*waves at followers* - as well as medieval food, I also love early modern recipes, mostly 18th century from the Edinburgh cook books of Mrs MacIver and Mrs Frazer. Go give me a follow over there if you like puff pastry and fruit pyramids with an orange on top pretending to be a pineapple. 🍊🍍
Purchases of the weekend from the medieval market. A late medieval style pipkin based on 15th century originals and a replica of a Kingston Ware face cup from 13th-14th century London. Both from Bog Born Crafts.
Confession - owing to the amount of food being prepared for this weekend's show, I cheated and used commercially-made marzipan this time.
Sops from Libro de la Cocina, Italy C14th. Take round slices of bread and soak them in beaten egg yolks and fry them in a pan: then put them on a trencher one on top of the other; and, if you want, you can put sugar or spices on them, and serve it to your Lord with peacock or with other birds.
Cooking prep is in full swing for Traquair Medieval Fayre at Traquair House tomorrow. This is a mushroom tart from Libro di Cucina (Italian, C15th). Mushroom, cheese, egg, a few herbs and spices, looks awesome and I won't hear a word about my pastry skills, it's rustic! 🤣
Just for @stewedpearsdotcom.bsky.social a better photo of the marzipan hedgehogs. Based on a German recipe from 1460. Made with almonds, sugar and rosewater, this was luxury food, rich subtleties to amuse the guests at the Lord's table. With almond spikes and pepper eyes. (Disclaimer in comments).
Traquair Medieval Fayre 2026 - it was hot, it was busy, we cooked and cooked, it all got eaten, everybody loved the food, the public were interested and asked all the good questions. What a ridiculously fun way to spend a weekend.
Lombard Chicken, made by my fellow medieval cook Gabe. The recipe is for a whole chicken baked in pastry. Most online recreations make smaller chicken pasties using small bits of chicken. Not Gabe; never one to refuse a challenge he not only baked a whole chicken, he made three of them!
Medieval Food With Jennie
Delighted to be lecturing to students at Emory University this week as part of this "Cooking with Chaucer and Shakespeare" course.
news.emory.edu/stories/2026...
