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Mustards in the 15th century

Mustards of the 15th century

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.

Medieval Sweets Creating period sweets from period recipes Circa 1450-­‐1610

Medieval Sweets documentation

In January 2011, the Barony of Lochmere hosted their Midwinter Revel. As part of the Medieval Sweets competition, I began researching new recipes to sample in order produce a “sweet” that would be favorable to a modern pallet. As a result, I was able to not only find a recipe that was appealing, but was able to find multiple recipes from different time frames within the SCA and from different regions. As a result, I created a display in similar style to those seen in late 16th century and early 17th century still life paintings.

Midwinters Revel 2013 Feast Documentation

Midwinters Feast documentation 2013

In the spirit of the Commedie Del Arte, Lady Lisette la Roux and Syr Christian Darmody presented the populace a documented feast based on and inspired by Italian and French recipes of the 15th / 16th century during the Barony of Lochmere’s Midwinters Revel held January 19, 2013.

Researched by Lady Lisette la Roux and prepared by Lady Lisette la Roux and Syr Christian Darmody, with some help from Baron Vladimir Vladimirovich Vladimirov for the pork remove.


Feast of Saint Brigit of Kildare or Imbolc

Midwinters Revel 2015 Documentation

This documentation was presented on January 31, 2014 to accompany the feast I created for the Midwinters Revel in the Barony of Lochmere.  The feast theme focused on the catholic holiday in honor of Saint Brigit of Kildare or Imbolc, as it is referred in the Celtic tradition.  This feast is held to welcome in the beginning of Spring.

Great care was taken with each of these recipes to not only use as many documentable ingredients to medieval Ireland but to also prepare foods in a manner consistent with preparation techniques, albeit using modern tools (i.e.: ceramic baking stone in oven versus flat stone in front of hearth or electric smoker but using wood consistent with wood that would have been available in period in Ireland).