Life took over this week, and a holiday. We did find a lot of interesting links and there are classes and cookery vids, too. One on the new House members, Rosamonde, has some interesting nål below, and another of the far-away members got hold of us to say she’s setting up a new business.
Amor, Sash and Brandon checked in this week. No House stuff, just checking in.
Anja figured out the camera problem. A button got pushed at some point that set it to “email size”, so the pictures were coming out tiny.
Loren and Anja are starting a lead-up to the potluck, although Anja is up to her elbows in green tomatoes, at the moment. The pease pottage below was the first hurrah. 🙂
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!
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 – 10/18
- Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/
Misc – A new song! –
My Mother’s Savage Daughter (Cover)
Educational Events
- A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk
- Collegium 11/14 – https://antir.org/events/kingdom-collegium/
- Northshield’s Online SUN! November 13-15th, 2020 (Stellar University of Northshield) https://sites.google.com/view/northshieldsun
Dance Vids –
Black Nag Step by Step Tutorial | 17th Century English Country Dancing
Classes –
The History of Cheesemaking with Duquessa Juana Isabella de Montoya y Ramirez
The Medieval Penanular broach
How to make a leather Gokstad Bag (Viking)
Early Week – Not much happening.
Cookery – It’s coming up on the holidays and Anja started looking at candied nuts and hunting around for some recipes. The most bizzare that came up is a recipe for Pynade that appears to be a chicken meat brittle… There’s another that is almost the modern recipe that she uses, but subbing crystalized honey for sugar and maple syrup. There’s another pine nut one that sounds delicious from the spicing. I dropped a few of these recipes in below.
Late in the week Anja ended up with about 20 pounds of green tomatoes and started with a green tomato soup. Wondering what folks in period had for the “use it or lose it” dishes from harvest?
A Brief Fascinating History of Cinnamon | Cassia vs. Ceylon
The History of Sugar Part 2 | Victoria Punch
Soul Cakes & Trick-or-Treating – (Late period “cake” recipe)
Sewing – Still working on pouches, trying to get the machine sewing part done. Table runner got pecked at and finally finished on Sunday. Balls got made for kiddos for Halloween.
Herb Bunch – Plants before sunset. Angelica and bay (both with garlics) getting dirt and water. Fig, calendula and sage in the other pic with crocosmia and succulents in the box on the right. Some work got done on plants, mostly watering, but the last shallot starts went in with the fern and the fennel.
Project Day – Started with working on photos and then a surprise! Seamus, Snorri, Jerrick and Alexander stopped by for a visit! A pease pottage got set up for later. (Pix in cookery, recipe below)
“Rosamonde Sherwood I made a nål from driftwood.
Rosamonde Sherwood please use any pics you desire. Thank you.
Rosamonde Sherwood It’s odd , the driftwood looks rough , but it’s already sanded very smooth, it will be interesting to see the grain after I stain them.
Rosamonde Sherwood 2out of a stick husband brought from the beach , 1from a chunk of cedar shingle… just playing with what I have on hand. Our neighbor just split some oak… I’m going to ask him for a few chunks and I’ll probably trim the myrtle tree soon & dry whatever I cut for use later.
…so we’re mailing her a tin of wood butter to try….
Recipes
PRESERVED WALNUTS – https://meddlingmedlars.wordpress.com/category/walnuts/
To preserve Orenges, Lemmons, and Pomecitrons. First shave your Orenges finely, and put them into water two dayes and two nights, changing your water three times a day then perboyle them in three severall waters, then take so much water as you think convenient for the quantity of your orenges then put in for every pound of Orenges, one pound & a half of sugar into the water, and put in two whites of Egs & beat them altogither, then set them on the fire in a brasse vessel, and when they boile, scum them very clean, and cleane them through a Jellye bag then set it on the fire & put in the orenges. Use walnuts in like manner and use Lemmons & Pomecitrons in like sort, but they must lye in water but one night. A Book of Cookery, 1591
This preserve is nice spread on cheese or even waffles. Once opened keep in fridge, it goes badspoils quickly once you open it.
Ingredients
* 1 cup of shelled walnuts (whole or pieces)
* 2 cups of sugar
* 2 egg whites
Directions
- 1) Soak the walnuts in water for one day, changing water frequently.
- 2) Strain walnuts and then roughly dry them off with a towel to remove skins.
- 3) Whisk together 2 cups of water, 2 egg whites, and 2 cups of sugar in a sauce pan and bring to boil, stirring constantly.
- 4) Pour mixture through wire strainer to remove egg whites.
- 5) Add walnuts and bring mixture to boil again, stirring frequently.
- 6) Boil fruit mixture for 5 minutes.
- 7) Store Pour nuts and syrup mixture into hot, sterile jars, seal and store in a cool, dry place.
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
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.
From the Medievalcookery.com site: Sugared Almonds – (E.A.Fleming) Making sugar covered almonds isn’t really difficult, but it does take a surprising amount of time – plan on spending about two hours standing over the stove. Rumpolt uses this same recipe to candy other types of nuts, seeds, and dried fruits.
- 1 pound almonds, blanched and peeled
- 2 cups sugar
- 1 cup water
- 1 Tbsp. rose water
- dash cinnamon
Mix sugar and water in a saucepan and bring to a gentle boil. Simmer until the syrup reaches 225°F, then add the rose water and set heat to low. Then put the almonds into a large pan over low heat. Add the syrup to the almonds a couple of tablespoons at a time, stirring them constantly and allowing them to dry out before adding more. As things progress then shaking the pan may work better than stirring it. When the almonds are completely coated sprinkle with cinnamon and allow to cool.
Source [Ein new Kochbuch, M. Rumpolt, M. Grasse (trans.)]: Almonds coated. […] Of assorted roots that have a welltasting scent/smell. If you wish such comfits to coat with sugar so take a clean copper vessel that has two handholds hang it in the height on a rope at both handholds set a glow kettle with glowing coals thereunder put the comfits into the vessel and make it fine warm pour nice clarified (clean) sugar thereto and stir it often therewith till the confits the sugar takes to it so it becomes nice white and dry. Also coats one assorted grains with sugar and assorted spices so it becomes good and also welltasting.
Mandeln vberzogen. […] Von allerley Wurtzeln die ein wolgeschmackten geruch haben. Wenn du ein solches Confect wilt vberziehn mit Zucker so nim[m] ein sauber töepffern Becken das zwo Handhaben hat hengs in die höeh an ein Strick zu beyden Handhaben setz ein glut Kessel mit glüenden Kohlen darvnter thu das Confect in das Becken vnnd machs fein warm geusz schöen geläeuterten Zucker darzu vnd rüer es offt darmit bisz das Confect den Zucker an sich nimpt so wirt es schöen weisz vnd trucken. Also vberzeucht man allerley Korn mit Zucker vnd allerley Gewüertz so wirt es gut vnnd auch wolgeschmack.
Pynade: Forme of Cury – XXXII. For to Make a Pynade or Pyvade – Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pynade. Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; than take kyrnelys of Pynotys & caste ther-to; & take chyconys y-sothe, & hew hem in grece, & caste ther-to, & lat sethe y-fere; & then lat droppe ther-of on a knyf; & if it cleuyth & wexyth hard, it ys y-now; & then putte it on a chargere tyl it be cold, & mace lechys, & serue with other metys; & if thou wolt make it in spycery, then putte non chykonys ther-to.
Take honey and good powdered ginger and galingal and cinnamon, ground pepper and grains of paradise, and boil on the fire. Then add pine-nut kernels. Take boiled chicken and chop it up in the grease and add and let cook. Drop a bit on a cold knife and if it clings and gets hard that’s enough. Put it on a plate until it’s cold and [something] and serve with other meats. If you want it spicey, then don’t add chicken. (not too sure about that last bit…..)
(Anja’s Pease Pottage) – This is the ultimate easy cookery. Chop/dump/leave it to cook…. In period the full crock would have been put into the fireplace, closer or farther from the fire, not *in* the fire, and probably not in a cauldron over the fire, either, since it will burn once it’s full cooked. It can be served hot or cold. If you like a little more substance, stop it cooking at approximately 2 1/2 hours on high or 6 hours on low, or if you like it mushier, 4 on high or 8 plus on low. If you’re planning to serve it cold, use the smaller amount of liquid and once it’s cooked, put it into a container that you can dump, easily, as it will take the shape of the container and can be sliced. Once sliced, it can actually be fried to warm it, on a little butter or in a pan greased with a slice of bacon. You see the “grease with a bacon rind” in many methods…. This is fun one to cook by an open fire during an event and then serve the cold part fried for breakfast. My kids used to complain that I never did this at home. 🙂
- 2 cups green split peas (in period these would have been field peas…)
- 6-8 cups water (or broth)
- 1 medium onion
- 3 cups frozen carrots (ended up with mixed peas and carrots by mistake)
- 1 pound bacon ends
- 2 TBSP ground mustard
- 2 TBSP horseradish
- 2 TBSP caraway
- 2 TBSP salt
- 1 good shake of celery salt
Method
- Put everything in the crockpot, chopping onion, bacon and whatever else needs it as you go.
- Give it about 20 minutes before you turn it on, stirring well, so that the frozen stuff starts to thaw. You don’t need a cracked crock….
- Put on high, if you’re going to be there to watch it. 2 1/2 to 4 hours, stirring every 1/2 hour. Put on low for overnight or “I’m at work” and stir well before serving.
Miscellaneous pix
Music – Ensemble: Dufay Consort, CD: Ludus Danielis
Links
The Lost Forest Gardens of Europe – https://www.shelterwoodforestfarm.com/blog/the-lost-forest-gardens-of-europe
Treat… or Treat? How Did Medieval People Get Their Sugar Fix? – https://www.medievalists.net/2020/10/medieval-sugar/
More on Parsley – https://modernmedievalcuisine.com/2020/10/26/more-on-parsley/
A Glass Floor in a New Dublin Grocery Opens a Window to Medieval Viking History
A Glass Floor in a New Dublin Grocery Opens a Window to Medieval Viking History
Video Links
Draken Harald Hårfagre – The construction of a Viking Dragon Ship
Lanterns and Lighting in the 18th Century – Live in the Nutmeg Tavern! (Some of this applies to period)
Funnies
Life took over this week, and a holiday. We did find a lot of interesting links and there are classes and cookery vids, too. One on the new House members, Rosamonde, has some interesting nål below, and another of the far-away members got hold of us to say she’s setting up a new business.
Amor, Sash and Brandon checked in this week. No House stuff, just checking in.
Anja figured out the camera problem. A button got pushed at some point that set it to “email size”, so the pictures were coming out tiny.
Loren and Anja are starting a lead-up to the potluck, although Anja is up to her elbows in green tomatoes, at the moment. The pease pottage below was the first hurrah. 🙂
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!
- 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 – 10/18
- Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/
Misc – A new song! –
My Mother’s Savage Daughter (Cover)
Educational Events
- A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk
- Collegium 11/14 – https://antir.org/events/kingdom-collegium/
- Northshield’s Online SUN! November 13-15th, 2020 (Stellar University of Northshield) https://sites.google.com/view/northshieldsun
Dance Vids –
Black Nag Step by Step Tutorial | 17th Century English Country Dancing
Classes –
The History of Cheesemaking with Duquessa Juana Isabella de Montoya y Ramirez
The Medieval Penanular broach
How to make a leather Gokstad Bag (Viking)
Early Week – Not much happening.
Cookery – It’s coming up on the holidays and Anja started looking at candied nuts and hunting around for some recipes. The most bizzare that came up is a recipe for Pynade that appears to be a chicken meat brittle… There’s another that is almost the modern recipe that she uses, but subbing crystalized honey for sugar and maple syrup. There’s another pine nut one that sounds delicious from the spicing. I dropped a few of these recipes in below.
Late in the week Anja ended up with about 20 pounds of green tomatoes and started with a green tomato soup. Wondering what folks in period had for the “use it or lose it” dishes from harvest?
A Brief Fascinating History of Cinnamon | Cassia vs. Ceylon
The History of Sugar Part 2 | Victoria Punch
Soul Cakes & Trick-or-Treating – (Late period “cake” recipe)
Sewing – Still working on pouches, trying to get the machine sewing part done. Table runner got pecked at and finally finished on Sunday. Balls got made for kiddos for Halloween.
Herb Bunch – Plants before sunset. Angelica and bay (both with garlics) getting dirt and water. Fig, calendula and sage in the other pic with crocosmia and succulents in the box on the right. Some work got done on plants, mostly watering, but the last shallots went in with the fern and the fennel.
Project Day – Started with working on photos and then a surprise! Seamus, Snorri, Jerrick and Alexander stopped by for a visit! A pease pottage got set up for later. (Pix in cookery, recipe below)
“Rosamonde Sherwood I made a nål from driftwood.
Rosamonde Sherwood please use any pics you desire. Thank you.
Rosamonde Sherwood It’s odd , the driftwood looks rough , but it’s already sanded very smooth, it will be interesting to see the grain after I stain them.
Rosamonde Sherwood 2out of a stick husband brought from the beach , 1from a chunk of cedar shingle… just playing with what I have on hand. Our neighbor just split some oak… I’m going to ask him for a few chunks and I’ll probably trim the myrtle tree soon & dry whatever I cut for use later.
…so we’re mailing her a tin of wood butter to try….
Recipes
PRESERVED WALNUTS – https://meddlingmedlars.wordpress.com/category/walnuts/
To preserve Orenges, Lemmons, and Pomecitrons. First shave your Orenges finely, and put them into water two dayes and two nights, changing your water three times a day then perboyle them in three severall waters, then take so much water as you think convenient for the quantity of your orenges then put in for every pound of Orenges, one pound & a half of sugar into the water, and put in two whites of Egs & beat them altogither, then set them on the fire in a brasse vessel, and when they boile, scum them very clean, and cleane them through a Jellye bag then set it on the fire & put in the orenges. Use walnuts in like manner and use Lemmons & Pomecitrons in like sort, but they must lye in water but one night. A Book of Cookery, 1591
This preserve is nice spread on cheese or even waffles. Once opened keep in fridge, it goes badspoils quickly once you open it.
Ingredients
* 1 cup of shelled walnuts (whole or pieces)
* 2 cups of sugar
* 2 egg whites
Directions
- 1) Soak the walnuts in water for one day, changing water frequently.
- 2) Strain walnuts and then roughly dry them off with a towel to remove skins.
- 3) Whisk together 2 cups of water, 2 egg whites, and 2 cups of sugar in a sauce pan and bring to boil, stirring constantly.
- 4) Pour mixture through wire strainer to remove egg whites.
- 5) Add walnuts and bring mixture to boil again, stirring frequently.
- 6) Boil fruit mixture for 5 minutes.
- 7) Store Pour nuts and syrup mixture into hot, sterile jars, seal and store in a cool, dry place.
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
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.
From the Medievalcookery.com site: Sugared Almonds – (E.A.Fleming) Making sugar covered almonds isn’t really difficult, but it does take a surprising amount of time – plan on spending about two hours standing over the stove. Rumpolt uses this same recipe to candy other types of nuts, seeds, and dried fruits.
- 1 pound almonds, blanched and peeled
- 2 cups sugar
- 1 cup water
- 1 Tbsp. rose water
- dash cinnamon
Mix sugar and water in a saucepan and bring to a gentle boil. Simmer until the syrup reaches 225°F, then add the rose water and set heat to low. Then put the almonds into a large pan over low heat. Add the syrup to the almonds a couple of tablespoons at a time, stirring them constantly and allowing them to dry out before adding more. As things progress then shaking the pan may work better than stirring it. When the almonds are completely coated sprinkle with cinnamon and allow to cool.
Source [Ein new Kochbuch, M. Rumpolt, M. Grasse (trans.)]: Almonds coated. […] Of assorted roots that have a welltasting scent/smell. If you wish such comfits to coat with sugar so take a clean copper vessel that has two handholds hang it in the height on a rope at both handholds set a glow kettle with glowing coals thereunder put the comfits into the vessel and make it fine warm pour nice clarified (clean) sugar thereto and stir it often therewith till the confits the sugar takes to it so it becomes nice white and dry. Also coats one assorted grains with sugar and assorted spices so it becomes good and also welltasting.
Mandeln vberzogen. […] Von allerley Wurtzeln die ein wolgeschmackten geruch haben. Wenn du ein solches Confect wilt vberziehn mit Zucker so nim[m] ein sauber töepffern Becken das zwo Handhaben hat hengs in die höeh an ein Strick zu beyden Handhaben setz ein glut Kessel mit glüenden Kohlen darvnter thu das Confect in das Becken vnnd machs fein warm geusz schöen geläeuterten Zucker darzu vnd rüer es offt darmit bisz das Confect den Zucker an sich nimpt so wirt es schöen weisz vnd trucken. Also vberzeucht man allerley Korn mit Zucker vnd allerley Gewüertz so wirt es gut vnnd auch wolgeschmack.
Pynade: Forme of Cury – XXXII. For to Make a Pynade or Pyvade – Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pynade. Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; than take kyrnelys of Pynotys & caste ther-to; & take chyconys y-sothe, & hew hem in grece, & caste ther-to, & lat sethe y-fere; & then lat droppe ther-of on a knyf; & if it cleuyth & wexyth hard, it ys y-now; & then putte it on a chargere tyl it be cold, & mace lechys, & serue with other metys; & if thou wolt make it in spycery, then putte non chykonys ther-to.
Take honey and good powdered ginger and galingal and cinnamon, ground pepper and grains of paradise, and boil on the fire. Then add pine-nut kernels. Take boiled chicken and chop it up in the grease and add and let cook. Drop a bit on a cold knife and if it clings and gets hard that’s enough. Put it on a plate until it’s cold and [something] and serve with other meats. If you want it spicey, then don’t add chicken. (not too sure about that last bit…..)
(Anja’s Pease Pottage) – This is the ultimate easy cookery. Chop/dump/leave it to cook…. In period the full crock would have been put into the fireplace, closer or farther from the fire, not *in* the fire, and probably not in a cauldron over the fire, either, since it will burn once it’s full cooked. It can be served hot or cold. If you like a little more substance, stop it cooking at approximately 2 1/2 hours on high or 6 hours on low, or if you like it mushier, 4 on high or 8 plus on low. If you’re planning to serve it cold, use the smaller amount of liquid and once it’s cooked, put it into a container that you can dump, easily, as it will take the shape of the container and can be sliced. Once sliced, it can actually be fried to warm it, on a little butter or in a pan greased with a slice of bacon. You see the “grease with a bacon rind” in many methods…. This is fun one to cook by an open fire during an event and then serve the cold part fried for breakfast. My kids used to complain that I never did this at home. 🙂
- 2 cups green split peas (in period these would have been field peas…)
- 6-8 cups water (or broth)
- 1 medium onion
- 3 cups frozen carrots (ended up with mixed peas and carrots by mistake)
- 1 pound bacon ends
- 2 TBSP ground mustard
- 2 TBSP horseradish
- 2 TBSP caraway
- 2 TBSP salt
- 1 good shake of celery salt
Method
- Put everything in the crockpot, chopping onion, bacon and whatever else needs it as you go.
- Give it about 20 minutes before you turn it on, stirring well, so that the frozen stuff starts to thaw. You don’t need a cracked crock….
- Put on high, if you’re going to be there to watch it. 2 1/2 to 4 hours, stirring every 1/2 hour. Put on low for overnight or “I’m at work” and stir well before serving.
Miscellaneous pix
Music – Ensemble: Dufay Consort, CD: Ludus Danielis
Links
The Lost Forest Gardens of Europe – https://www.shelterwoodforestfarm.com/blog/the-lost-forest-gardens-of-europe
Treat… or Treat? How Did Medieval People Get Their Sugar Fix? – https://www.medievalists.net/2020/10/medieval-sugar/
More on Parsley – https://modernmedievalcuisine.com/2020/10/26/more-on-parsley/
A Glass Floor in a New Dublin Grocery Opens a Window to Medieval Viking History
A Glass Floor in a New Dublin Grocery Opens a Window to Medieval Viking History
Video Links
Draken Harald Hårfagre – The construction of a Viking Dragon Ship
Lanterns and Lighting in the 18th Century – Live in the Nutmeg Tavern! (Some of this applies to period)
Funnies
- ASXLVII = 24
- ASXLVIII = 88
- ASXLIX = 794
- ASL = 2138
- ASLI = 731
- ASLII = 304
- ASLIII – 146
- ASLIV – 227 (included 3 balls) 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
Life took over this week, and a holiday. We did find a lot of interesting links and there are classes and cookery vids, too. One on the new House members, Rosamonde, has some interesting nål below, and another of the far-away members got hold of us to say she’s setting up a new business.
Amor, Sash and Brandon checked in this week. No House stuff, just checking in.
Anja figured out the camera problem. A button got pushed at some point that set it to “email size”, so the pictures were coming out tiny.
Loren and Anja are starting a lead-up to the potluck, although Anja is up to her elbows in green tomatoes, at the moment. The pease pottage below was the first hurrah. 🙂
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!
- 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 – 10/18
- Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/
Misc – A new song! –
My Mother’s Savage Daughter (Cover)
Educational Events
- A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk
- Collegium 11/14 – https://antir.org/events/kingdom-collegium/
- Northshield’s Online SUN! November 13-15th, 2020 (Stellar University of Northshield) https://sites.google.com/view/northshieldsun
Dance Vids –
Black Nag Step by Step Tutorial | 17th Century English Country Dancing
Classes –
The History of Cheesemaking with Duquessa Juana Isabella de Montoya y Ramirez
The Medieval Penanular broach
How to make a leather Gokstad Bag (Viking)
Early Week – Not much happening.
Cookery – It’s coming up on the holidays and Anja started looking at candied nuts and hunting around for some recipes. The most bizzare that came up is a recipe for Pynade that appears to be a chicken meat brittle… There’s another that is almost the modern recipe that she uses, but subbing crystalized honey for sugar and maple syrup. There’s another pine nut one that sounds delicious from the spicing. I dropped a few of these recipes in below.
Late in the week Anja ended up with about 20 pounds of green tomatoes and started with a green tomato soup. Wondering what folks in period had for the “use it or lose it” dishes from harvest?
A Brief Fascinating History of Cinnamon | Cassia vs. Ceylon
The History of Sugar Part 2 | Victoria Punch
Soul Cakes & Trick-or-Treating – (Late period “cake” recipe)
Sewing – Still working on pouches, trying to get the machine sewing part done. Table runner got pecked at and finally finished on Sunday. Balls got made for kiddos for Halloween.
Herb Bunch – Plants before sunset. Angelica and bay (both with garlics) getting dirt and water. Fig, calendula and sage in the other pic with crocosmia and succulents in the box on the right. Some work got done on plants, mostly watering, but the last shallots went in with the fern and the fennel.
Project Day – Started with working on photos and then a surprise! Seamus, Snorri, Jerrick and Alexander stopped by for a visit! A pease pottage got set up for later. (Pix in cookery, recipe below)
“Rosamonde Sherwood I made a nål from driftwood.
Rosamonde Sherwood please use any pics you desire. Thank you.
Rosamonde Sherwood It’s odd , the driftwood looks rough , but it’s already sanded very smooth, it will be interesting to see the grain after I stain them.
Rosamonde Sherwood 2out of a stick husband brought from the beach , 1from a chunk of cedar shingle… just playing with what I have on hand. Our neighbor just split some oak… I’m going to ask him for a few chunks and I’ll probably trim the myrtle tree soon & dry whatever I cut for use later.
…so we’re mailing her a tin of wood butter to try….
Recipes
PRESERVED WALNUTS – https://meddlingmedlars.wordpress.com/category/walnuts/
To preserve Orenges, Lemmons, and Pomecitrons. First shave your Orenges finely, and put them into water two dayes and two nights, changing your water three times a day then perboyle them in three severall waters, then take so much water as you think convenient for the quantity of your orenges then put in for every pound of Orenges, one pound & a half of sugar into the water, and put in two whites of Egs & beat them altogither, then set them on the fire in a brasse vessel, and when they boile, scum them very clean, and cleane them through a Jellye bag then set it on the fire & put in the orenges. Use walnuts in like manner and use Lemmons & Pomecitrons in like sort, but they must lye in water but one night. A Book of Cookery, 1591
This preserve is nice spread on cheese or even waffles. Once opened keep in fridge, it goes badspoils quickly once you open it.
Ingredients
* 1 cup of shelled walnuts (whole or pieces)
* 2 cups of sugar
* 2 egg whites
Directions
- 1) Soak the walnuts in water for one day, changing water frequently.
- 2) Strain walnuts and then roughly dry them off with a towel to remove skins.
- 3) Whisk together 2 cups of water, 2 egg whites, and 2 cups of sugar in a sauce pan and bring to boil, stirring constantly.
- 4) Pour mixture through wire strainer to remove egg whites.
- 5) Add walnuts and bring mixture to boil again, stirring frequently.
- 6) Boil fruit mixture for 5 minutes.
- 7) Store Pour nuts and syrup mixture into hot, sterile jars, seal and store in a cool, dry place.
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
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.
From the Medievalcookery.com site: Sugared Almonds – (E.A.Fleming) Making sugar covered almonds isn’t really difficult, but it does take a surprising amount of time – plan on spending about two hours standing over the stove. Rumpolt uses this same recipe to candy other types of nuts, seeds, and dried fruits.
- 1 pound almonds, blanched and peeled
- 2 cups sugar
- 1 cup water
- 1 Tbsp. rose water
- dash cinnamon
Mix sugar and water in a saucepan and bring to a gentle boil. Simmer until the syrup reaches 225°F, then add the rose water and set heat to low. Then put the almonds into a large pan over low heat. Add the syrup to the almonds a couple of tablespoons at a time, stirring them constantly and allowing them to dry out before adding more. As things progress then shaking the pan may work better than stirring it. When the almonds are completely coated sprinkle with cinnamon and allow to cool.
Source [Ein new Kochbuch, M. Rumpolt, M. Grasse (trans.)]: Almonds coated. […] Of assorted roots that have a welltasting scent/smell. If you wish such comfits to coat with sugar so take a clean copper vessel that has two handholds hang it in the height on a rope at both handholds set a glow kettle with glowing coals thereunder put the comfits into the vessel and make it fine warm pour nice clarified (clean) sugar thereto and stir it often therewith till the confits the sugar takes to it so it becomes nice white and dry. Also coats one assorted grains with sugar and assorted spices so it becomes good and also welltasting.
Mandeln vberzogen. […] Von allerley Wurtzeln die ein wolgeschmackten geruch haben. Wenn du ein solches Confect wilt vberziehn mit Zucker so nim[m] ein sauber töepffern Becken das zwo Handhaben hat hengs in die höeh an ein Strick zu beyden Handhaben setz ein glut Kessel mit glüenden Kohlen darvnter thu das Confect in das Becken vnnd machs fein warm geusz schöen geläeuterten Zucker darzu vnd rüer es offt darmit bisz das Confect den Zucker an sich nimpt so wirt es schöen weisz vnd trucken. Also vberzeucht man allerley Korn mit Zucker vnd allerley Gewüertz so wirt es gut vnnd auch wolgeschmack.
Pynade: Forme of Cury – XXXII. For to Make a Pynade or Pyvade – Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pynade. Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; than take kyrnelys of Pynotys & caste ther-to; & take chyconys y-sothe, & hew hem in grece, & caste ther-to, & lat sethe y-fere; & then lat droppe ther-of on a knyf; & if it cleuyth & wexyth hard, it ys y-now; & then putte it on a chargere tyl it be cold, & mace lechys, & serue with other metys; & if thou wolt make it in spycery, then putte non chykonys ther-to.
Take honey and good powdered ginger and galingal and cinnamon, ground pepper and grains of paradise, and boil on the fire. Then add pine-nut kernels. Take boiled chicken and chop it up in the grease and add and let cook. Drop a bit on a cold knife and if it clings and gets hard that’s enough. Put it on a plate until it’s cold and [something] and serve with other meats. If you want it spicey, then don’t add chicken. (not too sure about that last bit…..)
(Anja’s Pease Pottage) – This is the ultimate easy cookery. Chop/dump/leave it to cook…. In period the full crock would have been put into the fireplace, closer or farther from the fire, not *in* the fire, and probably not in a cauldron over the fire, either, since it will burn once it’s full cooked. It can be served hot or cold. If you like a little more substance, stop it cooking at approximately 2 1/2 hours on high or 6 hours on low, or if you like it mushier, 4 on high or 8 plus on low. If you’re planning to serve it cold, use the smaller amount of liquid and once it’s cooked, put it into a container that you can dump, easily, as it will take the shape of the container and can be sliced. Once sliced, it can actually be fried to warm it, on a little butter or in a pan greased with a slice of bacon. You see the “grease with a bacon rind” in many methods…. This is fun one to cook by an open fire during an event and then serve the cold part fried for breakfast. My kids used to complain that I never did this at home. 🙂
- 2 cups green split peas (in period these would have been field peas…)
- 6-8 cups water (or broth)
- 1 medium onion
- 3 cups frozen carrots (ended up with mixed peas and carrots by mistake)
- 1 pound bacon ends
- 2 TBSP ground mustard
- 2 TBSP horseradish
- 2 TBSP caraway
- 2 TBSP salt
- 1 good shake of celery salt
Method
- Put everything in the crockpot, chopping onion, bacon and whatever else needs it as you go.
- Give it about 20 minutes before you turn it on, stirring well, so that the frozen stuff starts to thaw. You don’t need a cracked crock….
- Put on high, if you’re going to be there to watch it. 2 1/2 to 4 hours, stirring every 1/2 hour. Put on low for overnight or “I’m at work” and stir well before serving.
Miscellaneous pix
Music – Ensemble: Dufay Consort, CD: Ludus Danielis
Links
The Lost Forest Gardens of Europe – https://www.shelterwoodforestfarm.com/blog/the-lost-forest-gardens-of-europe
Treat… or Treat? How Did Medieval People Get Their Sugar Fix? – https://www.medievalists.net/2020/10/medieval-sugar/
More on Parsley – https://modernmedievalcuisine.com/2020/10/26/more-on-parsley/
A Glass Floor in a New Dublin Grocery Opens a Window to Medieval Viking History
A Glass Floor in a New Dublin Grocery Opens a Window to Medieval Viking History
Video Links
Draken Harald Hårfagre – The construction of a Viking Dragon Ship
Lanterns and Lighting in the 18th Century – Live in the Nutmeg Tavern! (Some of this applies to period)
Funnies
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 10/26/20 & published ?/??/20 (C)M. Bartlett
Last updated 10/28/20
House Capuchin 3 
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