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Smoking Pork with Juniper Berries

Culina vetus on 2025-11-9
Just a brief recipe today, and a reminder how much food preparation was seasonal work. Balthasar Staindl on smoking hams and the heads of pigs: Pigs’ heads and hams clix) (They are) cleanly salted and left to lie. In March, … Continue reading → read/watch more

6. Dezember: Nikolaus-Training

SCA Osterreich - Schwertkampf on 2025-11-8
Wir freuen uns auf prominente Gäste zum Nikolaus-Tag 2025: Sir Lief und Lady Morrigan geben uns die Ehre eines Besuchs im Shire. Freut Euch auf ein Wochenende mit Kultur und […] Der Beitrag 6. Dezember: Nikolaus-Training erschien zuerst auf SCA read/watch more

Staindl’s Sausages

Culina vetus on 2025-11-6
In German, we say “das ist mir Wurst“, it is sausage to me, to mean that we do not care about something. These are sausage to Balthasar Staindl, though we would not necessarily call all of these dishes Wurst today: … Continue reading → read/watch more

Practicing what I preach…

Orlaith Chaomhanach on 2025-11-3
I’ve been annoying people whose work I admire very much lately. They will do these great things and I will enthuse at them – so far , so good – and then I’ll come out with something like “and you’re going to write this up or talk about this read/watch more

Venison Pastries Hot and Cold

Culina vetus on 2025-11-2
I am sorry for yet another long silence and must say that, for reasons mostly good, there are more demands on my time coming up and I expect more such dry spells. However, I will continue to try and post … Continue reading → read/watch more

October 2025 Craft update

Lia's Continued Crafts on 2025-10-31
October started off strong with finishing off the new red petticoat. At Aros sewing circle I had help to mark out an even hem on it, then I cut out a narrow strip of the checkered linen I wove for the Pisa kirtle and stitched that on around the hem. read/watch more

Making Almond Chicken Soup

Culina vetus on 2025-10-25
Last week, I posted a recipe for chicken soup from Balthasar Staindl’s 1547 cookbook. This week, I was able to try it out and I am very happy with it. To make chicken broth of almonds clxxviii) Take half a … Continue reading → read/watch more

Throwing a bible at you…

Ava's Corner on 2025-10-24
Relax, this one will not hurt you a bit! Please meet Jacob van Maerlant, a famous Flemish poet born in Bruges around the year 1230. He is known for being the first Flemish/Dutch poet who translated a lot of work from Latin to Flemish. Many church read/watch more

Italian-Style Hams

Culina vetus on 2025-10-21
Another piece of Balthasar Staindl’s culinary craft designed to mimic expensively imported specialties from beyond the Alps: To make Italian hams (Wälsch Hammen) Have the hams taken out of the skin so that nothing else, no braet, attaches to them. … read/watch more

Yet Another Anonymous Blanc Manger

Culina vetus on 2025-10-20
I am just back from a brief and spectacular sojourn in Paris (it wasn’t me!) catching up with work, so this post will be brief. I have posted numerous times on the subject of blanc manger in the German tradition … Continue reading → read/watch more

Foraging in October

The Irish Ages on 2025-10-19
I must begin with Mushrooms can be very poisonous, so do not use this page as an identification Yesterday I had the privilege of taking myself and family member to forage for Mushrooms with wild food Mary, Now I am not a mushroom eater but have read/watch more

 

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