You can now download the Guild’s version of Tabahajiyya. The original recipe is from An Anonymous Andalusian Cookbook of the 13th Century. We call the dish Pomegranate Chicken and we find it to be a favorite at banquets and easy to prepare in the tourney camp. We posted a PDF…
Many of our friends recently had a chance to taste our Scottish Curran Cake recipe when we provided cakes for a breakfast at a chilly, rainy camping event. Responding to the clamor for more information, we provide here the original recipe that inspired our Scottish Curran Cake. “Currant Cakes” Mrs.…
Early 20th century historians were enamored of the mistaken idea that medieval people ate badly, either starving in rat-infested hovels or gorging themselves on unhealthy spoiled meat, over-spiced to cover the taint. Through research and careful reconstruction, we now know that our medieval counterparts ate a widely-varied and healthful diet.…
We were interested to learn that as part of a humanities course introduced in 2017, undergraduate students at Stanford University worked to replicate the recipes and the ambience of medieval feasts in order to learn about how people lived in the Middle Ages. Read this March 17, 2017 article by…
Eden writes: The roses are blooming in my garden right now, and it’s time to decide what to do with them. One of my favorite period recipes, is also incredibly simple: you will need 1-2 roses, a cup or so of figs, about half a cup of sugar, a kitchen…
This recipe is not in the original Le Viandier de Taillevent manuscripts, but appears to have been added a century later as the manuscript was recopied. One of our favorites, but we left it out of our Gothic Feast cookbook because of the late addition. Ingredients: 3 oz onion 1/2…
This is an example of cookies formed into shapes, a dessert the Guild made for Baronial Banquet, with lovely garnishes handmade of almond paste. Tasty!
