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 NiceDuring 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…