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House Capuchin 3

An historical recreation household centered on the Central Oregon Coast (households are not official groups of the Society for Creative Anachronism and do not represent the views or policies of SCA, Inc. )

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Activities through 1-10-21 12th Night

House Capuchin Shield2Progress on projects was most of this week’s endeavor. A tunic and a tiny doll shawl got finished. More blackwork and sewing happened. Bones took another step toward usefulness. Herbs got worked on. Cookery happened and a cookbook, which is getting revised right away. 

This is potluck week, so a lot of things will point in that direction. With it being a virtual potluck, Anja and Loren tend to cook things all week. 

Lamb/Pork/Cheese pasties just finished

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 – 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:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

12th Night!

After the event getting hit with some kind of spam attack, early on, things went fairly smoothly. The event organizers said they were “playing whack-a- mole” for awhile with that. There were some glitches….to be expected when we’re all learning how to do this kind of event. 

Anja and Arlys both participated in the online challenges for the Embellisher’s Guild, the chit chats and the unofficial meeting.

The courts were a little stilted, but they happened. Merchanting was *very* disappointing. The Bardics were supposedly awesome, but your scribe collapsed long before they started. Lots of people had a great time. Apparently, the idea of the various types of get-togethers worked amazingly!

12th Night Welcome

12th Night Welcome part 2

12th Night Royal Court

Educational Events

Other Good Stuff

Knowne Worlde Entertainment Guide – KWEG – Entertainment List – https://docs.google.com/spreadsheets/d/1xEZAwCca4IQham3TpxfWnonQscG668mmYgIMA18YZ-E/edit?fbclid=IwAR3UAXblIOd9u-N5IKtJNLzLFS52KPibZEAuwoDHjWzFoCtN_gDHETI9iCo&fbclid=IwAR3LHjEqnVdiWwe8G4s_zyAy46spXdgThJieqPnF5Metn9IOFzJWGpLkLNw#gid=0

Classes – 

Online Class: Beekeeping 102 – How I get Everything Sticky with HL Melissa of Dalmatia

Charcloth, Two Ways – Flint and Steel Firemaking – Elliot Burton – In this video I make charcloth for use with flint and steel using two different methods – one often used by modern bushcrafters, and one described in a text published in 1588.

The Hand Tied Broom (Forging Fireplace Tools, Part Four) – purgatoryironworks – Broom makers! Dont be mad with me, its been a while! In this video I show you how to fasten broom corn (the good stuff), to your hand forged handles to make an awesome sweeper!

Weave Along with Elewys, Ep. 13: Oseberg 21 – Elewys of Finchingefeld – Back to Norway to make another woven piece found at the Oseberg Ship burial mound, and a bit of history on Mary Atwater, the Grand Dame of American Handweaving.

Researching the Rare, Unusual, or Taboo – Royal University of the Midrealm – RUM – Dame Elizabethe Alles discusses strategies and methods to use when doing research on the hard to find.

Rievaulx Abbey & the Brutal Dissolution of the Monasteries – The Tudor Travel Guide – In this episode, Sarah goes on-location to Rievaulx Abbey in North Yorkshire, where she meets with Michael Carter, a senior properties historian with English Heritage. Michael is an expert on English monasticism and the Cistercian order. He is our guide as we explore the abbey ruins, its history and the impact of the Dissolution of the Monasteries on places like Rievaulx Abbey. Show notes with images and links (including to the paper mentioned in the recording) can be found here.    We also head over to the TTTG news desk to hear about the formal reception of Anne of Cleves at Blackheath on 3 January 1540. Get all the latest on this event from our intrepid news reporter, Bess Cavendish, who reports ‘live’ from the riverside outside Greenwich Palace.   In the meantime, if you want to keep up to date with all the Tudor Travel Guide’s adventures, as well as top tips for planning your own Tudor road trip, don’t forget to subscribe to the blog via www.thetudortravelguide.com.   This podcast now has an accompanying closed Facebook group, dedicated to discussing the places and artefacts discussed in each episode. it is also a place to ask your fellow Tudor time travellers questions about visiting Tudor locations or planning your Tudor-themed vacation or sharing your top tips to help others get the most out of their Tudor adventures on the road. Go to The Tudor History & Travel Show: Hitting the Road to join the community.    You can also find The Tudor Travel Guide on YouTube, Twitter, Facebook, Instagram and Pinterest. Credits: Presenter: Sarah Morris Produced by Cutting Crew Productions

Early Week – Mostly sorting sewing supplies. A lot of the stuff at Anja and Loren’s shop has been stuffed into one area, just stacked up, for a couple of years. Anja has had some small amounts out, or boxed and within reach, but she’s been getting frustrated that some of the materials that she would like to use are buried, so…. that’s getting fixed. It’s going to take awhile. 

The other one was that Ayla had requested some recipes for use in the Adiantum Virtual Mid-Winter Feast. Anja finally got those double-checked and sent out on Thursday. 

Cookery – Mostly was pasties late in the week, but some supply-making happened (cooked wild rice, among other things…) 

Skinny Monk vs Fat Monk: Medieval Rule Breakers – Tasting History with Max Miller

He talks about “perforated tart rings” in the video. He says, “Not cheap”. He’s not kidding. These are used instead of a pan or cup to shape the pastry of the tart. Apparently they work very well and make for a more evenly browned outside without the soggy bottom that tarts often end up with. …and they’re cute! 2 inches? Sounds like a feast dessert. 

The Tudor Christmas kitchen – The Landmark Trust – As the festive season gathers pace, join Mark Griffin and Kathy Hipperson to discover the delights of historical seasonal food. Take inspiration from the Tudor kitchen and try some traditional dishes this Christmas.

Introduction To Drinking – Royal University of the Midrealm – RUM – Baroness Verena Entenwirth teaches about the methods and process of properly tasting cider, wine, and beer.

Sewing – Stitching on snip case and frame pouch. No pix

16th Century Tudor French Hood: Raised or Flat on Your Head? – Lynne Fairchild – When making a French hood for Tudor reenactment, should the hood be raised or flat on your head? Was the hood one solid piece or multiple interchangeable layers? Learn things that I have discovered while going down this current rabbit hole! Also, learn about a few different modern patterns that currently exist for making a French hood. In addition, learn a little bit about kokoshniks and Mennonite prayer caps.

Sundials, etc. – Drying bones. No pix

Herb Bunch – All plant tending, except for one bucket that got more veg ends into it and some alexanders seed. 

Project Day – Was odd for Loren and Anja because we were concentrating on Sasha’s birthday, rather than our projects. We cooked up a big dinner and sent him home with a bunch of things, including a box of marzipan, some more fudge, a baggie of brownies and some of the pasties. 

We spent a lot of the day talking which meant that our hands were full of projects, but we didn’t get photos of anything. 

People chimed in on the Facebook group, later in the day. 

Isabeau – “I’m working a long split shift. I did finish ..(i think) the neckline i was embroidering….. Sorry it’s sideways… lol”

Claire – Spent at least two hours reorganizing the bead and jewelry finding box because I’ve been putting it off. Made the AG doll two new necklaces and I’m working on a Norse festoon. She has little pins made of buttons (shanks cut off) but I accidentally glued one of the pin backs shut so I need to find some acetone.

And blocked this which i finished yesterday. Shawl for my MiL’s doll with leftover yarn from her Christmas shawl. There’s STILL like 100 yards though so maybe tiny doll socks are next? The idea sounds exhausting 🙂

Arlys – Collapsing after Saturday! LOL!

Peggy – “Happy Birthday to Sasha. I worked on a scroll this week…got the design worked out.

Music

Kings & Beggars – Ai Vis Lo Lop

Middle Age music – Guillaume De Machaut (XIV th century – XIVe s.)

Links

From Haggis to Oyster Stew: Medieval Recipes from Liber cure cocorum – https://www.medievalists.net/2019/01/haggis-oyster-stew-medieval-recipes/

The History of the Color Red: From Ancient Paintings to Louboutin Shoes – https://mymodernmet.com/shades-of-red-color-history/

Funnies 

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 motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 1/4/21 & published 1/12/21 (C)M. Bartlett
Last updated 1/12/21

0

Activities through 1-3-21

House Capuchin Shield2Holidays are nutz…. There wasn’t a lot of time and attention to spare this week, not to mention the “interesting” weather. We’ve got a lot of links in this report, but not so much of our own stuff. 

I don’t know what is happening to the tags for these posts. 3 weeks in a row I got them added in just the same as I’ve been for years now, and only 1 or two show up? …and maybe I figured it out. We’ll see when this publishes…. 

Isabeau’s first photo.

Hopefully next week will have more. 

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 – 1/17, 2/21, 3/21, 4/18
  • Decorated
    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:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

12th Night! – https://events.antir.org/kingdom-events/12th-night/12th-night-2021/

Educational Events

Other Good Stuff

Classes – 

Come with Me to a SCA Medieval Arts & Sciences Fair Event! – Lynne Fairchild – Join me for a quick look at a fun SCA event in the Middle Kingdom! It’s part historical Artisan Showcase, part Arts & Sciences Faire, and part classes. If that sounds enjoyable, check out your local SCA branch! 😃

Rievaulx Abbey & the Brutal Dissolution of the Monasteries – The Tudor Travel Guide – Source: https://www.podbean.com/eau/pb-7t32r-… In this episode, Sarah goes on-location to Rievaulx Abbey in North Yorkshire, where she meets with Michael Carter, a senior properties historian with English Heritage. Michael is an expert on English monasticism and the Cistercian order. He is our guide as we explore the abbey ruins, its history and the impact of the Dissolution of the Monasteries on places like Rievaulx Abbey. Show notes with images and links (including to the paper mentioned in the recording) can be found here.    We also head over to the TTTG news desk to hear about the formal reception of Anne of Cleves at Blackheath on 3 January 1540. Get all the latest on this event from our intrepid news reporter, Bess Cavendish, who reports ‘live’ from the riverside outside Greenwich Palace.   In the meantime, if you want to keep up to date with all the Tudor Travel Guide’s adventures, as well as top tips for planning your own Tudor road trip, don’t forget to subscribe to the blog via www.thetudortravelguide.com.   This podcast now has an accompanying closed Facebook group, dedicated to discussing the places and artefacts discussed in each episode. it is also a place to ask your fellow Tudor time travellers questions about visiting Tudor locations or planning your Tudor-themed vacation or sharing your top tips to help others get the most out of their Tudor adventures on the road. Go to The Tudor History & Travel Show: Hitting the Road to join the community.    You can also find The Tudor Travel Guide on YouTube, Twitter, Facebook, Instagram and Pinterest.   Credits: Presenter: Sarah Morris Produced by Cutting Crew Productions

Early Week – Mostly cleanup and sorting. Trying to get photos. Some cookery.

Cookery – Early in the week we did bread, lentils and a creamed turkey dish. Loren’s favorite pun, “Peas and Hominy in the New Year” was next. Two more batches of marzipan happened, and then more fudge, and we tried to do a poppyseed roll, which now looks to be happening for the next report. 

No Knead Bread Recipe – Nick Saint-Erne – This is the No Knead Bread recipe from the book “The Re-Enactor’s Cookbook” by M. Allyson Szabo (2020). The bread is delicious and similar to what would have been made in the Middle Ages. The rest of the recipes in this book are great and will help you learn how to cook meals over a fire for Medieval Re-enactor’s (SCA) or for camping.

El Rey del Haba – Fogones en la Historia – Receta del bollo roscón, siglo XVI, abuelo del actual roscón de reyes.Si os interesa la historia de este alimento, leed nuestro artículo: https://fogonesenlahistoria.com/2019/…

El Rey del Haba – Stoves in History – Recipe for the roscón bun, 16th century, grandfather of the current roscón de reyes.If you are interested in the history of this food, read our article: https://fogonesenlahistoria.com/2019/ .. .

Sewing – Contemplating fabrics for the frame pouches. Worked out another pattern and turned it into a divider, too. Yes, that’s the divider on this week’s report. 

Episode 10: Tent Stitch – Agnes Berengarii de girona – Tent stitch is a strong stitch for using on cushions, pillows, and other household items that take a lot of wear and tear.

Sundials, etc. – The bones were boiled again to degrease them and then scrubbed with detergent. 

Herb Bunch – More vegetable ends were planted in one of the buckets, and a sprinkle of alexander seed went in as well. The weather was too messy to do much outside. 

Project Day – Isabeau was so on top of things she was posting before the day started! Loren and I worked on bones and photos. …and then we sidetracked into the boxes that need to go out in the morning. Later we got some more marzipan done. 

Isabeau said, “I’m currently working on the neckline of a T-tunic. I’m using embroidery to keep the facing down. I’ll do rows of stitches as my day rolls along.” …and later, “More stitches and colors…..”. 

Music – Ensemble: Chominciamento Di Gioia Album: In Vinea Mea, Il Vino la Vite e la Vigna Nel Medioevo Buy: https://amzn.to/34QX68Zhttp://www.facebook.com/musicamedievale

 
Carmina Burana is a popular collection of goliardic songs of the wandering clerics. These students had acquired the status of clerics in order to attend the prestigious Universities risen in the XII century around the cathedrals all over Europe. They travel continuously to attend the lessons of the most prominent teachers, creating a sort of cosmopolitan community. Goliardic poetry produced by the low clergy seems to be less linked to the catholic ethic than to poetry of Arab descent or of extraction from the classical antiquities. Wine was praised and associated to earthly pleasures such as sex and play, depicts all of the effects which the magnificent beverage has on men and women in a crescendo of earthly delight.
In Alte clamat Epicurus the great Greek philosopher is transformed into a minister of gluttony and revelry, a devotee of the Gut God. The chant In Taberna could be the manifesto of the goliardic vision of the world: life passed in promiscuous revelry divided among games, sex and wine. Procurans odium belongs to the moralizing poetical current of the clerici vagantes in which there is a wine-blood analogy where the grape harvest yields the blood of slanderous enemies. The goliardic repertoire was especially nurtured during the medieval “feast of fools”, which once a year was dedicated to subverting every rule and hierarchy and went to the extent of celebrating blasphemous masses. Vinum bonum belongs to this selection, which is a contrafactum of the Marian “Verbum bonum”, where laud of Mary is substituted with the exaltation of wine.
The technique of contrafactum, the substitution of the text in a passage without modifying the music, the metrics or the structure of the rhymes and assonance, was also widely used by the troubadours, as well as the wandering clerics, and is a particularly refined technique which requires a closed community which knows the original and can therefore appreciate the artifice. The songs from Carmina Burana are also parodies of songs from the Ludus Danielis, from the crusade song Palastinalied by Walther von der Vogelweide and L’amours dont sui espris by Blondel de Nesle.
The Cantigas de Santa Maria is a body of more than four hundred monodic songs collected on order of Alfonso X El Sabio, in mid 13″ century Spain. Their intentions are celebrative-moralistic and they tell of the miracles done by Santa Maria to aid her followers and punish the sinners: Como Deus fez vynno and A que Deus relate of the miracle of the multiplication of the wine in various circumstances, while in Poder à Santa Maria, the Virgin protects one of her devotees’ vineyard from a hail storm. And lastly in Ben pod’as cousas, she makes a stain of red wine disappear from a white altar cloth.
Still belonging to the same genre, but in Italian this time, is O Divina Virgo flore, which is part of the Laudario di Cortona, from the 13th. We have two troubador songs: Ges de disnar is by Bertrand de Born and the anonymous and ironic L’autre iér cuidéi aver druda. From the Roman de Fauvel comes the three voice polytextual motet Quand je le voi/Bon vin doi/Cis chans veult boire, in which each voice sings with different words a tribute to a cheerful party of drinkers. On parole/A Paris/Frese nouvelle is another motet from the XII cent. taken from the Montpellier Codex, a polyphonic monument of the 13th century Ars Antiqua. In it a tenor who imitates the street cries of a fruit vendor is overlaid by two vision of superior voices which describe the marvels of the city of Paris where it is possible to indulge in good friends, available damsels, good food and good “claret” wine.
Deficiente vino is a chant that evokes the first miracle of Christ, the transformation of water to wine at the Cana’s wedding. Dixit Pater familias refers to the parable of the workers devotees and of the vineyard-church. Sacerdos in aeternum commemorates the institution of the Eucharist with the offering of bread and wine. Felix vitis is the mensural instrumental version of a responsory of the morning breviary, in which there is the exaltation of the image of Christ, Mystical Vine, source of the Celestial Wine, Beverage at Life.
 
1 Bacche Bene Venies (Carmina Burana)
2 Deficiente Vino (Ms I-Pa 2788, Perugia)
3 Como Deus Fez Vynno (CSM)
4 Bon Vin Doit
5 Alte Clamat Epicurus (Carmina Burana)
6 L’autre Ièr Cuidèi Aver Druda (Chanson Trobadorica)
7 Ben Pod’as Cousas (CSM)
8 Sacerdos In Aeternum (Ms I-Pa 2799)
9 Procurans Odium (Carmina Burana)
10 Vinum Bonum (Ms Egerton)
11 Ges de Disnar (Bertran de Born)
12 Dixit Pater Familias (Ms I-Pa 2782, Perugia)
13 Poder á Santa Maria (CSM)
14 Felix Vitis (Ms I-Pa 2785)
15 A Que Deus (CSM)
16 O Divina Virgo Flore (Laudario Di Cortona)
17 On Parole/A Paris/Frese Nouvelle (Ms Montpellier)
18 In Taberna (Carmina Burana)

Miscellaneous pix

Links

Video Links

One Nettle Sewing Thread Challenge

Funnies 

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 motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 12/28/20 & published 1/4/21 (C)M. Bartlett
Last updated 1/4/21

0

Activities through 12-27-20

House Capuchin Shield2Some weeks fly past, often because of holidays that eat most of the time. Yeah, this week…. There are lots of links below and folks were busy on Project Day, but that’s the most of it. Hey, I managed a report this week! 

Gudrun checked in this week. She’s getting a 3D printer and wanted to know if there are things we’d like that she can do with it?

Also heard from Gogor, Sasha and Amor, mostly holiday wishes.

Ancient Light has closed for the month because of the virus, so you *might* hear about various projects getting kicked farther down the road, but a lot of what we’ve planned is cleaning and sorting. We’ll keep holding Virtual Project Days and Potlucks for the month of January. 

Hoping that everyone had a good holiday (whichever one/s you celebrate) and will have a happy, prosperous and *healthy* 2021! 

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
  • 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:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

William Shakespeare’s Christmas Carol – David Sharpe – The An Tir players to beg your permission to amuse and entertain you all, with our wee shadows upon the stage

12th Night! – https://events.antir.org/kingdom-events/12th-night/12th-night-2021/

Educational Events

Classes – 

Royal University of the Midrealm – RUM – (more vids here: https://www.youtube.com/c/RoyalUniversityoftheMidrealmRUM/videos)

Flying Chariots & Dragon Kings: The Chess of Medieval Japan

Unmaking a Boar – Duchess Vukasin discusses the manner in which a boar would have been butchered in the middle ages. She also presents several videos of her butchering work after boar hunts, describing the portions of the process that are shown in the videos.

Child’s Play: Easy Children’s Games and Toys – Dame Elizabethe Alles discusses some medieval toys that can be found or made today. The handout for this class can be found at: https://drive.google.com/file/d/1Qu6S…

Elewys of Finchingefeld – Mammen 10th Century

Modern History TV – Why was this type of armour in use for so long? – Jason Kingsley, the Modern Knight, investigates an item of armour that, arguably, was in continuous use for almost 2000 years. What is it and why?

Early Week – There wasn’t much going except preparing for the holiday. That meant some cookery, but also finding and packing things for Loren’s and my kids. 

Cookery – This week was all marzipan and fudge and ham and devilled eggs, plus various vegetables. 

Hope made a mulling spice mix and asked for input. – cinnamon, nutmeg, cardamom seeds, marjoram and whole cloves

Helen said on Sunday, “I’m going off to make leek soup to go with the seed nut bread and cheese for dinner…” Oh, that sounds so tasty!  

 

Christmas and Food in the Middle Ages – https://www.medievalists.net/2019/12/christmas-food-middle-ages/

Ypocras and Clareya – 15th-century Mulled Wines – https://historicalitaliancooking.home.blog/english/recipes/ypocras-and-clareya-15th-century-mulled-wines/

Fogones en la Historia – Endulzando la Navidad – Sweetening Christmas – Today we bring 3 recipes for sweets, widely consumed in the 16th century: – White delicacy – Cooked marzipan – Mexido eggs 

Archaeologists uncover ancient street food shop in Pompeii – https://www.reuters.com/article/italy-pompeii-idUSKBN2900D3

Some adapted medieval recipes – https://www.manuscriptcookbookssurvey.org/adapted_recipes/some-medieval-english-recipes/

Tasting History with Max Miller – Eggnog: A Christmas History

Royal University of the Midrealm – RUM – Feast Horror Stories And What to Learn From Them

Sewing – Just embroidery, although we’ve gotten more of the pouch frames. (Pix next week)

Lynne Fairchild – EASY Step by Step Bocksten Bog Man Side Opening Medieval Wool Cloak

Project Day – 

Anja posted, “Sorry I’m late! I was in back setting up some bread and getting the bones ready to boil some more.
<later> Totally bollixed the bread, burned it to inedibility. <sigh>
Arlys – – Um…whose??? … Whose bones? Should we be looking for anyone in particular?
Anja –<giggle> These are the lamb and beef bones from last week. They’re being de-greased, after being brothed. They’ll have to be boiled once more for sterilizing after drying.

Peggy posted later that she got called into work and was exhausted. 

Helen posted, “I’m making a 1960 peasant blouse for daughter
Anja – Just cut and sew, or are you doing any embellishment?
Helen – I embroidered daisies on it
Helen – Also just made that viking seed bread to have with cheese later tonight
Its 5 eggs 1/2 cup of oil and seeds and nuts
So good toasted with cheese
Anja – Sounds like it should be. We’ve mostly been adding seeds and things to regular wheat bread.
Helen – I added almonds to this bread…
Anja – Making your own cheese? Or what variety?
Helen – I do make a soft white cream cheese but I’m eating brie today
Anja – Yummm…..

Later Isabeau posted, “Not medieval, seasonal project.”

Miscellaneous pix

Merry Christmas from DGB Conservation Studio by Dana & Marie –
From – https://calendar.myadvent.net/?id=e9c4682fec304b6e770a7fee780eb0a9&fbclid=IwAR2xIeT7WIyFNVS9Rf5-5wAFKg7jd98Q-VtPLteKiklKuYYIZ7aQ8AR7L98

Historical Textiles – Lots more pictures on each days’ posts! Look at the right-hand column to access the rest of the calendar (up to today’s date….) – https://historicaltextiles.org/advent-calendar-december-1-2020/?fbclid=IwAR0mT0x7ZHAhN-vc9RXSdG7AyLRmQKb6Gma6vs_UaVI2cf6SV3G5tpubKXo

Music – Medieval music to drive the cold Winter away… – Musica Medievale

Ensamble: St. George’s Canzona, Directed by John Sothcott
Album: To drive the cold winter away – A fireside presentation of music for merrymaking down the ages http://www.facebook.com/musicamedievale

Entry Of The Minstrels And Waits:
1 Branle De L’Official (1588)
2 Pavane – ‘Good King Wenceslas’ (1582)

Festivities In The Tavern:
3 The Dressed Ship
4 Staines Morris / Here We Come A-Wassailing (Trad. North Of England)
 5 Green Garters
6 Fandango

A Medieval Holiday:
7 Edi Beo Thu (English 12th Century)
8 Salterello (Italian 14th Century)
9 Alle (Psallite Cum) Luya (French 13th Century)
10 Rosa Das Rosas (Galician 13th Century – Cantigas Of King Alphonso The Wise)
11 Ductia (English 13th Century)
12 As I Lay (English 15th Century)
13 La Manfredina (Italian 14th Century)

Festivities At The Manor:
14 Fanfare Written-By – John Sothcott
15 All Hail To The Days (To Drive The Cold Winter Away) – (Trad. Tune) Lyrics By – T. Durfey
16 Captain Digorie Piper’s Galliard Written-By – J. Dowland
17 I Saw Three Ships (Trad.)
18 Peasant Dances (Tanz Der Bauern Und Tanz Der Büaerinnen) Written-By – M. Praetorius
19 God Rest You Merry, Gentlemen (Trad. London) ‘

To Entertain A King’:
20 Fire Dance (Feuertanz) Written-By – M. Praetorius
21 Stepping Dance (Schreittanz) Written-By – M. Praetorius
22 Windmills (Die Windmühle) Written-By – M. Praetorius
23 Village Dance (Dorftanz) Written-By – M. Praetorius
24 King Of Denmark’s Galliard Written-By – J. Dowland
25 Sailor’s Dance (Schiffertanz) Written-By – M. Praetorius
26 Fishermen’s Dance (Tanz Der Fischer) Written-By – M. Praetorius
27 Festive March (Aufmarsch) Written-By – M. Praetorius

Baritone Vocals, Percussion, Bells – Ray Attfield
Citole, Gittern, Lute, Percussion – John Grubb
Coordinator – Roy Carter
Cornett [Cornette], Recorder, Snare [Pipe And Tabor], Crumhorn, Dulcian [Curtal], Percussion – Michael Oxenham
 Design – Bob Fell
Directed By, Arranged By, Recorder, Rauschpfeife, Citole, Rebec, Vielle – John Sothcott
Engineer [Balance Engineer] – Bob Auger
Performer – St. George’s Canzona
Producer, Recorder, Gittern, Rebec, Fiddle [Medieval], Percussion – Francis Grubb
Rebec – John White
Rebec, Countertenor Vocals – Derek Harrison
Recorder, Crumhorn, Percussion – John Lawes
Recorder, Crumhorn, Shawm – Leila Ward
Soprano Vocals [High Soprano] – Rosemary Harrison
Soprano Vocals [Low Soprano] – Mary Sothcott

Early Music in a different way 😉 – M. Praetorius (1571-1621) – Es ist ein Ros entsprungen (Crumhorn and Viol Consort) – CHRISTMAS CAROL – Premiered Dec 24, 2020

Links

Funnies 

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 (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

Total as a Household = 4058 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 12/21/20 & published 12/28/20 (C)M. Bartlett
Last updated 12/28/20

0

Activities through 12-20-20 Potluck

House Capuchin Shield2

Letter O cat rat chase trap

Only a food-focused week this time, not just because of the potluck, but the holiday coming up behind. We tried some dishes that worked and one that kinda didn’t, but overall ate well. We have a couple of people who’ve asked to be added to the Facebook group. We welcome folks who are interested in what we do! Some other things went on during the week as you can see below and lots posted for Project Day and the Potluck!

This week is going to be all holiday stuff. No clue how that’s going to play out with getting House stuff done. If you don’t see a report this coming week, it’s ok. 

Got a question this week about “What is a “graeca doctrina servus“? It literally means, “greek teaching slave” and was a joke when we first started the House. It’s as good a term for what I do as I’ve found, since I publish this each week, keep records and teach when folks need it! 

Done. but it kinda didn’t work…. Gonna try again this week.

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
  • 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:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Educational Events

Dance Vids

Classes – (apparently everyone is busy with the holidays!)

Real Royalty – The King Who Ruined England | Edward II | Real Royalty – In this episode, Edward II’s obsession with revenge tears England apart. The Plantagenet story is more shocking, more brutal and more astonishing than anything you’ll find in Game of Thrones.

Early Week – Anja was embroidering, but also did some cookery research, and started a few dishes for the potluck. We also took delivery of some ground lamb and both beef and lamb bones. 

Cookery – We started the chicken with root vegetables and greens early in the week and fridged the main part of it on Wednesday. The sauces waited until later in the week. After setting up and photographing the nibblements plates (Cheese plate, fruit and veg plate, olives) on Friday, we tried the Spoon Dish of Nuts. It didn’t work as well as we would have liked, so we did another run at it on…. Saturday morning we started the lamb bones going and strained and put the broth by Saturday evening and fridged the useable bones, because they’re going to have to be degreased and boiled. At that point we started the beef bones, which are also being cooked for the marrow. 

Because we lost Saturday evening to a different problem, nothing more happened until Sunday, where we started in at one end and finished around 8pm. Pasties filling was first, then the vegetables, then forming and baking pasties, then making up the chicken dish with the sauces. 

Pasties

Other foods

Celebrating Saturnalia with Cato’s Globi – Tasting History with Max Miller

The History of English Gingerbread – https://atasteofhistorywithjoycewhite.blogspot.com/2014/09/the-history-of-gingerbread-there-really.html

How to cook a medieval feast: 11 recipes from the Middle Ages – https://blog.britishmuseum.org/how-to-cook-a-medieval-feast/

Sewing – Working on the snip case in the early week, because the pouch disappeared…. …and then I figured out where I put it. Only a few stitches done, though. 

Sundials, etc. – Tempus got to show off one of his bone needles to the lady who delivered the lamb and the bones. 

Herb Bunch – The stew ended up with a number of veg ends to be planted. Anja went to do them on Friday and the rain was a bit much, so that happened on Sunday, instead, after Tempus brought the bucket in.

Project Day – Bones cooked all day Saturday and Sunday. They only got finished Sunday night, late, but we still have to degrease them and boil them clean. The internet connections kept fading in and out for the first couple of hours, which makes it all the better to keep it to typing and photos and maybe messenger chat. 

Peggy said, “I won’t make it today, but I wanted to share that my son has suggested twice now that I make “farts of Portugal” again. Told him he’ll have to wait until we get moved.” 

Anja was online most of the afternoon, talking to folks and working on embroidery. 

Isabeau said, early on, “Today was spent delivering projects. Tomorrow is for making holiday yumminess!” Then Anja and Isabeau both made tries at burning chocolate, one in a double boiler, one in the nuker, but Isabeau went on to create these awesome bead spiders!

Helen, new person, just joining us for a Project Day, “I was going to join while sewing new garb but couldn’t find the link and got side- tracked by teen demanding food… LOL… maybe next time…”

Claire says, “Yesterday I made copycat Starbucks gingerbread loaf and used my Disney Frozen cakelet pan for the first time rather nicely. I also made eggnog Jell-O shots, which was rather a process because I didn’t use store bought eggnog. This was a mold I borrowed from a neighbor and not a good shape. Getting round ones soon this week from Amazon. Recipes in comments when I get to the desktop. Also made magic square bars the other day. Those and the gingerbread loaf are my two fave holiday desserts.”

“https://thecafesucrefarine.com/starbucks-gingerbread-loaf/ (I also added some candied peel and some stem ginger) https://www.seriouseats.com/…/eggnog-jello-shot-recipe… (one of the candy molds I have coming looks just like what they probably used for the ones pictured on the website) and the good ol’ classic https://www.allrecipes.com/…/magic-cookie-bars-from…/ (no nuts, I always forget WHY the coconut layer is on top, and I won’t ever use mini chocolate chips again, they shed like crazy)”

Poor Arlys was stuck in meetings all day. 😦 

Potluck – Cooking had been going on all day, but by 6pm everything was finished but the pasties. We got those done and ate. Well, Tempus ate. Anja had been chowing all day! (Pix up in cookery, above)

Potluck Menu

Nibbles

Cheese plate with grapes
  • Cheese plate
  • Grapes
  • Veg plate
  • Olives (black and green) 
  • Bread

Main

  • Onion Soup
  • Black-eyed pea pottage
  • Chicken with root vegetables and greens and two sauces
    • Garlic sauce – can
    • Mushroom Cream Sauce – can
  • Ginger Carrots
  • Buttered Beets
  • Pasties, Anna Wecker cookbook, lamb/pork/berry
Done. but it kinda didn’t work…. Gonna try again this week.

Sweets

  • Spoon dish of nuts
  • Marzipan
  • Fudge
  • Comfits
  • Seed cakes

Recipes

Pasties

Pasties filling – Pasties filling has blackberries, huckleberries and craisins as well as lamb, pork, egg, bread crumbs and powder douce.

Crust was puff pastry, filled and crimped like a turnover. Brushed with egg. Baked in oven at 350 for 20 minutes

These were really good! Adding the frozen berries made a big difference. 

Anna Wecker’s cookbook – 225 Krapffen von dem ubergebliebnen Fleisch – Pastries of leftover meat

Take of such (meat) as you have that is no longer suitable for the table , it is good for these things. Cut the meat off the bones and chop it well. Make a dough of fine flour and eggs, a little fat, salt it well, or the way you make it for tarts, as you please.

Take two thin sheets, one as big as the other, shape it as you would like it and as you can, round, triangular, or rectangular, into hearts, roses, or stars. Then add good spices to the meat, raisins, and what you like to have sweet or sour, as you please. (Add) enough fat from what is skimmed off soups (Suppenschmalz) or beef marrow, according to how fat or lean the meat itself is. If you wish, you can also add good herbs, with or without spices, or eggs as though you wanted to make sausages that go into the fat-lined part of the large intestine (Klobwürste). You may also take coarsely ground almonds, (but) they are better grated, especially if you also add eggs, and grate a little bit of hard white bread if you please. Always add a little meat broth.

If you want to make them, prepare it (the meat) and put a little of it on part of the abovementioned sheets (shaped) according to whatever you want of animals, birds, hounds , hares, as described above. Shape it with the prepared stuff (meat mixture) and then place the second sheet on top. Press it together according to its shape and close it as artfully as you can.

Give each its form: to the sow, bristles with a pastry wheel, give each one eyes from black dried cherries or juniper berries, (arrange) the skin of an egg around it or of red apples or rose petals, each after its kind. As to what else belongs to them, I have kept the little sheep’s trotters and such things as well as the young hares’ feet, those who are artful do not need much description, to those who aren’t it is in vain. Roughly done does not improve them or detract from them. Close them, brush them with egg as is always done, bake them quickly and serve them warm. They are best without egg, but to each as they like it. Almonds and a little bread makes them good.

White Spoon Dish of nuts – This wasn’t successful. We’re going to do another run. It was tasty enough, but not cooked down the way it should have been. Looking up recipes after, it didn’t have enough liquid

Meister Hans 1460 Cookbook – Recipe #207 Von einem weissen gemuess von nussen – Of a white spoon dish of nuts

  • ½ cup nut flour (used almond)
  • ¼ cup semolina
  • ½ cream
  • 1 cup milk (needs 1 1/2 more cups)
  • 1/8 tsp salt
  • sugar to taste

Method

  1. Mix nut flour and cream in heat-proof dish.
  2. Zap 1 minute.
  3. Stir and let stand for ½ an hour or so.
  4. Add semolina and salt.
  5. Stir well.
  6. Zap, first for two minutes, then one minute at a time, stirring between.
  7. Porridge is done when semolina “puffs” and it thickens.
  8. Add sugar, on top at least. You may want to add 1/4 cup when you add the salt.

Original, translation by Volker Bach – Item take a white nut spoon dish in a pot, that is made from nuts. He shall pound them but so that they do not pass through (but not pass them through a cloth?) and you should have a thick milk with that and manchet flour (semlein mel), it becomes thick from that. You may serve it warm or cold, and make it sweet with sugar.

French onion soup (modern recipe) – Effortless onion carmelising. Easy soup.

Ingredients

  • 3 pounds onions
  • 1 stick butter
  • 1 qt beef broth
  • Herbs de provence or other as you like

Method

  1. Set butter in the bottom of crockpot and turn on.
  2. Wait for it to melt and swirl to coat, or melt in nuker, pour in and swirl.
  3. Peel and thinly slice onions.
  4. Toss into crock set to low.
  5. Stir every couple of hours.
  6. After 8-12 depending on your crockpot, they will be perfectly caramelized.
  7. Add broth and seasonings and let sit another hour. (Can stand for 3, total).
  8. Serve hot topped with cheese.

Original recipe – Started them last night in the crock pot – one stick of butter and three pounds of sliced onions, set the pot on low. Stirred periodically. By late afternoon, they were perfect! Added beef stock and herbs de Provence, topped with cheese. Thanks, Beth, for the great idea for the onions!!

Herbs de provence

  • 3/4 teaspoons dried oregano
  • 3/4 teaspoons dried thyme
  • 1/4 tablespoons dried savory
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried, crushed rosemary
  • ½ tsp lavender blossoms (optional)

Miscellaneous pix

Merry Christmas from DGB Conservation Studio by Dana & Marie – From – https://calendar.myadvent.net/?id=e9c4682fec304b6e770a7fee780eb0a9&fbclid=IwAR2xIeT7WIyFNVS9Rf5-5wAFKg7jd98Q-VtPLteKiklKuYYIZ7aQ8AR7L98

Historical Textiles – Lots more pictures on each days’ posts! Look at the right-hand column to access the rest of the calendar (up to today’s date….) – https://historicaltextiles.org/advent-calendar-december-1-2020/?fbclid=IwAR0mT0x7ZHAhN-vc9RXSdG7AyLRmQKb6Gma6vs_UaVI2cf6SV3G5tpubKXo

Music – Medieval Carols, Oxford Camerata, Jeremy Summerly

  • 1 Ave Maria (English, 15th century) – 00:00
  • 2 What tidings bringest thou? (English, 15th century) – 2:53
  • 3 O viridissima virga (Hildegard of Bingen) – 7:01
  • 4 Alma redemptoris mater (English, 15th century) – 11:47
  • 5 Deo gracias Anglia (English, 15th century) – 18:13
  • 6 Be merry be merry (English, 15th century) – 22:11 7 Riu riu chiu (Spanish traditional) – 24:45
  • 8 There is no rose (English, 15th century) – 27:08
  • 9 Planctus Guillelmus (Anonymous French, ca. 1090) – 31:44
  • 10 Eya mater Stephane (English, 15th century) – 38:32
  • 11 Gaudete Christus est natus (English traditional) – 41:09
  • 12 Hail Mary full of grace (English, 15th century) – 42:52
  • 13 Now may we singen (English, 15th century) – 46:36
  • 14 Nowell sing we (English, 15th century) – 50:59
  • 15 Planctus David (Abelard) – 54:20

Links

Christmas Dinner – York Archaeological Trust – https://www.yorkarchaeology.co.uk/volunteer-case-studies/2020/christmas-dinner

The Footprint of a Roman Toddler Has Been Preserved on this Tile for 2000 Years – https://twistedsifter.com/2020/08/rare-2000-year-old-roman-toddler-footprint/

Llys Llywelyn – Medieval Court – https://museum.wales/stfagans/buildings/llys-llywellyn/?fbclid=IwAR3mLOrKZT_yTELVfAbTPlw-n4BRK3ENYLN3clYN7VmfMOLMbCelqkW7Hx0

Hidden in the Landscape: The Unique Architectural Heritage of Icelandic Turf Houses – https://www.ancient-origins.net/history-ancient-traditions/turf-houses-0011004

The Galloway Hoard: Viking-age Treasure – https://www.nms.ac.uk/exhibitions-events/exhibitions/national-museum-of-scotland/the-galloway-hoard-viking-age-treasure/

Video Links

Debunking Norse Pagan Yule Myths – Or how to ruin Yule for everybody – Annoyed Kitten

vikinghomecompanion – Torvaldr is a Verb Wargy

vikinghomecompanion – Viking Raid doo doo

Funnies 

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 (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

Total as a Household = 4058 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 12/14/20 & published 12/21/20 (C)M. Bartlett
Last updated 12/18/20

0

Activities through 12-13-20

House Capuchin Shield2Made a little progress this week, but the “sundials” end of things is slow for some reason. There’s a little cookery, a little embroidery, a lot of pictures, more of the advent pictures, a sewing project getting started and some Project Day and the usual links. 

Done and delish!

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!

Virtual Potluck this coming Sunday!

  • 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
  • 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:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Educational Events

A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk

Dance Vids – St Brogans Leaving Cert Music – Medieval CAROL (an fancy version of Sciarazula Marazula) 

Classes – 

EarlySweden – Online Class: Woodworking 101 With Baron Alasdair #6 –Fauldstools – Join Baron Alasdair Mac Roibeirt for the sixth 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 fauldstool. Tools used will include those discussed in his previous classes and the next expansion in your tool chest – Drills. For more information on this class please go to my blog post here: https://earlysweden.wordpress.com/202…

Early Sweden – Online Class: Redacting Recipes from Primary Sources w/HL Fina 

Tablet Weaving for the Absolute Beginner

Morgan Donner – Projector VS Paper Patterns // ft THAT HAMILTON PATTERN!

Survival Russia – How Do We Keep Warm In -40C 2019

RUM – Nalbinded Hats, Mittens and Socks

RUM – Zsof’s Rules on Becoming a Peer

 

Early Week – …was just more of the same, keeping on, keeping on….

Cookery – Another fritter came up during the week and was supposed to be tried Saturday evening, which is also when we were making Lucia buns. Anja ran out of oomph and then we thought it was going to be tried on Sunday. Didn’t happen until late in the evening. More below in the Cookery section.

A blog post on the history of Lucia Day – https://confrariadobaraodegourmandise.blogspot.com/2020/11/glad-lucia-e-historia-do-lussekatter-um.html

 
Confraria Gastronômica do Barão de Gourmandise – Still life with cheeses, almonds and pretzels

(Nature-Dead with Cheeses, Almonds and Pretzels) by Clara Peeters, c. 1615.

Antwerp painter Clara Peeters was one of the first painters of dead natures of food, and her ′′ banquets ′′ or banquet pieces had a great influence on painters in northern Netherlands.

Clara Peeters has the characteristic of having specialized in dead natures with beautiful objects, delicious fruits and expensive food. This kind of dead nature is called ′′ banketje ′′ in Dutch. The symbolism of these paintings is not entirely known. It can be a temperance incentive or a reference to the Last Supper. Or it could simply be a display of opulence and wealth.

In this painting, in addition to the objects quoted in the title, there are also butter bunches (the decoratively cut butter pieces with the same utensil that makes chocolate and wax zest) on a plate on top of cheese, figs and a bun in the background , next to a Venetian gold veneer glass. Almonds and figs are on a Wanli Chinese porcelain dish.

In addition to putting her signature on the bridal silver knife, Peeters also painted herself. In the tin cap of the pottery jar, you can see the reflection of a woman’s face in the clear and mirrored part of the white cap. This is Clara’s self-portrait.

She therefore followed the example of Jan van Eyck, who painted her self-portrait in the mirror in her Portrait of Arnolfini of 1434. Peeters made a total of seven self-portraits, including this one.

The initial story of painting is not known. It was kept in a private collection in France from 1920 until it was auctioned at Drouot-Richelieu in Paris in 1998. It was purchased by Richard Green Gallery and sold to a private collector of the United States in 2000.

The painting was acquired by the Mauritshuis museum in The Hague in June 2012. The sale was made possible thanks to the support of Vereniging Rembrandt (and his A.M. Roeters van Lennep Fonds, Utrechtse Rembrandt Cirkel and Caius Fonds).

It is currently exposed at the Mauritshuis museum in The Hague.

Aachener Printen – Seasonal Cookies in Aachener, Germany – http://crawfishandcaramel.com/aachener-printen/

Instructiones to make Cakes –  https://rarecooking.com/?fbclid=IwAR0q-arug4tuIBHqh0gBRbLSKINW7ufSxFD-IVj8m4N4yKHP5yksOaVeUm4

Nick Saint-Erne – Hippocras Spiced Wine

Lynne Fairchild – Making Tudor Hippocras at Home | Medieval Spiced Wine

RUM – Historical Winter Beverages

Sewing – Just embroidery until late in the week when the fabrics for the pouch frame showed up. 

Snip case in process

Project Day – The day started with the Lucia buns and coffee. (Pix with recipe, below)

Then Claire posted, “I thought finishing this was going to be today’s project but I got it done last night finally. It’s my mother in law’s Christmas present. Today is working on some socks, filling some thumb drives to mail out and eventually baking mince pies, also to mail out. The crust and filling is made, just need to put together and bake.

Arlys says, “I hope to have something to share by the end of the day. So far I have managed to avoid every obligation to myself since rising!”

…and then later, “My project for Project Day was embroidering 2 blackwork motifs for use on 2 emery pillows.”

Peggy says, “Not able to do much right now, but I am getting better at two-color lucet cord. Note difference between beginning of cord and where I am currently working.”

Isabeau says, “Daniel and I went searching for our tree. We found a delightful 5 foot grand fir.”

…and we closed down a little early, since both Anja and Loren were really tired. 

…and then did the cheese fritters late in the evening. 

Recipes

Cheese fritters – Meister Hans 1460 cookbook – Recipe #146 Ain gepachens von kaes – A fritter of cheese

  • About 1 inch by 1 inch 4 inch segment of bacon
  • ½ cup grated “hard” cheese
  • 1 egg
  • 1 tsp cheese salt
  • 2 TBSP flour
  • ½ cup bacon fat for frying

Tools

  • Mixing bowl
  • Mixing tool (fork)
  • Small cutting board and knife
  • Small frying pan.
  • Draining spatula

Method

  1. Chop bacon into small pieces.
  2. Add to frypan and cook. Add bacon fat, if necessary. 
  3. Break egg into bowl and muddle.
  4. Stir cheese into it.
  5. Stir in cheese salt
  6. Stir in flour.
  7. Mix well.
  8. When bacon is cooked to limp, but not crispy, pull it and drain, then add to bowl.
  9. Stir well.
  10. Get the (rest of the) fat hot.
  11. Put about ½ the “dough” on a cutting board and use a knife to arrange it into ½ side strips.
  12. Push them one at a time into your frypan. (My small pan did only 3 at a time).
  13. Use a spatula to keep them from sticking. You may have to flip them to get them to start to brown all the way around.
  14. Do the next set until used up. Mine did 10. One fritter was in kit form.

Original recipe (translation & notes Volker Bach) 

Item take hard cheese and grate it and break eggs into it and chop bacon into it, and a little flour. Mix that together and spread (streich) it into the pan. When it is fried, spread (bestreich – poss. mistake for bestreu – strew) it well with sugar.

Cheese fritters are found often in the German corpus – at least three times in this collection alone. This one is unusual in the addition of bacon and sugar. The instruction to spread it in the pan (streichen is the action of smearing butter on bread) also suggests a softer consistency than in parallel recipes where the fritters are rolled and shaped. It is probably closer to the soft pastelike doughs moved into the pan from a cutting board, like spaetzle.

 

Comments from online discussion

MaryAnne Anja Bues Bartlett – What kind of cheese do you think would have been used…. or rather what modern equivalent? Parmesan is the only one I can think of.

Volker Bach – ‘hard’ cheese only means it’s not of spreadable consistency as far as I can tell. I made a similar fritter just today with mimolette (very good) and mozzarella (boring). Almost anything works. My favourites are middle-aged, flavourful cheeses like cheddar. If I make them for larger groups, my standbys are Emmental or Gouda, cheap and uncontroversial. Parmesan would work, but I suspect it would come out unpleasantly dry.

MaryAnne Anja Bues Bartlett – Gouda and emmental sound good…and anything with bacon catches my eye.

Friederike Gunzel – As far as I know the technique of making cheddar wasn’t invented until much later. I’ll try it with something like Gruyère or Conte. (And probably without the sugar!)

Do you fry the bacon before mixing it in or will it be cooked enough in the mix?

MaryAnne Anja Bues Bartlett – Oh, definitely cheddar is later. It’s just an old cheese that I have for a trial run. I’d have to go to the store for the others. …and having tried a couple of these recipes, they’re going to fry too fast to cook the bacon, even if it’s really minced… 

Volker Bach –  the bacon won’t cook in the fritter, but if it is cured (as I assume it would be), there is no need to cook it.

Friederike Gunzel –  but it might taste nicer if fried before?

MaryAnne Anja Bues Bartlett – I think it would, besides, if the grease ends up in the fritter it’s going to be a bit much, I would think. Might be better to fry first and then use the grease to fry the fritters in?

MaryAnne Anja Bues Bartlett – Volker have you done one with it still uncooked?

MaryAnne Anja Bues Bartlett – …and it might depend on what is meant by “bacon”….

Volker Bach – Speck can mean both raw and cured, but I assume it means cured bacon here. The German word has a wide range, from the purely white Rückenspeck (all fat) to the leanish Schinkenspeck (which would be considered ham in most countries).

I would use marbled bacon here, and not a lot of it. As to the fat – a lot of historical German food is very fat, excessively so by modern standards. So I think that is part of the point. Frying the bacon first is possible, but I suspect it would be mentioned. It is not common.

Jeremy Fletcher – If you’re using lardo (cured fatback) rather than US or Canadian-style bacon, you won’t need to cook it. I may have to try this one.

MaryAnne Anja Bues Bartlett – I’m thinking that the fritters would tend to fall apart with uncooked fat in them. Ham-ish “bacon” wouldn’t need to be cooked. I’m mostly thinking of texture. I’ve minced bacon and put it in vegetable fritters and they do fall apart. That’s where I’m coming from. There’s going to be fat from the cheese, too. Well, I’ll have to try it both ways.

Volker Bach posted some of his german cooking, mostly from the Meister Hans 1460 cookbook. 

Miscellaneous pix

Merry Christmas from DGB Conservation Studio by Dana & Marie – From – https://calendar.myadvent.net/?id=e9c4682fec304b6e770a7fee780eb0a9&fbclid=IwAR2xIeT7WIyFNVS9Rf5-5wAFKg7jd98Q-VtPLteKiklKuYYIZ7aQ8AR7L98

Historical Textiles – Lots more pictures on each days’ posts! Look at the right-hand column to access the rest of the calendar (up to today’s date….) – https://historicaltextiles.org/advent-calendar-december-1-2020/?fbclid=IwAR0mT0x7ZHAhN-vc9RXSdG7AyLRmQKb6Gma6vs_UaVI2cf6SV3G5tpubKXo

 

Music

Musica Medievale – Music, fire, snow outside and time disappear.
A tiny version of “Quant je voi yver retorner“, COLIN MUSET, XIII Cent.
http://www.facebook.com/murmurmori, http://murmurmori.com

Lyrics and translations:

Quant je voi yver retorner
lors me voudroie sejorner;
se je pooie oste trover
large, qui ne vousist conter,
qu’eüst porc et buef et monton,
maslarz,faisanz et venoison,
grasses gelines et chapons
et bons fromages en glaon,
et la dame fust autresi
cortoise come li mariz
et tout jors feïst mon plesir
nuit et jor jusqu’au mien partir,
et li hostes n’en fust jalous,
ainz nos lessast sovent tout sous,
ne seroie pas envioux
de chevauchier toz boous
aprés mauvais prince angoissoux.

[ENG]
When I see Winter returning, then I would like to stay indoors. If I could find a generous host who wouldn’t spend too much time counting money, who has pork, ox and mutton, ducks, pheasant and game, fat hens and capons and good cheeses in wicker baskets, and if the wife were as courteous as her husband and would do my pleasure night and day until my departure, and the host weren’t jealous – indeed he often would leave us all alone – I would have no desire to ride all muddy and anguished behind an evil prince.

Links

Video Links

1066: A Year to Conquer England – In this three-part drama documentary series, Dan Snow explores the political intrigues and family betrayals between Vikings, Anglo-Saxons and Normans that led to war and the Battle of Hastings. When King Edward the Confessor dies without an heir, it triggers a bitter race to succeed him as King of England. Earl Harold is on the spot and takes the crown. But in Normandy, Duke William believes the throne has been promised to him and decides to invade. Meanwhile, in Norway, the Viking king Harald Hardrada also fancies himself as King of England, and he too puts together an invasion force. Very soon, England will be under attack.  https://www.bbc.co.uk/iplayer/episode/b08h7zsb/1066-a-year-to-conquer-england-series-1-episode-1

Funnies 

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 (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

Total as a Household = 4058 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 12/8/20 & published 12/14/20 (C)M. Bartlett
Last updated 12/14/20

0

Activities through 12-6-20

House Capuchin Shield2

Extra things happened this week. Maybe we’re starting to settle into “winter”? It doesn’t feel like it with no feasts…. kinda like there was no summer because there were no tourneys.

We have a lot of plant tending to do this week and some cookery. We’ll be glad when we can get in-person things going again.

The veg ends are on a 5 o’clock line from the center. Previous celery and garlic around the pot with lily, rose, chives and thyme… and that *might* be a saffron at 4 o’clock….

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
  • 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:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Classes – 

HistoryWorks – Michael Wood’s Story Of England: Episode 1 – The Romans To Normans – •Jun 24, 2020 – The History Of Kibworth’s First 1,000 Years, With A Roman Villa, Anglo Saxons And Vikings.


Medieval Mayhem – How to Make a Gokstad Bed (Viking DIY)


EarlySweden – Online Class: Basic Nalbinding with HL Eilidh Keldeleth

Early Week – Not much going. Put away some more of the feast dishes.

Cookery – Mostly happened on Thursday and Sunday. Anja was making chicken and dumplings with a period recipe for the dumplings, and also got some custard tarts made.

Fogones en la Historia – Pastelillos de queso – Cheesecakes


Nick Saint-Erne – Capon in Orange Sauce

Lynne Fairchild – A Brief History on Pastry Molds | Springerle, Lebkuchen, and More!

Beefing up Medieval Europeans: Meat Consumption in the 15th Century – https://www.medievalists.net/2020/11/medieval-europeans-meat-consumption/

A 13th-century Scandinavian cookbook: Libellus de arte coquinaria – https://www.medievalists.net/2020/11/13th-century-scandinavian-cookbook/

Gilly Morley  – A quiddony of medlars

Robert Morris

Sewing – Just some more embroidery, although dolls are being working on as far as patterns go.

Herb Bunch – A lot of watering happened and on Sunday some veg ends from the cooking got planted.

Project Day – Loren and Anja spent most of the day cooking and working on cleaning up from cooking. 🙂 We started with doing up a batch of custard tarts and some nibbles from the left-over dough. Later Anja was doing chicken and dumplings with pekanky, which are a period-style Czech dumpling.

Arlys said she forgot about project day and Rosamonde was cleaning, but planning a cake for later.

Estella wrote – “My project today. Eating the rest of the Thanksgiving salmon [frozen from CHILE!!]. Simple “I’m hungry NOW” style~ using copper-clad stainless fish pan that neighbor Helen left to me, gently saute in butter, add a little lemon juice >> onto seasoned rice. My favourite knife is at least 50 years old, and was made by my friend, Helen, who passed away the day Hillary lost the election. The cup is an old Downtown-Deb Dead-Air KLCC cup. I’ve used it every morning I’ve been home for over 20 years.”

Some veg ends got planted late. Isabeau says she was running around all day.

Miscellaneous pix

Merry Christmas from DGB Conservation Studio by Dana & Marie – From – https://calendar.myadvent.net/?id=e9c4682fec304b6e770a7fee780eb0a9&fbclid=IwAR2xIeT7WIyFNVS9Rf5-5wAFKg7jd98Q-VtPLteKiklKuYYIZ7aQ8AR7L98

Historical Textiles – https://historicaltextiles.org/advent-calendar-december-1-2020/?fbclid=IwAR0mT0x7ZHAhN-vc9RXSdG7AyLRmQKb6Gma6vs_UaVI2cf6SV3G5tpubKXo

Music

Christmas in the Middle Ages

Ensemble: Für Frühe Musik Augsburg Album: Weihnachten im Mittelalter – Christmas in the Middle Ages Video: Manuscript “Horae ad usum Parisiensem ou Petites heures” – http://www.facebook.com/musicamedievale •

  1. Alle (Psalite Cum) luya
  2. Laetabundus Exsultet Fidelis Chorus – Bernhard von Clairvaux
  3. Rorate Celi Desuper
  4. Et In Terra Pax
  5. Dieus Soit En Cheste Maison – Adam De La Halle
  6. Vetus Abit Littera
  7. Benedicamus Domino
  8. Nunc Angelorum Gloria
  9. Verbum Patris Humanatur
  10. Kyrieleyson de S. Maria V.
  11. Gaudeat Ecclesia
    1. Malestas Delca
  12. In Suria Ein Braiten Hall – Oswald von Wolkenstein
  13. Alleluya
  14. Sys Willekommen Heirre Kerst
  15. Ave Mutter Kuniginne – Oswald von Wolkenstein
  16. Ave Mater O Maria – Oswald von Wolkenstein
  17. Fiddle, Lyre, Recorder, Dulcimer, Hurdy Gurdy – Heinz Schwamm Organ, Shawm [Bass Shawm], Percussion – Wolfgang Zahn
  18. Vocals, Chitarrone [Chitarra Sarazenica],
  19. Lute [Medieval Lute], Oud [Arabian Oud] – Rainer Herpichböhm
  20. Vocals, Recorder – Sabine Lutzenberger
  21. Vocals, Recorder, Percussion – Hans Ganser

…and a bonus. Estella and I love this one… Here’s a 17th century Moravian Carol that feels older because of the mode it’s written in. It’s a long story about the “Miracle of the Waters”. Mary and Elizabeth meet on the snowy path to the church. Elizabeth scolds Mary, that she shouldn’t be stressing herself when she’s so close to giving birth. She helps her with the birth with John close by, and then they go to bathe the child and all the springs are frozen. It isn’t until Mary goes to the spring herself that the waters suddenly thaw and according to the story, they run clear to this day, even in the worst weather. The illustrations are by Josef Lada, a famous Czech artist of this past century. (Yes, Stella, this doesn’t match up with the lyrics… it’s the older version of the story.)

…and maybe this will come through… Rudolph the Red-Nosed Reindeer as a Gregorian Chant!

Links

Video Links


vikinghomecompanion – It Ain’t All Fun And Lutefisk

Funnies 

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 (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

Total as a Household = 4058 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 11/29/20 & published 12/7/20 (C)M. Bartlett
Last updated 12/7/20

0

Activities through 11-29-20

House Capuchin Shield2Holiday weeks inevitably play merry hob with getting other things done! We still aren’t quite finished with the cleanup from Thursday! …not to mention leftovers. Hoping that you all had a good Thanksgiving! 

We’re moving into the holiday season at Anja and Loren’s shop. This year has been so odd, we’re not sure what will and won’t work as far as projects. 

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 – 12/20
  • 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 – Corrie Bergeron  is with Richard S. Mandel – 11/24/20

A friend had a medical issue at an event, so a couple of other friends took him to the ER. The physicians poked, prodded, and administered their potions with nary a word about the dress of their patient and his attendants.

When they cleared him to leave, he gave the staff a sweeping bow, saying, “I thank you for your excellent care. We shall now return to our own timeline.”

Exeunt

Greetings An Tir!
The Baronies of Wyewood and Madrone would like to announce that the website for An Tir Ethereal 12th Night 2021 is now live!
Come and see the exciting plans we have for the event at:
https://events.antir.org/kingd…/12th-night/12th-night-2021
Thank you,
An Tir Ethereal 12th Night 2021 Event Team
 
Greetings An Tir!
The Baronies of Wyewood and Madrone would like to announce that the website for An Tir Ethereal 12th Night 2021 is now live!
Come and see the exciting plans we have for the event at:
https://events.antir.org/kingd…/12th-night/12th-night-2021
Thank you,
An Tir Ethereal 12th Night 2021 Event Team

Stories

There’s a whole series of kid-friendly stories and vids here – https://cadw.gov.wales/learn/education/teaching-resources/story-time-little-people

cadwwales – Story time for little people — Living in a castle with Medrod and Gwalia (Episode 2)

Classes – 

Medieval Mayhem – Challenge Make a Flag Pole for Medieval Re-enacntment (LARP – SCA)

RUM – Making Magic in Multiple Medievalisms – Crossing the Bridge from Rennie to SCAdian

RUM – History of the Harpsicord

RUM – Body Movement for Commedia dell Arte – Advanced

RUM – Introduction to the Anglo Saxon/Germanic Lyre

Early Week – Was all prep for Thanksgiving. 

Cookery – I didn’t take pictures because we didn’t use any of the period recipes! We did start talking about doing a cookbook of the recipes that weren’t “feastable” for whatever reason…. ones that we’ve done for personal use or potlucks. …and realized we really need a listing of *all* the recipes we’ve done, so that was what Anja worked on this week. 

Tasting History – What Did Medieval Peasants Eat?

Fogones en la Historia – Ayunar o comer trucha – Trout Soup

Lynne Fairchild – St. Hildegard’s Joy and Happy Cookies | 12th Century Recipe | SCA Baking

The Tudor Travel Guide – A Tudor Christmas Recipe: Venison Pie

Sewing – Working on the pincushions and trying to figure out what to use for the pouch frame. I had a lovely scrap of white velvet that would look awesome, but can I find it? <sigh> So I ordered some samples of velvets/velours to see which might work. 

Sundials, etc. – Found some old projects and got them sorted in with the rest. 

Herb Bunch – Tending and watering this week. 

Project Day – Anja was online with the event pages open, working on embroidery. No one showed up until later in the evening. There were also some comments on a question about projects. 

Arlys – It turned into a cleaning day….

Claire – I meant to walk the dog (I did but got distracted supervising my rather short neighbor hang her Christmas lights). The leaves in the back yard did get raked. Bread for steak dinner is baking and I’ve managed a few more stitches on the shawl my MIL is getting for Christmas (I think it will be done in time, but I have permission to be late).

Isabeau – Christmas stockings for a customer

Miscellaneous pix

Music – Chanterai D’Aquestz Trobadors…

Ensemble: Belladonna Album: Chanterai D’Aquestz Trobadors Video: Queen Mary Psalter (British Library, Royal MS 2 B.vii) – http://www.facebook.com/musicamedievale •
1 Chanterai D’Aquestz Trobadors – Peire d’Alvergne
2 No Posc Sofrir Qu’ A La Dolor – Giraut de Borneilh
3 Si’Us Quer Conselh Bel’ Ami’ Alamanda – Giraut de Borneilh
4 L’ Autrier Jost’ Una Sebissa – Marcabru
5 Estat Ai En Greu Cossirier – Comtessa de Dia
6 En Amor Trob’ Alques – Aimeric de Peguillan
7 Razos Es Qu’ Ieu M’ Esbaudei – Peire Cardenal
8 Canso Doloiros (Instr). – Anonymous 13th century
9 Planher Vuelh En Blacatz – Sordello
Douce Dame Virge Marie – Anonymous 13th century
11 Bella Donna Cara – Anonymous 13th century
12 Entendez Tuit Ensemble – Gautier de Coincy
13 Lai De La Virge (Instr.) – Anonymous 13th century
14 Un Trobador En Gasconna – Cantigas de Santa Maria 13th century
Vielle – Susanne Ansorg
Voice, Harp, Spoons – Miriam Andersén
Voice, Vielle, Bells – Rebecca Bain
Recorded live at Montalbâne, June 25, 2006.

Funnies 

…and now for something totally ridiculous….

Amor sent this. 

So I started replying…. …and I’m going to just put the list of links in here, else it would get too long, but they’re *really* silly!

The first one is on Facebook and it might not let you in. –  https://www.facebook.com/Nordburg/videos/231755311588235/

 https://www.youtube.com/watch?v=Nw8F2_jnuKw

 https://www.youtube.com/watch?v=jMrHH6JsnOk

 https://www.youtube.com/watch?v=zu9kgVA5apo

 https://www.youtube.com/watch?v=T4fq8agjNqY

 https://www.youtube.com/watch?v=O6EEyEzdw1g

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 (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

Total as a Household = 4058 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 11/23/20 & published ?/??/20 (C)M. Bartlett
Last updated 11/23/20

0

Activities through 11-22-20

House Capuchin Shield2 Plague has hit Waldport. They weren’t careful enough over at the Moose Lodge and we’ve got a lot of people who have tested positive. Not Anja and Loren, thankfully! Megan, Amor, and Sasha all checked in this week. This being Thanksgiving week, it’s anyone’s guess what all will get done this coming week, although more plant stuff is imperative. 

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/

Alys has Crossed the Veil … no… not Alys

That hurts…. Steve, Robyne, Dan, Antonia…. now Alys. 

Always a smile. Always books. Always cats. Always doing dishes. Always there.

I have a little pawprint spoon I was saving for her. 

Just… no…. not… can’t be. 

Hello good gentles! I wanted to share a story that touched my heart about the effect we have on the world around us, just by playing the game we love.
As a part of my class for early childhood education, I was watching a webcast from 2012 on project based learning and the presenter was talking about a preschool in the lower mainland that did a project on castles and knights prior to the presentation by several years. Part of project based learning is bringing in experts, and these teachers brought in their experts from the SCA.
The knights that came to visit taught about castles, heraldry, royalty, knightly and courtly behavior… all the things we would usually teach at a demo. What I wonder though is if the knights were ever told how much they influenced the kids. They had gone from rambunctious, competitive sword fights to using chivalry in their battles, from normal good mornings to courtly bows for their teachers, from simple ideas for a castle to building a castle with a drawbridge, moat, and tapestries, as well as a bathroom that emptied into the moat because they wanted it to be authentic. They drew their own shields and put them on the wall, made twisted wire and bead crowns, and even built a larger than life knight as a surprise for father’s day.
The SCA experts were brought in at some point in January and the enthusiasm they brought kept this project going well into the summer. So all this to say, deep breath, we’ll get through this crazy time and when we do, look at the inspiration we can bring to a whole new generation, who will probably need a beautiful dream after these crazy times. Whenever you feel like what we do makes no difference, remember this story and the joy and learning we can bring. We matter, don’t give up the dream.
Yours in service,
Lady Seonaid inghean MacGregour (Used with permission) 

Classes – 

plus 7 more – https://www.youtube.com/c/RoyalUniversityoftheMidrealmRUM/videos

Online Class: Late Period Iberian Food With Juana Isabella

Bejewelled: The Use of Jewellery by Tudor Men with Natasha Awais-Dean

Early Week – Was all eating leftovers…. 

Cookery – Most of what wasn’t eating leftovers happened Sunday night. It should have been in Project Day but Anja’s migraine stopped that. 

We made Curde Frytours and the fritters from last week, done with lamb. (Recipes and more pix below) 

Chestnuts!

Alena Kucera – It’s that time of the year – I know for some of us it is doubting job but it is ease, the trick is before you bake them at 400 in the oven for 15-20 depending on the size,you first cook them for 5 min, run a knife thru them half way before cooking, after wrap them in the towel for 15 m for ease peel.
Happy cookin and happy holidays you all stay safe
Valentine Moodey – Chestnuts? Pop pop pop.

Romania – A Recipe Between Arabic and Italian Tradition – Medieval Chicken with Pomegranates

Pastero – Medieval Pork Pie

The Tarts That Changed The Course Of British History | Royal Recipes | Real Royalty – Lamprey pie at about 11 minutes, Maids of Honour at 36 (a different recipe from the one that I’ve been using…and a lot of “story”, rather than “history”.)

Take advantage of old trolleys – clay and cement – turn them into portable cooking stoves

Sewing – Starting a pincushion set. 

Sundials, etc. – The cast pewter toys and tokens we got from https://www.billyandcharlie.com/

Herb Bunch – Watering and tending…. Some herbs are going into the dehydrator on Sunday night. 

Project Day

Arlys – I spent mine shopping, dog walking, sleeping, embroidering, and wondering where in the heck I put the bag of emery. No, it’s not on my head–I looked.

Claire (Tamra Prior) – Today I vegged and knitted but yesterday I made a doll stocking and 14 cups of citrus curd and walked the dog.

I ended up swapping out that white cap for another black lol. All destined for the freezer in the spot the turkey currently occupies. 7 cups each of lemon-yuzu and lime-yuzu. Yuzu is a Japanese citron type of citrus that I’m rather fond of. 28 eggs were used. Didn’t mean to make this much, but that’s how much juice I got.

Yeah it was a triple batch. Meant to do one each to compare and it ended up being 1.5 each. It was literally every egg in the house minus some quail eggs I got recently at the Asian store and I didn’t quite follow the ratio of whole to yolk, because it should have been more. Let’s just say I definitely will have a good time eating this all later, although at least one jar each of the big sizes is going to my friend Jan. Wednesday night we worked together with her zesting and me squeezing and then it all went in jars in the fridge. That made Saturday’s work a lot easier.

Isabeau – We drove to a job site, only to find no supervisor and no task. So we mowed our lawn before the monsoons hit. Today, I’ll be sewing t-tunics.

Anja was busy with getting photos early on and did a class on redacting recipes (link to the recording ought to show up within two weeks) along with Peggy, but then a migraine hit and nothing more until late in the evening. 

Recipes

CURD FRITTERS – https://www.plimoth.org/learn/plimoth-online-historyhome-tm/recipes

Curds are a soft cheese like cottage cheese or ricotta. These fritters are a lot like thin pancakes or crepes.  This recipe is from the 1594 cookbook The Good Huswifes Handmaide for the Kitchin. pp. 47-48.

To make Curde Frittors 

Take the yolks of ten Egs, and breake them in a pan, and put to them one handful Curdes and one handful of fine flower, and sttraine them all together, and make a batter, and if it be not thicke ynough, put more Curdes in it, and salt to it.  Then set it on the fyre in a frying pan, with such stuffe as ye will frie them with, and when it is hot, with a ladle take part of your batter, and put of it into the panne, and let it run as smal as you can, and stir then with a sticke, and turne them with a scummer, and when they be fair and yellow fryed, take them out, and cast Sugar upon them, and serve them foorth.

Modern Version
5 eggs
½ cup curds (ricotta, cottage or other soft cheese)
½ cup wheat flour
salt
cooking oil or butter
sugar (optional)

Make a thin batter with the eggs and equal amounts of curds and flour. Season with salt. Heat a small amount of cooking oil in your frying pan. When the oil is hot, pour in the batter and tip the pan to make the batter spread very thin (that’s what “let it run as small as you can” in the recipe means). They should be like crepes. When brown on one side, use your knife to flip them over or slide them onto a plate and flip them over into the pan. Add more oil to the pan when needed. Serve with sugar sprinkled on the top if you wish. 

Anja’s notes – The cottage cheese curd was washed first, to keep from adding more liquid. Just run warm water over the cheese in a strainer while shaking it. 

These were cooked in butter and just salted. Neither Loren nor I wanted sugar. They’re kinda bland, but easy on the stomach. 

Lanncz – fried lamb mush – (Meister Hans 1460 cookbook, trans Volker Bach)

  • ½ cup of minced or ground lamb
  • 1 egg
  • ½ tsp salt
  • Breadcrumbs (if needed) added 2 tsp
  • Frying fat (mine is a mix of bacon fat and butter, carefully saved from previous dishes)

Method

  1. Muddle egg and add meat
  2. Stir well.
  3. Add salt and stir well.
  4. If too liquid add breadcrumbs. (with this amount of lamb, it was)
  5. Stir well and let stand while the oil heats.
  6. Pour about ½ onto a cutting board and moosh it around with a knife until you have a 2-4 inch by ½ and inch bit to shove off into the fat.
  7. Repeat until you have what you pan will hold (mine was 5)
  8. Let fry until one side starts to brown and then flip them. (took 3 minutes on the first side, two on the 2nd).
  9. Put onto a trencher or something to catch the hot fat.
  10. Eat while still warm.

 Recipe #74 Ain essn von hünern das man nennet lanncz – A dish of chickens that is called lanncz

Item take chicken livers and stomachs and cut them thinly and deep-fry (pachs) them in fat. Add to them fat, pepper, eggs, caraway, and salt. Stir it together as soft as (the filling for) filled eggs (and) push (streich) them into boiling fat in a pot so that they stay whole. That way they are fried until done. Then serve it, this is called lanncz. In the same way, you can prepare young chickens or lamb.

 (I read this as meat fritters bound with egg. I am not entirely sure the meat is fried twice or just once, but I would tend towards once. The verb ‘streich’ is particularly interesting, it suggests a consistency similar to spaetzle batter since the action it implies is spreading the mass on a board and slicing off a piece of it that is them deftly pushed into the hot fat without allowing it to fall apart. It suggests a soft but cohesive batter that suggests raw meat cut into very small pieces to me. This might well be worth trying out in a variety of ways.)

Music – Susato – Crumhorn Trio – Die vier Branlen

Links

Gjellestad was a major Viking burial ground, new research reveals – https://www.medievalists.net/2020/11/gjellestad-viking-burial/

Gold coins from the 10th century discovered in Jerusalem – https://www.medievalists.net/2020/11/gold-coins-discovered-jerusalem/

Could a pandemic destroy an economy? Iran and the Black Death – https://www.medievalists.net/2020/11/iran-black-death/

Lost’ Medieval Scottish bridge discovered underwater – https://www.medievalists.net/2020/11/lost-medieval-scottish-bridge-discovered-underwater/

In Search of the Once and Future King: The Soul of Chivalry – https://www.medievalists.net/2020/11/edward-iii-chivalry/

Could a Peasant defeat a Knight in Battle? – https://www.medievalists.net/2020/11/peasant-knight-battle/

Video Links

Podcast – From Politics to Monastic Houses and What They Did With All That Land, with Victoria Hodgson – https://www.medievalists.net/2020/11/monastic-victoria-hodgson/

Funnies 

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 (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

Total as a Household = 4058 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 11/16/20 & published ?/??/20 (C)M. Bartlett
Last updated 11/16/20

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Activities through 11-15-20 Potluck

House Capuchin Shield2

Some weeks fly by so fast that you wonder whether the time actually existed. That was this week. It seemed that the whole week was nothing but cookery, although the usual work stuff, plant stuff and embroidery happened, at the least. 

Pretty much everyone else but Estella forgot about things this week. There’s some non-potluck about that. 🙂 Interesting stuff included a storm this week that threatened the plants that are in buckets and a few words from Sasha and Amor. …and Amy finished the scarf she’s been working on.

With a new shutdown coming up and a holiday your scribe isn’t sure how much of a report there will be this week!….although we do have a few more dishes to try.

Almost ready

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/

SCA POC GlowJam November 2020

Classes – 

Fantastic Feasts and How to Build Them

VIrtual Paternoster Craft Along

A Castilian Funeral Gown – Maestra Ana de Guzman, OL (East Kingdom) – https://www.youtube.com/channel/UC2RmLGx_KiNzoFiM6GAu5Hg/videos

Early Week –  Most of what got done through Thursday was prep work for the potluck feast. The drippings and broth from the chicken were used to cook the giblets and the livers got chopped for fritters. The carcasses were picked for bone broth and mortar chickens. Stuffing got made to go with the meat and into squash (no, not period….) Estella sent some pix of a non-dinner, 🙂 and says, “I keep forgetting to send pics of my projects, except that being recorded songs, most of them are aural, not visual. However, here is a picture of my Thanksgiving Dinner. It’s called Lucky Mercy Talulah Turkey. I’m sparing this daring wild hen’s life, as she taunts me on her daily saunters across my yard, mere feet from my door. Instead, despite the temptation to shoot-and-stuff, I will dine on Coho salmon and rice.Run, Talulah, run!”

Cookery – Early week was all prepping things for the potluck. Eggs were obtained. Bread was made. Bone broth on Friday.

Anja – On Saturday we got serious about putting things together after Loren did a store run. I watched a video of how to open a pomegranate and got a little inspired. 

Anja -I picked through the stuff that hadn’t been fridged and laid things out. After that I seeded a pomegranate, and yeah, that was pretty easy, even if it was 20 minutes and not 10. 

Ready to serve with pickled cukes and onions

Anja -I got the mortar chickens set up so that Loren and I had a good snack. We had some pickles with it. Those are the last of the “Farmer’s Market” pickles.

Finished

Anja -After that I tried the Lanncz (chicken offal fritters). (recipe below) It’s not as bad as it sounds, although I wouldn’t serve ’em to Loren. He’d freak. It’s chicken livers, mixed with egg and fried as “ribbons”, where you scrape the dough off a cutting board with a knife as a thin, but long piece into the oil. They were actually quite tasty and if you didn’t know it was chicken liver… well… you wouldn’t. …although I have to admit they look…. like poop….

Anja -I set up the saffron butter for the papyns and “perry of pesoun”, made the yogurt and poppyseed dressing for the pomegranate and filled a jar with the wine cherries for the Transylvanian Cherry dish, washed the curd (cottage cheese) for the curde frytours and then made up the batter, so that things would be easier for the Sunday cookery. …and promptly forgot it on the counter… eggs… no, that went into the trash. Pix are below.

Berenjenas para todos (Eggplants for everyone) – Cazuela mogi de berenjenas, receta del siglo XVI, procedente de un tratado cristiano.(Aubergine mogi casserole, recipe from the 16th century, from a Christian treatise.)

Tasty Tudor Recipes — Elizabethan Naughty Cake

Making Medieval Mead like a Viking

A *very* bad, but laughable, translation – Cook with the Dwarf!

Velcro soup – Liber de Coquina XIVw.–

·        0,5 kg of Velcro (probably burdock root)

·        40 kg of bacon

·        2-3 eggs

·        half a glass of milk (goat’s preferably)

·        0,5 tsp black pepper grains

·        water and preferably vegetable broth

·        saffron

·        “worn-out cheese” (grated) optional

Method

1.     We peel and cook velcro in slightly salted water until
it is medium hard.

2.     We cut bacon and throw it in the pot, fry it on a small
fire in its own fat until it blush,

3.     pour water or broth and throw pepper and saffron grains
in mortar.

4.     We cook about 5-10 minutes and add previously cooked
velcro.

5.     We cook until it softens.

6.     We scatter one egg with a bit of water into smooth
emulsion.

7.     We’re putting it in the soup.

8.     We add milk and cook for a moment until the whole egg
cuts off.

9.     We cook other eggs hard.

10.  You can also sprinkle the whole thing with worn-out cheese.

11.  Serving hot.

Sewing – A new motif is being worked on the sampler and some samples for Anja’s Yule Kit got started.

Getting places

Herb Bunch – We moved the plants that needed to be less exposed on Thursday, so that Friday’s storm wouldn’t wreck them. A pot of fairy fishing poles was created on Sunday.

Project Day – Doing a lot of cooking…. Once I was caught up on photos and uploading those to various places I pulled out my embroidery because I was waiting for Loren.

The parry of pesoun recipe we did quite a while ago. (https://housecapuchin.com/portfolio/activities-through-11-4-18/) The “granati” is pretty simple. It’s just pomegranate seeds and the little bowl is about an 1/2 cup of greek yogurt mixed with an 1/2 tsp of nutmeg and a tablespoon of poppyseed.

I finally started cooking at 3pm, but 1/2 was done yesterday. More below.

Potluck

We nibbled all day, having had two dishes on Saturday. We sat down for the main course a bit past 6 and then, stuffed, decided to put off any sweets.

Those happened late in the evening.

Potluck Menu

Nibbles

  • Curd fritters (didn’t happen)
  • Lanncz – Chicken offal fritter (of chicken liver and lamb) Lamb hasn’t happened, yet. 
  • Pickled brussels sprout
  • Pickled mushroom
  • Bean pickle
  • cheese
  • garlic cheese
  • Bread
  • garlic Butter

Main

Afters

Mortar Chickens

Parry of Pesoun

Transylvanian Cherry Dish (just pix, recipe at

Recipes

Finished

Lanncz – fried chicken liver mush – (Meister Hans 1460 cookbook, trans Volker Bach)

I started with chicken livers cooked in broth, when I did the giblets. They were cooled and sitting in jellied broth, which I think is why I needed the bread crumbs.

  • 2 chicken livers (cooked)
  • 1 egg
  • ½ tsp salt
  • ½ tsp caraway
  • ¼ tsp horseradish
  • Breadcrumbs (if needed) added 2 tsp
  • Frying fat (mine is a mix of bacon fat and butter, carefully saved from previous dishes)

Method

  1. Chop and then mash the livers.
  2. Muddle egg and add.
  3. Stir well.
  4. Add spices and salt and stir well.
  5. If too liquid add breadcrumbs.
  6. Stir well and let stand while the oil heats.
  7. Pour about ½ onto a cutting board and moosh it around with a knife until you have a 2-4 inch by ½ and inc bit to shove off into the fat.
  8. Repeat until you have what you pan will hold (mine was 3)
  9. Let fry until one side starts to brown and then flip them. (took 3 minutes on the first side, two on the 2nd).
  10. Put onto a trencher or something to catch the hot fat.
  11. Eat while still warm. (I had this with pickled mushrooms and onions)

Recipe #74 Ain essn von hünern das man nennet lanncz – A dish of chickens that is called lanncz

Item take chicken livers and stomachs and cut them thinly and deep-fry (pachs) them in fat. Add to them fat, pepper, eggs, caraway, and salt. Stir it together as soft as (the filling for) filled eggs (and) push (streich) them into boiling fat in a pot so that they stay whole. That way they are fried until done. Then serve it, this is called lanncz. In the same way, you can prepare young chickens or lamb.

 (I read this as meat fritters bound with egg. I am not entirely sure the meat is fried twice or just once, but I would tend towards once. The verb ‘streich’ is particularly interesting, it suggests a consistency similar to spaetzle batter since the action it implies is spreading the mass on a board and slicing off a piece of it that is them deftly pushed into the hot fat without allowing it to fall apart. It suggests a soft but cohesive batter that suggests raw meat cut into very small pieces to me. This might well be worth trying out in a variety of ways.)

Elizabethan Naughty Cake – from https://www.youtube.com/watch?v=W81cj0559pc – No bake!

  • ½ cup chopped mixed dried fruit
  • ¼ cup of glace cherries
  • 1/3 cup of chopped nuts
  • ½ cup of crumbled Nilla wafer (recipe specifies “biscuit”….)
  • 1 tsp nutmeg
  • ¼ tsp cinnamon
  • 1/3 cup butter
  • 3 TBSP honey

Method

  1. Crunch or chop fruit, cherries, nuts and cookies.
  2. Mix.
  3. Add spices and mix.
  4. Take a square of cling wrap and lay it over a 7 inch plate or pie pan.
  5. Heat butter and honey in microwave for 1 minute. Stir.
  6. Repeat.
  7. Mix butter/honey mix and fruit mix together very thoroughly.
  8. Dump out onto cling wrap.
  9. Fold edges up and over and squash the mix together hard.
  10. Let cool.
  11. Slice and serve.

Anja’s version of Papyns – Medieval Eggs Benedict!

  • 1/2 cup flour
  • 1/2 stick of butter
  • Several pinches of saffron
  • 6 eggs
  • Box chicken broth
  • 3 tbsp sour cream
  • FLour

To cook:

  1. Pour at least 2 inches of the broth (it was our whole box) and bring to a very soft boil in a saucepan with a cover.
  2. Stir in sour cream and bring up to simmer again.
  3. One at a time, break each egg carefully into the broth, being sure not to break the yolk.
  4. Allow the eggs to poach just until the yolks have cooked; remove from the water with a slotted spoon and put into a heat-proof bowl.
  5. In the saucepan, melt the butter and add the saffron. Turn off heat and let stand for about 20 minutes.
  6. Add flour, shaking or sifting into hot butter so that it cooks & thickens, but does not brown, stirring constantly (it helps to have an extra hand, Mrs. Weasley’s wand or a prehensile tail for this step!) then begin adding the broth back until you have a smooth, gravy-like sauce.
  7. Heat slowly until the color changes as the saffron finishes cooking into the sauce. The color of the sauce needs to be a golden yellow, so adjust the saffron or food coloring as needed. Stir frequently to prevent sticking or scorching.
  8. Pour over eggs
  9. Season with salt & pepper if desired.
  10.  
  11. Papyns.—Take fayre Mylke an Flowre, an drawe it þorw a [leaf 9.] straynoure, an set it ouer þe fyre, an let it boyle a-whyle; þan take it owt an let it kele; þan take ȝolkys of eyroun y-draw þorwe a straynour, an caste þer-to; þan take sugre a gode quantyte, and caste þer-to, an a lytil salt, an sette it on þe fyre tyl it be sum-what þikke, but let it nowt boyle fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng. FIFTEENTH CENTURY COOKERY BOOK. I.
    HARLEIAN MS. 279, ab. 1420 A.D.

Chicken and Apple Salad

Chicken and Apple Salad – Anja’s version – 17h Century, England – https://thequeensmeal.blogspot.com/2020/07/chicken-and-apple-salad-17h-century.html?fbclid=IwAR2yNf8jiVwWjpASmsdzLde9Kp1YLR3nIa0CDsGzHWxuxyBpRpLbPKEUQ_I – July 13, 2020

  • 1 ½ cups of chicken bits (picked from carcass)
  • 2 TBSP frozen lemon bits
  • 1/8 tsp dried lemon peel
  • 1 chopped apple
  • 1/3 cup chopped onion
  • 1/2 tsp fresh parsley
  • 1/2 tsp salt
  • 1 tsp wine vinegar
  • 1 tbs olive oil

Method

Hacky-choppy and toss in a bowl, finally adding salt, vinegar and oil. Toss well.

“Take a hen and roast it, let it be cold, carve up the legs, take the flesh and mince it small, shred a lemon and a little parsley and onions, an apple, a little pepper, and salt, with oyle and vinegar; garnish the dish with the bones and the lemon peel and so serve it”. 

Bibliography: The Court and Kitchen of Elizabeth commonly called Joan Cromwell, 1664 in https://archive.org/details/courtkitchinofel00unse/page/n17/mode/2up

Driver, Christopher and Berriedale-Johnson, Michele – Pepys at Table, Seventeenth Century Recipes for the  Modern Cook, 1984, Bell & Hyman, London.  

Brears, Peter – Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 159, 160. 

Miscellaneous pix

Music – Laudario di Cortona (completo)

https://www.youtube.com/watch?v=rLHUEiWrWic&t=14964s

 

Video Links

Autumn Harvest in Hillsborough Castle’s Walled Garden

https://www.youtube.com/watch?v=aLu_P69ZkuI

Grandad’s old fashioned kite shield in battle!

https://www.youtube.com/watch?v=e2NzNSDeAII

Arrows Vs Brigandine

https://www.youtube.com/watch?v=DCf-CnjbWcg

Was This King Arthur’s Castle? | Extreme Archaeology | Absolute History

https://www.youtube.com/watch?v=QRR39mOkII8

 

Funnies 

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 (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

Total as a Household = 4058 handed off

moving writing pen motif

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 11/8/20 & published 11/16/20 (C)M. Bartlett
Last updated 11/16/20

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