On August 5th, Company of the Staple member Roxy talked about Campfire cooking and cooking with ceramics on a campfire. These are the notes from that talk. These notes were originally posted to Companyofthestaple.org.au
The above image is of a saucepan with oil, for deep frying cheese fritters. It is in a trivet, and being cooked with charcoal.
It’s a terrible feeling when you realise that you looked away from your delicious pottage for just a second and now it’s burnt. It’s too late to start another pot, and people are depending on this for their meal. We’ve compiled the list of medieval sources about removing the burnt taste from the pottage here.
We’ve been offering Beeswax linen covers for pots, cups and jugs for a while now. With the heat of your hand, they can be gently pressed around the container, keeping the inside protected and making it easier for storage and transportation.
Were these extremely handy items a part of medieval life though, or just a ‘re-enactorism’ – one of those things everyone feels is very medieval, without any actual evidence?
We pride ourselves on offering only items which enhance the quality of your re-enactment portrayal and reflect the latest historical research. With no detailed resources available from our supplier, we’ve set out to document waxed linen covers for our readers.
Here are the documented resources that we have so far been able to track down which show what we believe to be linen beeswax covers over the jugs. Any other sources found will be added to this list so that future people don’t need to go nuts trying to track down original extant sources.
The 14th Century encampment menu for the 2016 St Ives Medieval Faire.
This handy little book is a stroke of genius on the publishers part. A collection
of recipes from Apicius as researched and trialled by the author – who just
happens to be the same as co-authored Apicius – A Critical Review. No
wading through pages of discourse, reviews and examinations of potential
influences – just straight to the recipes.
Want to make the snacks for your average roman barfly at the local Taverna?
Or impress the neighbours with a bang up dinner on a week night but you’re
not really into the larks tongues and dormice? Well neither was the average
Roman citizen – even if they could afford it.
Of all the many translations of Apicius, this is the one I’d save if a fire broke
out. The kernel of this book was Sally’s PhD thesis with judicial editing and
input from Christopher Grogock to make it more readable. It is a beautiful – if
hardcore academic – consolidated translation of the various fragments of
Apicius de re Coquinaria around the world.
A feast done in the style of 14th Century English.
No receipes, just a history on cooks.
Receipes and history of Stuart (17th C)