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 Blast from the Past – Gervase Markham’s jumbals
This is probably the very first worked-out recipe that Taddea di Giorgio and I put together– back when dinosaurs roamed the Earth and we were Therese and Adele. Markham’s recipe for jumbals To make Jumbals more fine and curious than the former, and neerer to the taste of the Macaroon, take a pound of Sugar, beat
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