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Cooking Guild

Page history last edited by Anne McKinney 11 years, 9 months ago

Canelyne Beef Pye, lovingly baked by Lady TomarisThe Cooking Guild meetings have been on hold for the time being. When we meet, everyone is welcome to join us as we cook period-style dishes for people to enjoy during a potluck dinner as well as discuss a variety of topics that pertain to medieval-style recipes or the food guild in particular.

 

Are you interested in starting these up again? Let us know!

 

In the meantime, look to this page for recipes, glean menu ideas, and/or share your own cooking adventures. Scroll to the bottom of this page for info from past meetings, including cooking website links & more.

 

Recipes

To add a recipe to the wiki, create a new page on the wiki and copy & paste the recipe there. Then, please come back to this page and add a link to the recipe page in our wiki "cookbook" so we can all enjoy great food! 

Beverages 

Snacks / Appetizers 

  • Chicken Liver Pate chickenliverpate.pdf
  • (Middle-Eastern fruit-nut balls the size of marbles, easy to keep & transport...what are they called & where is a good recipe??)

Breakfast foods

Entrees or Main dishes (is this the period term for them?) 

Vegetables

Sides 

Desserts 

Recommendable Cookbooks & Resources

Please add your favorite cookbooks here!

 

  • Libellus De Arte Coquinaria: An Early Northern Cookery Book - dates to early 13th C, possibly 12th. Recipes are not translated into modern English but offers details and commentary to help modern cooks within textual notes.

  • Manchester University's John Rylands Library manuscript - this manuscript was just recently discovered and dates to 1390. The link goes to a news article about historians recreating the recipes, which don't include measurements or baking times. No mention is given of any publication of the manuscript (yet).

  • Medieval Cookbook - Also good, and includes modern translations of recipes from Middle English.

  • Pleyn Delit - Is this THE go-to cookbook for SCAdians? It certainly gets a lot of use and includes modern translations of recipes.

  • The (online) Book of Gode Cookery - Lots and lots of period recipes in a convenient online, linkable format. Also comes in a print version, but the online one is incredibly handy and searchable.

 

Here are a few links to explore vegetables:

 

And remember there is always the food search engine at:

  • http://www.medievalcookery.com/cgi/booksearch.pl At this site you can just type in the name of a vegetable and it will search through several of the standard texts for recipes - the 'hits' may not always be redacted from the original medieval receipt though.

Another place to get quick ideas is Stephan's Florilegium: 

  • http://www.florilegium.org/ just go here and using the scroll menu box in the lower left hand corner go to Sweet or Decorated Foods (which is in the F alphabetically as the rest of the categories here start with Food......). Have fun!

 

 

Projects

Spring 2011: Faux Feast currently scheduled for the May Day party.

This will be themed around the places Eleanor of Aquitaine lived.

 

 

Newcomers' Moot Menu - currently listed on the Newcomers' Moot page

 

 

Past meetings

January 24, 2011: Planning meeting at Aleator's house to start planning for the Faux Feast that will be themed around the places Eleanor of Aquitaine lived. (Eleanor was chosen through a string of conversational tangents going through February-> Valentine's Day-> ValDay-> romance-> courtly-love-> Eleanor.)

 

October 5 2010: AACC at 6:00P.M. Those present decided that regular meetings will be changed to Sunday afternoons at 2pm, prior to shire-wide potlucks every other month. This will allow people  more time to prepare dishes, and we can emphasize simply getting people together to socialize over food, drinks, and other SCA activities. If demand is high, we can revisit having monthly cooking guild activities beyond the regular potlucks.

 

August 2010: Prep cooking for "Joe"

 

June & July 2010: Recipe testing for the Saxon feast at "Joe"

 

 

February 2010: Tomaris Kapalomeni hosted a dinner of Lenten foods. Several period recipes for Lent have been added to our recipe list.

 

November 2009 - January 2010: Canceled due to various holidays and pre-Maidens planning

 

October 2009: Audra's - A collaborative dinner. T'was quite tasty!

 

September 2009: At Sofya's. The plan is to work on "picnic" foods: stuff that can be made ahead of time and travels well for a portable, period lunch at events.

 

August 2009: Meeting at Jenna's to prepare for the Newcomers' Moot feast

 

July 2009: Roana & Linden's home - 7PM. Jenna and I are doing the 'great gingerbread experiment' for all to enjoy. Some modern substances were not yet known in period such as baking soda and baking powder - I wanted to see if I could find any resource for the use of the actual chemicals in cooking.....something like the yeast I judged at Kingdom A & S (if you recall my post about that).

 

June 2009Location Sofya's home. Focus food is period vegetables and recipes. We had fewer people this time but folks are moving and it was a hot, sticky day so maybe some folks didn't want to venture out again....We may be medievalists at heart but we all gotta love the A/C! Who made it: Sofya, Anntionette Rose, Irene, RoAnna, Linden & Guwhee. We ate gingered carrots made by Irene (whom I hope will post her recipe) & talked about vegetables and recipes. All veggies need an entree so we had extremely non-period pasta from Pizza Hut.

 

May 2009: The first Wurm Wald Cooking Guild gathering was held this evening at Sofya's home. Those attending were Sofya, Jenna, Zack, Roana, Riley, Anntionette Rose, Guwhee, Audra, Emma and Irene. Lots of yummy foods were made or brought. A menu was formulated for the Newcomer's Moot including foods to be made ahead of time at future guild meetings. 

Comments (5)

Anne McKinney said

at 6:41 pm on Oct 18, 2009

Right now all the recipe links direct back to WetPaint. Anyone feel like copying & pasting those pages into new pages here and fixing the links?

Chuck Ehlschlaeger said

at 11:46 pm on Jan 16, 2010

I've started a project of my own which I eat like an Anglo-Saxon 10-11th lord living near York for a year. I plan to observe all fast and abstinence days, except those that conflict with family or social functions. Dianne has been very helpful so far. (She has made no promise to eat what I eat, but is ensuring the nuclear family meals won't bust my new year's resolution.) My blog, http://anglosaxon10thcenturyeating.pbworks.com/, will keep track of my progress. I will post all recipes I use onto this web page.

Anne McKinney said

at 9:07 pm on Feb 18, 2010

Aleator, thanks for sharing your recipes for this project. I was wondering how you would be doing with Lent so far. As for almond milk, I have heard it is available at the food co-op in Urbana, but I don't know for how much, or how much sugar it contains. Good luck!

Chuck Ehlschlaeger said

at 9:14 pm on Feb 18, 2010

The Schnooks in Urbana (and probably other Schnooks as well) has unsweetened almond milk, as well as `plain sweetened' and sweetened vanilla almond milk. All sold next to the soy milk. As I'm only two days into Lent, things have been pretty easy so far. The weird part is that I cannot eat much at dinner before feeling full.

Anne McKinney said

at 11:02 am on May 27, 2010

Since we have the kitchen, I can bring ingredients to make the sekanjabin onsite and split it with anyone who would like some to take home. I also have a lot of fresh mint -- if anyone wants mint for a recipe, just ask and I will bring some!

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