Ymages in Sugar (Marzipan)
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. ...
Monthly Archive: February 2011
English Subtlety Paper with Pictures
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...
Raston (Beer Bread)
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
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
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...
Stuffed Suckling Pig
Stuffed Suckling Pig Translation: The piglet, slaughtered and bled at the throat, should be scalded with boiling water, then scraped; then take some lean pork, remove the fat and offal from the piglet, and...
Drangee and Spices in Confit (Candied Nuts and Fruit)
Dragee and Spices in Confit Candied Fruit This recipe has been condensed by the authors as being extremely long and convoluted. Here is their shortened version. To clarifie suger, and to mak anneys in...