The recipe is from one of my go-to cook books Le Menagier de Paris as translated by Janet Hinson: TO MAKE A TART, take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash Read more…
As part of the TUA feast, we were given the opportunity to make a gluten-free dessert for those in the populace who couldn’t enjoy the apple strudel that Mistress Joan from Borealis made. Ása decided to go with a recipe for pears poached in red wine. This is a classic Read more…
For our Spring Grand TUA (The University of Avacal) feast, we decided to serve a trio of butters to go with the fresh-baked bread provided by the Borealis Culinary Guild. I’m not really sure what the period accuracy is of serving flavored butters with bread; however, it’s an absolute SCA Read more…
A few months ago, the event steward for Spring Grand TUA (The University of Avacal) approached us about getting together with the Borealis Culinary Guild to make a meal for the event. Happily, the Borealis Guild agreed to work with us. We set about designing a menu which would appeal Read more…
May 9th’s Culinary Night was a little smaller than we’ve been used to in recent months – the season really starts to kick off in May in Avacal, and stretches right through to September. Most of our members were either gearing up for camping or trying to catch up with Read more…
39. 40.
Montengarde Culinary Group’s April theme is April Fools. My wife (Kayleigh de Leis) is cooking for it this month and she asked me to find the apple pie in the shape of a fish recipe we had been meaning to make for so long.
For this we’re going to the Netherlands via Gent KANTL 15 also known as Nyeuwen Coock Boeck from 1560. Many thanks to Christianne Muusers the person behind Coquinaria for translating the recipe.
1.63. To make stuffing for formed fish when it is not Lent
For four ground apples, take two or three raw eggs, two ground cooked eggs, a small handfull of ground almonds and some melted butter. Take spices, sugar and a little saffron as follows. With this stuff the formed fish and then colour it and let it bake in the oven for about half an hour.1.64. To make formed fish during lent and also calf ears
Crush in a mortar five or six apples, peeled and cored. Add sugar, ginger and cinnamon, and add some pound almonds or toasted gingerbread with some saffron. Bake this in oil. Or make a big fish: bake this in the oven, painted and with some holes in it.
37.
Pi Night spread
As Culinary Night is on March 14th this year we’re celebrating Pi day. In honor of that I’m making Daryoles. There’s some debate about this with some saying it’s a type of proto-quiche and others that it’s a proto-custard. I’m in the proto-custard camp myself.
Daryoles show up in English culinary books early, 1390s early. But by the 17th century they are synonymous with small custards, and by the 19th century they refer to a specialized mould for making custards.
In favour of the proto-quiche side there is cheese and meat in several of the dishes. But as you will see the major factor seems to be the sweetness.
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