Pine-Nut Sauce for Medium-Boiled Eggs
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...
Historic Recipe Redactions Blog
Patina de Persicis (Peaches in Oil with Cumin Sauce)
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...
Syrup of Dried Roses
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...
Bedouin style #2 Brisket
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...
Atraf al-tib
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,...
Seperating an egg
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...
A Feast of Ice & Fire; A guilty pleasure
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...
Hydromel (Honey Water)
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...
The Opera of Bartolomeo Scappie (1570)
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...
Curye on Inglysch
This book is as period as you can get with out actually going back a few centuries or so. Yet it is one of my least favorite books. Now this isn’t because the recipes...