Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes by Category
    • Recipes with Descriptions
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
  • Privacy Policy
  • Deeds
Menu

Musings

Cooking Vivendier

Cooking Vivendier is a 66 recipe cooking journey.  In each post I discuss a different recipe from the 15th c French cookbook “The Vivendier”, as translated by Terence Scully. Included are pictures, the original recipe (english translation), my method and notes on how it turned out, and how I might do it differently next time.

  • Cinnamon and Spice & Everything Nice
    During the period that the SCA covers spices were a luxury and those that had access to a variety were generally well off. Most of the spices we commonly use had to travel great distances…
  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme