This group will discuss Medieval and Renaissance recipes, cooking methods, redacting, and period service. Every month a new recipe (unredacted) will be posted and members will hopefully try the recipe and post their results. This group will also discuss modern substitutions in ingredients and cooking methods for medieval cooking. Another area of exploration and discussion will be taking modern or original recipes and converting them to possible medieval usage. We will also discuss "everyday" medieval cooking and what the common people may have eaten and how they prepared it. Feasts and development of feasts will probably be discussed but not concentrated on. Original research is always welcome!
Members will be approved within 24 hours. If you don't hear from me in that time, do it again. :-)
Our shire has a number of mamber's that have allergies or what ever to several different ingredients. Such as I am highly allergic to mushrooms. Can't even
There are a large number of Ember Day recipes that use eggs and cheese (you can find casein-free cheese) -- Pleyn Delight has several that don't require
This is listed in my notes as manchets, but that may be a SCA term, not an actual medieval word. 2 cups lukewarm water 2 tablespoons dry yeast 1 tablespoon
Respected friends: I'm new here, Gluten/Casein free, and live in a Barony with at least two others. Yes, we've got fast-day recipes, but what about people who