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Showing posts from 2018

Measurements and Conversions (Temperature and Recipe)

I am not sure about you, but when I need to know a conversion, I usually spend quite a bit of time researching on the network, or digging through my cooking books. Now I know where to look :-) I hope you find this as helpful as I do.   Liquid Measure Equals Equals 2 Tbsp. 1 fluid ounce 3 Tbsp. 1 jigger 1.5 ounces 1/4 cup 2 fluid ounces 1/2 cup 4 fluid ounces 1 cup 8 fluid ounces Temperature conversion To convert Fahrenheit to Centigrade 1. Subtract 32 2. Multiple by 5 3. Divide by 9 To convert Centigrade to Fahrenheit 1. Multiply by 9 2. Divide by 5 3. Add 32 To scale your recipes up or down: Converting recipe quantities seems like a mystery but once you know the number of servings you wish to serve, and you know how many servings the recipe you are using creates the conversion is quite simple. To find your conversion factor (the number that you are going to use to scale up or scale down) simply divide the desired number of

Harleian MS. 4016, (~1450) Guisseƚƚ.

Harleian MS. 4016, (~1450) Guisseƚƚ. Bread Dumplings Baronial 12th Night  Guisseƚƚ.-- An interesting dish which makes very thrify use of bread that has been turned into bread crumbs, eggs and broth flavored with parsley and sage and colored with saffron. Sounds a lot like dressing, yes? My recipe creates many small, irregularly shaped "curds", or dumplings. Bonus? The broth thickens as the bread cooks leaving you with a gravy that you can use elsewhere. I do not recommend using it with your dumplings. They become very sticky and unappetizing! The instructions can be 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. Harleian MS. 4016, ab. 1450 A.D. The instructions are just vague enough that I wasn't very certain of what I would end up with once it had been interpreted and cooked. I was half expecting a wet mucky (and

Harleian MS. 279 (ab 1430) - .lij. Gyngaudre.

Illustration from The Book of Wonders of the Age” (St Andrews  ms32 ) This is one of several recipes that I will interpret but will not prepare. Eating fish offal is just a little bit more adventurous then I prefer. While eating offal is part of the new movement of nose to tail dining, where no part of an animal is wasted, eating specific fish offal carries with it particular risks related to toxins in our water. Cod liver is enjoyed in many parts of the world and if you cannot find it at your local fish market, it can be ordered through Amazon . The liver is described as being creamy and fishy and mild in the bitter offal flavor. If you are feeling adventurous you can prepare the recipe below, and if you are not feeling so adventurous, you can prepare this using an assortment of fish fillets and omit the livers. Fish heads contain a surprising amount of meat, including the cheek and jowl and collar considered to be the tastiest and most succulent bits of meat on a fish.  Y

Cooking with Kids

Below is a class I had written addressing "Cooking with Kids" . It is one a series of presentations I had hoped to do that would introduce the younger members of the SCA to the culinary arts. This is a very general introduction to cooking with children which includes information on safety tips, age based skills and strategies that you can use at home. Why cook with your children? The earlier your child learns how to cook, the sooner they will learn an essential life skill. Spending time in the kitchen gives children confidence and boosts their self esteem. It also teaches responsibility. An added benefit is that your children are learning science, language, fine motor skills, reading, problem solving, weighing, measuring, budgeting, sequencing, following directions and patience--and they don't even realize it :-) Meals prepared from scratch are usually healthier, containing more nutrients, fewer calories, chemicals and sweeteners then prepackaged foods. Preparing

What? Wortys? Oh..those Brassica's!

Another remodel--the sun room which is attached directly to the kitchen making using the kitchen a challenge! So I thought I would try to cobble together a few more quick posts. Today's discusses the first five recipes 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 , discussing wortys.  What are worts? Some of them might surprise you. Medieval Wortys . j. Lange Wortys de chare. -  a budget friendly and delicious dish of greens cooked in homemade beef broth thicked with bread crumbs and gently seasoned to your taste.  A noble dish for any table. .ij. Lange Wortes de pesoun. - The second recipe in the pottages section elevates a simple dish of greens, lange wortys de chare, by adding peas that have been cooked to a mush and onions.  The pea's add a pleasant sweetness to an otherwise savory dish.  A must try. iij

Arranging the Feast: The Application of Medieval Dietary Theory to Modern Day Feasts

 This paper represents my very first competition & research paper.  Be kind with your constructive criticism, offer solutions and suggestions along with your critique.   I welcome it, I wish to improve not only research but in writing.  Thank you! Arranging the Feast: The Application of Medieval Dietary Theory to Modern Day Feasts Bronwyn Ni Mhathain MKA: Yonnie Travis Society for Creative Anachronism Blog: Facebook: Give it Forth & Historic Cookery Group   Contents Introduction .. 4 Greek Dietetics . 5 Theory of Digestion .. 7 Feeding the Humors or the Role of the Cook and Health .. 9 Introduction to Structuring the Feast . 10 Defining the Sequence . 11 Putting it all Together –or- Creating the Modern “Medieval” Menu .. 14 Conclusion .. 16 References . 18 Appendix A: Sequence of the Menu .. 20 Appendix B: John Russells -A dynere of flesche. 21 Appendix C:Maistre Chiquart: The Service