Posted by: Alysten on: November 11, 2011
To make white Ginger bread. Take Gumma Dragantis* half an once, and steep it in rosewater two daies, then put thereto a pound of sugar beaten and finely serced, and beat them well together, so that it may be wrought like paste, then role it thin into two Cakes, then take a fewe Jordain almonds [...]
Posted by: Alysten on: September 29, 2011
I am looking at recipes for River Wars cooking competition. If I do not end up judging, I want to enter things in the sweets category. I figure one should not just be all sculpture all the time. Candy making is actually kinda cool and tricky. And that, makes it interesting. Recipe #1: Nougat Recipe [...]
Posted by: Alysten on: March 13, 2010
I started with a choux paste recipe, and started to substitute things out. Mainly because the recipes sound very similar to choux paste. There is some evidence that the french pastry has its roots in German cooking. Choux paste is a cooked pastry dough that is either baked or fried. I had my doubts when [...]
Posted by: Alysten on: November 1, 2009
Here are the full recipes for courses 1-3. These are the recipes only, not the full documentation. Course 1 Course 2 Course 3
Posted by: Alysten on: November 1, 2009
Turkey is “traditionally” a new world food, and therefore usually not served at most SCA feasts. However turkeys were domesticated in Europe in the early 1520s and, by 1558 was becoming popular at banquets in England and throughout Europe. Recipe here. Larding a turkey, or “put into it good store of butter “. Turkey is [...]
Posted by: Alysten on: November 1, 2009
This pasty is made in 4 parts, meat, sauce, pastry and then putting them together. This allows for things to be made in batches independently from each other. It is done for efficiency, as the filling can be frozen ahead of time, and thawed prior to use. Pastry dough while able to be frozen, has [...]
Posted by: Alysten on: September 25, 2009
Documentation and recipe for Paella has been completed. This was a labor of research.
Posted by: Alysten on: September 21, 2009
Here is the documentation for Arroz con Leche or Spanish rice with milk pudding.
Posted by: Alysten on: September 20, 2009
Documentation for potaje llamado persicate.
Posted by: Alysten on: September 5, 2009
I have been trying out some of my recipes for River War. I made the Persicate last night with some fresh peaches. Nom and full of win, it ended up quite tasty. I learned a lot about making almond milk, oxtail stock and peaches. There was quite the disaster in the kitchen… but the whole [...]
