I just ran across this site.
I think I’ll try the Mustard. With cinnamon and cloves, it should be interesting stuff.
You think that is fun, try the florithingy
it is about 25 years worth of discussions on almost anything medieval you can think of, and some seriously improbable stuff too … IIRC there is a discussion thread on medieval toilet seats=)
And yes, I know Stefan, great guy and we both participated on a medieval cooking email group together from about 1996 until I left the SCA about 2 years ago, but we still camp together for Pennsic now and then=)
My personal favorite (as an SCA cooking research cook - if that makes sense) is Gode Cookery. I’ve used it both for feasts I’ve cooked as well as home dinner ideas.
Most of my favorite recipes seem to be on a page from there that’s down at the moment (at least, I keep getting a 404 error) - I’ll try to remember to check back & post them later.
I’ll also second the Florilegium. 
Oh, and the mustard is good - but very potent, at least the way my batch turned out.
I read an I think Medieval - shoot, it might have been Renaissance - recipe once for roasting a goose or duck very slowly whilst it was still alive. They were all “this is for historical information only and by no means should be attempted ever” but you just know some sicko with a fire pit tried it somewhere, right? It was seriously the most disturbing thing I’ve ever read on the internet, and I saw lemonparty and tubgirl on the same day. I really hope it was a hoax, but I’m not real confident it was.
Well, if you’re really hungry and pussy has worn out his/her welcome, there’s always this:
My apologies to all cat lovers out there.
:eek:
Young goat, Kotick. It means a young goat.
So that fairytale about the witch with that house of candy, was all a misunderstanding then, pheew.
Either the witch was not having kids for dinner because she was actually cooking up some juvenile goats, or the witch read the recipe literally and actually had kids for dinner.
What a gastronomic conundrum.
Sorry, didn’t mean to knock the thread totally off its tracks.
Here’s a reciepe originating from the norwegian middle ages. Its called “komle” and is potatoballs made from potato and barley served with salty mutton:
1 kg raw potatoes, 3 dl barley meal, 1 dl wheat flour, 1 ts salt.
For the boiling water: 3 l water with 3 ts salt, or mutton broth
Grate the potatoes and leave them in a sieve so that most of the moisture drips away. Then mix the grated potatoes with the barley and flour and salt in a big bowl, and make potatoballs like snowballs of this.
The ‘komle’ are then to boil in the salty water or mutton broth for almost an hour.
When ready, ‘komle’ is served with salty mutton and mashed swedes.
There were no potatoes in Norway in the middle ages–they weren’t brought to Europe from the Americas until well into the 16th century.
It had very few tracks to start with.
However, now it’s got some great old cooking links, and I’ll be having fun with them all summer.
-Thanks, all.
Our 9th grade Dissection Lab included both rabbits (from a local farm) and kittens. There was rabbit at the cafeteria next lunch. I didn’t eat lunch at school, but I understand most of those 9th graders who did, passed on the meat because they didn’t quite believe it hadn’t come from our lab… (once you chop off the heads and tails, rabbits and cats do look way similar).
Well, that teaches me not to trust flashy cookbooks on traditional meals with nice pictures :smack: