Medieval Cookery

I'm fascinated by medieval cookery, specifically the diets of the upper class and focusing on 14th/15th century France.

Below is a collection of assorted feasts, recipes, class handouts, and research projects.

Feasts

• Celtic Cattle Raids 1, 2002
• A Day in the Courts of Burgundy, 2003
• Windmasters' Hill Baronial Champions, 2003
• Windmasters' Hill Baronial Champions, 2006
• Ymir, 2008

Class Handouts

• Cooking a Feast from Period Sources - Not as Scary as You Think!
• Pies - the Ideal Tourney Food

Research Projects

• Le Recueil de Riom - Translation of a 15th Century French Cookbook
(Entered in the 2007 Atlantia Pentathlon in Persona)
• "These Things Come from the Terrestrial Paradise" - Spices and Their Use in Late Medieval Europe. (pdf)
(Also published in the January, 2007 issue of The Oak)

Other Redactions

• Miscelin Bread
• A Bread Tart
• "Celtic Use of a Cow" - Gilded Beef Pie
• A Haricot of Lamb
• Golden Chicken
• Cameline Sauce, Three Ways
• An Assortment of 15th Century Sauces