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Showing posts from March, 2018

What to Drink? Four Drink Syrups for Recreation Feasts

When recreating an event at a site that is dry what do you drink? I prefer drink syrups which can be diluted to taste with water.  They are easy to make, easily transportable, and do not require special storage. I have two that I use regularly at events; Sekanjabin (oxmel) and Syrup of Pomegranites.  I have also recently discovered two new favorites which are destined to become regular syrups to bring with me camping or at events;  Syrup to Cool the Stomach and Allay Chollor and Apple Syrup, a syrup based off of "An Apple Drink with Sugar or Honey".  I hope you try these out and respond back with your own opinions of them.

Syrup of Simple Sekanjabin (Oxymel) - Persian Mint Drink  - "An Anonymous Andalusian cookbook of the 13th Century" as translated by David Friedman.

Sekanjabin refers to the "family" of drinks made with vinegar, sugar and water (Meade, 2002). I prefer to use red wine vinegar as the base of my drink. I have also used flavored vinegars and …

An apple a day---Use of Apples in Cooking in the 15th and 16th Century

Apples belong to the Rosaceae family along with pears, quince, loquat, medlars and yes, roses. It is believed that there has been over 10,000 different apple cultivars that have been developed, many of which are now lost.It is generally believed that domesticated apples has their origins in Central Asia. Apples are documented as early as 6500 B.C. in Jericho and the Jordan Valley. Theophrastes records in 323 B.C the process of budding, grafting and general tree care of six different varieties of apples that were known at the time. Here I present five recipes featuring apples; A candy made of apples simmered in sugar syrup and allowed to dry, Apple Muse, and apple and rice milk sauce or pudding, Apple Moyle, a similar recipe to Apple Muse resulting in a sweet apple porridge, Applade Ryalle-three different versions of apple soup, creamy and delicious an unusal starter for any meal, and lastly A Potage of Roysons, apples and raisins are offset by spicy ginger in this simple porridge of r…

Winged Hills Collegium & South Oaken A&S Feast

Winged Hills Collegium  And South Oaken Arts and Sciences Faire
March 10 A.S. LII (2018) Abiding Christ Lutheran Church 326 E Dayton Yellow Springs Rd. Fairborn, OH 45324
On table
Brawn with Mustard, pickled grapes, red and yellow wine jellies, red beets and jagged oranges A Grand Sallet - Lettuce, Olives, Capers, Pickled Mushrooms, Raisins (or currents), Almonds, Figs, Peas, Aparagus and Artichoke Hearts drizzled with a dressing of olive oil & vinegar

First Course
A Hash of Beef, Otherways A Savory Oatmeal Pudding A made dish of chicken, sausages, cabbages, turnips, cauliflower and chestnuts.

Second Course
A Made dish of Curds To make a Peasecod Dish in puff Paste, two ways. Gingerbread, White Gingerbread Comfits and other sweetmeats - Manus Christi, Rock Candy, Anise, Caraway and Fennel in comfit, Candied Ginger, Orange and Lemon Peels
VegetarianAlternatives
On Table
Salmon Marinated to be eaten cold, garnished with lemons and beets
First Course
Onion Pottage
A made dish of fish and shrimp …

Five Sweet, Savory and Fried Custards found in Harleian MS 279 (~1430)

Some of my earliest adventures in attempting to interpret recipes from "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" by Thomas Austin were one of my favorite childhood treats, custards. Today I present to you a selection of my favorite interpretations.  I hope you enjoy them as much as I do.


xxix Milke Rostys- Roasted Milk-- Hard custards are a thing of the past, but this recipe has returned them to my life. Custard is set like cheese, sliced and fried in grease (roste it on a Greddelle). This was my very first interpreted recipe, and is a favorite, served cold, room temperature or hot off the griddle. 







.xxix. Lyode Soppes- an early bread pudding- literally a sop of bread floating in a pool of beautifully thick and sweet custard, this dish is one of the earliest recipes for "bread pudding." It lacks many of the characteristics that now defin…