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Canabenys with Lekys - White Beans with Leeks

Canabenys with Lekys  2 For to make canabenez: Take white beans. Ley hem in watyr rennyng too days, and chaunge the watyr. Take hem dry, then dry hem hard uppon a ston or apron a este. Then shylle them in a mylle, and do away the holys; and cleve the benys iii or iiii at the most. And then take hem clene. And so may thou kepe hem as longe as thou wylte. 3 Canabens. Take kanbens. Wesch hem, and yf thu wilte stepe hem a lytyll, & make hem up with mylke of almondys. Put therto, sugure and salt. Out of lentyn, make hem up with cowe mylke, and put therto sygure and salt and buttyrr claryfyde. 4 Canabens with Bacon. Do suete brothe yn a potte. Wesche the canabens clene and do therto, and boyle yt up: put no other lykure therto. Loke they be salte, & serve hem. Take ribbys of bacon boylyd; do away the skyn and ley hem on a dysch, and serve hem forthe as ye serve venson with formente yn brothe. This weekend I will be serving "Canabenys with Lekys

A Selection of Dishes from Harleian MS 279 published approximately 1430 -Capon or Goose Stuffed, Pickle for the Mallard (Onion Jam), Let lory (Fresh Cheese)

Capoun Farced, Let Lory (top right) & Pickle for the Mallard Baronial 12th Night Recipe February 20th was the date selected to have a cook's gathering in my local Barony. However, the weather and illness proved extremely uncooperative and we were unable to meet. The decision to cancel was made after I had started cooking the food I was going to bring. Pictured above are the items that would have been served at this gathering; Capoun or Gos Farced, Let Lory and Pickle for the mallard. Below are the orginal recipes as they appears here: Two Fifteenth-Century Cookbooks - Harliean MS 279 , the translated recipes and the redactions need to be credited to Cindy Renfrow and her excellent book "Take a Thousand Eggs or More" . If you are interested in cooking in this time period, consider investing in this book. Also, please note that I included my notes that I sent out to the other individuals who were supp

SCA Feast - Ceilidh XVI March 29th, 2003

Ceilidh XVI - March 29th, 2003 Featuring Several Recipes from Mary Savelli’s “Tastes of Anglo Saxon England” First Course                         Mearh Smeamete -Sausage Casserole Hlaf - Bread Æppla Syfling -Apple Butter Caules Wyrtmete -Cabbage salad      Second Course Hriðer Smeamete Stewed Beef Beren Briw Barley Polenta Hunigbæe Moran Honeyed Carrots Third Course Sciellfisc-Shellfish* Brǣdan Fisc-Fish baked with Coriander* Pisan Peas with salt and oil* Fourth Course Sumerlio rnearhgehæcc Summer Pudding*** Hunigæppel Honey Nut Cakes **Caveat** It has been 12 years since this banquest was cooked, once again, many of my redactions have been lost to time. Several recipes (denoted with a *) my best guesses on food that could have been served based on archeological digs and cooking methods.  The "Fish baked with Coriander" is Roman in origin, as well as the Honey-Nut Cakes.  Summer pudding is modern in origin. I have take

SCA Feast - Ceilidh XIV - A Fourteenth Century Italian Feast - February 24, 2001

Ceilidh XIV February 24, 2001  VA Medical Center Feast Menu--A Fourtenth Century Italian feast by Browyn nf Mhaithon *Many of my redactions for this feast have been lost to time. Those I have remembered I have placed here.  The recipes that are offered must be attributed directly to the books from which they were first found.  First Remove Torta d'agli-Garlic torta(boiled garlic, farmers and cream cheese, baked in a pastry shell) Une Vinaigrette-A Vinegar Dish (grilled beef and onions, serves with a sauce of beef broth, red wine vinegar, ginger and pepper) Fungi di Monte-Mountain Mushrooms (mushrooms cooked with olive oil, and spices) Second Remove Del Brodo Saracenico--Saracen Chicken (Chicken cooked with white wine, almonds, dates, prunes, raisins, fresh apples and pears) Cretonniee de pois--peas cooked in almond milk De Lasanis--Lasagne (noodles made from fermented dough, boiled, and served with pepper and cheese) Third Remove Co