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A Culinary Grand Tour

Culina vetus on 2026-10-4
This weekend, like last year, I was invited to participate in a culinary history extravaganza by a dear friend in the Netherlands. This year’s theme was an eighteenth-century road trip through Western Europe. In Early Modern Europe, it was customary read/watch more

Fish in Onion Sauce

Culina vetus on 2026-9-30
Another instance of that expression hafen braten (pot roast) in Solothurn S 293: B35 If you want to make fish roasted in a pot (fisch in hafen braten), take onions and cut them separately, and also boil the fish separately, … Continue reading → read/watch more

Fried Chunks of Battered Custard

Culina vetus on 2026-9-27
No, really. It’s in Solothurn S 392. Medieval German cuisine is basically immersing protein-rich objects in hot fat. B32 Fried milk Item heat milk and beat eggs thoroughly in a bowl. Pour them into the hot milk and it will … Continue reading → read/watch more

Baumkuchen Ancestry

Culina vetus on 2026-9-21
Solothurn S 392 holds a few more gems, including this one with a name that suggests something entirely different: B31 Roast milk Make roast milk this way: Take a little flour and stir it well with good milk. Then beat … Continue reading → read/watch more

Fish in Jelly

Culina vetus on 2026-9-19
Just a short recipe from Solothurn S 392 tonight, another familiar dish: B36 Item if you want to make good fish in aspic (sultz fisch), mix water and wine together and wash the fish with that. Take their innards (ingereusch) … Continue reading → read/watch more

Kroseier Again

Culina vetus on 2026-9-17
Along with the roasted eggs we looked at already, there is another recipe for re-filled eggshells in the Solothurn S 392 manuscript, and it has a very familiar name: B39 Item if you want to make kross ayer, boil eggs … Continue reading → read/watch more

Filled Eggs: A Common Recipe

Culina vetus on 2026-9-15
When I looked at the filled egg recipe in Solothurn S 392 on Sunday, I wrote that there are numerous parallels. Today; I want to start looking at them. The Solothurn recipe that started me on this reads: B40 Item … Continue reading → read/watch more

A Common Dish with Interesting Wording

Culina vetus on 2026-9-13
Here is another recipe from Solothurn S 392 that bears looking into: B40 Item if you want to make filled eggs, break them open at the top and bottom ends and empty them. Boil that which comes from the eggs … Continue reading → read/watch more

Roast Capon the Complicated Way

Culina vetus on 2026-9-12
Good news, everyone! I finished the translation of the recipes in Solothurn S 392 today. There are still some interesting ones to merit posts in their own right, but once I’ve got it cleaned u and edited, the whole text … Continue reading → read/watch more

Plant dyeing with walnut and madder

The lazy reenactor girl on 2026-8-26
A while back my partner and I started seeing tansy flowers in his home area, and it started the longing for more plant dyeing! Since all my dyeing stuff is in my town, we got excited when he managed to find tansy really close to my house. I had of read/watch more

Call for Letters of Intent for October Crown List

Drachenwald Blog on 2026-8-15
Good gentles of Drachenwald! It is once again time for us to seek heirs to the Crown, by time-honored combat! The tournament will take place on 10 October in the fair lands of Unikankare in the Barony of Aarnimetsa. If you would like to participate read/watch more

The Night Before The Pursuit

The Joy of Seax on 2026-7-18
I just found this in older notes, and am reposting it. It’s from 2020. This sonnet arises from my research in historical Irish hospitality, and the way in which it was codified in law, contrasted against the story of Diarmuid & Gráinne, the read/watch more

Anglo Normans

The Irish Ages on 2026-7-16
Passing through the countryside, seeing large fields of wheat, oats and barley, I am often reminded that the arrival of the Anglo-Normans transformed many aspects of agriculture and food in medieval Ireland. Living in an area where the Anglo-Normans read/watch more

The Seven Seas - Part 1

Nuncheon - Adventures in Medieval Cooking on 2026-7-7
I like a themed event / feast; it gives me springboards to menu ideas (as well as the occasional rabbit hole). For various reasons, the theme for the 2025 Yule Ball was "The Seven Seas". Rabbit hole: Apparently the earliest known appearance of the read/watch more

First, invent the universe

Nuncheon - Adventures in Medieval Cooking on 2026-7-5
Reader, Stuff Happened. It's been almost four years to the day that I last posted in this blog. I continued to cook at SCA events until at the end of 2023 I decided to take a a sabbatical. I was too close to the trees to see the forest, and I felt I read/watch more

My green silk 14th century gown on a tower in Wales

Eva's historical costuming blog on 2026-6-30
 I had bought some of Alfhild's fabric from her widover, my friend Matti, and in a moment of madness I made a dress from green silk that used to be hers to wear at the funeral. I made it in less than three days. The seams are sewn on machin, but read/watch more

A Pair of Villanelles

The Joy of Seax on 2026-6-23
On the ferry on the way to and from Drachenwald’s Midsummer Coronation, I wrote two villanelles. It’s not a difficult form, in a technical sense - the repeating lines mean there isn’t as much to write as you might think, and you’ve already set the read/watch more

Reflections

Magdalena's kitchen on 2026-6-16
 It has been nearly a year since I last updated this blog. Not because I haven't done anything but because I just haven't thought about it. Time moves along whether I take note of it or not. I have been to events, read cook books, consulted on food read/watch more

 

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