new concentrations for this column are difficult to choose from. I have given the Barony three years of medieval recipes. I thought this year to give a bit better idea o...

This page lists some of the unusual cooking terms found in period recipes. It covers only terms that Rosemary has used in her cooking column so far, so this list is not comprehensive. This list will b...

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 t...

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 favor...

I seem to be lapsing into the "several things" habit – this month it's a recipe, a history tour, and a recommendation for a very informative book on historical cooking and health. The book is called...

This is the rich, soul-warming soup served every year at Bar Gemels when the event was held in the beautiful campgrounds near Silver Falls....

Then Serve It Forth… By Berengaria de Montfort of Carcassonne It’s my objective to capture here the dishes we did actual reconstruction on. I will mention there were peas, nothing special done to ...

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 season...

Then Serve It Forth… By Lady Rosemary Willowwood de Ste. Anne Summer harvest is upon us with all its sweat and bounty. I thought I’d go back to the recipes common to sunnier climes, since the seas...

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 g...

Did I say it was summer LAST month? What foolishness! As we sweat in the oven of the sun, I am reminded of tales my father’s retainers told me as a wee thing, of the time they spent with his liege...

Plenty of tasks in the busy spring, including some that ensure plenty and sweetness in the later part of the year. Thomas Tusser cautions in his “Five Hundred Points of Good Husbandry” that the fa...

For this year’s Kingdom Feast & Bardic, my team and I drew the Luncheon course. We started planning, early in the year, for a menu that had about half a dozen dishes, all of them relatively light wi...

Blueberry Pancakes, Shrewsberry Cakes, Rice Pudding, Soppes Dorre, Armored Turnips, Potato Pooris, Meatballs, Honey Glazed Vegetables, Joutes, Salmon Croquettes, Baked Salmon, Cloven Pork, Apple Tarts...

Buttered Wortes, Makerouns, Gourd soup, Turnips Baked with Cheese, Applade Ryalle (Royal apples), Tart de Bry (Brie tarts), Salat, Funges, Basic Meat Pie, Honey cakes, Compost, Fritters of parsnips or...

This is the simplest of simple dishes, and drives home how important the quality of ingredients is to any dish. Buy as many sweet onions as you choose for the meal. If the onions have a fairly thick, ...

“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 le...

With the warmth of summer comes grilling season, and in the middle ages as well as today, people looked for sauces to spice up what they ate. But as I explored last month, one of the uses of food was ...

November is slaughter season, and what better way to celebrate it than to see how the Italian culture treated its “senior citizen” sheep?...

Spring is upon us, and the first promise of plenty shows in the flush of new spring grass. The cows have calved and are “freshening”, which means plenty of milk and cream for butter and cheese. Th...

In the Middle ages through the 18th century this time of year was often called “the starving spring.” The spring was the time of hopes, because you had eaten most of the winter stores, and all you...

December winds up another year of this column, and will give you the last recipe in our tour of the wider culinary world. I am going to wrap up this experience with a recipe realized by someone else, ...

September begins the farmer’s year. The harvests are largely in, and the bills paid, so the provident farmer can look to the future of his farm. Thomas Tusser, with an eye to good eating as well as ...

By June most of the crops are in, and time comes for repairing and building around the farmstead. Thomas Tusser recommends in his “Five Hundred Points of Good Husbandry” that the farmer build shed...

“Fat Tuesday” has passed, and we are in the forty days of Lenten fast. Our medieval ancestors in all Catholic countries dug out all possible recipes for fish, when meat was forbidden. We will go a...

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," a...

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...

Take dried figs, the sweetest that you can get, black and white, and remove the stems and wash them with good white wine which is sweet; and when they are very well-cleaned, take an earthenware casser...

“Christmas is a-coming and the geese are getting fat…” I explained last month one of the things you could do with a goose – now let’s move on to the fancier trimmings. Yule feasts, especiall...

The farming sage Thomas Tusser recommended in his "Five Hundred Points of Good Husbandry" that in February, "Where banks be amended and newly up cast, sow mustard seed, after a shower be past." That w...

Hot August has blasted the springtime color, but the Autumn chores beckon apace. Thomas Tusser advises in his “Five Hundred Points of Good Husbandry” that the farmer or housewife should “Pare Sa...