Medieval Cooking

I’ve been chicken information heavy lately. With preparations for Pennsic taking up the very little free time that I have, I haven’t been doing much in the way of research apart from building the menu for Agincourt. I will be posting the first draft menu in a week or so, so there will [...]

I’ve been doing some more thinking about the Wooden Pin competition and realized that I’d come to some wrong conclusions. Firstly, I had forgotten that the traditional “stomach openers” in humoral theory was not soft cheese, it is hard cheese. This would change the “Summer” (warm) course to:

Hard Cheese
Quince Paste with sugar and [...]

First, a confession: I am terrified of almond cheese and almond butter. Not the idea of it as much as the execution. The recipes that I’ve seen in primary sources are of the sort that says:

“Take a half pound of almonds and rose water and sugar and clarified butter. And set it in [...]