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Colourful Roast Chickens

Culina vetus on 2024-12-6
Another series of recipes from the Dorotheenkloster MS for which we have no fewer than two sets of parallels. They clearly belong together: 4 Of a white roast chicken Strange (fremde) roast partridges also turn our good. A strange sauce … Continue read/watch more

More Faux Dishes of Fish

Culina vetus on 2024-12-5
A further two Lenten dishes of faux meat made with fish from the Dorotheenkloster MS: 2 A roasted dish of partridge Have two wooden moulds in the shape of partridges carved so that when they are pressed together, they produce … Continue reading → read/watch more

Fake Roast of Pike

Culina vetus on 2024-12-4
My apologies for the long silence. Work is busy, and I spent the weekend with my lady, which I too rarely can. Today, after too long a hiatus, I finally begin the next translation: The Dorotheenkloster MS. This recipe collection … Continue reading → read/watch more

November 2024 Crafting Update

Lia's Continued Crafts on 2024-11-30
November is for weaving wool A tartan blanket in all the shades of green to be precise. The first few days of November I spent setting up all the green wools to weave blankets for our tent. The main impetus for this was that I had twelve skeins of a read/watch more

Another Blanc Manger

Culina vetus on 2024-11-30
This is the final recipe from Philippine Welser’s collection. I must ask your patience – the full translation will go up sometime in December, I hope. 246 To make a white mues or bla manschy First take rice and wash … Continue reading → read/watch more

A Chard Tart in March

Culina vetus on 2024-11-27
This is the penultimate recipe in the collection of Philippine Welser, a variation on a very common theme of ‘green tart‘ and a reminder that all food was seasonal: 245 To make a tart of greens (Kraut Turten) of very … Continue reading → read/watch more

Sweet Fish Tart

Culina vetus on 2024-11-25
It has been a long day, so there is a brief recipe. From Philippine Welser’s collection: A sweet fish tart 244 To make a fish tart In the beginning, you must take a piece of fish, be it trout, pike, … Continue reading → read/watch more

A Very Refined Green Tart

Culina vetus on 2024-11-24
Another recipe from Philippine Welser’s collection, this one is for a green tart made with sage: 243 To make a green tart First, you need just sage, or also chard, parsley, and other herbs, according to everyone’s pleasure and taste. … Continue read/watch more

A Black Tart

Culina vetus on 2024-11-22
Today, I can continue the colour tart sequence from Philippine Welser’s recipe collection: 242 To make a black tart You must take eight, ten, twelve, or up to fourteen good pears according to whether they are large or small and … Continue reading → read/watch more

The Other White Tart

Culina vetus on 2024-11-20
The recipe for a white custard tart in Philippine Welser’s collection has a companion that refers back to it. Here they are side by side: 240 How to make good tarts in several ways To make white tarts Firstly, you … Continue reading → read/watch more

Two Meat Galantines

Culina vetus on 2024-11-18
I am back to my recipes and will be posting two related ones today to make up for the fact I will probably not be sharing one tomorrow – I expect the day to be quite long. From the collection … Continue reading → read/watch more

Plant dyeing on my own

The lazy reenactor girl on 2024-11-9
After a summer of lots of learning and dyeing with great mentors, I’ve finally managed to get all the stuff I need to dye by myself. And I also managed to gather all the courage I needed to start! I decided to start small, with fabric I bought read/watch more

 

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