THL Lijsbet and Sir Rowan at the 2015 competition. Photo by JJ Art Photography.
The drums of War may have been stilled for another year, but in the Barony of Delftwood there is still a fire burning around which to gather in fellowship – and FOOD!
Join us on Sunday, September 2, 2018 at A Shoot in the Wildwood for the 4th Annual Cast Iron Chef Cooking Tournament!
Cooks of all ages and stages are encouraged to test their mettle by preparing a multi-course, period-plausible meal, while creatively adapting to the twists set up as part of the unique competition format selected each year. We are excited to reveal several new and fun challenges for this year’s tournament:
THE TECHNICAL CHALLENGE
This year, all cooking teams will be required to complete a technical challenge as part of their final entry evaluation. Teams will receive a recipe from a period resource that they must redact and recreate to the best of their abilities. The outcome of this challenge will then provide the framework around which the remaining dishes should be planned.
PANTRY PRICE HIKES
As always, the pantry will be stocked with a bounty of ingredients for our cooks to use in the creation of their entry meals. This year, however, everything comes with a price that must be paid to obtain them. All registered teams will receive a purse containing a standard sized “allowance,” that they use to purchase items for their entries. No ingredients will be available without payment, so cooks will need to budget wisely.
MO’ MONEY, MO’ FUN
While every team will get the same amount of coin to begin with, they will also have the chance to increase their budget in this year’s Cast Iron Chef archery shoot. Archers who have been recruited by tournament cooks will have the opportunity to shoot on behalf of their teams. While the details of the shoot will be announced at a later date, what is certain is that each team’s allowance will increase based on the results.
All teams will still be expected to follow the rules that have been established as the core of the Cast Iron Chef Cooking Tournament:
All dishes presented as part of an entry must be made on site using the communal cooking fire,
during the scheduled cooking time,
and use only ingredients provided by the tournament.
Cooks should plan to supply their own cookware appropriate for use over an open fire, and their own knives.
At the end of the tournament cooking time, you will be able to present your meal to our judges for the chance for your team to win some amazing prizes!
We hope you will join us for a fun day of fire, friendship, and food at this year’s Cast Iron Chef! If there are any questions, please contact the tournament coordinator, Edelvrouw Lijsbet de Keukere.
DONATIONS AND EQUIPMENT NEEDED
Cast Iron Chef is always looking for food donations to help the tournament run smoothly! See the wishlist here for a comprehensive list of items for our pantry that are welcome contributions in any amount.
In addition, we need to borrow for the competition:
3 to 4 pop-ups (10×10 or 12×12; intended to be used as the sign-in/hospitality area, judges’ lounge, dishwashing area, and kitchen equipment area)
5 chest coolers (intended to hold the pantry items that need to stay on ice; medium and large sizes preferred)
Easy-up/easy-down shelving (any number – intended for use in the pantry to organize ingredients, or in the equipment area to organize cooking tools and essentials)
Cast iron cookware to have on hand for cooks who need it
If you’d like to donate or loan something, contact THL Lijsbet privately to arrange a drop-off or mailing address.
Competitors and judges are welcome to join the Facebook group here.
Anyone who enjoys medieval food and finds fun in a good challenge, join us!
The drums of war call all warriors to join the Barony of Thescorre as we prepare for battle at our annual Pax Interruptus camping event.
Join us as we celebrate the investituture of our 9th Baroness and Baron, Lady Dubheasa inghean Dubgaill and Lord Eldjarn the Thoughtful, by their Sylan Majesties, July 6 to 8, 2018, at Genesee Country Campground, 40 Flint Hill Rd., Caledonia, NY 14423. The site opens at 3 pm Friday and closes at noon on Sunday.
We will have both heavy weapons and fencing melees, archery, and thrown weapons during Saturday to show the martial prowess of our Kingdom as we get ready for War. A revelry of song and storytelling at night will complete the celebrations. In addition, on Friday, a torchlight tourney will be held at dusk.
Day visitors are encouraged to bring pavilions for shade. Merchants are welcome at no additional charge, but must bring their own setup.
Open flames are also allowed, and fires can be built in the designated areas of the campground. Please be advised that fires are permitted only within existing fire rings. This site is discreetly damp.
The field and camping area do not have water; pleaseplan to bring enough water to meet your needs.
Dogs are permitted on leash with proof of license and vaccinations, to be presented upon check in, and must be cleaned up after. Trash must be disposed of in the dumpster by the camp store before leaving site; bins for recycling are also available. The camp store carries some groceries, ice, and wood. It is located in the same building as the flush toilets and showers.
A light sideboard lunch will be provided by proficient hands of Robert of Thescorre and Lady Fauna. Lunch is limited to 100 gentles and is PRE-REGISTER ONLY, so please pre-register soon to reserve your lunch.
The menu is a Roman travelers repast:
Antipasti (with cheese, dried dates and apricots, raisins and olives)
Homemade Lucanicae smoked sausages
Bread, both gluten filled and gluten free
Ingredients lists available soon. (Menu and Ingredients are subject to change do to price and availability at time of purchase).
There will be no feast at night. Please plan accordingly. Please alert the head cook, Robert of Thescorre of any allergies or food restrictions.
Adult Event Registration is $15
Adult Member Discount Event Registration is $10
Youth 6-17 Event Registration is $5
Children 5 and younger are free.
Lunch will be available for an additional $4, but you must register in advance.
Pre-registration for this event is encouraged; please make checks payable to SCA-NY Inc., Barony of Thescorre and send to: Andrew Patton, 512 Plank Rd Webster NY 14580.
Camping is available both Friday and Saturday nights. We will have space for tents with ample port-a-castles scattered throughout, as well as room for RV camping with hookups. The site offers a limited number of cabins up by the camp store, within an easy walk of full bathroom facilities. RV camping and cabins are additional, both to be reserved with the site 1-585-538-4200, or http://www. geneseecountrycampground.com/
For any questions for the event, please contact the autocrat, Lord Andrew of Thescorre (Andrew Patton), 585-747-6915 (no calls after 9 pm).
By Baroness Katja Davidova Orlova Khazarina (Chris Adler-France)
Grimmy loves his new coat from Baroness Helene. Photo by Baroness Ekaterina.
Come on, you know you want to join the Æthelmearc Artisan Exchange!
You, creating that awesome, intriguing, engrossing, fun, beautiful art form.
Sign up to make it – whether an art form you’ve been developing for years or something you just started delving into, whether woodworking, sewing, brewing, metal smithing, leather working, cooking, etc. – for someone else.
Then reap the joy of that person receiving it, while you receive a personalized gift in return from another talented artisan in our kingdom.
What is the Artisan Exchange?
Unlike A&S competition, displays, classes, or other common artisan-oriented activities that are often competitive and scary to new artisans, the Exchange encourages artisans of all levels and abilities simply to practice an existing skill or explore a new one while creating something within roughly three months’ timeframe (and with a $25 limit on materials, not including shipping costs) for a fellow artisan in the exchange, at the end of which they will receive a gift in turn from another artisan. As in modern Secret Santa exchanges, only the Exchange coordinator knows which artisans she has matched up until the gifts are mailed and the effusive thanks begin. Artisans of all ages, skill levels, genders, etc. participate and the created items do not all have to be documented period items.
History of the Exchanges
Originally created as a Noblesse Largesse swap in Calontir by Lady Konstantia Kaloethina and HL Aline Swynbrook, those founders encouraged gentles in other kingdoms to use and expand the idea. Baroness Oddkatla Jonsdottir learned about the East Kingdom’s Swap (and then Exchange) while a resident of that kingdom and enjoyed participating in 10 exchanges over four years there: knitting shawls, painting and embroidering messenger bags and a Norman cloak, and sewing a silk banner and a Skoldhammim hood.
When she and her husband, Baron Friderich Swartzwalder, became citizens of Greater AEthelmearc a few years ago and began playing in the Nithgaard/Abhainn Ciach Ghlais area, she wanted to join our kingdom’s Exchange, which had been coordinated in 2013 by Janice Mullins Wagoner.
“I saw the amazing art being made in the East’s group, and knew that AE had or has many very talented artisans,” Her Excellency explained.
Block-printed feast gear bags from Mistress Fredeberg to Baroness Helene. Photo by Baroness Helene.
When Janice stepped down and offered the Exchange to Baroness Oddkatla, she talked to the Calontir founders for guidance with the process and forms and began coordinating the project in Fall 2015, which finished by Kingdom Twelfth Night in January 2016.
“The first exchange was very well received, and we had about 40 artisans participate. I try to have a new exchange start within about a month to six weeks after the previous on ends. Most of the time it works out to be two exchanges a year. Someday, maybe I can get a third one in or have two different exchanges running at the same time.”
At the beginning of each Exchange, Her Excellency asks participants to join the project’s Facebook group and fill out a survey detailing the participant’s home group, persona, color preferences, favorite activities, and art interests. After receiving all the surveys, Baroness Oddkatla randomly matches each artisan with another and privately sends each artisan the survey information for their matched artisan. She checks in frequently with the artisans via the Facebook group (and private emails, if necessary) on the progress and nudges everyone into mailing or personally handing every gift by the Exchange deadline.
The Exchange is primarily coordinated on the Facebook group, but Her Excellency notes that artisans do not need to be a Facebook member to join the Exchange; they can participate via email.
What outcome did you hope for the Exchange – just a fun Secret Santa gift swap or something more?
“When I first thought about starting an Exchange in AE, I had the dream of getting people together in a fun way to make and share art, whether the participant was a new person to the SCA or a Laurel who had years of making and creating art. The fun part (in my mind) was the fact that no one knew who was making the art for you. When I was taking part in the East Kingdom exchange, one of the best parts was anticipating what might arrive in the mail at the end of the exchange.”
How has the exchange changed/evolved since you began this?
“The exchange has grown by leaps and bounds since we first started. The Facebook group has 296 members with more artisans asking to join every swap. The first swap had 40 artisans and the more recent exchange that finished in December 2017 had 70.”
So far, 50 participants have joined the one that is in the survey stage right now. Baroness Oddkatla is hoping for 70 participants.
Woven belt/trim by Lady Zianna for Lady Catherine O’Herlihy. Photo by Lady Catherine.
What has gone well and was has been a challenge?
“The amazing creativity AE artisans have (has gone well)! A challenge has been getting the gifts delivered in a timely manner. One of the things about the exchange that dismays me is the need for extra time at the end of the exchange, as some need more time to finish. One of my goals is to have everyone mail their gifts on the scheduled mailing date. Usually, the extensions are given as an artisan has a “fail” and needs more time to finish. Please don’t misunderstand, most people mail on the date, and only a few need extensions.”
What have been some of the themes of past exchanges and what is the current one?
“Themes in the exchange have been varied. The first one was a Twelfth Night theme, with the gifts being something fancy that could be worn or used at Twelfth night. Themes since then have been “Spring/Camping” where each artisan was asked in the survey if they would like to receive a spring- or a camping-themed gift. The theme of the exchange that we just completed was “Heraldry,” and each artisan was asked to make a gift using their recipient’s arms or colors, or if the artisan did not have heraldry, the recipient’s household or Kingdom arms were used.
“This new exchange is a repeat of a past exchange called a “RED/WHITE” exchange. What this means is that the artisan can pick either the RED or WHITE part of the swap. RED gifts must be made with period methods, have documentation, and the dollar amount for supplies can be more than $25. WHITE gifts stick to the original rules of $25 being the top end of the amount each artisan can spend on supplies and no documentation or period methods necessary. Other than that nothing special needs to be done.”
What are some of the most notable gifts you’ve seen made?
“Every gift that is made is very special! I have a few favorites, from all the different exchanges. Some memorable ones are the amazing painted box Abigail Kelhoge made for Anna Leigh, inspired by an illumination; a blackwork embroidered coif Rhys Penbras ap Dafydd made for Elisabeth Johanna von der Flossenburg; and the angel gift Rynea von Lingen made for Astridr Vigodottir, known as Ashling.
Painted box by Lady Abigail Kelhoge for Countess Anna Leigh. Photo by Countess Anna.
“There are many, many gifts I love, way too many to list here!
“You’re probably wondering what an Angel gift is? An Angel gift gets made when an artisan cannot complete their gift. I put out a call for someone to make a gift, and then when I get an angel, I send them the information they need and they make a gift for the artisan that did not get a gift due to their artisan not being able to finish their gift.
“I make sure that everyone who joins to make a gift gets a gift. I feel that every artisan needs to be able to have something to show for the hard work they have done.”
How much time each week during the exchange do you spend coordinating this and what is involved on your end? Is anyone else involved in the coordination?
“There is a fair amount of work that I do to get the exchange up and running. Starting with writing and developing a survey all the artisans must take to be included in the exchange. After the surveys have been taken and it has been closed, when I have the number of artisans that I need to run the exchange, the real work begins. I take each artisan and give them a number, and then using a blind draw, I assign artisan to artisan. Then I send each artisan an email with their recipient in the email. I ask each artisan to send me an email back so that I know they have received their artisan’s name and survey information.
“At this point, the progress of the exchange is up to the artisans. My part slows down a bit as I just make sure I am a cheerleader to keep people motivated and working. I let everyone know that I am here to answer their questions. One of the rules is that no one contact their recipient. If they need help for something they would like to know, they need to contact me either by email or private message on Facebook.
“I put in about 20 to 30 hours at the beginning getting the exchange started and then about two hours a week answering questions from artisans. When the gifts are due to be mailed, I do a bit more making sure that artisans have mailed their gifts. I ask that they send me a photo of their mailing receipt, so that I know their gift has been mailed; there’s a bit more work if anyone asks for extensions. By the end of the exchange, I’m usually putting in anywhere from four to six hours a week. I am the sole person running the AE Artisan Exchange. I have had people ask if I need help, which I usually thank them for, but decline. “
What are your future plans or hopes for this exchange?
“I hope the exchange will continue to grow, and that AE continues to show how talented her artisans are. “
Quiver by Lord Wladislaw Poznanski.
When is the deadline for the current one?
“Deadline to mail this Exchange’s gift is April 15, 2018. Deadline to withdraw from the Exchange is March 1, 2018, barring last-minute major project failure, for which an extension may be granted. If for any reason you need to bow out of an Exchange it must be done via the Gmail account, not Facebook message.”
What do you say to artisans who are intrigued but unsure about participating?
“I tell people who contact me about participating in the exchange, that they may have doubts about playing with us, but each and every one of us can art. We each have special talents that I know are there, and that all they have to do is fill out a survey, and ask questions. I turn NO ONE AWAY!!! Everyone is welcome, and I will make sure they have help if they think they may not do as well as others that participate in the exchange.”
Anything else you’d like to add?
“This is a lot of fun! I have made many new friends, and encourage all that may have an interest to come and join us!”
Thescorre’s College of Three Ravens has gotten a facelift for 2018! The Barony’s staple schola event (over 30 years old, formerly UWEKAT and UAKAT) will be held at a new location next month: St. Paul’s Lutheran School in Hilton, NY, just half an hour from downtown Rochester. The site includes a gymnasium for fencing and heavy weapons classes and sparring.
February 24th will see more classes and activities than the event has had in years. Classes on many topics will be filling the nine classrooms and dedicated scriptorium from 10 a.m. to 4 p.m. (See current class list below.)
Sinks, Gym, and No Stairs!
The school just completed renovations this past summer and now all classrooms have ceiling-mounted projection systems. There is also a sink in each room. Previously, there were two larger classrooms. The renovations saw one room permanently split, resulting in an extra room which gives us private space for holding a third vigil. The remaining larger classroom will be dedicated to dance or other subjects requiring a little extra floor space.
What does the new facility lack? Stairs!!
The gym, a respectable-sized main hall, classrooms, scriptorium, and three vigil rooms are all on one level for complete ease of access. The Royalty room is even conveniently placed across the hall from the scribal room.
The school includes three sets of restrooms spaced throughout the T-shaped site, with two sets offering diaper changing stations. The third set alongside the gym is adjacent to a pair of small, locker/changing rooms equipped with two adult-height shower stalls each. One shower in each Lords’ & Ladies’ conveniently has a fold-down shower seat and wand shower head.
Off-street parking is extensive, boasting four separate parking lots totaling approximately 200+ spaces. SCA attendees will be using the larger west lot that fits 98 cars, as well as two other parking areas reserved for the convenience of event staff, vigil coordinators, and Royalty. That still leave us with some overflow in the more distant areas of the parishioners lot, should it be absolutely necessary.
The main hall features 18 tables of eight, and its own exterior entrance apart from the one leading directly into the adjoining kitchen. Our lunch and feast cooks, Lady Ragna Feilan and Lady Lasairfhiona inghean Aindriasa, have been raving about the kitchen space just from seeing photos and are eager to fill many bellies with their delicious-sounding planned meals.
Outside the main hall are large windows letting in sunlight near benches where gentles may sit and chat. There is even room for several merchants should anyone wish to set up a table to display their wares. There are one or two already signed up; contact the Autocrat if interested.
Unfortunately for us, the church holds a small Saturday service in their 400-seat nave/chancel, which conflicts with our traditional Court time. However, the spacious gym with its movable bleachers will be ample room for our pageantry! The gym is also at the opposite end of the site, so SCAdians and parishioners will not disrupt each other. I’ve no idea what spectacle may be planned for the elevation of Gillian Llwelyn to the Laurel and elevations of Nest Verch Rys and Rioghnach ní Rose to the Pelican, but such will doubtless be a delight to witness.
A well-attended C3R calligraphy class taught by Mistress Matilda in 2015.
It would be neglectful of me to fail to mention the sprawling outdoor athletic fields, though snow-covered in February, are capable of simultaneously accommodating all martial activities including target archery at future events in warmer seasons.
The site administrators have been exceedingly friendly and interested in our medieval activities. Let us hope we can build a mutually respectful relationship with the school and continue to have access to the site for years to come!
Please consider braving the wintry temperatures and roads to come make this College of Three Ravens an extraordinarily enjoyable day of learning, socializing, eating, and plain chivalrous fun.
Current Class List
Gilding for Novices– Abigail Kelhoge
Blackwork, Beyond the Basics– Moniczka Poznanska
Beginning Embroidery– Moniczka Poznanska
Do They Get This at the Thingvallir?- Humor in the Sagas– Baron Fridrikr Tomasson
MeÃ° jÃ¡kvÃ¦Ã°i hennar sjÃ¡lfrar: Change in Icelandic Marriage Law as reflected in Njals Saga and LaxdÃ¦la Saga– Baron Fridrikr Tomasson
Whitework 101: It’s Not as Scary as You Think– Felice de Thornton
Chainmaille for Beginners– Amalie Reinhardt
Symbolism of Flowers in Squashed Bug Manuscripts– Eleanore Godwin
The Single Heraldic Supporter, Décor, and Design– Baron Rhiannon Elandris of Glyndrvdwy
The Truth about Boleyn Green– Renata Rouge
On Being a Chatelaine– THL Maeve Ni Siurtain
Beginning Dance for Children– THL Maeve Ni Siurtain
Beginning Dance– THL Maeve Ni Siurtain
Making a Personal Body Block for Custom Patterns– Abigail Kelhoge
Cut and thrust road show, part 1, 2, and 3– Raev Halle
Winning Documentation for Scribal Entries– Mistress Alicia Langland
Kokki-fukurei: How Not to Embarrass Yourself in Medieval Japan– Sǫlveig Þrándardóttir
Sweet Scents: Making scented hand waters and perfumes– Mistress Francesca della Rovere and Lady Elisabeta da Venezia
Happy Feasting! or How to get the most from your feast experience– Baroness Sadira bint Wassouf
Strength, Flexibility and Balance: the 3 pillars of injury prevention– Irene von Schmetterling
Modern Tricks and Old tactics in Fencing– THL Gytha Oggsdottir
Talking with Your Hands– THL Gytha Oggsdottir
Putting “authenticity” in Re-created Clothing: The art of conspicuous consumption in the 15th and 16th centuries– Maistresse Marguerite d’Honfleur
The class list is still growing, but slots are filling fast. Contact Lady Nicole du Marais about teaching!
A schedule should be posted within a few weeks.
Rather than having a couple of marshals working all day, it is our hope to have numerous warranted marshals help for just an hour or two each, thus enabling everyone to participate in classes or fighting as they wish. If you are able to volunteer, please contact Sir Dominic McMorland (Micah Nelson) to assist with fighting or Baron Eric De LaBarre (Eric France) to assist with fencing.
Lunch and Feast Menus (subject to change)
Lunch, inspired by Nordic sources:
Viking barley cakes made fresh & hot to order
Fresh raw vegetables
Bread with butters and/or soft cheese
Meat pasties (will be chicken or pork, some veg and gluten-free will be available to those who ask)
Meat soup (likely lamb)
Apples or other fresh fruit
Hot and cold beverage
Dinner, inspired by 16th century French:
Bread & butters
Fresh grapes or other fruit
Grape juice or other beverage
Chicken bread pudding/strata (roast parts on side for GF)
Lady Elska, winner of the first Scarlet Apron competition, with its organizer, Edelvrouw Lijsbet de Keukere. Photo by Lady Àine ny Allane.
Good Gentles! War Practice is almost here!
…… Okay, maybe not *almost,* but it is close enough to start thinking about the Scarlet Apron Cooking Competition! The challenge for 2018 will require a bit more time to prepare, so we wanted to make our announcement early. We hope you will join us!
The next Scarlet Apron will be held on Saturday, May 19, 2018, at Æthelmearc War Practice.
Your challenge: Period Food Preservation! Those wishing to compete should plan on presenting a medieval food item that has been preserved using techniques outlined or described in SCA-appropriate food and cooking resources. We’re looking for food that has been pickled, brined, cured, dried, candied, en confit, or fermented — if it was made to last, we want to see it on the entry table! (Please keep in mind – documentation is required for this challenge!)
Contestants should plan to have a portion of their medieval preserves available to be sampled by the judges and populace, as well as some to remain untouched to be left on display for presentation purposes.
More information will be provided as arrangements are made. In the meantime, please send any questions to Edelvrouw Lijsbet de Keukere (Facebook Messenger is preferred – Keirin Lazauskas-Ralff).
By Meadbh ni Clerigh and Elska á Fjárfelli Dominion of Myrkfaelinn
November 12 marked our first Sunday A&S practice: “Redaction Challenge,” organized by Lady Meadbh ni Clerigh for both adults and youth. She distributed the challenge recipes, at practice and online, two weeks prior. The basic idea: interpret a medieval recipe, then taste-test the result with all in attendance. We could participate at any level, from basic follow-the-instructions cook to freestyle chef.
Tart de Bry, a 14th century English cheese quiche or pie
The challenge gives the original recipe transcription, a modern translation of the recipe, and then one cook’s modern interpretation. Your challenge is to make that same recipe, which we’ll then share with all attendees. Use the modern interpretation, or go to the original and make your own version! Write down the proportions you used, and the steps, to accompany your creation. We’ll taste and compare, and share recipes.
BUT WAIT! There’s more!
Our young chefs-in-training have an option to participate as well! I have a second, simpler, concoction for the younger cooks (Rice Mould, 15th century). Encourage your mini-mes to give it a try!
With those words, we all set down to do some serious cooking!
The first Facebook post showed up Saturday evening, from Armegard: “Our interpretation of Tart de Bry is out of the oven. Can’t wait to try it tomorrow and see what everyone else comes up with!” That post was quickly followed the next day by a handful of delicious shots of sumptuous tarts, ready for the tasting. From Don Matteo Pesci: “Our Tart for the redaction challenge. Taste you soon!”
Simon and Angelika’s Tart de Bry, as posted on Facebook. (photo by Simon)
We brought six different Tarts de Bry (and two Rice Moulds) to practice in total. Big thanks to all who participated in our first redaction challenge! It was amazing to see, and taste, how one recipe turned into six very different tarts!
Each tart was delicious, in its own way. We loved having the two gluten-free options made by Angelika and Don Matteo Pesci. Elska loved the aged cheese version, which was by far the most savory interpretation. The bread cheese tart had a wonderful bouncy consistency, and the goat cheese version was the sweetest of all. Elska had assumed from the sugar ingredient that it was supposed to be more like cheesecake, and due to the freshness of the goat cheese it even had an otherwise unexpected delicate hint of lemon.
Same recipe, different cooks – six wonderful tarts, all wonderfully different!
Left to right: Angelica, Armegard, Meadbh, Algirdas, Elska. (photo by Algirdas)
Notes on the challenge format
With the thought that not everyone in the Dominion has contemplated medieval cooking, the impetus behind the challenge is to get folks baking like a 14th century boss. To that end, Meadbh used the following rough guidelines:
The recipe needs to be approachable for a medieval food newbie and average (or busy!) cook.
The first few recipes shouldn’t contain too many exotic spices at one time (but those who participate will find themselves with many fancy spices to work with for future dishes).
Since we lack kitchen facilities at the meeting hall, find recipes that don’t hinge on being served hot.
When trying a meat-based recipe, offer a vegetarian challenge as well.
Keep it economical.
Desserts (or foods) that …
Don’t have too many steps/ingredients, with …
Flavors that are kid-friendly.
The youth recipes are geared towards kids who are comfortable in the kitchen with no or little supervision, so as not to burden the parents with two work-intensive recipes to make. Medieval flavors can be challenging to a modern child’s palate, so our challenges might be dessert-heavy at first.
Myrkfaelinn’s challenge and results:
The original recipe
From Hieatt & Butlers’ 14th century Curye on Inglish:
174. Tart de Bry. Take a crust ynche depe in a trap. Take yolkes of ayren rawe & chese ruayn & medle it & þe yolkes togyder. Do þerto powdour gynger, sugur, safroun, and salt. Do it in a trap; bake it & serue it forth.
Gode Cookery translation: Tartee. Make a pie crust an inch deep in a pie pan. Take yolks of eggs raw & Autumn cheese & mix it & the yolks together. Do there-to powder ginger, sugar, saffron, and salt. Do it in a pie shell; bake it & serve it forth.
Ingredients suggested: One 9-inch pie shell, raw egg yolks, cheese (semi-soft, but not so soft that it can’t be grated), ginger (powder), sugar, saffron, and salt.
Learning opportunities: “Pie crust” and “cheese.” This recipe provided an opportunity for folks to research cheeses available to a 14th century cook, and to play with what “pie crust” meant and how to make it.
Left to right: Meadbh, Marie’s rice mould, Matteo, Elska, Angelika, Simon’s rice mould, Armegard.
Algirdas and Aldanza Wolthus:
Filling: 6 yolks, 15 oz. basket cheese (fresh cheese made the previous morning from whole cow’s milk and cream), 1 Tbsp sugar, 8-10 strands powdered saffron, and 1 tsp salt.
Crust: butter, lard, einkorn flour, wheat flour, and water.
Result: between sweet and savory, with a smooth filling.
Angelika and Simon St. Laurent:
Filling: 6 yolks, 0.64 lb. Fontina and 0.32 lb. Bucherondin cheeses, 1/2 tsp ginger, 1/2 cup sugar, 6 saffron threads, and 1/4 tsp salt, with the sugar sprinkled on top of the tart.
Crust: 2 cups oat flour, 1-1/2 sticks butter, 1/2 tsp salt, and 5 Tbsp cold water.
Result: savory – strong cheese flavor.
The mother and daughter team of Armegard and Emily:
Filling: 4 yolks, 32 oz. ricotta cheese, 1/2 tsp. ginger, 4 Tbsp white sugar, a few threads of saffron, and a dash of salt.
Crust: a store-bought shell.
Result: sweet – close to a modern cheesecake.
Elska á Fjárfelli:
Filling: 12 yolks, chevre (fresh goat’s cheese started Saturday and strained Sunday morning), 1 cup sugar, no saffron, and a pinch of salt.
Crust: 2 cups flour (wheat and all-purpose), 2 sticks butter, 3/4 cup sugar, and some cold water.
Result: sweet – close to a cheesecake, with notes of lemon.
Don Matteo and Alden:
Filling: 12 egg yolks, 8 oz. cheese (gouda-ish, grated); 2 tsp grated ginger; 2 Tbsp honey; 1/4 tsp saffron threads, crushed; and 1/4 tsp salt.
Crust: 1-1/2 cups oat flour, 1/2 cup butter, 1/4 cup water, and 1/2 tsp salt.
Result: savory – smooth texture.
And last but not least: Meadbh ni Clerigh
Filling: Wisconsin Bread cheese (grated), powder fine, and some ground saffron threads.
Crust (based on Paest Royall from A Proper New Booke of Cookery, 1545): 2 cups flour, 2 egg yolks, 2/3 cup butter, and 3-4 Tbsp cold water.
Result: savory – more spongy texture, with balance of saffron and powder fine spice notes.
Myrkfaelinn youth redaction challenge #1
Rys (15th century), found in Seven Hundred Years of English Cooking:
Take a porcyoun of Rys & pyke hem clene, & seethe hem welle & late hem kele; then take gode Mylke of Almaundys & do ther-to, & seethe & stere hem wyle; & do ther-to sugne an hony, & seue forth.
Modern redaction: Pour the rice into the boiling water, stir, and then simmer until tender. Drain. Return the rice to a smaller saucepan, add the almond milk, sugar, and honey, and stir well. Bring to the boil and then simmer gently, stirring continually, for 10-12 minutes or until thick. Allow to cool. Pour into an oiled mold and chill. Turn out and serve.
Ingredients suggested: 1/2 cup rice, 2-1/2 cups water, 2-1⁄2 cups almond milk, 1⁄4 cup sugar, and 4 Tbsp honey.
Two of the youth participated in this challenge. Simon made his with red rice, sugar, honey, and almond milk; but the red rice would not set, so his mom ended up putting the stick blender in to get it to gel. It was yummy, but next time, no extra sugar: the honey is enough!
Mary of Harford made hers with basmati rice: double the rice and milk, but not the sugar and honey (which was a good call).
Both rice moulds were outstanding, but it was thought that maybe next time use a short-grain rice, like dessert rice, and see how much a difference that makes. They were, however, very nice dessert dishes. The mild rice flavor blended well with the sugar, honey, and almond milk flavors. These are strong contenders for economical dessert dishes at a feast. They are easy to prepare, can be made in advance, and are served cold.
What’s next for the Dominion cooks?
Meadbh’s second challenge is dual: powder fine and powder forte. She advised us to think of these powders like curry—everyone has their own preferred blend of spices. So despite having a recipe to follow, we were encouraged to think of these recipes more as guidelines and come up with our own flavor profile! They won’t sit in our cupboards, either – Meadbh plans to bring more challenges this winter, which include using one or the other as an ingredient.
Since the adult challenge is less time intensive, she upped the youth challenge. This time, they’re charged to make a medieval mac and cheese: Makerouns from Forme of Cury (14th century).
Inspired by Harvest Raid’s A&S Competition theme, “The Harvest,” I decided to make something to enter in the competition with a fruit harvested from our own homestead orchard. As we were blessed with many peaches this year, I chose to make a peach ginger conserve, modernly called a jam.
But what I found when researching jams was something I did not expect. While preserving fruits has always been a staple of the medieval kitchen, looking deeper into the subject I found that preserving fruit as a jam was not. The word “jam” began to creep into manuscript cookery books in the last quarter of the seventeenth century, and into the printed ones early in the eighteenth. It might have had a Middle Eastern origin, as there is an Arabic word—jam—which means “close-packed” or “all together.” From its more general usage in English for things that were jammed against one another, the word passed into the realm of confectionery to indicate those preserves where soft fruits cooked with sugar were crushed together, rather than sieved, and could thus be described as “jammed” or “in a jam.”
In period, fruits were preserved in sweet, spiced syrups of wine and sugar or honey, or in the form of solid marmalades. Syrup preserves are found in sources starting with Apicius, a collection of 4th to 5th century Roman cookery recipes, and solid marmalade recipes have been found as early as the 14th century. The spreadable, soft-fruit preserve we currently know as jams and jellies are usually sealed up in preserving jars or cans of some kind, which is necessary to avoid spoilage like mold. Recipes for soft jams and jellies are mostly found from the eighteenth century up, when canning also became a possibility. A storage technique that could have been used in period, and has been used post period, is using some kind of vessel like a ceramic jar that is topped with a brandy-soaked disk of parchment and then covered with melted tallow or beeswax.
An interesting nugget is the idea that the word “marmalade” originally came from “Marie malade,” or sick Mary, because marmalade was regularly made for Mary Queen of Scots to keep her healthy. “Marmalade” actually comes via French from the Portuguese marmelada and means quince jelly. The earliest reference to marmalade is from 1524—18 years before the birth of Queen Mary—when one box of marmalade was presented to the king (it was an expensive delicacy). The French condoignac and chardequynce are antecedents of the marmalade we know today and are themselves descendants from the cidonitum of 4th-century Palladius. The medieval malomellus was a term used both for the fruit quince and for the conserve; the modern Portuguese for the fruit is still marmelo.
My recipe was a mix of “Old Fashioned Peach Preserves” and “Ginger Jam” from The Big Book of Preserving the Harvest. Because this conserve is meant to be preserved, as advised by the FDA I used a modern conserving recipe to make sure it canned safely. All ingredients, taken separately, were available in period, including the lemon juice, but due to the lack of canning technology not necessarily used in this manner. The quinces in the period recipe are used to thicken the marmalade so it is solid, as it is very high in pectin.
Even though the conserve in this form is technically not period, it was well received in the competition and many samples were tasted. Spiced peach preserves and peach ginger conserves are favorites in our household, and I was happy to be able to share our bountiful harvest with the many gentles visiting the Harvest Raid A&S Display and Competition.
PERIOD INSPIRATION RECIPES:
This 15th century Portuguese recipe indicates peaches were used in conserves:
60 – Pessegada. Cortem ao meio duas partes de pêssego e uma de marmelo, e levem-nas a cozer, em separado. Depois que estiverem cozidas, passem tudo por uma peneira fina. A seguir, ajuntem tanto açúcar quanto for o peso da massa, e levem o tacho ao fogobrando. Deixem atingir o ponto de marmelada, e coloquem o doce em caixetas.
Peach Marmalade. Cut in half two parts of peach and one of quince, and cook them separately. After they are cooked, put everything through a fine sieve. Next, add a like amount of sugar to the weight of the paste, and take the pot to a low heat. Allow it to reach the point of marmalade, and place the confection in little boxes.
From A Treatise of Portuguese Cuisine from the 15th Century.
This 16th – 17th century recipe indicates boiling to candy height (interpreted as sheeting):
#S112 TO MAKE A PASTE OF PEACHES
Take peaches & boyle them tender, as you did your apricocks, & strayne them. then take as much sugar as they weigh & boyle it to candy height. mix ym together, & make it up into paste as you doe yr other fruit. soe dry them and use it at your pleasure. Peel and slice peaches. Bring them to a boil over medium heat in a thick pan. Cover pan, stirring occasionally. Add a little rosewater if desired.
From A Booke of Sweetmeats, Martha Washington’s Booke of Cookery, 1550-1650.
This 1608 recipe indicates ginger was used in spicing conserves:
To make rough-red Marmelade of Quinces, commonly called lump-Marmelade, that shall looke as red as any rubie.
Pare ripe and well coloured Peare-quinces, and cut them in pieces like dice, parboile them very tender, or rather reasonably tender in faire water, then powre them into a Colender, and let the water runne from them into a cleane Bason, then straine that water through a strainer into a Posnet [skillet], for if there be any grauell in the Quinces, it will be in that water : Then take the weight of the Quinces in double refined Sugar very fine, put halfe thereof into the Posnet, into the water with a graine of Muske, a slice or two of Ginger tied in a thrid, and let it boile couered close, vntill you see your sugar come to the colour of Claret wine, then vncouer it and take out your Ginger, and so let it boile vntill your sirupe being to consume away, then take it off the fire, and pomice it with a ladle, and so stirre it and coole it, and it will looke thick like tart-stuffe, then put in your other halfe of your Sugar, and so let it boile, always stirring it vntill it come from the bottome of the Posnet, then box it, and it will looke red like a Rubie, the putting of the last Sugar brings it to an orient colour.
A Closet for Ladies and Gentlewomen, 1608.
Costenbader, Carol W. The Big Book of Preserving the Harvest. Storey Publishing, 1997.
Whilst clouds did cover all the land with rain Within our halls delights could scarcely hide The arts of Æthelmearc bore bright refrain And with their joyous leisure changed the sky A fretted griffin did Rhiannon bring To meet with pleasure paints which Jocelyn dared Hrolfr wove red threads the Queen’s own dress to ring And Kate and Ginny each a scroll prepared Here Elska’s work like dragon’s treasured cave: We tasted mead and conserve; belt we eyed Eadaoin’s wassail gave us the drink we crave Fearghus this hoard within his chest might hide The woven trim was crowd’s quite favourite art Most highly judged: the Wool was worlds apart
On Saturday, September 30, Anno Societatis 52, much of the Kingdom gathered in the Shire of Heronter on the shores of Lake Chautauqua for our annual Harvest Raid. I had the honor and extreme pleasure of organizing my favorite event activity: the Arts & Sciences display and competition.
I was astounded and delighted by the breadth of entries for the display and competition as well as the thorough documentation that many contributors included with their works.
We had two categories for entries. First, the competition that was held was for completed works in the theme of the harvest. This portion of entries was adjudicated.
Second was the open display, which was without theme or medium restrictions. Entries could be completed or works in progress. I enjoy having both categories available, as this gives all artists a chance to contribute work.
While all entries were beautifully made and presented, Fiber Arts won the day.
The Honorable Lady Elska á Fjárfelli won the harvest competition with her dyed wool and the Skjoldehamn belt into which it was made.
The Honorable Lady Elska á Fjárfelli’s dyed wool and Skjoldehamn belt, made from her dyed wool, won the Harvest Competition. (This and all following photos by Signora Ginevra Isabetta del Dolce.)
The skills and artistry of Elska were much appreciated by all.
All members in attendance were welcomed to vote for their favorite among the entries, giving those without the theme a chance to shine.
Lord Hrólfr á Fjárfelli’s card-woven band for Her Majesty Queen Juliana’s apron dress, a beautiful Æthelmearc-themed trim inspired by the Birka Bands, was the highly marked favorite.
Lord Hrólfr á Fjárfelli’s card-woven band for Her Majesty’s apron dress.
The other entries, in various media, were all worthy of our attention and showed myriad skills. I look forward to these artists’ next entries!
Baron Rhiannon Elandris of Glyndrudwy’s fretted griffin.
“Gus in Memoriam” cat scroll by Lady Catherine O’Herlihy.
Lord Fearghus mac Eoin’s well-constructed Viking chest.
Scroll blank by Ginevra del Dolce.
The Honorable Lady Elska’s ginger-peach conserve.
The Honorable Lady Elska’s oenomeli, or Concord grape mead.
Eadaoin Gaelach Rua’s wassail (mulled cider), warmed over candles throughout the day, was very enjoyable.
Eadaoin Gaelach Rua provided information on wassail.
Lady Jocelyn of Hartstone’s paintings in various media. (I find it is often quite difficult to paint movement, but Lady Jocelyn surely captures it in every brush stroke.)
A very pleasing array of arts and sciences were offered throughout the day in addition to the competition and display. While many of Æthelmearc’s subjects gathered in the great hall throughout the day working on personal projects, there was also a small library, a scribal playtime hosted by Mistress Roberta, children’s activities including a Viking longship-building competition headed by Lord Lodthinn, and a games table hosted by Lady Maggie.
The arts are alive and well in Æthelmearc. What an honor it is to be a part of them. I look forward to seeing what you are working on the next time we meet.
Signora Ginevra Isabetta del Dolce
Minister of the Arts & Sciences for the Shire of Heronter
By Elska á Fjárfelli, of the Dominion of Myrkfaelinn (Susan Verberg)
Come for the pointy projectiles! Stay for the fabulous food!
Accurately described by co-organizer THL Lijsbet de Keukere, Delftwood hosted its third annual Cast Iron Chef Cooking Tournament on September 3 as part of the barony’s archery event A Shoot in the Wildwood.
The cooking trench at Cast Iron Chef cooking tourney III, with in the foreground the oven Algirdas scratch built. All photography by Elska.
Each year brings a new challenge, and this year Lijsbet and Lord Sebastian Mora challenged the archers to shoot their best royal round on behalf of the cooks for first pick of their coveted Mystery Baskets. The baskets varied in theme, each one contained high-quality, valuable ingredients… and all had to be used in some way or another to create the best three-dish meal.
To supplement the Mystery Basket, the pantry had been bountifully stocked with pantry staples common for the average medieval household: beans, grains, common garden vegetables, simple dairy products, and foraged goods.
With these building blocks the teams, consisting of no more than a head cook, one assistant, and one archer, were charged to make a plausibly medieval meal over the communal open fire for the judges to sample. Following the format of the past three years, all tournament cooking had to be done on site during the designated tournament time of three hours, and no food brought in from off site could be used. While most cooks brought their own copious amounts of cast iron cook wares, for the cook in sudden need loaner pots & pans were available. Occasionally, the judges would make their rounds, and even though they were not supposed to direct, it was totally fine to ask questions…
While I tried my best to compile as complete a picture as possible, I was distracted by cooking, and the Book of Faces wasn’t as enlightening as hoped… my advanced apologies to anyone I might have missed!
And without further ado, let’s introduce our cast iron teams!
Kiera and her menu.
Kiera MacLeod had archer Edward Harbinger shoot her the East Kingdom Basket, which included barley, asparagus, rosewater, cherries, turnips, and rump roast.
Ciaran & Wynn’s meal.
Algirdas and Aldanza.
Ciaran & Wynn choose the Butcher’s Basket, which included an intriguing collection of pork necks, pork hocks, and chuck steak.
Meadbh and Elska’s menu.
Meadbh ni Clerigh, assisted by me, had her daughter Mary of Hartford shoot us the Sweet & Savory Basket; Mary shot the overall highest score. This basket included walnuts, dried figs, dried prunes, dried apricots, dried dates, and dried cherries with chuck steak.
Matheus & Katherine’s entry.
Matheus Hundamaðr, assisted by Katharine Thorne, had archer Snorri sketi Bjornsson shoot them the Perrote Basket. This basket included parsnips, lentils, chickpeas, turnips, chives, peach sauce, and pork shoulder.
Thirteen-year-old Morgan Littlejohn, assisted by her father Fearghus macEoin Littlejohn, had archer Siobhan shoot them the Farmer’s Basket. This basket included gruyere, parmesan, turnips, leeks, celeriac, apples, pears, asparagus, and chicken.
Algirdas Wolfus, assisted by Aldanza Wolfus, had archer Robert of Furness shoot them the Delftwood Basket. This basket included eggs, apples, olive oil, honey mustard, dates, and chicken.
Fearghus and Morgan.
While the highest scoring archer gave her team first pick of the Mystery Baskets, the organizers then threw in a nice curve ball by reversing the order of who went shopping first in the Pantry! Did I overhear one cook thank his archer for having been a lousy shot…?
What did we end up making?
Matheus & Katharine made a “Norse Meal in Miklagård” with a menu of:
Grikkland Grautr: a pottage of red lentils, rice, chickpea, parsnips, onion, garlic, butter, cumin, and celery seed, garnished with shaved radish and chives.
Pork in the way of Serkland: pork, rubbed with rosemary infused olive oil, crushed long pepper, salt, coriander, cumin, and turmeric, seared then stewed with verjuice and dried figs, finished with fresh figs.
Sœtrbröd: whole wheat and ground walnut pancake, spiced with mace, nutmeg, and ginger, topped with peach preserves, butter, cooked apricots, and roasted walnuts.
The menu of Morgan & Fearghus included:
Chicken and vegetable stew.
Stuffed roasted apples and pears, decorated with edible flowers.
Asparagus with parmesan.
Algirdas & Aldanza’s menu offered, with little flags following the French style:
Vegetable and cheese egg tart.
Apple and carrot salad (garnished with fig and almonds).
Chicken bruet with mustard sauce in a leaf of egg.
Date and apple tart.
Meadbh & Elska made a 14th century Anglo-Saxon meal with:
Kidney and Steak stew with dates and apricots.
Savory custard pie with eggs, soft cheese, pears, dates and almonds
Barley with raisins and shaved almonds.
Cherry and almond pie.
Bread pudding with dates and figs.
Sage water for hand washing.
Ciaran & Wynn’s hearty menu was:
Pig knuckle and barley pottage.
Pork hock pottage.
Grilled vegetables & steak.
Finally, Kiera’s menu included:
Grilled chicken with cherry sauce
Chicken & barley pottage
The winners of the third Cast Iron Chef cooking competition, with the competition organizers.
In the end? We were all so excited and hungry for our own food that we were waiting for the judges to move along, so we could go enjoy ourselves! And not just us, there were quite a few bystanders with empty plates, waiting for the word to dig in…
For me, this was the first time cooking multiple dishes over open fire, and am I glad I brought all my cast iron pots & pans, we used every single one! It was a wonderful experience, not competitive at all. There was many a time where someone exclaimed for some sugar/cinnamon/flour and it would instantly appear from another cook’s station. We loaned out gear as needed and kept and eye on all that was cooking. I do not think I would have done anything different, and hope to be able to participate again next year! Thank you, Lijsbet and Sebastian for organizing, again, this wonderful event. A big thank you to all the volunteers and donors of wonderful foodstuffs, thanks to you the pantry was glorious! Thank you to our judges for your constructive help and feedback. It made for a most wonderful outdoor experience. All in all, I hardly even noticed the rain.
And now for the results we’ve all been waiting for…
While being able to make something wonderful out of pig’s knuckles and hocks is a worthy deed indeed, the Baroness felt she was most impressed by 13-year-old Morgan and her third time entering this competition successfully, thereby Morgan and her dad Fearghus were the Baroness’s pick.
Playing to the crowd by bringing Delftwood and Kingdom regalia – and choosing the Delftwood Basket – the Baron was not able to overcome all this Delftwood splendor and picked team Algirdas & Aldanza Wolfus as the Baron’s choice. But don’t think that was all! Algirdas built a completely functional on-site oven as well, and the two of them walked away victorious as the Ultimate Cast Iron Chefs! Vivat!
For many more pictures of the A.S.52 Cast Iron Chef, see John Michael Thorpe’s photos here and JJ Art and Photography’s here.
For more information about this awesome Tournament, see here.
From The Closet of the Eminently Learned Sir Kenelme Digbie Opened (1669)
Champignons are best, that grow upon gravelly dry rising Grounds. Gather them of the last nights growth; and to preserve them white, it is well to cast them into a pitcher of fair-water, as you gather them: But that is not absolutely necessary, if you will go about dressing them as soon as you come home. Cut the great ones into halves or quarters, seeing carefully there be no worms in them; and peel off their upper skin on the tops: the little ones, peel whole. As you peel them, throw them into a bason of fair-water, which preserves them white.
Then put them into a pipkin or possnet of Copper (no Iron) and put a very little water to them, and a large proportion of Salt. If you have a pottle of Mushrooms, you may put to them ten or twelve spoonfuls of water, and two or three of Salt. Boil them with pretty quick-fire, and scum them well all the while, taking away a great deal of foulness, that will rise. They will shrink into a very little room.
When they are sufficiently parboiled to be tender, and well cleansed of their scum, (which will be in about a quarter of an hour,) take them out, and put them into a Colander, that all the moisture may drain from them. In the mean time make your pickle thus: Take a quart of pure sharp white Wine Vinegar (elder-Vinegar is best) put two or three spoonfuls of whole Pepper to it, twenty or thirty Cloves, one Nutmeg quartered, two or three flakes of Mace, three Bay-leaves; (some like Limon-Thyme and Rose-mary; but then it must be a very little of each) boil all these together, till the Vinegar be well impregnated with the Ingredients, which will be in about half an hour. Then take it from the fire, and let it cool.
When the pickle is quite cold, and the Mushrooms also quite cold, and drained from all moisture: put them into the Liquor (with all the Ingredients in it) which you must be sure, be enough to cover them. In ten or twelve days, they will have taken into them the full taste of the pickle, and will keep very good half a year. If you have much supernatant Liquor, you may parboil more Mushrooms next day, and put them to the first. If you have not gathered at once enough for a dressing, you may keep them all night in water to preserve them white, and gather more the next day, to joyn to them.”
Champignon is the medieval term for white button mushrooms. “Of last night’s growth” means ones that weren’t there the previous night. I chickened out and got packages from the grocery store. Pipkins and Possnets are small cooking pans. A pottle is an archaic unit of measure equal to a half gallon. Twenty or thirty cloves??? Um, no. Just no. By liquor, he means the pickling liquid, not alcohol. Supernatant liquor is liquid over a solid residue. I didn’t realize the term was that old!
One pottle of mushrooms = 1/2 gallon = 1892.7 grams
One package of mushrooms = 12 ounces = 340 grams = ~20% of a pottle
From: Elinor Fettiplace’s Receipt Book (1605)
“TO PICKLE MUSHROOMS
Take your Buttons, clean ym with a spunge & put ym in cold water as you clean ym, then put ym dry in a stewpan & shake a handfull of salt over ym, yn stew ym in their own liquor till they are a little tender; then strain ym from ye liquor & put ym upon a cloath to dry till they are quite cold. Make your pickle before you do your Mushrooms, yt it may be quite cold before you put ym in. The pickle must be made with White-Wine, White-Pepper, quarter’d Nutmeg, a Blade of Mace, & a Race of ginger.”
Take your Buttons, clean them with a sponge and put them in cold water as you clean them, then put them dry in a stewpan and shake a handful of salt over them, then stew them in their own liquor till they are a little tender; then strain them from the liquor and put them upon a cloth to dry until they are quite cold. Make your pickle before you do your mushrooms, so it may be quite cold before you put them in. The pickle must be made with white wine, white pepper, quartered nutmeg, a blade of mace, and a race of ginger.
Again, the liquor is not alcohol, but the pickling liquid. Nutmeg and mace both come from the same plant, Myrstica fragrans. Nutmeg is the seed, mace is the lace-like peel. A blade of mace is about 1/6 of the entire peel, so call it about a 1/2 teaspoon. A race of ginger is one piece of root.
Modern Redaction using both recipes:
3/4 cup water (12 tablespoons)
2 tablespoons salt
36 oz. fresh mushrooms (3 12-ounce packages)
1 quart white vinegar
2 teaspoons white pepper
3 whole cloves (not 30!)
1 whole nutmeg, broken (place in baggie, wrap in towel, hit with hammer)
1/2 teaspoon powdered mace
3 bay leaves
1 small ginger root, peeled and sliced
In a small saucepan, combine water, salt, and peeled mushrooms. Simmer for 15 to 20 minutes. It looks like there’s not enough liquid. You just need enough to keep the mushrooms from scorching until they start to tenderize. They will give up half their weight as liquid. When the mushrooms are tender, strain them in a colander over a second saucepan. Don’t throw away the liquid, it makes a great mushroom broth for homemade soup! If you use commercial mushrooms, there won’t be any scum to deal with. In a third saucepan, combine the vinegar, pepper, cloves, nutmeg, mace, bay leaves, and ginger root. Bring to a boil. Let everything cool. Place the mushrooms in a clean jar, pour the pickling liquid over them, and seal. Let marinate for two weeks.