House Capuchin Shield2

Picking up steam this week, although mostly this was cookery. There are a few other projects in here, but lots of recipes, classes and links.

All meetings are on hold for the moment, although Project Day and the Monthly Potluck are being held in the Virtual Realm. We’re also doing mini-potlucks, just Anja & Loren and one other “pod” at a time. Let us know if you’re interested!

Clockwise from top left – ripper case, bob, emerys, snip case, pincushion – all need blocking…
  • Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
  • Sewing Time – At Ancient Light, Saturdays, 3-5pm
  • Project Day – At Ancient Light, Sundays, Noon to 6pm
  • Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
  • Next Virtual Potluck – 1/17, 2/21, 3/21, 4/,18
  • No Winter Feast in 2021. We’ll revisit for one in 2022 next spring.

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  and new one here: and number three is here:

Misc – Between Two Peers: Episode 40 – Maestra Giada – Between Two Peers – Welcome to Episode 40! Welcome to “Between Two Peers” with hosts Mistress Sassy Seamstress and Sir Danger Muppet. We are here with our chosen drink and geared up to answer questions about most anything. This week sponsored by Sangiovese because… is there any other wine? The name means blood of Jupiter (sanguis Jovis) in Latin but I like to think of it as the bloody tears of my enemies. Well this episode promises to be a grand time with Maestra Giada who says bring on the questions! GUEST BIO: Maestra Giada Magdalena Alberti resides half the year in An Tir and the other half in Gleann Abhann. She has been a member since 2009 and loves all things Italian. Her personae are noblewomen living on the Italian Peninsula. In her own words, Giada is a neurodivergent introvert masquerading as a socially adept unsupervised intellectual. In the SCA she has acquired the following labels: lady-in-waiting, Herald, Laurel, founder (of the Ca’ d’Oro Italian Salone and Renaissance Village at Gulf Wars), and trouble-maker.

Educational Events

Other Good Stuff

Knowne Worlde Entertainment Guide – KWEG – Entertainment List –

Dance Vids – Pop songs in the 15th century and dance

Classes – 

Elizabethan Dress from the underpinnings up – William Fellows – This video was made possible through the generosity of Show them some love and please check out their site! Demonstration of dressing in the late Elizabethan Court as done at Hampton Court Palace by the historical interpreters who work there. Thank you to for their great presentation.

Dressing A Tudor Lady from the Court of Henry VIII – The Tudor Travel Guide – Enjoy a talk describing the layers making up the gown of a Tudor lady. Sarah is dressed from her underwear into the final stunning ensemble; a French gown from circa the 1530s and the court of Henry VIII.

I Hand Made Medieval Shoes!- Historical Shoemaking – Nicole Rudolph

How many ways can you carry a spear on horseback? (and an experiment!) – Modern History TV

Jason Kingsley, the Modern Knight, looks into carrying a spear on horseback. How can you do it safely and how do you get it ready for combat? Inspired by a video of Shadiversity, he also looks at a novel way of carrying in on your back. This is Shad’s video:… A video I mentioned:… and the video ith the battle flag:…

Online Class: Woodworking 101 With Baron Alasdair #7 – Table Tops – EarlySweden – Join Baron Alasdair Mac Roibeirt for the seventh in a series of woodworking classes designed to help you build both your skills and your tool kit. This time Alasdair will be teaching you how to make a table tops. We will look at a couple of methods of building table tops for trestle tables. Tools used will include those discussed in his previous classes.

To view additional information including the plans for this project please visit the blog post for this class here:…

This is part of a series of online classes I am hosting through Zoom meetings Sundays at 2:00pm Pacific. You can find the details for attending the live classes through my Facebook page Each class will be recorded and posted at the link above so that they are available to anyone who was unable to attend.

Charlemagne and the Matter of France – Royal University of the Midrealm – RUM – THL Reinhold von Glier discusses The Matter of France – a dive into the legends surrounding Charlemagne.

Charlemagne Part 2 – Royal University of the Midrealm – RUM – Lord Reinhold von Glier continues his discussion on the stories of Charlemagne and his court.

Dolls in SCA Period Final 0 – Royal University of the Midrealm – RUM – Dame Elizabethe Alles discusses dolls in the SCA period, providing many examples during the discussion. Her presentation slides can be found at:…

Early Week – Not a lot except for some embroidery, below.

Cookery – Early in the week, Anja’s focus was to get the cookbook for Mid-Winter feast cleaned up and ready for Ayla to use. …and then we started potluck cooking and all of that is below.

Found a cookery blog with recipes!

Montebore – By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice. –


Medieval Chickpea Soup with Poached EggsHistorical Italian Cooking

Medieval Apple FrittersHistorical Italian Cooking

Making Medieval Beer: Finnish Sahti! – The Welsh Viking – Sahti is a traditional Finnish farmhouse ale with a very distinctive character. It’s so special the European Commission has it on a protected list! It’s been made for centuries in Finland, but is it a Viking age ale? Can you make it in your kitchen? And, most importantly, what’s it like?

Ancient Roman Fast Food Restaurants – Tasting History with Max Miller – NOTE: Nero was Claudius’s ADOPTED son and heir, just to be clear. No blood relation.

16th Century Recipe | German Peach Sauce from Ein New Kochbuch – Lynne Fairchild – Follow me as I experiment with a 16th century German recipe for Peach Sauce, by Marx Rumpolt in Ein New Kochbuch from 1581.

2 peaches (or 4 4oz. cups of diced peaches, drained)
1/4 cup sugar + 1 Tbsp sugar
1/4 cup water (optional)

Instructions: Peel the peaches, remove the pits, and dice into small cubes. Press peaches with mortar and pestle (or something with similar effect). Drain. Combine with 1/4 cup sugar in a saucepan. Bring to a boil over medium heat. Then, simmer for 2-5 minutes. If it becomes too thick, add a little water (or wine). Remove from heat. Sprinkle with 1 Tbsp sugar. Stir. Let cool and serve. Enjoy!

 Original Recipe: Zugemüß 161. Pfersig Muß. Nim~ Pfersig/ vnnd thu die Kern herauß/ thu die Pfersig in einen Mörsel/ vnd stoß sie/ streich sie fein dick durch/ machs süß/ vnd setz auff das Feuwer/ rürs vmb/ biß daß auffseudt/ ist es zu dick/ so geuß Wein oder ein wenig Wasser darzu/ vnnd wenn du es anrichtest/ so bestraw es mit Zucker/ so wirt es gut vnd wolgeschmack.

Sewing – During the week, Anja finished cutting out the pieces for the set of sewing accessories she’s doing. The pincushion top is finished, as is a snip case, a bob is started and a case for a seam ripper, plus an emery or a strawberry bob, and she’s thinking about more pieces.

Clockwise from top left – ripper case, bob, emerys, snip case, pincushion – all need blocking…

Norfolk woman is recreating the entire Bayeux Tapestry

Sundials, etc. – More work on the bones. Some of them are awfully spongy. They should be dry enough to cut this week and we’ll see how many land in the compost…..

Herb Bunch – We picked up some seeds while we were shopping on Saturday, and there are some veg ends to plant again, but we’re running out of buckets.

Anja’s plate

Project Day – Loren and I ended up cooking more than anything other than photos. I had carrots and mushrooms and parsnips to do, first. After that we took a break and ate some of the nibbles, then spent time pulling ingredients out and putting away other parts. After that was the pies and pasties, then we ate the main course, then got the chicken cooking. Marzipan got made in two kinds, although both were with vanilla. One was a standard almond marzipan. The other (by request) was a filbert/hazelnut marzipan. The cherry custard is going to wait for another day or so. I’m dealing with a back that just fried on me. Of course we had done a few of the dishes earlier in the week.

Potluck – Kinda went on all day. Anja and Loren just kept cooking and of course they had done some dishes earlier. Pix are all below.

Potluck Menu


  • Light rye bread
  • Camembert
  • butter
  • braunschweiger

Main Meal

  • Parsnip Salad
  • Mushroom Pie
  • Pasties
  • Carrots
  • Lemon Chicken

Parsnip salad


Mushroom pie

Lemon Chicken

Carrots & Cacik


  • Cherry Custard (not made)
  • fruit turnovers
  • Nucato (no pix)
  • Marzipan of filberts and rosewater


Chicken with Lemons – From Das Kuchbuch de Sabina Welserin


Served on a bed of greens
  • Whole chicken (2 chicken breasts)
  • Salt
  • Mace
  • Cinnamon
  • Lemon
  • Sprinkle of beef bouillon


  1. Take a whole chicken and wash it. (We decided quite some time back that this made more sense as chicken parts….)
  2. Salt the inside and sprinkle in and out with mace and cinnamon.
  3. Put it into a crockpot that barely fits it, so it’s standing on end with 1/2 cup of water and let cook on high, basting regularly inside and out to get the mace, cinnamon and salt all over it. Move the bird occasionally so that it doesn’t stick to the pot.
  4. When it is up to 155F, baste one more time and sprinkle it with lemon zest.
  5. When it reaches 165, turn off the pot, take off the lid and let it stand for 10 minutes before you lift it out, then serve.

201 How to prepare a capon with lemons 
First take a capon, which should have been stabbed two days before, in this way it becomes tender. When it is cold, let it freeze and pluck it beforehand, When it is not cold, it should not be plucked before it is needed. Afterwards wash it clean and put it in a thoroughly clean ox bladder and tie it up well with raffia, so that no water can get inside. And salt the capon inside and put some mace and cinnamon thereon, after that put it into a pot and fill it with water and let it cook until it is done. Afterwards take the capon of the bladder along with the broth. And remove the wings, thighs and heart and lay it in a dish and cut two lemons into very thin slices and put them all over the capon and pour over it the capon broth which was in the bladder. If there is not enough, one can also pour a good meat broth over it. And set it over the heat and cover it with a bowl and let it cook, not too long, or else the broth will become bitter from the lemons. When it is ready, one should serve it. It is a good dish. 

Parsnip Salad – For 2 to 3 persons

Served with dressing on the side.
  • preparation in advance – 10 minutes
  • preparation – 10 minutes.


  • 3 parsnips
  • A couple of handfuls of spring greens and/or lettuce
  • salt, black pepper
  • 1 TBSP white wine vinegar
  • ½ TBSP coriander seeds, dry-roasted and crushed
  • 2 TBSP flour
  • Butter


Prepare in advance…

  1. Prepare the parsnips like carrots, and cut into thin slices. Leave the very thin ends for soup. Drain, let cool, and pat them dry.
  2. Wash and clean the salad greens.

Prepare at meal-time.

  1. Sprinkle the slices of parsnip with salt and flour and toss them so all slices are covered.
  2. Heat the butter in a frying pan and fry the slices on both sides to a golden brown. Keep warm until serving time. (We used one of the crocks in the tripot on low.)
  3. Toss the lettuce with vinegar, salt and pepper, and half of the crushed coriander seeds.

To serve

  1. Arrange the salad in individual bowls.
  2. Arrange the fried slices of parsnip on the lettuce. Sprinkle the remaining coriander seeds over the salad.
  3. As an alternative arrange the sallad on individual plates.

The original recipe

The original text of the recipe, taken from Gheeraert Vorselman, Eenen nyeuwen coock boeck (edition Cockx-Indestege recipe I.17, p.109, see bibliography).

Solaet van pastinaken. Neemt pastinaken ende siet se wel, ende ghiet dat water uut; dan neemt versch water ende siet se in dat water weder met lactouwen; dan doet se in een schotel ende doet er op sout, azijn, corianden ende peperpoeder. Men mach se ooc frijten in boter oft oly na dat se eens ghesoden is ende binnen het hert uut ghedaen ende in die bloemen ghewentelt.

Sallad of parsnips. Take parsnips and boil them well, and pour off the water. Then take fresh waterand boil them in this water with lettuce. Then put them in a dish, and add salt, vinegar, coriander and ground pepper. You can also fry them in butter or oil once they have been cooked and core has been removed, and [the slices] have been covered with flour.

Tourte de fonges – 1604

  • One, cut to show the inside.

    Preparation in advance- 15 minutes
  • Baking time – 10-15 minutes


  • 4 Puff pastry squares
  • 1 pound sliced white mushrooms
  • ¼ cup dried ground wild mushrooms
  • 1 stick Butter
  • 3 ½ oz grated Gruyère
  • Small handful chopped fresh mint
  • 1 TBSP dried marjoram
    Thick sprinkle of salt


  1. Wash the mushrooms and fresh mint.
  2. Melt butter, fry the mushrooms to doneness.
  3. Add dried mushrooms and sauté to evaporate the excess moisture.
  4. Add herbs, salt and cheese.
  5. Preheat piemaker.
  6. Cut pastry sheets round.
  7. Set one in each “pocket” of the piemaker and press down gently.
  8. Put ¼ of the mushroom mix in each crust.
  9. Close piemaker and baked until done, 10-15 minutes or 165F in the center.
  10. Serve hot or cold.

 The original recipe

From the Ouverture de cuisine from Lancelot de Casteau. In 1983 a facsimile edition was published, and the text can also be read online.

Pour faire tourte de fonge
Prennez des fonges qui soyent bien cuites, & les hachez comme trippes, & les fricassez dedans le beurre, puis prénez quatre onces de fromage raspé, vne petite poignée de mente & mariolaine, ensemble haché bien menu, & meslez tout ensemble, & faictes tourte, & iettez encor du beurre fondu par dessus.

To make mushroom pie.
Take well boiled mushrooms, chop them like tripe (?), and frie them in butter. Then take four ounces grated cheese and a small handful chopped mint and marjoram, and mix everything together. Make the pie, and pour some melted butter over it.

Nucato – This is an excerpt from An Anonymous Tuscan Cookery Book – (Italy, ~1400 – Ariane Helou, trans.) The original source can be found at Ariane Helou’s website


  • 1 cup honey
  • 1 cup crunched up (not ground) filberts
  • ¼ tsp ground Nutmeg
  • 1/8 tsp ground Cardamom


  1. Prepare a cookie sheet with baking parchment.
  2. Put honey into a 1 quart pyrex cup or bowl.
  3. Zap in nuker for 2 minutes. Stir.
  4. Zap 1 minute at a time, stirring between, until the honey boils.
  5. If there is any “fluff” on top, skim it off (this often doesn’t happen with modern honey)
  6. Add spices and stir, then add nuts and stir well.
  7. Zap again, stirring between, 1 minute each time until it reaches 132-145F.
  8. Quickly pour out onto the baking parchment and spread out with a heat-proof spatula.
  9. Let cool, then set into freezer for 2 hours.
  10. On a clean table, tin foil, or more baking parchment, flip the cookie sheet over and “thwack” hard to break into bits.
  11. Store airtight on sheets of baking parchment or dip in confectioner’s sugar to keep it from sticking.

Honey boiled with walnuts, called nucato.

Take boiled and skimmed honey, with walnuts chopped slightly and spices, cooked together; dip your hands in water and spread it out; let it cool and serve it. And you can use almonds and hazelnuts in place of walnuts.

Miscellaneous pix

Music – CARMINA CAROLINGIANA – Canti del tempo di Carlo Magno

CARMINA CAROLINGIANA – Canti del tempo di Carlo Magno – Musica Medievale Ensemble: Ligeriana Dir. Katia Caré Album: Carmina Carolingiana: Chants Épiques Au Temps De Charlemagne Video: Utrech Psalter, IX cent. Buy:

The pieces selected for this recording recall and dramatize events connected with the Carolingian Empire: the lamentation upon the death of Charlemagne, the battle of Fontenay-en-Puisaye, the ransacking of the abbey of Saint-Florent, the Emperor’s passion for the poets of Roman antiquity: Boethius, Horace, Virgil… The pieces recorded in this anthology are among the very few that have kept their musical notation, a mere set of neumes written above the word. The video was made with drawings from the 9th century Utrecht psalter, one of the many beautiful Carolingian manuscripts.

  1. Cantus 1: Versus de bella que fuit acta Fontaneto – Angilbert
  2. Cantus 2: Versus Paulini de Herico Duce – Paulinus II of Aquileia
  3. Cantus 3: Versiculi de eversione monasterii S. Florentii – Létald
  4. Cantus 4: Planctus Ugoni abbatis – Anonymous
  5. Cantus 5: Incipit Planctus Karoli – Anonymous
  6. Cantus 6: Versus Godiscalchi – Gottschalk of Orbais
  7. Cantus 7: O stelliferi conditor orbis – Boethius
  • Estelle Boisnard: voice & reed flutes
  • Carole Matras: voice
  • Katia Caré: voice & horn recorder
  • Pierre Bourhis: voice
  • Guillaume Édé: voice
  •  Jean-Lou Descamps: epic chant, lyre and bowed lyre, Merovingian citole
  • Christophe Tellart: organistrum, lyre & psalmody
  • Artistice direction & recording: Jean-Marc Laisné

Recorded in the royal abbey of Fontevraud in October 2012.

Enya’s Orinoco Flow, but it’s a Bardcore sea shantyHildegard von Blingin’

Good morrow! It has been a little while, I’m afraid, for I have been busy with work around the abbey as we prepare for Winter. But I humbly offer another song for you all, by none other than our ethereal Queen Enya herself. This piece prominently features the lovely voice of my brother Friar Funk, and has additional vocals by the other men in the family. Please try to smell the salt spray and feel the wind on your face, even if you’re stuck at home like me.

A small update regarding Spotify: Cornelius Link and I have signed on with Kartel Music Group, and his songs are already up on Spotify. (Have a listen! ) Mine are a bit more complex when it comes to legalities, so they will be taking somewhat longer, but I promise the ball is now rolling! Thank you for your patience.

Art: White Ship, Cotton Claudius D. ii, f. 45v. From the British Library.The gathering together of the fish and sea monsters. MS. Douce 134, fol. 42v. From the Bodleian Digital Library


Let me sail, let me sail Let the Volga river flow
Let me reach, let me beach On the shores of Tripoli
Let me sail, let me sail Let me crash upon thy shore
Let me reach, let me beach Far beyond the Baltic Sea

Sail away, sail away, sail away

From Calais to Marseilles, in the shade of Avalon
From Bari to Tiree and to Thessaloniki
From Milan to Sidon hear the power of Babylon
From Paris to Dundee, far beneath the Celtic Sea

Sail away, sail away, sail away

From the North to the South Ebudae into Khartoum
From the deep sea of clouds To the island of the moon
Carry me on the waves To lands I have never been
Carry me on the waves To lands I have never seen

We can sail, we can sail  With the Volga river flow
We can sail, we can sail
(Sail away, Sail away, Sail away)
We can steer, we can near With my hands upon the oar
We can sigh, say goodbye  To the life we knew before
We can sail, we can sail  (Sail away, Sail away, Sail away)

We can reach, we can beach
On the shores of Tripoli
We can sail, we can sail
(Sail away, Sail away, Sail away)
From Paris to Dundee, far beneath the Celtic Sea
Sail away, sail away, sail away


Video Links

The Sisters Interview  was live. – Raven is a scholar of Nomad lifeways. she does scribal, tent building, costuming, textile arts, medicines, cooking and more.

The Sisters Interview  was live. – lao was the 11th and 23rd Queen of An Tir and is known for her persona and character development.

Middleham Castle, North Yorkshire: The A-Z of Tudor Places – The Tudor Travel Guide – Middleham Castle, North Yorkshire: The A-Z of Tudor Places – In this episode of the Tudor Travel Guide’s A-Z of Tudor places, Sarah goes north to North Yorkshire and the small market town of Middleham, where she explores the childhood home of Richard III: Middleham Castle. English Heritage Homepage for Middleham Castle:  Bolton Castle: Jervaulx Abbey:


divider black grey greek key

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731
  • ASLII = 304
  • ASLIII – 146
  • ASLIV – 227 plus 4 puppets, 3 hippocras mix, 4 powder fort, 8 cheese spice and 9 powder douce packets, 1 kiss-lock pouch, 9 tiny bobs, 7 pincushions, 3 pins, 3 snip case w/snips, lucet cords, 25 pouches for block-printing, 1 medium pouch, 4 small pouches, 12 bookmarkers, 14 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124), 2 emery strawberries, 1 woolen spool-knit cord

Total as a Household = 4058 handed off

moving writing pen motif

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 1/12/21 & published 1/18/21 (C)M. Bartlett
Last updated 1/18/21