Greetings everyone! I'm your friendly neighborhood moderator. So far we have 7 members, so I decided to get things started. First a little introduction: My SCA...
Because this keyboard doesn't create some of the original English letters, I have to use the following conventions. 1-For the "b-p" combined letter, I will use...
Greetings all, I'm Danae of Athens. I've been cooking meals and feasts for about 6 years now. I like doing Mediterranean styles, but have done German, ship...
Hi, everybody! Here is this month's recipe. I am going to type it up without defining the words first, and if anyone has a question on a particular word, email...
Good Day, I am Milia du Lys I am relatively new to the SCA and very new to medieval cooking. I cook a bit but am very interested in learning to prepare period...
Here's a tip that some other people have mentioned to me, which may help you with redacting. Read the recipe out loud. Many recipes were written in the manner...
Greetings! In a previous message... ... I believe the "douce" actually means "sweet". (Related to the word in modern Italian "dolce" (la vita dolce-"the sweet...
Another translation of the word "douce" is 'sweet'. Frequently french words were interchangable with English ones as French was spoken by the English court for...
See, now that's why I'm only the moderator and not the expert. :-) According to the glossary of Curye on Inglysch: "DOUCE IAME IV 64, capon braised in a...
Whoops, sorry about that first post. I will be posting my redaction of this month's recipe some time this weekend; does anyone else want to go first and post...
OK, I'll give it a try: Douce Iame Put milk in a pot. Chop parsley, sage, hyssop and savory and other good herbs. Add herbs to milk and bring to a boil. Add...
Next week I'll post this month's recipe. Here's what I hope will happen: Someone will redact it. Or maybe more than one person can redact it. Or everyone can...
Lent is coming up at the end of the month. Imagine for a moment that we're really medieval: We need to use up whatever meat we have. "On Shrove Tuesday, every ...
Mounchelet. Take veel oÞer motoun and smyte it to gobettes. SeeÞ it in gode broth; cast Þerto erbes yhewe gode won, and a quantite of onyouns mynced,...
Mounchelet. Take veel oÞer motoun and smyte it to gobettes. SeeÞ it in gode broth; cast Þerto erbes yhewe gode won, and a quantite of onyouns mynced,...
Greetings, Traditionally powder fort is a spice blend containing spices along the lines of black pepper (or long pepper or sometimes cubebs), cinnamon, ginger...
I was told verjuice could be gotten at wegmans, if you have one around. You might want to look it up on the web and see what you find and if it might be easier...
Hello, Mistress Avelina, Let's discuss for the sake of arguing... :-D Please do me a favor and tell me where I can find out about powder fort/forte, because I...
... I agree that lemon juice could be a viable substitute, but not white wine - it's probably acidic enough, but not at all sour. Verjuice is mild and ...
"powdour fort" I have come across several times before and has been described to me as a sort of spice mix used in savory dishes. "Fort" means strong. I know...
... Greetings Lady Esa! ... Isn't that in the mission statement of House Silverwing? ... OK, sure...The editions of Two Fifteenth Century Cookbooks that I have...
Happy Shrove Tuesday! ... That’s a really good idea. ... Actually, I was going to try and inflict it on my family tonight. To get the full taste of the...
Hi there...here is my try at it... Mounchelet: Take veal (or other mutton) and cube it into bite size pieces. Seeth (simmer/boil) it in a nice broth with...
Hiya, This was my attempt for tonight's dinner. Found sour grape juice at the Middle Eastern Market (that's the name of it) on Mineral Spring Ave. in North...
Hi, everyone, In case you have nothing else better to do with your free computer time, I have begun a database for lists of cookbooks that you have used and...
In Fast and Feast by Bridget Ann Henisch, she mentions that some of the fish during lent was salted at sea and sold inland. Most of the salted fish eaten at...
... Hey, I'm getting on line while I can....!!!!! :) Yes and yes. You could probably use ANY salted fish, but the flavour would change according to the flavour...
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