Category Archives: Pre-1600

Torta Bianca

Wednesday nights are typically our local SCA meeting nights.  That means there is isn’t much time for making pie.  But I managed to scrape a bit of time together in order to try out a new recipe – Torta Bianca, … Continue reading

Posted in Cooking, Piemas, Pre-1600 | 2 Comments

Lombard Chicken Pie

For the second day of Piemas 2016, I made a Lombard chicken pie from The Medieval Cookbook, Revised Edition, by Maggie Black.  The original recipe is from a medieval recipe book called The Goodman of Paris, written in 1393, by … Continue reading

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HFF: Hedgehogs

Most of the time, I end up figuring out what recipe I want to cook for the Historical Food Fortnight challenges as they come up.  But the recipe for the latest challenge, #9 Mock Foods, has been something I have … Continue reading

Posted in Amon, Cooking, Crystal, Family, Historical Food Fortnightly, Pre-1600 | Leave a comment

HFF: Literary Meat Pies, Two Ways

“I hope there is something left for the late-comers to eat and drink! What’s that? Tea! No thank you! A little red wine, I think, for me.” “And for me,” said Thorin. “And raspberry jam and apple-tart,” said Bifur. “And … Continue reading

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HFF: Pork Steak, Gravy, & Beans

The theme for the third Historical Food Fortnightly challenge was “History Detective.”  The goal of the challenge was to piece together a recipe through clues or to work with a recipe without a lot of details.  Given that I am … Continue reading

Posted in 19th Century, Cooking, Historical Food Fortnightly, Pre-1600 | 2 Comments

Medieval Food: Sprouts

While I was looking for recipes to use for the Historical Food Fortnightly challenges, I ran across a recipe for sprouts.  In the redacted recipe (which doesn’t mean blacked out.  It means translated from medievaleese to modern English.  Weird.), the … Continue reading

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