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.
Tag: Class Documentation
Getting to Know Your Spices
Class documentation from University session 91. This class was written as an opportunity to get to know spices generally found in the kitchens and recipes of Northern Europe pre-17th century. This was an opportunity to touch, smell, and even taste spices in their natural state (pre ground) and understand the differences between their make up including fun facts regarding their use in history. This class was meant to be for beginners who may not know some of the common spices used then as well as interesting facts on common spices still used today.