Here be dragons…

My cousin got married the May Bank Holiday weekend, the week leading up to it  was an eventful week and I ended up helping out making some icing roses for the wedding cake.  I’ve done a little bit of sugarcraft stuff in the past as my parents have iced a few wedding cakes over the…

Medieval vegetables and making up pies..

The Feast of Fools is this weekend.  Agnes is Feastocrat for the event, which is being run by Dun in Mara.  I’ve already got to try some of her recipes and mmmmmmm, looking forward to the real thing!  She has asked me to make some vegetable pies for Saturday’s lunch – remember, No Meat during…

Candied Peel and almonds

Art and I were looking for some small treats he could make for upcoming events.  I came across a recipe for candied peel in some online translations by Janet Hinson of Le Menagier de Paris, a French medieval housekeeping book (written austensibly for a young woman as a practical guide to running a good household in 1393) I can remember…

Frytour of erbes (Herb fritters)

I want to make these tomorrow, time allowing.  To me they read like a cross between fritters and doughnuts and are dated to 14th century England.  I’m going to make a little batch using gluten free flour for Art, but my suspicion is that gluten free flour and yeast do not play well together.  Nothing ventured,…

Mussels and Almonds

I’ve been poking a few medieval cooking sites, trying to make some plans of things to try.  Pudding of porpoise has definitely not made it to my shortlist (seems to be a porpoise haggis, poor old porpoises).   I’m not a great fish eater, but I weirdly quite like to cook seafood.  I’m intrigued by…

Whatever shall we eat?

I got to thinking today that there will be events at which it will be handy to bring a basket of food, like a more period version of the picnics we bring when we go walking in the mountains etc.  Being in research mode I took a starting point of “Say we were going to a…