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Ancient Medieval and Renaissance cooking

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(no subject) [Dec. 5th, 2006|10:17 pm]
Ancient Medieval and Renaissance cooking

wootduosmaster
I'm cooking a soup kitchen for somewhere around 100 people on the first of feburary.

My current plan is to serve two soups with a whole pile of bread. On will be vegan, and hopefuly avoid most common allergy-causing things. The other will have meat and lots of allergies. :D

I want to use some kind of lentils in both, and actually think I should make two very simmilar soups just to make it easier...

What kind of quantities should there be in total, and of each?

Is it wise to freeze the whole thing well in advance, or to just freeze the stock, and make it up on the day (I plan to be on site around 2pm, serving about 6pm-ish)?
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Hortulus: The Online Graduate Journal of Medieval Studies [Oct. 17th, 2006|10:20 am]
Ancient Medieval and Renaissance cooking

topoliushka

Hortulus is a refereed journal devoted to the literatures and cultures of the medieval world. Published electronically once a year, its mission is to present a forum in which graduate students from around the globe may share their ideas.

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(no subject) [Oct. 7th, 2006|01:59 pm]
Ancient Medieval and Renaissance cooking

wootduosmaster
Just made myself Papyns for brunch.

It was very yummy! I think I used about twice as much honey as they'd reccomended, as I used about half the milk for the sauce. The sauce wasn't as golden as it could've been, though. And next time, it will have some nutmeg and cinamon added, 'cause it needed it, I think.

I think the honey sauce was pretty good on its own though. I'd like to try cooking it as a breakfast at an event, an egg with sauce in a bread bun. Mmmm, honey, eggs and bread.
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Verjuice [Sep. 17th, 2006|10:57 am]
Ancient Medieval and Renaissance cooking

coquinaria
Where I live, Europe, it is almost autumn. I harvested my grapes a month ago to make verjuice.


I also posted this on sca_cookery, with the following remarks:

The end result was quite agreeable, more sour and a lot greener that commercial verjuice. (my verjuice was really 'green juice')
But I have some points which I missed on Florilegium:
It would seem that the grapes need to be picked earlier than august (seemy recipe), and according to many texts, new verjuice is VERY strong intaste.
The latter made me wonder how authentic commercial verjuicereally is. My opinion is that commercial verjuice resembles at themost, old verjuice.

What are your experiences with making your own verjuice, and what is your opinion on the authenticity of commercial verjuice?
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(no subject) [Sep. 14th, 2006|02:20 pm]
Ancient Medieval and Renaissance cooking

wootduosmaster
Hi there, first time post for me. I'm an experimentaly new cook to the SCA, my first feast was last month, and I think it went pretty well. I've been nudged towards here by slothphil as a place to ask questions on medieval foods.

Todays recipe which I want to make:

Mince Pie (Original from "The English Hus-wife" by Gervase Markham, 1615) (Yoinked from the Compleat Anachronist, May 1995). I changed some of the quantities to make them metric.

1kg beef mince
4C Broth
Salt
1.2 KG apples, peeled, cored and chopped up
3C brown sugar
1 1/2C currants
2t cinnamon
1t each mace, cloves, nutmeg
2 lemons - rind and juice
3 oranges - rind and juice
2C chopped candied rinds
1 1/2C cider
1C cognac
1C dark rum

Boil everything that isn't spirits for 3 hours. Allow to cool. Stir in the spirits, and put in jars. Age for 2-3 months, and then turn into pies.

I think it sounds yummy, except is that too much cloves? And, would it really be okay in jars that long? O_o
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(no subject) [Jul. 31st, 2006|09:49 am]
Ancient Medieval and Renaissance cooking

wombatgirl
[mood |curiouscurious]

Greetings to the community! What are people's favorite period Quince recipes? I have a number of quinces which are starting to ripen, and I want to make some sort of quince preserve with them. The ones I've found in the Two Fifteenth Century cookbooks and Forme of Curey just aren't appealing to me for some reason. Any reccomendations?
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Salads [Apr. 11th, 2006|08:01 am]
Ancient Medieval and Renaissance cooking
bluerabbits
I find myself wondering this morning about the origin of the salad. Is it medieval? I'm on a continual diet, and though I don't particularly enjoy salads, find them to be a regular (albeit unwelcome) guest at many of my meals. I'm also into the sca and the middle ages. Whenever I've been at a feast, there's never been a salad.

Does anyone know when salads became popular? Were they in existence in the middle ages, and are just so...unsatisfying...that they aren't served at feasts, or were they a recent invention?
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Focaccia [Mar. 9th, 2006|05:49 pm]
Ancient Medieval and Renaissance cooking

mick_hale
The SCA Shire in Israel, Ma'ale Giborim, is going to be hosting a feast next week. I'm the lucky one in charge of all the cooking, and while I may have the recipes all set out, I'm missing something for focaccia. This'll be for about 15 people or so, maybe more. Any ideas?
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(no subject) [Jan. 28th, 2006|09:52 am]
Ancient Medieval and Renaissance cooking

urania
Pardon my, ladies & gents; I know I don't fit the "southern hemisphere" part of this blog (good old Virginia) but I'm still hoping you can give me some knowledgeable input.

It looks like I might (maybe!) be the head cook for our Baronial Birthday in May. This means cooking a feast for c. 100 people (+- 30, will know more closer to). The catch? There's a significant chance the site may be primitive--that is, I will have a fire and a bunch of coolers and, possible, propane stoves. The autocrats aren't sure yet. I have significant experience cooking, but generally it's over a kitchen stove inside a house with running water and electricity!

I'm planning so a lot of this can be done in advance. (If there's interest, I'm happy to post my entire menu...) At the moment, though, I have two questions.

Can you wrap whole chickens in foil and roast them effectively in coals?Collapse )
Also, has anyone ever canned baba ghanoush/j or hummus?Collapse )

Thank you all very much! :) Please let me know if this is too offtopic or inappropriate for any reason, I'll be happy to edit or delete. I am very happy to have met all of you (and not just because I can pick your brains!)
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midieval mediterranean [Jan. 6th, 2006|03:45 pm]
Ancient Medieval and Renaissance cooking
oddest1
i got myself Barbara Santich's "The Original Mediterranean Cuisine: Medieval recipes for today"
it gives a lot of history, and the recepies in the original french or italian, an english translation, and an actual recipe to follow. i havent made anything from it yet, but i was curious to see if anyone has heard of it and has any kind of opinion on it.
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