Redaction of historic recipes (mainly Middle Eastern and Roman). Historically period dishes are incredibly tasty, just requires a little experimentation and having a lot of fun cooking!
By Honorable Lady Sosha Lyon’s O’Rourke Art print of Red Jungle Fowl Chicken Rooster and Hen by Watts (http://www.cacklehatchery.com/rdjunglfowl.html) Chickens in Period: A Fowl Historic Research Paper By Honorable Lady Sosha Lyon’s O’Rourke ...
It’s that time of year again. Candlemas and Kingdom A&S. Which means I’m busy….busy busy. Yes, after this I’ll be having even MORE recipes. However here is one more Roman until I can get...
While this is not the season for peaches, I thought I’d start the year off with some thing sweet from this summer. I look forward to doing this recipe again and again with next...
We’re into the season for colds, flu and just blah. In period, a variety of drinks and foods were laid out to help with these maladies. Nyguil is a few centuries from being invented...
I have come across meat cooked in the Bedouin style mentioned in Rodinson. However I have yet to be able to find any other description other then “cooked in the Bedouin style”. This...
In the Medieval Arabic Cookery book, pg. 132, Atraf al-tib is defined as…”a spice mixutre frequently used in cookery, made of lavender, betel, bay leaves, nutmeg, mace, cardamom, cloves, rosebuds, beech-nuts, ginger and pepper,...
This post is a bit of a quickie. A tutorial on how eggs were separated, yolk from the white with out using a plastic egg separating device. I know these an be bought in...
Sooooo….at Pennsic, I was shopping at the book tent. Three times in an hour. My shopping buddy, was busy getting a belt to fit himself and took over an hour. That meant “Hey I’m...
So back to our regularly scheduled postings on food and drink. I have a few more Roman recipes, then another Middle Eastern or 20…ok a mix-up or so of more period cooking! /wink. Today’s...
I don’t do a lot of period Italian cooking. That will change soon! I adore this book. The Opera of Barolomeo Scappi (1570) Translated by T. Scully, is the compilation of recipes by Bartolomeo...
