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

Category: Uncategorized

Menu: Flanders Peasants Revolt

Posted on 03/25/202203/25/2022 by lola

Flanders Peasants revolt themed event with a French feast. Event: Drums of War IV Menu 1st Course Lightly Dressed Salad Greens Bread & Butter (sweet & savory)  2nd Course Blancmanger (Chicken & Rice) Black Porray (Fried Spinach & Bacon)  3rd Course Numbles of Beef in Lamprey Sauce (Beef loin in gravy) Rice for a Meat…

Read more

Menu: 100 Years War

Posted on 03/25/202203/26/2022 by lola

100 years war event theme so the menu featured English vs. French dishes with dessert bringing peace. Event: Drums of War III Menu 1st Course – English Salat – A lightly dressed salad of lettuce, spinach & herbs. Losenges Fryes – Fried bread Clarrey (non-alcoholic version) – Spiced white grape juice Click HERE for the documentation for…

Read more

Gyngerbrede

Posted on 03/25/202203/25/2022 by lola

English ginger candy Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow ther-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-leched; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche it; take when…

Read more

Crispels

Posted on 03/25/202203/25/2022 by lola

English fried dough Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme þerwith. Alye hem vp and serue hem forth. – Forme of Cury My Version I made a pastry…

Read more

Apple Muse

Posted on 03/25/202203/25/2022 by lola

English apple sauce. Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it…

Read more

Barley Frumente

Posted on 03/25/202203/25/2022 by lola

English boiled grain. To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe…

Read more

Fylettys en Galentyne

Posted on 03/25/202203/25/2022 by lola

English roasted pork and sauce Tak pork & rost hit til the blode be tryed out & the broth, take crustes of brede & bray hem in a morter and drawe hem thorow a cloth with the broth, thenne take oynouns & lesh hem on brede & do to the broth, & thanne take pork,…

Read more

Recipe #14 – Brouet d’allemaigne de char…

Posted on 07/17/2014 by Murienne

Scully’s title for this recipe is “To make a German Meat Broth of rabbit, chicken or of some other meat.”  I am not sure what makes this dish “German” but I found it to be very tasty. I used chicken and it combined nicely with the creamy almond milk, the spices and a sweetness of…

Read more

Intro to Cooking Vivendier

Posted on 04/07/2014 by Murienne

Cooking Vivendier is a 66 week cooking journey.  Each week (more or less) I will post about a new recipe from “The Vivendier” that I have made. I will include pictures, the original recipe (english translation), my method and notes on how it turned out and how I might do it differently next time. For…

Read more
  • 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