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A Baker's Peel Vert

A pre 17th century blog

Apple Pie

11.

Source

To make pies of greene Apples.
Take your Apples and pare them
cleane, and core them as ye wil a quince
then make your coffin after this man-
ner, take a litle fayre water, and halfe
a fishe of butter, and a litle Saffron,
and set all this upon a chafindyshe, tyll
it bee hote, than temper your flower
with this sayd licour, and the white of
two egges, & also make your coffin and
season your Apples with Cinamon,
Ginger and Sugar inough. Then put
them into your coffin, and bake them.

A Proper New Booke of Cookery 1575

May 12 practice

Yay, Abbotsford practice is up and running.  I wasn’t able to stay for long at practice this week, but I will be in the future.  I was able to practice my lunges, and am getting better at them.  I did some sparing, focusing pretty much solely on lunges.  So I was trying to work with spotting holes in guards and attacking them.  I had some success with disengages after the initial forward movement, and before committing, but it was tough.

Abbotsford practices are the second and fourth Wednesdays of the month.

A&S 50 part II

This brings me up to date with my competition projects.  I have two more posts to be put up soon, one to do with an apple pie I made last week, and one to do with spice blends.  But both of these will be aimed directly at the A&S 50 rather than for other competitions.  I have several competitions coming up this year and I will continue to upload my research to this site.

If you’re curious as to why I enter so many competitions, it’s two-fold.  First, without competition I won’t do nearly as many projects, and won’t research them as much.  I find that competition gives me a set deadline that I have to meet and an expected level of research that I need to do.  Second cooking is something that I normally do in my own house or encampment.  I don’t generally cook feasts.  Thus there aren’t very many other ways of getting my work out into the community.  Also I find that it encourages other to give period cooking a try.

Returning to A&S 50, I have 5 years to complete 40 more cooking projects.  I have at least five competitions left this year, so I need to up the ante.  I’ll be trying to do a number of at home period dishes, like the apple pie I made, over the course of the next few months.  I want to be doing 10 projects a year.

Baked Venison: Fresh and Preserved

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10.

This was done for the Barony of Lions Gate A&S Defenders competition in February 2010.  The competition was that your entry had to be related to your persona, and you needed one page of documentation to show that.  I made Baked Venison and Cameline Sauce.  I made two kinds of Baked Venison, one with salted venison and one with fresh.  I served them with a cameline sauce.  Here are the highlights of my entry:

Source

Venison

When looking for a baked venison, or venison pie, recipe I found seven different recipes, sometimes from the same cookbook, spanning from 1393 till 1596.  I have arranged them in order with my commentary here.

DEER VENISON. As this meat is tougher than fawn or goat, it must be parboiled and larded all along it: and in cooking, it must be put in plenty of wine, and when partly cooked, ground mace added; and it must be eaten with cameline. – Item, in pastry, let it be parboiled, larded along its length, and eaten cold with cameline. (Pichon)

Examination of Medieval Sauces

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In August of 2009 I subjected my friends to my attempts at Cameline sauce (a sort of cinnamon based dipping sauce for meat), and Mustard.  I needed more practice with documentation and wrote this up as if it were for a competition.

15th Century Cameline Sauce

This recipe is from “Two Fifteenth Century Cookery-books: About 1430-1450” by Thomas Austin. I first found this recipe as the basis of Daniel Meyers’ Cameline sauce (Meyers). Instead of following his version of this (which was more of an amalgamation of several different Cameline recipes) I followed the given recipe.

Source

Sauce gamelyne. Take faire brede, and kutte it, and take vinegre and wyne, & stepe þe brede therein,
and drawe hit thorgh a streynour with powder of canel, and drawe hit twies or thries til hit be smoth;
and þen take pouder of ginger, Sugur, and pouder of cloues, and cast þerto a litul saffron and let hit be
thik ynogh, and thenne serue hit forthe. (Austin)

Tart of Prunes

3.
This was done for the A&S competition at Lionsdale Champions in June 2009.  The competition was “Rhymes with June”.  My lady Kayleigh deLeis and I did this together.  We won the competition.

Recipe

Original source

The recipe we chose was from A Proper newe Booke of Cokerye which was published in 1557 in England.  It is for a dessert tart made with prunes.  We found a second source in The Good Huswifes Jewell, published in 1596 in England which we used to add a bit of spice to our adaptation.

To make short paest for tarte.
Take fyne floure and a cursey of
fayre water and a dysche of swete butter and
a lyttel saffron, and the yolckes of two egges
and make it thynne and as tender as ye
maye.

To make a tarte of Prunes.
Take prunes and set them upon a chafer
wyth a little red wyne and putte therto a
manshet and let them boyle together, then
drawe them thorowe a streyner with the
yolkes of foure egges and season it up wyth
suger and so bake it.
(Frere)

To make Tarte of Prunes.
Put your prunes into a pot, and put in
red wine or claret wine and a little faire,
water, and stirre them now and then, and
when they be boyled enough, put them into
a bowle, and straine them with sugar, synamon
and ginger.
(The Good Huswifes Jewell)

Modern Translation

Preserved Venison and Salmon

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In June of 2009 my lady and I entered the Sealion War A&S competition.  The theme was “War Rations”.  We salted venison and salmon, then baked the salmon into a pie and grilled the venison.  I’ll be giving snippets from the documentation here and attaching the full documentation at the end.

Introduction

Competition

In war, the need to keep your troops well fed is an important necessity, but the long distances travelled to each battle requires some careful preservation and selections of such foods. As such the science points will be the best representation of period war rations. Points will be awarded to the rations that provides the best balance of nutrition/energy, best execution, and best documentation.

Supply Train

The supply train seems to have been a key part of medieval armies. The failure to cut off the English supply train during the siege of Orleans in 1429 for example nearly cost the French the city, and without aid from Jeanne d’Arc it would have (Kibler and Zinn). In the 13th century supply trains were so vital to the function of an army that Florence had a special guard unit simply to protect it (Nicolle and McBride). For this reason we have decided to focus ourselves on things that may have been carried in a supply train and cooked along the way.

Brief Outline

A&S 50

I’ve decided to try my hand at the A&S 50 Challenge.  For some background, here is a letter explaining the concept:

(The following is a letter Albreda wrote to introduce the concept behind the Challenge back in July of AS 42.)

Unto all good gentles of the Known World does Lady Albreda Aylese send greetings!

The Society for Creative Anachronism celebrates its 50th year on May 1, 2015, and that will be cause for much celebration.  I am starting early, and I hereby invite you to join the party!