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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Robert May’s piquant butter sauce
To boil a Capon or Chicken with Colliflowers Cut off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of two eggs, and strain them with a quarter of a pint of sack; then take as much thick butter being drawn…
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…