Category: Food
-
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 Read more
-
A Pumpkin Tourte
This is a slightly edited version of a recipe redaction I created for the 2025 Ealdormere Cooks’ Calendar. I chose the month of October, and here in Canada, that mneans Thanksgiving, and Thanksgiving means pumpkin pie. Fortunately, Bartolomeo Scappi gives us the perfect recipe for the season. To prepare a tourte of domestic pumpkin without Read more
-
Epic pizza
This is a slightly adapted version of a recipe redaction I created for the 2024 Kingdom of Ealdormere Cooks’ Calendar. Table of Contents To make a layered round pizza in another way, cooked in the oven on card. Take two pounds of flour and make a dough with warm water, salt and an ounce of Read more
-
Scappi, Scully, and me
Here’s the beginning of my Bartolomeo Scappi blog. I’ve actually been dawdling through this for several years, first as a blog and later with the intention of creating a proper, printable book. Fellow Renaissance food enthusiasts will know that Bartolomeo Scappi’s 1570 Opera dell’arte del cucinare is one of the earliest professional cooking manuals, and Read more