We had a fantastic time at Blacktown Medieval Fair 2019 at Nurragingy Reserve again. We cooked for about 30 people over both days.
|Fruit||Spinach and Cheese pies||Sambocade (qtd)|
|Bread||Chicken Pie||Chicken Meatballs|
|Cheese||Pork and Apple pie||Pork and Chicken Pie|
|Pickled Garlic||Lamb Harricot||
Chicken in Almond Milk
|Quince Marmalade||Fennel in Soppes||Leeks in soppes|
|Hard Boiled Eggs||Beans yfryd||Spynach yfryd|
Along the way, Staple has collected a few books to help with our research in the 14th century. I’ve listed them here so that people don’t need to find them for themselves. These sources are primarily about medieval England, as that’s Staple main focus for portrayal.
This list will be updated as I get the various book sources together.
171. Tartee. Take pork ysode; hewe it & bray it. Do þerto ayren, raisouns corauns, sugur and powdour of gynger, powdour douce, and smale briddes þeramong, & white grece. Take prunes, safroun, & salt; and make a crust in a trap, & do þe fars þerin; and bake it wel & serue it forth.
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury)
Workshop notes for “Creating a Persona – medieval re-enactment”
Here is a collection of useful articles, papers and resources for re-enactors looking to use mail armour. Whether you’re building from scratch or modifying commercially available mail armour, most re-enactors can benefit from some extra information on how their mail is supposed to work and how it should be shaped.