Parvam culinam, duobus ganeonibus non sufficere
Welcome to the Peerless Kitchen
Food and Feast
A miscellany of delicious food, feasts, menus, and recipes from Medieval and Renaissance sources.
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A Pumpkin Tourte
To prepare a tourte of domestic pumpkin without a shell. When the pumpkin is scraped, cook it in a good meat broth or else in salted water and butter. Then put it into a strainer and squeeze the broth out of it. Grind it in a mortar along with, for every two pounds of it,…
Libro Quarto
My ongoing translation of Book IV of Bartolomeo Scappi’s Opera.
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Scappi’s month of May
Moving on with Scappi’s Opera, here is my translation of Book IV, the Month of May. We continue to enjoy the springtime delights of lamb, kid, and every kind of poulry. There’s one long menu with no meat but veal, prepared in more than a dozen ways. And there’s a continues abundance of eggs, cream,…
Fibre Arts
A variety of sewing, knitting, and embroidery projects.
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A scarletwork partlet
It was a long pandemic, and I started doing this project to take advantage of a lot of lockdown time. I had very little experience at embroidering anything beyond counted cross-stitch; counted blackwork seemed like a reasonably simple style for a larger project than I had done previously. My initial ‘inspiration image’ is Bernardo Luini’s…