I made him give an account of his responsibilities. He gave me a discourse on this science of supping with grave and magisterial countenance, as if he were speaking of some grand point of theology. He unravelled differences in appetite for me: the appetite one has at the outset, and Read more…
A friend of mine is providing some treats for a meeting at an SCA event and asked me to contribute. Ever since I did the Sugar Paste work I’ve been wanting to try some of the more advanced versions. One of the ones I’ve thought was interesting was the “White Ginger Bread” recipe in A
Book of Cookrye, by A. W. in 1591. Of course this is the 16th century use of the word so it’s referring to confection, not necessarily something with bread in it.
I’ve never made marzipan before but I thought that combining marzipan, sugar paste, and ginger seemed like a great combination and a way to try something new.
This also marks the end of A&S 50 for me which I started in 2010. There was a fairly substantial break when I stopped playing in the SCA for two years but I’ve now completed it. As part of the completion I began linking all of my recipes on the new Recipes page. Also as part of this I won’t be using the category or tag A&S 50 any more; however, each new recipe will be added to my recipes page which should make them easier to find.
I made this for a recipe that I’ll be posting in the next two weeks, but I thought it should have it’s own post. I brought some of it for the Montengarde Culinary Group meeting yesterday.
Modern Marzipan uses a 5:3 ratio of blanched ground almonds to sugar then adding rosewater until the texture is right (between one and two parts). However An Anonymous Andalusian Cookbook (13th century Spanish), Das Kuchbuch der Sabina Welserin (16th century German), and Delights for Ladies (16th century English) use a 1:1 ratio of almonds to sugar so I’ll be using the same. You can make this in your mortar but this time I’m using my kitchen servant, aka food processor, to speed things up.
This month the theme of Montengarde Culinary Night is “Vegetables or German Food”. I’ve had this one sitting in my drafts for a bit, and since it’s a German cookie recipe it seems like a good time.
I came across references to St. Hildegard’s “Cookies of Joy” or “Happy Cookies” in a few places but no one had the original recipe. Instead it was a modern cookie with butter, sugar, egg, baking powder, and a lot of spices (nutmeg, cloves, cinnamon). I knew that was a far remove from what she must have been talking about in 12th century Rhineland so I looked into it a bit more.