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Bhakail Investiture 2013

Course 1
Salat 20: Cucumber salad (V, GF)
Salat 15: Asparagus salad (V, GF)
Crab 15: English pie with crab (GF option available)
Lamb 26: Lamb with sage and cherry (GF)
Soup 46: New cheese soup (V, GF)
Rye bread, butter (V)

Course 2
Pottage 107: Raspberry soup(V, GF)
Pottage 13: Peas and barley(V)
Beef 45: Roasted beef with horseradish (GF)
Fish Pie 3: Salmon in Rye bread (GF option available)
Rice 175 : Hedgehogs (V, GF, Nut free option available)
Many colored chicken

Course 3
Pastry 3- Fried cherries (V, GF option available)
Tart 8: Apricot tart (V, GF option available)
Pastry 63- Waffles

On the table
Marzipan- (V, GF)
Sugar paste Salamanders- (V, GF)
Comfits

Source material Ein new Kuchbuch 1581, M.Marxen Rumpolt/ Churf. Meintzischen.
Digitized original manuscript- http://diglib.hab.de/wdb.php?dir=drucke/2-3-oec-2f
Nutzungsbedingungen für Online-Angebote der Herzog August Bibliothek Wolfenbüttel

Transliteration and Translation,by Ranvaig Weaver mka Sharon Palmer, copyright 2013

Modern recipe conversion, Wendy Marques, 2013

 
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Posted by on June 13, 2014 in Menus

 

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Bhakail Yule 2013

Long over due menu from Yule.

Tart of Bry V Brie cheese, sugar, egg, ginger, saffron, salt, crust
Cold Sage Chicken Dg chicken, parsley, ginger, sage, cinnamon, saffron, grains of paradise, egg, cloves, vinegar, bread
Meat Stew Dg beef, red wine, onion, raisin, almond, clove, pepper, ginger, mace, sage, rosemary, thyme, bread
Sallad VDG almonds, raisins, figs, olives, capers, currants, sugar, oil, vinegar, oranges, lemons, sage, spinach, lettuce, cucumber
Sliced Cheese G

Course the Second:
Pies of Paris Dg beef, pork, red wine, stock, currants, dates, salt, ginger, sugar, pie crust
Galentyne Dg pork, cloves,onions, mace, lard, bread, stock, vinegar, pepper, cinnamon, salt
Asparagus VDG vinegar, asparagus, salt pepper
Rice of Genoa VDG rice, salt, stock, saffron
Buttered Worts VG Brussels sprouts, salt, pepper, butter
Custard Vg egg, cream, sugar, wheat
Course the Third:
Allos of Beef DG beef, sage, thyme, onion, suet (if available), salt, pepper
Chyches VDG chickpeas, garlic, oil, pepper, cloves, saffron, salt
Peas Royal VDG peas, stock, almond milk, saffron, sugar, salt
Stewed Mutton DG lamb, parsley, onion, wine, vinegar, pepper, cinnamon, salt, water
Eggs in Moonshine VDG egg, sugar, rosewater
Snowe VG apple, cream, sugar, rosewater, rosemary
Course the Fourth:
Brawn DG pork, nutmeg, white wine, ginger, salt, peppercorns, bay leaves
Blancmange vG rice, almond milk, chicken, salt, almond, sugar
Smothered Rabbits Dg rabbit, onion, currant, bread, salt, pepper, salt, vinegar
Applemuse VG apple, rosewater, sugar, butter, cinnamon
Poached Eggs (ingredients forthcoming)
Rysmole VDG rice flour, almond, salt, sugar, ginger
Course the Fifth:
Salmon Roasted in Sauce DG salmon, onion, red wine, cinnamon, vinegar, salt, ginger
Chekins Farcied DG chicken, egg, currants, pork, parsley, sage, thyme
Gourdes in Potage vDG squash, onions, stock, pork, salt, sugar, cinnamon, ginger
Cabbage cabbage, onion, cinnamon, leeks, stock
Wardons in syrup VDG pears, red wine, cinnamon, sugar, ginger, vinegar
Scraped Chese with Sugar VG Hard cheese, sugar
Course the Sixth:
Mallard gD duck, oil, onion, stock, wine, clove, mace, pepper, cinnamon, bread, vinegar, ginger, salt
Red Dere GD venison, salt, pepper, parsley, sage, rosemary, thyme
Tart of Cheese Vg cheese, egg, cream, butter, sugar
Fumentry VD whole wheat, egg, almond, stock
Spinach Fritters V spinach, bread, egg, cinnamon, ginger, butter, sugar
Candied Citrus Peels vGD orange, lemon, sugar, water
Final Course (for all):
Jelly Hippocras VDG grape juice, sugar, clove, ginger, cinnamon, clove, coriander, salt, gelatin
Marchpane VG almond, sugar, rosewater, rice paper
Muscadines VDG rosewater, egg white, sugar, lemon, gum tragacanth, mint
Comfits VDG sugar, rosewater, anise seeds
Cinnamon Sticks VDG rosewater, egg white, sugar, lemon, gum tragacanth, cinnamon
Bread VD flour, water, salt, yeast

Well that was interesting. WP pulled the all the HTML formatting over from the Yule site. Thank you to Lord Reijnier Verplanck, original coder/webmaster of Bhakail’s Yule site, which still has the menu in it’s original format. http://bhakail.eastkingdom.org/yule/

 
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Posted by on June 12, 2014 in Cooking, Menus

 

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Snow White completed

24 hours and we went from fabric to finished. Dress was constructed of silk, lined with linen. Special thanks to everyone who worked on this with me Amy (mid), Holly (mid), Eleanor (Calontir), and Patresha (mid). This is our interpretation of what Snow White would have actually worn.

Kleid (dress)
Gollar (dickie)
Goldhaube (hat)
Belt
Hose
Stock (underdress/skirt)
Hemd
Churz (apron)
Tallerbaret

We started with silk from my business trip to Thailand. We had the option of doing wool, but thought the silk would be richer in color/sheen. We ended up using gold, blue, crimson and white. We had the option to go with brighter, crayola color pallet, but chose jewel tones.
silk

Collar and protege belt. The crescent is the EK order for service, the bear is my protege mark.
collar

The goldhaube, 6 sheep “pearls” for CB and “royal arson” for a motto.
hat

Sleeve construction
poofs

Here is the completed top
top

Getting ready
ready

24 hours later, we had a dress
finished

 
 

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Snow White: Design 1

We have a initial design for the Snow White dress.  This dress maintains the base overall color scheme of the Disney movie, but keeps the design of the dress in line with mid 1500 Saxony. The red/blue/white slashing are poofs, but those tend to be more difficult to do 3d in a 2d program. The fleurs are a nod to my heraldry, drawn in Lower German/Florentine fashion.

SnowWhite

Bodice/collar: Christiana Eulenau, Cranach, 1534 Germany
Saxon apron: Portrait of a Young Woman Holding Grapes and Apples, Cranach, 1528
Skirt: Duchess Katharina von Mecklenburg, Cranach
Sleeves: Sybille von Cleve. Cranach

 
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Posted by on February 28, 2014 in 16th Century, German

 

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What would Snow White “actually” have worn?

On April 11-12 we will be invading the Midrealm’s Golden Seamstress event.Currently we are an inter-kingdom squad of Mid, East and Calontir. I have been obsessed with creating a period appropriate Snow White since I last went to Disney.

The goal is not to create a Disney dress in period, but to create a period dress in Disney colors. Or fix the hot mess that is Snow White.

The trick for this project is to reverse engineer the Disney version of Snow White, into period appropriate SCA clothing. If you look at Disney’s version, it is a hot mess of styles from mostly around Germany in the 16th century. The sleeves mid century, skirt and later 16th. But the thing that is odd is the two colors between bodice and skirt. Disney’s movie version is set somewhere in Bavaria, but she’s dressed in a dress that you would expect to see in Saxony.

Going back to the origins of the faerie tale as written by the Grimms, the story was told to them by 2 women in Kassel. And by the time of retelling of the folk story, it was already “old”. Kassel is located in the area we know now as Hesse and bordered Saxony.

Add in another wrinkle of Margaretha of Waldeck. There are scholars that believe there is a direct connection to Margaretha of Waldeck and the Snow White story. The time period would be correct, as she died in the mid 1500s. The geographical area would be correct. Waldeck was a sovereign principality in the German Empire and is comprised of territories in present-day Hesse and Lower Saxony. There is a scholastic presumption she was killed by poison, long illness that started when she was at court, long drawn out death in 1554. The earliest Grimm tale of Snow White, has her hair being blonde. There are accounts of the family owning copper mine, worked by small deformed children called dwarfs.

I’ve got books on the way for the historical accounts of the House o Waldeck. Hopefully the get here in time and that translating the German doesnt prove to be a really large rabbit hole of time.

So I have, time, location, motive and a bunch of circumstantial coincidences. 1550s, Saxony here we come. The good news, is I am really familiar with this time/location combo and I have a bunch of manuscripts to paw through.

I think we have a winner for portrait inspiration. Christiana Eulenau by Lucas Cranach the Elder, 1534 That collar line is nearly spot on. Now we just need to figure out how to make the standing collars for the bodice AND the hemd. The big guns suggest that the hemd is actually a gollar, which has decreased the level of difficulty exponentially. A gollar can be a little caplet, that is circular in nature and worn over the top of a dress. Or it can be like a square partlet. Modernly, we would call this a dicky.

Christiana Eulenau by Lucas Cranach the Elder, 1534 Germany

 
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Posted by on February 17, 2014 in 16th Century, German, Sewing

 

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New beginings

I’ve started a new blog for my confectionery work.  Some of it was getting lost here between all the sewing and the cooking posts. Slowly I will begin moving the confections over to the new home. The goal of the new blog is to create a living “book of secrets.” You will be able to follow the the nyce and trewe accounte of Alesone Gray of Cranlegh, Sugarwricht over at http://sugarwricht.wordpress.com/.

I will still be posting all my other projects (sewing, heraldry, armor and cooking) here. I’ve got more posts lined up to put out here, including some new armoring projects. Thanks for following along.

 
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Posted by on February 7, 2014 in Uncategorized

 

Confectionary armatures: wood form experiment goes mostly wrong

This weekend, I was asked about the process I went through on my journey to find the most ideal materials for doing armatures. One of the things I was asked if I tried was wood. It is mentioned that some of the early armatures used wood as a base. And at the time, I had forgotten about the small king I made to slay a dragon.  As I thought more about it, I remembered that yes, I had tried using a wood form for an armature, and had blocked the memory because of the trouble I had getting the sugar to adhere to the form.

Edward slays the dragon.

The small sugar king, has a wooden form to assist with the general shape and pose of a longsword attack. A 10″ wooden art manikin was used as the base.

Wooden-Manikin

The base was removed from the form. The wood pieces were sanded to remove all of the varnish. The manikin was posed into a mid-swing, German longsword movement.

The first attempt at sugar application was directly to the sanded wood. The sugar would not stick. There was not enough grip to the under surface for the sugar to make a solid bind. It peeled off the form, like bad paint peels from a wall that has not been properly primed.

The second attempt came after priming the surface with paper mache. I knew that sugar could grip the paper form my earlier attempts with the metal armatures. However, the paper mache would not stick to the surface either.

The third attempt came after a rasp was taken to the entire form.  This created uneven surfaces in the wood. The sugar stuck, but when it was dry it would not stay in position. It slid off the form.

The fourth and final attempt was a combination of priming the surface with a tempera paint, a layer of paper mache sealed with glare, followed by the sugar paste. The surface of the sugar was a bit bumpy than it normal would be as there was only one layer of sugar. The sugar was “smoothed” by burnishing it with water while it was still pliable. Normally, there would be a second layer of sugar for the fine details, but given the unexpected layer of paper mache, a second sugar layer would have give the figure unwanted bulk.

If I were to attempt to use a wooden form again, I would probably use a layer of plaster mesh or possibly starched linen as a barrier between the wood and the sugar. This would probably give me a solid surface for the sugar to adhere.

 
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Posted by on October 28, 2013 in Sugar

 

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