Hippocras (Mulled Wine)
Spring has sprung! Yet the nights can be a little bit on the cool side requiring a little warming. I had this recipe on hand from the cold nights at Gulf Wars this year. ...
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!
Spring has sprung! Yet the nights can be a little bit on the cool side requiring a little warming. I had this recipe on hand from the cold nights at Gulf Wars this year. ...
So I was drooling over the holiday recipes that every one has coming out and had wanted to do a mincemeat pie for ages. Well along comes a recipe I could not wait to...
I was asked to help do a Nobles Luncheon a little bit ago. I like luncheons. I do! They are fun more intimate and one person can cook for 20 instead of arm wrestling...
Some recipes translate to the modern palate easier then others. This recipe is one of the best I have ever tasted and made that I willingly take to parties or serve to my more...
This post was originally put into another post which is well buried now. Almond milk is not a stable to all soups, broths or drinks but it’s not uncommon either. I thought a quick...
I really like this sweet. It’s very almondy and sugary and fun! I know that marzipan was used to form different figures or even molded to form figures like a sculptor working in clay. ...
A Subtlety Ansteorra Taking the Castle at Gulf Wars I. A History of Subtleties Subtleties are works of art in food and story telling. A subtlety should be, per Hunter, an intermission with in...
Rastons Beer Bread Original: Take fine floure, and white of eyren, and a litul of the yolkes; And then take warme barm, and put at thes togidre, and bete hem togidre with thi honed...
Capon in Salome: Take a Capoun & skalde hym, Roste hym, then take pike almaunde, mylke, tmper it with wyne Whyte or Red, take a lytyl Saunderys & a lytyl safroun, & make it...
Sauce for Fat Capon: Translation: Save the fat of the capon and the liver also, and strain through a sieve with beef broth, and add a little ginger and verjuice, and boil in a...