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Make do and mend

Eva's historical costuming blog on 2025-5-16
 My beloved, trusted, linen hose, sewn over fifteen years ago are getting worn in places.Last year I mended one, and now I mended the other one  read/watch more

Striped Almond Milk Jelly

Culina vetus on 2025-5-15
I will likely be away over the weekend and may not have time to post any recipes, so for today, have a longer one from the 1547 Künstlichs und Nutzlichs Kochbuch. Balthasar Staindl plays with food in a grand tradition: … Continue reading → read/watch more

Procrastination, thy name is...mine.

An Everyday Italian on 2025-5-14
My new frenHere we are again. I keep saying I'm going to update this blog more often, and then I keep not doing that. Eh. Well. There really hasn't been a lot going on in my historic art and craft world that I can talk about or show you, so that's read/watch more

A Chequerboard Jelly

Culina vetus on 2025-5-13
Another short recipe from Staindl’s 1547 cookbook: Jellied Almond Paste xi) You make jellied almond paste thus: Take isinglass and boil it in water. Then take parsley, chop it very finely, and stir it into a third part of the … Continue reading → read/watch more

Moulded Marzipan Chanterelles

Culina vetus on 2025-5-11
A playful dish from Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch: Chanterelles made from Almonds x) Take ground almond as you grind it in a grinding bowl (reyb scherben) and mix it with sugar and rosewater so that it becomes quite … Continue read/watch more

April 2025 crafts

Lia's Continued Crafts on 2025-5-11
This month’s update is late – because I did very little. At a sewing circle I cut out and started assembling a pair of çakşır, 16th Century Ottoman baggy trousers. The fabric is one of the printed cottons I bought a little while back from a seller read/watch more

Coloured Rice Pudding in Almond Milk

Culina vetus on 2025-5-9
As promised, here is the first recipe from my next project, the 1547 Kuenstlichs und Nutzlichs Kochbuch by Balthasar Staindl. It is fairly conventional: Gerendte Milk Take rice and pound it fine, strain it through a sieve, then take almond … read/watch more

Parboiling Meat in Summer

Culina vetus on 2025-5-8
My apologies for the long silence. I had planned to post a new recipe Sunday, but was laid low by a nasty GI infection that made it hard to write anything, least of all anything about food. Today, I’ll be … Continue reading → read/watch more

Translation Complete: Philippine Welser

Culina vetus on 2025-5-1
A Happy Beltane and First of May to all! To properly honour the occasion, I finally set aside the time to edit and clean up the last source translation I finished: The 1550 recipebook of the Augsburg patrician and later … Continue reading → read/watch more

 

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