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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

Harleian MS. 279 (ab 1430) - .xxxxix. Sardeyneȝ - Sugared and Spiced Nuts

xxxxix. Sardeyneȝ - Sugared and Spiced Nuts Occasionally you run across a set of instructions that are so vague they  are difficult to interpret.  This is one such recipe.  I must admit I did attempt to locate similar recipes from peers and fellow cooking scholars, but to no avail.  I finally jumped in feet first and created my own interpretation.  If my interpretation is correct it creates something similar to a praline, a spiced and sugared caramalized nut  candy that is D E L I C I O U S!  I am unashamed to admit that I am thoroughly addicted to this interpretation. This strikes me as unusual because this recipe is found in the "pottage" section of the  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 , so I would expect a pudding, cereal, broth like consistency.  Something magical happens when you add a large amount of sugar to