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Basset, anyone?

Originally posted on Folger Theatre Production Diary:
Recently, a handful of brave cast members, as well as the director, stage manager, and dialect coach of The Gaming Table all bellied up to that titular table to learn how to play Basset. Why Basset, you ask? And why did Susanna Centlivre write a play centered around the…

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Recipe #13 – Amplummus

Originally posted on Cooking Vivendier:
Amplummus is a creamy  apple custard. The egg yolks and saffron give it a pretty yellow color and the cinnamon and sugar keep it from being bland. In some other books there are versions of this dish described as a “sick food”. I can imagine using the sweet taste of…

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Making a Kubb set

Originally posted on wilhelmszabel:
Kubb set, painted with red and white barn paint Though the origins of Kubb are uncertain, I can attest that it is a fun game to play, either at your next back yard barbecue or at your next Renaissance fair. The pieces are fairly simple, so a set is relatively cheap…

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Recipes from Libro di cucina del secolo XIV

Originally posted on La Bella Donna:
RECIPES FROM LIBRO DI CUCINA DEL SECOLO XIV Suggestions for meats and sauces along with links to any modern versions of the recipe: III. Agliata. Agliata a ogni carne, toy l’aglio e coxilo sotto la braxa, poi pestalo bene e mitili aglio crudo, e una molena de pan, e…

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Recipe #14 – Brouet d’allemaigne de char…

Originally posted on Cooking Vivendier:
Scully’s title for this recipe is “To make a German Meat Broth of rabbit, chicken or of some other meat.”  I am not sure what makes this dish “German” but I found it to be very tasty. I used chicken and it combined nicely with the creamy almond milk, the…

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16th century gollar

Originally posted on Whilja' s Corner:
During the 16th century in Germany you can see several different shaped Gollars, usually just covering the shoulders and bust area. When browsing through picture from the large area of Germany and through the different classes, you notice some similarities of the basic shape and decoration, but also interesting…

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A short note about garb preparation

Originally posted on Time traveling Órlaith:
I’ll be honest, if it wasn’t for Gytha I’d be in serious bother.  Garb making seems to be the ultimate trigger from every horrible procrastinating tendency in my body, and I have more than my fair share of those to begin with.   It’s not that I dislike it, in…

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Recipe #15 – Soupe crottee

Originally posted on Cooking Vivendier:
Soupe crotte…. worst name ever! It doesn’t sound so bad until you translate it… Dung soup. Terence Scully is kind and calls it Lumpy Sops. Either way the name is unfortunate but the dish was surprisingly taste and very filling.  Don’t let the name or the look of the dish…

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Cosmetic Surgery in the Renaissance; What was Possible and Why it was Done

Originally posted on Segreti del Pavone:
This is a paper I have had in the works for some time.  It was submitted this winter as a research entry for Arts & Sciences Faire here in the Middle Kingdom and it took a First place.  Unfortunately, some of my pictorial data has been stolen and I…

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Recipe #12 – Chaudel sur eulx pochiez

Originally posted on Cooking Vivendier:
A Caudel on Poached Eggs – This dish would be a great breakfast dish. Poached egg, toasted bread and a light sauce. Simple, tasty and a great dish to show that the modern palate isn’t so different after all. The original recipe for this dish is… Pour faire un chaudel sur…

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