Hello friends and fellow food historians!
There’s a lot simmering in the Give It Forth kitchen these days, and I wanted to take a moment to share a few exciting updates, improvements, and sneak peeks of what’s cooking.
🧭 Improved Navigation
We’ve overhauled the site navigation to make it easier to browse recipes, feast planning resources, and historical FAQs. Look for the new sidebar Pages menu, where you’ll find links to:
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Frequently Asked Questions
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Ounce to Tablespoon Conversion Guide
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Comfits and Historical Confections
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...and more coming soon!
🔧 Link Updates & SEO Fixes
We’ve been busy hunting down outdated links, broken redirects, and dusty corners of the blog. Many posts are now refreshed with working links, better indexing, and improved discoverability (because even medieval mustard deserves the spotlight).
If you’ve ever stumbled across a 404 or an archived page — don’t worry, we’re on it.
💬 New FAQ Resources
The brand-new FAQ Page is live and loaded with answers to your most common questions:
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Cooking conversions (dry vs liquid)
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How to plan a medieval feast
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What’s a dayboard?
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Where I get my sources
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And yes... how to make comfits without losing your mind!
🍴 Coming Soon on the Blog
Keep your eyes peeled — these historical recipes are headed your way in the next few weeks:
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Gelo in bocconcini di piu colori
Jelly in small bites, of many colors – from Bartolomeo Scappi -
Tortelletti d’herba alla Lombarda
Herb tortellini in the Lombard style – Scappi again! -
Per far diverse minestre di zucche Turchesche
A variety of Turkish squash dishes (Cap CCXX, Secondo libro, Scappi) -
Salsa di Mostardo amabile
Sweet mustard sauce – perfect for meats, roots, and the curious palate
💡 Support the Project
If you’ve found joy, ideas, or research help here, consider supporting Give It Forth on Ko-fi:
☕ https://ko-fi.com/giveitforth
Thank you for being part of this delicious journey through the past. Stay tuned — and stay hungry!
Yours in herbs and humors,
Yonnie
