Category: Miscellany
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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… Read more
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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… Read more
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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
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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