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Showing posts from February, 2015

A Selection of Dishes from Harleian MS 279 published approximately 1430 -Capon or Goose Stuffed, Pickle for the Mallard (Onion Jam), Let lory (Fresh Cheese)

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. 


SCA Feast - Ceilidh XVI March 29th, 2003

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
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SCA Feast - Ceilidh XIV - A Fourteenth Century Italian Feast - February 24, 2001

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, coria…