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Showing posts from 2014

Working with Quince

What is Quince? The quince is a member of the Rosaceae family, which also includes apples, pears, apricots, plums and roses. It is one of the earliest known cultivated fruits and appears in many medieval recipes. Recipes for quince can be found as early as the first century. Dioscorides suggests that quinces which have been peeled and have had their pips removed should be placed into a container as tightly as possible. The container should then be filled with honey and allowed to sit. After approximately a year the fruit will become soft. This was called melomeli, or apple in honey (Wilson, 1985). The Greeks referred to quinces as Cydonian Apples. In the fourth century, recipes for cidonitum appear. To make this thick spiced jellyish preserve quinces are either peeled and boiled in honey, seasoned with ginger and pepper or they are boiled in a mixture of vinegar and the aforementioned spices and then cooked to the consistency of honey (Wilson, 1985). It is most likely t


Hi! In the SCA ( Society for Creative Anachronism ) I am known as the Honorable Lady Bronwyn ni Mhathain, Shire of Winged Hills, Barony Flaming Gryphon, Midrealm. I learned to cook with my grandmother and my mom.  If you found your way here, I am assuming you have an interest in food and history like me. Give it Forth was created in 2015.  I thought I would try something new and keep track of what it is I do, experiments, feasts, wannabe feasts, idea's, gardening, herblore and herbcraft. Here you will find my personal project, interpreting the instructions found in    Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin .  This book was the last book my mom gave to me before she passed.  She helped me when I was creating feasts in my earliest years of the SCA.  We wanted to do this together but at the time neither of us was able to interpret the