C3R 2021 Feast

Fish Soup with Rye Flat Bread
Above: Fish Soup and Rye Flat Bread made by Nez for Njal Saga, Oct 2017

C3R 2021 Cook-Along-At-Home FEAST

Welcome to our first ever Virtual “feast”. We encourage everyone to participate at whatever level they choose. The plan being that we can each create a dish that we would like to either try out or that we love to cook, then post our recipes and images here and on FB. These can be medieval dishes that you have always wanted to try, but never had the chance, or they can be items that are medieval-esque that you like to make for your AEtherial events. They can even be your “tried and true” dishes that you have redacted years ago, but just love to create. Whatever makes you happy. They only requirements are that you create these dishes in a safe way (please don’t get together in groups to prepare them – there’s still the plague to consider), and that you have FUN. If this is burden, DON’T DO IT. We’re here to enjoy our art and share it with others.
As a bonus, if you have something you try and FAIL at, PLEASE share that too! No one is perfect and our recipes didn’t create themselves. Everyone has failures or partial failures that just didn’t come out as planned. Let us know. We can learn from each other.
Once this event is over, we will be adding these recipes to our “Thescorre Family Recipes” portion of the site, so we will be able to continue to share these ideas in the future.
Thanks for participating and we can’t wait to see what you’ve made!

To have your creation(s) added to this page,
please email pics and recipe (with “C3R 2021 FEAST” in the subject line) to:
webminister AT thescorre DOT org
Images and Recipes accepted until 5pm Monday, 2-22-2021


Honey Glazed Carrots

by Caleb Reynolds

Honey Glazed Carrots

**Click the image or the title above to visit Caleb’s site for a writeup about his feast dish.
The link will take you off of Thescorre’s Site**


Boxing Day Coffyns

by Baroness Sadira bint Wassouf

Boxing Day Coffyns

Last year, when we could gather together, we held a workshop to make Boxing Day Coffyns, a recipe ripped off from the Great British Baking show, and then mucked about until it bears little resemblance to the original. – rather a perfect dish for a C3R, pandemic version. Medieval pies were called coffyns and were made with stronger pastry that could be raised without a tin and filled with meat, fruit, and sometimes cheese. The pastry kept the meat moist.

And bonus: the people who came to the workshop have already tried this, so it will be easier.
For directions for each step, click on the photo above or the title of the dish. If you prefer a recipe in Word, you can find it
HERE.


Thick Pea Soup

by Shelley Stuart

Thick Pea Soup

Inspired by the posts, I dusted off a couple of recipes that I had a taste for. (No in-progress pictures, just the end products.)

For directions for each step, click on the photo above or the title of the dish. If you prefer a recipe in Word, you can find it HERE.


Onion Soppes

by Shelley Stuart

Onion Soppes

Oyle Soppes (Harleian MS 4016) to supplement our soup (and to have an excuse to make fresh bread).

For directions for each step, click on the photo above or the title of the dish. If you prefer a recipe in Word, you can find it HERE.


Honey and Saffron Tart

by Shelley Stuart

Honey Saffron Tart

And we did this for dessert. I put the 9-inch pie recipe below, but I didn’t have enough creme for it yesterday, so the picture’s of a 4″ pie. Still yummy!

For directions for each step, click on the photo above or the title of the dish. If you prefer a recipe in Word, you can find it HERE.


Tardîn

by Lord Andriu mac Domhnaill

Tardin

I made Tardîn, a dish that has been served at many feasts in the past. It’s a simple recipe that works well in a feast hall or a home kitchen. I made it as outlined in the original recipe as well as without boiling the meat.

For directions for each step, click on the photo above or the title of the dish. If you prefer a recipe in Word, you can find it HERE.


Low-Sugar Apple Jam

by Katarina of Thescorre

Low Sugar Apple Jam

This is not a period recipe. But I wanted to share it somehow. Especially since with the pandemic many are eating a lot of pb and jam/jelly. It also being lent.

My family has a few diabetic/pre-diabetic members and I myself just do not like jams In the stores due to high amounts of sugar. So I seek out not only low sugar jam recipes, but unique ones.


Crepes

by Katarina of Thescorre

Crepes

I did according to the recipes and made crepes, which gave me an excuse to use my crepe pan my sister gave me a few years back for my birthday. Lets make crepes.


“Oranges”

by Katarina of Thescorre

Oranges

According to crepe recipes, oranges are typically served with them. But they are not ordinary oranges. Nope, they are pork balls to look like oranges. This I thought was interesting so I thought I would give it a whirl.


Funges

by Baroness Katja

Funges

I’ve been a vegetarian for the past 4 years to keep my cancer in remission and have been slowly migrating this year to being mostly vegan.

As a longtime cook in the SCA, I well know that European medieval vegetable recipes nearly always contain meat broth and often cheese or eggs. But I wanted to see if I could find a true vegan recipe within the corpus, so I perused a number of books in my library and surfed MedievalCookery.com for veg and lent/lenten recipes.

I didn’t find any true vegan recipes that were things I would enjoy eating, so I settled on Funges because I had mushrooms in the fridge.


Brouet Georget

by THL Lasaifhiona inghean Aindriasa

From:
The Most Excellent Book of Cookery- an edition and translation of the sixteenth-century Livre fort excellent de Cuysine