This is Drachenwald is a view into the activity of the people who make up Drachenwald. These are new people as well as longstanding participants. People are active in a wide variety of topics, formats and languages.

If you want to be included, the rules are that you need an RSS feed of SCA relevant content and you need to reside in Drachenwald. You can find more information in this blogpost. If you want your feed added fill out a request here or contact webminister @ drachenwald.sca.org.

Add this to your favourite feed reader using our rss feed.

Fish Roe Fritters – An Old Experiment

Culina vetus on 2025-3-16
Life is limiting my ability to produce new translations, so I’ll fall back on sharing some old experiments I made during pandemic lockdown for now. This is an interesting recipe using fish roe from the Mittelniederdeutsches Kochbuch: Item if you … read/watch more

Taking the time

Lia's Continued Crafts on 2025-3-15
I’m doing some programming, and decided to make something I would want to use immediately, namely a time tracking app for craft projects. It’s ridiculously simple, but it works for me, sort of, and I decided to test it on the grey wool cloth I read/watch more

Hobbits in the SCA?

Ava's Corner on 2025-3-15
There are some great similarities between Hobbits and SCA members. No really! Most of us, if not all, started in a shire. Perhaps you started your SCA career in a household, but that household was probably part of a shire as well. Let’s take a read/watch more

Garlic Sauce for Chicken

Culina vetus on 2025-3-13
This sauce from the Dorotheenkloster MS looks very good indeed. 183 A sauce (condiment) with roast chickens Grind garlic with salt, and peel the heads well. Mix 6 eggs into it without their whites, and add vinegar and a little … Continue reading → read/watch more

Spices with Game

Culina vetus on 2025-3-12
Today, I only have a brief note from the Dorotheenkloster MS, but an interesting one. Again, not really a recipe, but serving instructions: 173 Note what kind of game should have spices added to the pot or not You must … Continue reading → read/watch more

Cooked Calfskin

Culina vetus on 2025-3-9
Just a short entry for today. This is from the Dorotheenkloster MS again: 161 A good dish of calf skin Take the skin of a calf, wash it well and prepare it cleanly. Cut it into small pieces. Season it … Continue reading → read/watch more

Crown List

Drachenwald Blog on 2025-3-9
King Æríkr inn hárfagri and Queen Jacquelyna de Bellmont are pleased to welcome the following nobles to participate in Their Spring Crown tournament in Aarnimetsä, to compete for the right to become the Heirs to the Black Dragon Thrones: Jarl read/watch more

A bunch of random thoughts make a post.

An Everyday Italian on 2025-3-9
My new t-shirt, with the appropriate warning message*Firstly, let me say that there are fewer things weirder than being told you've been name-dropped by someone. Like, in the actual context it made some sense, but to have it presented as "to gain read/watch more

More Porpoise Recipes

Culina vetus on 2025-3-8
A propos of yesterday’s post of how to cook porpoises, these are more practical instructions from Maino de Maineri’s opusculum de saporibus: …About fish one must know that the grosser of flesh, the harder to digest and of greater superfluity … read/watch more

Cooking Porpoise

Culina vetus on 2025-3-7
Another entry in the Dorotheenkloster MS, not exactly a recipe: 186 (no title) You can make good dishes from a porpoise (merswein). They make good roasts, quite like other pigs do. You also make sausage and also good venison of … Continue reading → read/watch more

More on Partridges

Culina vetus on 2025-3-6
The Dorotheenkloster MS has another three partridge recipes: 168 Of partridges Take partridges, boil them, and take them out of the broth. When they are properly cooked, add anise and grind mustard with honey. Salt it and add pounded ginger, … read/watch more

Du fait de cuisine: a retrospective

An Everyday Italian on 2025-3-5
Venison pasties from Dame Edith's class(Photo credit: Amy of Osgoldcross)Du fait de cuisine, a food- and cooking-focused university-style event, was the brainchild of the three of us who manned the kitchen at Autumn Crown, a few years ago, and read/watch more

Du Fait De Cuisine, Flintheath

The Joy of Seax on 2025-3-5
I’m just back from Du Fait De Cuisine in Flintheath, a small event focused entirely on food. There were 32 people there, I’m told, and there were a number of excellent classes. I’m already watching the ripples go out from conversations there into read/watch more

Cooking Squirrels

Culina vetus on 2025-3-4
Yes, the Dorotheenkloster MS includes recipes for many creatures: 167 Of squirrel You must boil squirrels and chop fat meat with them and take spices. Roast squirrels and disjoint them. Take onions and fry them in fat, lay the squirrels … Continue read/watch more

 

Contributors

Would you like to read some more? Visit the blogs of all our contributors:

The original blog owners are responsible for the content in this feed. Contact the blog owner with any questions about their content. This page was last updated at 2025-03-18 09:43 UTC

Are you happy with this website? Please let us know with this quick survey.