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.
Sometimes in cooking we are presented with a mystery, some portion of the manuscript is missing or has been damaged, and we are given just enough information to begin to interpret a recipe but not enough to complete it. 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 Thomas Austin contains several incomplete recipes, Vyande Ryalle, a Royal Dish is one of them. Some of the text is missing and it makes it difficult to guess what the missing ingredient is in order to complete the dish. This post reveals my attempts at trying to discover what is missing in hopes of being able to recreate this interesting sounding dish. I do have an interpretation at the end of this post, but it is there with the caveat that what I have recreated may have no actual resemblance to the dish as originally intended.
The Fourme of Curye has a similarly named dish but it bears no resem…
My adventures in making fruit pastes began in late 2014 when I started experimenting with Quince. At the time I was just beginning to find a passion for Medieval confectionary and that has grown as I have branched out to make additional fruit pastes, comfits, and candied fruit and preserve flowers and other assorted "Elizabethan Banqueting" dishes.
I have experimented with making golden quince paste and red quince paste. I have a confession to make; I don't particularly care for the flavor of quince. So this particular paste was made with mostly quince, but I did at two apples and two pears to it to up the flavor a little bit. When I make my fruit pastes I do make them in very large batches and store them in my fridge to give away as gifts or use in feasts throughout the year. When I was asked to cook for the Curia Regis brunch I knew that one of the items I was going to feature was quince paste. I had several large sheets that I had previously made. One I cut into…
The author, Hannah Wolley was born in 1623 and was the "Martha Stewart" of her day. By the age of 17 (1640) she was working in a nobles household who recognized that the culinary skills she had learned from her mother (general cooking, confectionary and medicinal remedies) was extraordinary and helped her to develop those skills. Hannah had many firsts in her long career; the first woman t…
It has been quite a while since I have posted anything or
done any period cooking. It's summer and that means lots of time out of doors
with the family before school starts. However, I have been asked to teach a
class on my method of interpreting period recipes at a meeting or a future
event. In lieu of a post on cooking, I thought I would create a post regarding
the steps that I take when I do an interpretation. Any feedback is welcome.
The first step is to locate a recipe that you are interested
in interpreting. For me, many of those are the recipes from 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 Thomas Austin published by
Oxford University Press, London 1888. I am blessed with having a copy of this
book in hardback, one of the very last gifts my mother gave to me prior to
getting ill with congestive heart disease and passing twelve years ago. This
Curia Regis Brunch Menu
Today I had the opportunity to cook brunch for Curia Regis of the Midrealm, which incuded the Royal Family and the great officers of state and serves as the official advisory board. I am truly honored and humbled that I was asked to do this and it was my pleasure to provide a mostly period breakfast for them. As usual, I did NOT take pictures of the spread.