Give it Forth: Adventures in Medieval Cookery

Original German ( Ein New Kochbuch by Marx Rumpolt ) Kirschen/ die dürr seinn/ seß zu mit halb Wasser unnd halb Wein/ magst sie kalt oder warm geben. Cherries/ that are dried/ set to (cook? Or soak) with half water and half wine/ (you) may serve them cold or warm. Recipe: 1 pound frozen cherries 1½ cups red wine 1½ cups water ½ c sugar Dried cherries are a bit more expensive then the frozen cherries, s I opted to use frozen cherries for this particular recipe.  However, at some point in the future I would like to try this with cherries thtat have been dried.  To make, simply combine all ingredients in a pot, bring to a boil, then reduce heat to low and simmer until the sauce has reduced and cherries begin to break down.   Sources:   Bayerische Staatsbibliothek - Digitale Bibliothek, M. (2022). Rumpolt, Marx: Rumpolt, Marx:Ein new Kochbuch ( 1587) - Digitised Book from the copyright-free holdings of the Bavarian State Library Munich [Germany] 2007-2022 Image-based Similarity Search.

It came up in conversation re cently that in my area, very few  "within period" breakfasts are offered at events.  It also came up that we also host very few winter events where outside garb is needed, mostly because we are located in Ohio, and that means snow spits at us and teases us until late January early February, and then it's just ugly.  One of these things I can help with, the other, not so much.  In regards to breakfast, there are many, many, many egg dishes found in period that can be used for recreating period breakfasts.  Dining in the Middle ages was different then what we associate with breakfast today.  According to P. W. Hammond, author of  "Food & Feast in Medieval England" Most commonly only two meals were eaten in a day. Normally the first meal of the day was the major meal. This was dinner. It must originally have been prepared to fit into a late-morning pause after the initial activities of one's daily routine. Because this meal re