Welcome to my cooking adventures! 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 have an interest in historic cooking, food history, and interpreting and recreating historic recipes and other food related things. I hope you enjoy.
February 20th was the date selected to have a cook's gathering in my local Barony. However, the weather and illness proved extremely uncooperative and we were unable to meet. The decision to cancel was made after I had started cooking the food I was going to bring. Pictured above are the items that would have been served at this gathering; Capoun or Gos Farced, Let Lory and Pickle for the mallard. Below are the orginal recipes as they appears here: Two Fifteenth-Century Cookbooks - Harliean MS 279, the translated recipes and the redactions need to be credited to Cindy Renfrow and her excellent book "Take a Thousand Eggs or More". If you are interested in cooking in this time period, consider investing in this book. Also, please note that I included my notes that I sent out to the other individuals who were supposed to be joining me at the gathering. All in all, I would have to say I had two extremely successful and well received dishes and one so-so dish.
Ceilidh XVI - March
29th, 2003 Featuring Several Recipes from Mary Savelli’s “Tastes
of Anglo Saxon England” First Course Mearh Smeamete -Sausage Casserole Hlaf - Bread Æppla Syfling -Apple Butter Caules Wyrtmete -Cabbage salad Second Course Hriðer Smeamete Stewed Beef Beren Briw Barley Polenta Hunigbæe Moran Honeyed Carrots Third Course Sciellfisc-Shellfish* Brǣdan Fisc-Fish baked with Coriander* Pisan Peas with salt and oil* Fourth Course Sumerlio rnearhgehæcc Summer Pudding*** Hunigæppel Honey Nut Cakes **Caveat** It has been 12 years since this banquest
was cooked, once again, many of my redactions have been lost to time. Several
recipes (denoted with a *) my best guesses on food that could have been served
based on archeological digs and cooking methods. The "Fish baked
with Coriander" is Roman in origin, as well as the Honey-Nut Cakes.
Summer pudding is modern in origin. I have taken my best guess on the names for
the items that are not Mearh Smeamete -Sausage Casserole Serves 6 1 …
Ceilidh XIV February 24, 2001 VA Medical Center Feast Menu--A Fourtenth Century Italian feast by Browyn nf
Mhaithon *Many of my redactions for this feast have been lost to time.
Those I have remembered I have placed here. The recipes that are offered
must be attributed directly to the books from which they were first found.
First Remove Torta d'agli-Garlic torta(boiled garlic, farmers and cream
cheese, baked in a pastry shell) Une Vinaigrette-A Vinegar Dish (grilled beef and onions, serves
with a sauce of beef broth, red wine vinegar, ginger and pepper) Fungi di Monte-Mountain Mushrooms (mushrooms cooked with olive
oil, and spices) Second Remove Del Brodo Saracenico--Saracen Chicken (Chicken cooked with white
wine, almonds, dates, prunes, raisins, fresh apples and pears) Cretonniee de pois--peas cooked in almond milk De Lasanis--Lasagne (noodles made from fermented dough, boiled,
and served with pepper and cheese)
Third Remove Cormarye--Cormary (Roast pork cooked with red wine, garlic,