In September 2010, the Barony of Lochmere hosted their Baronial Birthday and Investiture. In line with the theme, France circa 1500, and the A&S display category 1420-1520 I began researching new recipes to experiment with and present as part of their A&S activities. During my research, I found one common thread in many of the recipes for meats during that time frame, mustards. I realized that mustards were a vital staple in the preparation and serving of foods in France circa 15th century. It would be an interesting A&S display to make mustards based on period recipes and spices, which are not common to the modern palate.
Mustards in the 15th century
Published by
Lisette La Roux
Lisette la Roux has been in the SCA since 1997, beginning in the Kingdom of Caid. She came to Atlantia in 2000 and is a faithful member of the Barony of Lochmere. Through out her SCA career she has held several baronial positions both organizationally and as the Baronial Rapier Champion and A&S Champion. She is an apprentice to Mistress Isobel Bedingfield and specializes in several artistic disciplines but her true love is historic culinary arts. Specifically, she wants to show that period foods can be made that appeal to the modern palette. View all posts by Lisette La Roux