Mistakes were made

We talk a lot about the dishes that went right, where we tried them out and people say nice things about them and ask for the recipe.

And then people say “oh no I couldn’t do it, I don’t know how to cook”. Well, I didn’t know how to cook before I started cooking for medieval events. I’ll do a blog article about how to go from being unable to boil eggs to cooking on a campfire for 100 people another time. But today I want to talk about the three biggest mistakes I’ve made when trying to make a medieval dish.

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Heidenische küchen (Heathen Cakes)

Heathen cakes are from the 14th German manuscript Ein Buch Von Guter Spise

 

5*. Heidenische kuchen (Heathen cakes)
Diz heizzent heidenische kuchen. Man sol nemen einen teye und sol (den) dünne breiten und nim ein gesoten fleisch und spec gehacket und epfele und pfeffer und eyer dar in und backe daz und gives hin und versirtez niht.
These are called heathen cakes. One should take a dough and should spread it thin and take a boiled meat and chopped fatty bacon and apples and pepper and eggs therein and bake that and give out and do not damage.

 

Redaction from Medieval Cookery

http://www.medievalcookery.com/etexts/buch.html#recipe5a

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Chyches (Spiced Roasted Chickpeas)

I think what I love most about medieval cooking is looking at the different versions there are under the same nominal title. Forme of Curye is the 14th Century English manuscript and it has a couple of different versions as a result of being manually rewritten out and copied. That puts some slight variation differences depending on which text you happen to look at.

This recipes, Chyches or Chiches, has what seems like a minor issue but does create a difference in redacting it. And that is the placement of a comma or lackthereof between two words.

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Clothing and Accessory Guidelines for a Living History Event

A few years ago, we found ourselves in need of some basic do’s and don’ts for personal clothing and accessories for a living history event. I’m publishing them here in case they are of use to a broader audience, and to submit them for criticism.

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Spinach Tart – Le Menagier de Paris

Good vegetarian dishes are always on my list to find new recipes and try them out. This leafy green and cheese pie from Le Manager De Paris looks like it’ll fit the bill perfectly!

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Menagier de Paris – Mustard

So for this last event (Rowany Festival 2017), I entered a contest about making food from scratch. While one of the things I attempted to make (Lamb pate from Menagier de Paris) was an out and out failure, (“It’s not awful, just not edible”) my attempt to make Mustard from the same source turned out rather well.

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Midwinter Crown 2016 – Subtleties

As part of my ongoing project into subtleties I undertook the subtleties for MidWinter 2016 held in Rowany, and learned a lot about pastry, fondant and dremels along the way…

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