tag:blogger.com,1999:blog-9204068975443480382.comments2023-03-29T11:41:10.324-04:00Give it Forth: Adventures in Medieval CookeryGiveitforthhttp://www.blogger.com/profile/17396097483887644108noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-9204068975443480382.post-62447434530232838332020-07-04T12:50:28.829-04:002020-07-04T12:50:28.829-04:00I do not have period sources for these methods. I ...I do not have period sources for these methods. I wish I did :-/ I know that in the 17th century it was there was a large trade in suet from Peru and that the etymology of the word suet can be traced to the Anglo-Norman period siuet/suet from the Latin sēbum. <br /><br />Katherine Molvo's Kitchens, Cooking and Eating in Medieval Italy references strudo (rendered pork fat), battuto (pork fat beaten into a spread) and lardo (pork fat not lard), as common cooking oils. A translation of Gilbertus Anglicus "Healing and Society in Medieval England" written approximately 1250 refers to "tallowe" in the making of black soap. <br /><br />My guess is the method was so common that it just wasn't written down, or we have not yet discovered it. But there is plenty of evidence to show that rendered fat was used in period, from the entymology of the word to the many references for "white grease" in cooking. <br />Giveitforthhttps://www.blogger.com/profile/17396097483887644108noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-55758777099920180342020-04-18T19:24:55.627-04:002020-04-18T19:24:55.627-04:00Do you have any period sources for any of these me...Do you have any period sources for any of these methods? What sources did you use even if not period?Elise Fleming/Alys K.https://www.blogger.com/profile/02042501679460805720noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-20854240644536273102020-04-14T08:18:58.872-04:002020-04-14T08:18:58.872-04:00Anna Schaefor: Thank you for some other informativ...Anna Schaefor: Thank you for some other informative blog. Where else could I get that type of information written in such an ideal means?<br /><br />Anna--your post was marked as "spam" and deleted because of the advertisement that was attached to it. I have copied the body of your comment here without the advertisement. Giveitforthhttps://www.blogger.com/profile/17396097483887644108noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-76906374754597029312020-02-02T12:04:50.592-05:002020-02-02T12:04:50.592-05:00Yes! I think I best correct that now.Thank you. Yes! I think I best correct that now.Thank you. Yonnie Travishttps://www.blogger.com/profile/08603431580482794173noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-51221911959234143112020-02-02T11:59:52.079-05:002020-02-02T11:59:52.079-05:00Very interesting!
I assume, that it's 225 deg...Very interesting!<br /><br />I assume, that it's 225 degrees Fahrenheit you have to boil the sugar at?<br /><br />Tanks!<br />SonjaSophiahttps://www.blogger.com/profile/09041585105647246014noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-85376838630978387532019-11-25T17:19:50.198-05:002019-11-25T17:19:50.198-05:00Great site you've got here! Totally enjoying ...Great site you've got here! Totally enjoying your research! You're feasts are impressive!Anonymoushttps://www.blogger.com/profile/04017909178800595154noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-71074490534498314742019-09-25T07:17:56.104-04:002019-09-25T07:17:56.104-04:00Caught! I am guilty of calling courses 'remove...Caught! I am guilty of calling courses 'removes'. Corrected, dear Lady...and thank you. Yonnie Travishttps://www.blogger.com/profile/08603431580482794173noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-49016923410025730602019-09-25T00:56:48.568-04:002019-09-25T00:56:48.568-04:00"Remove"?? As in "Note: Fourth Remo..."Remove"?? As in "Note: Fourth Remove (sweets)..."??? Of course it's "course". Remove "remove"!Elise Fleming/Alys K.https://www.blogger.com/profile/02042501679460805720noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-78435948957532744452019-09-12T08:15:15.488-04:002019-09-12T08:15:15.488-04:00October 19th, 2019 - Butler Country Fairgrounds @ ...October 19th, 2019 - Butler Country Fairgrounds @ Fall Crown Tournament. The website is here: https://fallcrown.midrealm.org<br /><br />Please stop by the kitchen and say hello if you make it--I'd love to meet you! Giveitforthhttps://www.blogger.com/profile/17396097483887644108noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-863532410150044152019-09-12T06:20:37.008-04:002019-09-12T06:20:37.008-04:00When and where is this feast? I would come home fr...When and where is this feast? I would come home from Atlantia for te Japanese menu. It is one of my favorite cuisines. Kay Jarrell, Embroidererhttps://www.blogger.com/profile/04955917865946195710noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-68500545613377025482019-08-27T07:17:52.328-04:002019-08-27T07:17:52.328-04:00This is excellent work. I look forward to trying t...This is excellent work. I look forward to trying the dish. The rice flour will make the gluten-free diners happy. Perhaps with sweet wine and sweet plums we can even get by without the cane sugar.Anonymoushttps://www.blogger.com/profile/04350591874005086523noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-55752547937595614062019-04-27T09:15:41.148-04:002019-04-27T09:15:41.148-04:00Two comments were removed because they came from a...Two comments were removed because they came from anonymous sources. If you wish to comment--fantastic. If it is derogatory, anonymous or blatantly an advertisement--it will be removed. Please try again, using your name(s). Thank you :-)Giveitforthhttps://www.blogger.com/profile/17396097483887644108noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-41661259617723927222019-04-26T23:36:54.522-04:002019-04-26T23:36:54.522-04:00I might try this as a low-carb cream of wheat. Jus...I might try this as a low-carb cream of wheat. Just with almond flour, milk, Splenda, and cinnamon.Beckyhttps://www.blogger.com/profile/08956567390644326041noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-65979618222104979892019-04-25T14:56:16.054-04:002019-04-25T14:56:16.054-04:00Sounds awesome to me! Of course that's no surp...Sounds awesome to me! Of course that's no surprise when it has saffron in it.<br /><br />This dish seems to be related to the "Sauce Saracens". The "rinse your dish" part is especially baffling. <br /><br />Sauce sarcenes. Make a thykke mylke of almondys do hit in a pot with floure of rye safrone gynger macys quibibis canel sygure & rynse the bottom of the disch with fat broth boyle the sewe byfore & messe hit forth. [Recipes from the Wagstaff Miscellany (England, 1460)]Dochttps://www.blogger.com/profile/07934829703642231254noreply@blogger.comtag:blogger.com,1999:blog-9204068975443480382.post-15788973203061290662019-02-25T08:34:35.013-05:002019-02-25T08:34:35.013-05:00Basmati rice is fast becoming one of the most pref...Basmati rice is fast becoming one of the most preferred rice of the world due to the long slender grain of the rice and the distinct aroma after cooking. Now on every occasion, the rice dishes are pre-dominantly made of <a href="https://basmatiricefromamira.blogspot.com/2019/02/why-basmati-rice-has-become-preferred.html" rel="nofollow">basmati rice</a>. Iska Kapoorhttps://www.blogger.com/profile/14141872231449171828noreply@blogger.com