Cooking

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 – A Conjectural Viking Feast
• Battle of the Oranges, 2008

Class Handouts

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

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)
• “A Light Evening Meal” – Documentation for a meal, prepared for the St. Catherine’s Tourney (2008 – 1st place in tourney).

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