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13th Century food & cooking

Posted: Sun Feb 05, 2012 10:48 pm
by DeMeer
Hi All,

I need help. The person who usually does our living history display is taking a year off and I have to take over but I dont know much about the food etc. Can anyone point me in the right direction for information so I dont look an idiot to the public. We are a 13th Century group 1250 to 1300.

Many Thanks
Sharron

Re: 13th Century food & cooking

Posted: Mon Feb 06, 2012 12:23 am
by Bad Viking
OOOOhhh yes !! I would also be interested in this topic also !! :thumbup:
We do second crusade stuff and Norman invasions of Ireland periods.

Re: 13th Century food & cooking

Posted: Mon Feb 06, 2012 4:31 pm
by ForTheMarshal
Also interested.

Re: 13th Century food & cooking

Posted: Mon Feb 06, 2012 6:09 pm
by Captain Reech
http://www.medievalcookery.com/

http://www.godecookery.com/godeboke/godeboke.htm

Good starting places.

The Medieval cookery site actually allows you to click on "Easy" as well as showing the sources and periods so it's a great help when planning a menu. you can buy quite a lot of the spices from e-bay, loads of sellers offering long pepper, cubeb and grains of paradise as well as other useful things it's hard to find in Sainsburys!

I find it best to have a crack at any dishes before trying them on the LH, if you can practise cooking over a firebox in the back garden before doing anything at an event it helps (Cooking times are longer than over the gas at home, I remember spending hours trying to get a pottage to cook over charcaol a couple of years back with hungry reenactors prowling around with grumbling stomachs.)

Re: 13th Century food & cooking

Posted: Wed Mar 07, 2012 3:38 pm
by DeMeer
Thanks for the replies and the websites.The problem I have always found is that when you I put 13th century food into a search bar doesnt come up with much but when I put medieval food there is a lot after our period, very frustrating :cry:

Re: 13th Century food & cooking

Posted: Mon Sep 10, 2012 12:55 am
by lillicat23
This is something I've been looking into lately. Most recipe books online aren't that specific about periods, so i've just ended up cobbling dishes together as best I can.

Re: 13th Century food & cooking

Posted: Mon Sep 10, 2012 8:41 am
by Sophia
Another useful piece of advice is choose several dishes such as a meat dish and several vegetable dishes. Cooking smaller quantities makes it easier to ensure things are cooked on time. Also don't be afraid to precook things at home, particularly dishes like perre which involve looking pre-cooked pulses. For some dishes I cheat and use canned pulses (butter beans and foules mesdames which you can buy in middle eastern shops).

Re: 13th Century food & cooking

Posted: Wed Sep 12, 2012 3:14 pm
by Julia
Sophia wrote:Another useful piece of advice is choose several dishes such as a meat dish and several vegetable dishes.
This is what we do with our group. Because you get the modern anachronism of a vegetarian, we make a very meaty stew, and a very vegetably stew. Omnivores get a ladleful of both, vegetarians get one and a half of the vegetable.

The stew is a really easy way of catering with reasonable authenticity for a large number of people. With two cauldrons we typically cook for 30+ people.

J

Re: 13th Century food & cooking

Posted: Wed Sep 12, 2012 3:37 pm
by shelby
Two of the youngsters in our group showed an interest in cooking this year and we found this site very useful.

http://cookit.e2bn.org/historycookbook/index.php

Shells