Dayboards and Sideboards: Theory & Practice
an SCA class and discussion moderated by Jadwiga Zajaczkowa
What is a dayboard?
In the East Kingdom and surrounding areas, the term 'dayboard' is used
to refer to a buffet-type light luncheon provided at an event. Most dayboards
in the East are included in the site fee. Some dayboards require separate
payment, either for the meal as a whole or per item purchased.
What is a sideboard?
A sideboard is a period term that is used to refer to a piece of dining
room or hall furniture for holding side-dishes, wine, plate, etc., and often
having cupboards and drawers. In period, it could also refer to foods served
off tables set to the side.
In the SCA context 'sideboard' refers to the provision of buffet-style
food at other times than luncheon during an event. Again, a sideboard would
be lighter than a regular meal and probably not involve an additional cost.
What is a 'tavern'?
In other kingdoms, it is routine for simple, dayboard-style foods to be
made available to the populace at an event with an additional cost. These
are often called 'taverns' and may be run by the group organizing the event,
or other groups.
What is a 'collation'?
According to the Oxford English Dictionary: " A light meal
or repast: one consisting of light viands or delicacies (e.g. fruit, sweets,
and wine), or that has needed little preparation (often ‘a cold collation’).
‘A repast; a treat less than a feast’ (J.). Originally applied to a
repast between ordinary meals, and still retaining much of that character."
First cited, 1525.
The term collation that is a period one that can be used for a sideboard,
dayboard, or after-dancing supper.
Other terms that can be used include: Luncheon (1580), nooning (in the
sense of a rest at noon, 1552), Nuncheon (1353), Repast (1390) and
Are dayboards period?
Since medieval and Renaissance people were encouraged to eat only two times
a day (prandium: between 10 am and 2 pm, and coena, in the evening), they
combined the breaking of their fast with a heavy 'dinner' meal in the middle
of the day.
However, people who were traveling, working in the field, etc. might well
snatch a bite to eat; and indulgent people were often criticized for engaging
in snacking between meals and late at night.
The concept of the 'buffet' or 'sideboard' or 'dessert board' does seem
to have been known in period, according to articles on food in the Low Countries
in Regional Cuisines in Medieval Europe.
Questions to ask:
- How many people am I expected to feed? How much is that likely to vary?
- How much budget do I have?
- Is there a separate cost for the dayboard? If so, am I responsible for charging
and controlling access?
- What kind of an event is it? (Indoor/Outdoor, Fighting, Arts & Sciences,
Schola, Theme, etc.)
- Do I need to serve food at more than one location, or provide trays
to specific event personnel?
- Will I be serving food inside or outside? If outside, what provisions will
be available for shade and fly control, if necessary?
- How much space and how may tables will I have for serving?
- Will there be seating space near the food? If so, how much?
- If the event is a Royal Progress, will I be responsible for preparing trays
for the Royals?
- What is the purpose of the dayboard or sideboard?
- How long does the autocrat expect the dayboard or sideboard to be available?
- Am I responsible for providing drinks?
- What service and preparation gear does the group have?
- Will I have full or partial access to a kitchen on site, and if so, when
and how long?
- Will I have access to refrigeration space? How much? Will I be able to use
any refrigerators or walk in coolers on site? Will there be food belonging
to the site in those refrigerators? If I need to use coolers, will someone
else be buying ice? How many coolers can I assemble?
- Does the autocrat have special requests/restrictions for the dayboard?
In my area, dayboards are generally alloted $1 to $2 a head.
Some places go up to $4 per head.
In general, people prefer finger foods for dayboards. However, on a cold
day, a hot soup or pottage will be welcomed.
Suggested foods for dayboards
Cut raw vegetables
Celery, carrots, turnips, cucumbers. You can serve these with cruets of oil
and vinegar and dishes of salt to approximate period foodstuffs. Raw turnips
have a small but devoted following; a small quantity will suffice.
Fruit is generally popular, but check seasonal prices and availability before
making a decision (grapes in Spring are pricy; apples in early summer are poor
quality and expensive).
Apples, pears, plums and other stone fruit, grapes, melons, cherries.
Sweet oranges were only developed late in period, but they are very useful at
hot and dusty events, served quartered.
Modern strawberries are much larger than period ones but they did have strawberries
Modern blueberries are North American; but period people had whortleberries
and other berries that were blue.
Bananas were not known in period in Europe, but were known in parts of the Middle
Raisins, plums/prunes, currants, apples, apricots
Modern, American cranberries are not period, but period people did have a cranberry
substitute: small-fruited, or northern cranberry (Vaccinium oxycoccus).
Sweet and especially dill pickles go over well on a hot day, and even on
cool days. If you have more than one type of cucumber pickle, you should get
them cut in different ways so people are not confused! When buying dill pickles,
buy gallon jars of whole pickles and slice them yourself; this is the cheapest
Olives, particularly black and calamata, and pickled mushrooms have serious
enthusiasts, and small quantities of other pickled vegetables (carrots, cauliflower,
etc.) will add to your presentation.
There are some popular recipes for pickled eggs which may or may not be
period which go over well. (Red Beet eggs bother some people with their vivid
color; tea eggs definitely aren't period...)
Bread, pretzels, etc. are very popular. Cheese bread or bread topped with cheese
is very popular. Flat breads, such as pitas, with things to go on them, are
also welcomed. Bread can often be ordered in quantity from a grocery store with
a bakery and picked up the day of the event. Home-baked bread can be made ahead
of time, and frozen. People will appreciate a selection of 'dark' breads such
as rye, wheat or pumpernickel as well as white.
Sliced bread is more economical than asking people to slice or tear their own;
slicing bread in batches during the dayboard assures that people get fresh-sliced
bread, which they love.
Things to go on bread
Butter, soft cheese, honey, sauces, thick fruit preserves.
Aquapatys, boiled garlic cloves, are popular with
Honey butter cannot be documented to period but herbed cheeses and possibly
butters are considered documentable by many cooks.
Hummus cannot be documented to period but there is a hummus like sauce (white
sais) described in this Florilegium file: http://www.florilegium.org/files/FOOD-BY-REGION/fd-Mid-East-msg.html
Sauce for Pigeons is a salsa like dish (recipe below).
Hard boiled eggs are a convenient, ready packaged snack food. Go for the
Small size, as this is about the right size for a single serving, and they are
often cheaper. Be sure your eggs are completely hard-boiled through.
Soft cheeses, such as Muenster and Farmer, seem to go over better than
hard cheeses. Some people do like the harder cheeses such as longhorn, jack,
cheddar and swiss. Do provide a variety. Cheese is more filling than meat,
though usually at least comparatively expensive.
Note that very few of the affordable cheeses are considered 'documentable
forms of cheese' but the whole issue of documenting particular kinds of cheese
Serve cheese cut up in chunks or small slices.
Beef is, of course, the most popular meat. Ham follows a close second,
with chicken a third.
Chicken thighs make a nice compact package if you are expecting 1 piece
of chicken per person; roast beef and ham need to be cut into slices, strips
or chunks. These should be roasted ahead of time, but unless you are going
to reheat before serving, do not freeze. Deli meat can be expensive: expect
to cook your own unless you can find it very cheaply.
Meatballs and hedgehogs (meatballs studded with almonds) go over very well
with all but the most picky eaters, but they do need to be reheated
If you have access to a slicer, meat and/or cheese can be sliced thickly
(3/4 or 1/2 inch thick) with the slicer and cut into gobbets on site.
There are many, many period recipes for pies, some with egg, some with
cheese, some with meat and even some with fruit. Be careful to provide a variety
and not rely too much on 'quiche' or 'cheese' type pies. If you can afford
it, Tart de Brye is a universal favorite (it's essentially Brie in pastry!)
Look for Pasty recipes.
Filled rolls, or bread dough rolled around something, can be somewhat documented
from the Domostroi, a late-period Russian household manual:
"When the servants bake bread, order them to set some of the
dough aside, to be stuffed for pies. When they bake wheat bread, have pies
made for the family from the coarse flour left in the sieve. For meat days
stuff them with whichever meat is to hand. For fast days use kasha, peas,
broth, turnips, mushrooms, cabbage, or whatever God provides...."
Some people use pastry dough; I tend to use pizza dough because I find
it stretches better (my recipe is from the Fanny Farmer cookbook); you can
also use regular bread dough, homemade or frozen.
Fritters are merely dough (often leavened dough) either deep fried
by itself, or with something dipped in it and deep fried. This can be time
consuming and difficult, but it makes people very happy! There are lots of
period fritter recipes.
Candied things, such as Jordan (candy-coated) almonds, candied seeds, candied
ginger, etc. are documentable. Asian and Middle Eastern groceries sell these,
or you can make your own. Bulk by-the-pound stores sell Jordan almonds also.
Sweet biscuits, such as prince's biscuit, also go over well, as do pizelle
wafers, which you can buy from the store or make your own.
Other cakes, such as Scots oatcakes or flatcakes, can also be served.
Syrups for drinks are a period idea-- the English called them 'juleps'.
Flavored Sekanjabin, Ginger drink, or Lemon drink syrups are easy to make, relatively cheap,
and go over well. Thomas Longshanks suggests a kind of 'Fighter-aide' as an
alternative to Gatorade or Sports drinks
Always provide plain water as well. Some people will also appreciate mint or
lemon water. Alayne Alexandra Nyvern Nightwatcher has an article on different
drink syrups at: http://eastkingdom.org/guilds/herb/articles/flavoredsyrups.html
Look for pottages, bruets or sops recipes for these. The Funges recipe for mushrooms
makes a good mushrooms soup if you add enough broth, and the vegetarian section
of Cariadoc's Miscellany also has a number of vegetarian soups and stews.
Putting out salt, pepper, olive oil and vinegar are good to put out. At least
put out salt, preferably with a small spoon to serve with. (Hollowed-out rolls
make nice looking disposeable salt dishes.)
The point is to serve people well and cheaply and not waste food. It's a bite,
not a full course meal, though a sufficiently well-stocked dayboard can keep
people fed all day.
Mistress Christianna's list of "easy period foods":
- cold sliced deli meats, chicken, ham, roast beef, salami, sausages (kielbasa
type), chunks o' ham, roasted chickens, canned smoked oysters,clams, sardines,
- dijon style mustard, stone ground mustard, onion relish , horseradish
- sliced cheeses, cheese spreads (herbed and peppered), feta, blue, cheddar,
brie, riccotta, swiss
- asparagus, broccoli, cauliflower, carrots, celery, cucumber, mushrooms,
radishes (red and white), scallions - maybe a quick veggie platter?
- oranges, blood oranges, peaches, pears, apples (not Delicious, Pink Lady
is close to a period variety), apricots, cherries, grapes, watermelon, (cantelope
& honeydew aren't exactly period, but close to period varieties),
figs, plums, quince, pomegranate, berries (strawberries, blueberries)
- Any of these as dried fruits, plus dates, raisins, currants, prunes, almonds,
- hardboiled eggs, yogurt (for dipping fruit or veggies in, consider some
sugar and yogurt for dipping strawberries)
- bread rolls, shortbread, matzoh, Norwegian flatbread (RyeKrisp), breadsticks,
rye bread, oatmeal bread, pita bread
- olives, pickles, pickled vegetables (giardinera - that stuff with the cauliflower),
marinated artichoke hearts, pickled okra
- sparkling non-alcoholic fruit ciders, root beer (somewhat of a stretch,
but not too far), almond milk (available in aeseptic containers), lemonade
- The text Food for Fifty can help you with quantities.
- If you aren't familiar with the prices at all the local stores, pre-shop
about a month in advance. If you are using meat, consider buying ahead when
it is on sale and freezing. Check out warehouse stores and discount outlets.
- Ask about volume discounts and/or non-profit discounts at stores. If you
live in a state that taxes food, get your group's tax ID number and use it.
- Using a spreadsheet to record your estimates and expenses is a really useful
tool for keeping track of what you did.
- Get people lined up to help you ahead of time. Also get people lined up
to help with the cleanup!
- Make sure that you have a list of everywhere special 'trays' of food have
to be delivered, such as MOL, Troll, Fencing, Royal Room, etc.
- If you have trays to go to different areas, assign one person to set up
each tray set, and get it to the proper area, if you can.
- Providing hand sanitizer and a way to rinse one's hands at an outdoor event
is a nice touch.
- Investing in a package of disposable plates and/or bowls, and a supply
of disposable cups, will help in dealing with people who haven't got their
- People will use extra pieces of bread for plates. This is a good thing and
- ALWAYS, ALWAYS have Servers on hand. They can refill bowls, answer questions,
and also ask people not to take huge quantities but come back when they need
- Posting a menu and times for the dayboard at the kitchen door and/or at
troll on-site, and also on the event website, is helpful. That way people
know that there will be food and whether they can eat it. [Jaji reminded me
- Don't put out all the food at once unless the time frame for the meal is
very small. Put out smaller quantities and refresh frequently. The less of
something people see, the less tempted they will be to pig out.
- Food can only be kept safely between 40 degrees and 150 degrees for a maximum
of 4 hours. That includes preparation time, and is less for easily spoilable
foods or high heat.
- Make sure you have refrigerator space. If you are doing your dayboard outside,
have coolers and ice to put the food in, since you aren't putting it all out
- Putting out cards with the ingredients of any cooked/baked substances helps
people decide what to eat and also helps allergy sufferers.
Athena's Thimble, 2001
(Jadwiga Zajaczkowa) Items marked NP are not documented period recipes;
Items marked B are boughten commercial products.
Roast Meat & Cheeses:
- Roast Beef, Plain
- Roast Beef, larded with garlic and seasoned
with thyme and cubeb vinegar (NP)
- Roast Chicken, Plain (cooked with olive oil)
- Farmer-style, Swiss, Muenster and Cheddar
Veggies & Fruit
- White Italian Style (B)
- Rye Breads, various recipes, leavened with either commercial yeast
or beer barm sourdough (NP)
- Raw Carrots, Celery and Turnips (supposed to be served with salt,
pepper, oil and lemon )
- Tangerines (NP), Apples, Pears
Crown Tourney in Eisental
Presented by Sarah bas Mordechai and Jadwiga Zajaczkowa
The crown tourney, being held on a day in April spent mostly outdoors,
had a hot offering along with boiled eggs, bread and butters, vegetables
and fruit. Hot coffee was served all day long will be appreciated, though
it's not period.
- Hen in broth (Chicken Soup) served in cups/bowls 12 gallons $96.00
- Lentil Soup 6 gallons $12.00
- Boiled Eggs 25 doz. (300 eggs) $15.50
- Cut cheese 20 lbs. $60.00
- Savoury Toasted Cheese 18 lbs mixture same $60 as the cut cheese
- Hearty bread 100 loaves $60.00
- butter; herbed, honey and plain. 10 lbs $19.00
- Carrots 25 lbs $22.50
- Celery 12 heads $12.00
- Radishes 5 bags $3.50
- Pickles – Sour 4 gallon bottles $12.00
- Pickles – Sweet 4 64 oz bottles $10.00
- Fruit as available, including raisins $20.00 estimate
- Water, Lemonade, Gatorade, Sekanjabin
- Coffee, Hot Tea & accoutrements 2 cans $10.00 (we used shire
stock for the accoutrements)
Note: Chicken soup includes chicken, onions, parsley, broth, bread, wine,
vinegar and spices; Lentil soup includes lentils, carrots, spices, and water.
Toasted cheese includes butter, cream cheese, brie and white pepper.
Roasted Beef; Home baked Challah bread; Special Pickles & Pickled Mushrooms;
Mustard & Horseradish; Garlic stuffed olives; Cornichon Pickles; Soda
Southern Region War Camp, 2002
(Jadwiga Zajaczkowa, Jeff the Brewer)
The menu was: 80 loaves fresh bread (Food 4Less), 15 loaves cheese bread
and 20 cheese boards (long, flattish loaves with cheese, garlic and
Italian spices; both cheese bread & boards were Redner's Market's), 4
lbs butter, 6 lbs. dilled cream cheese, green sauce, sauce for pigeons (garlic,
onion, parsley & vinegar), aquapatys (boiled garlic), lombard mustard,
commercial hard pretzels, 6 gallons of dill pickles, 4 48oz jars bread
& butter pickle slices, about olives, 50 doz hard boiled eggs, 45 lbs
assorted cheeses, 10 watermelons, 12 honeydews, 22 cantelopes, a case of
plums, a case of nectarines, a half case of oranges (should have been 1.5
cases), half a case of bananas, 4 cases of grapes, half a case of cucumbers,
10 lbs carrots, half a case of celery, 2 gallons syrup of lemons, a gallon
of syrup of ginger with lemon, and a gallon of sekanjabin; 2 large cans Gatorade.
(Sugar free raspberry syrup was also provided but nobody used it.) I also
did a separate section for the royals that included berries and kiwis. We
put out dried chopped dates and garlic sesame sticks in addition to the rest
as a sideboard for court, as well.
The budget came out to be about $700 total including 20 lbs of ham.
Due to weather conditions, we had fighting and thus dayboard ran long.
(It generally runs from 12 to 4 pm, then we go set up the court board.)
Fighting started late, dayboard was half an hour late. Trays for royals
went out beautifully, if sans hard boiled eggs. Trays for archery never got
done; people had to come get trays for MOL, troll and Pent and I made them
assemble those trays themselves. We were short of coolers on the field and
ice, and the Gatorade (and sekanjabin) never did go out but the ginger and
lemon syrups were a big hit.
From Serena De Riva:
"The premise: To feed everyone who attends the one-day event starting at
9:30 am and going until 9:00 am.
Pre Reservations: 10 Anticipated turnout: Around 150 with possible variation
of 25 to 30 people either way.
Budget: $750 that was bumped by $150 two days ago.
9:30 - Oatmeal, Orange Marmalade, Fig Preserves, Fresh Bread, Fresh Cheese,OJ
10:30 - Pamperdy, Rissoles for a Meat Day
11:00 and continuing for the day - Boiled Eggs, Sallet, Bread
11:30 - Pickled Mushrooms, Cressee, A Molded and Fried Pastry
12:00 - Bruet Saake, Beef y-stewed, Chyches, Platina Carrots, Fruit Rissoles
1:00 - Salmon Casserole
1:30 - Preserved Cowcumbers, Olive Tapenade, Fruit Fritters
2:30 - Spinach Raviolis, Funges, Savory Toasted Cheese with Asparagus,
Bacon, Onions and Anchovies, Perys in Compost
served with Crepes
4:15 - Savory Rice, Tender Chickpeas, Wilted Spinach, Faux Cormarye (done
with beef), Sweet Sausage, Hot Sausage, Garlic
Sausage, Armoured Hen
5:30 - Court
7:00 Revel - Quince Empenadas, Almond Tart, Angel's Food, Sweet Wafers
Drinks: Water, Honey Drink, Sekanjabin, Lemon Drink"
Marion (Marilyn from the Cooks List) gave the following advice based on
100 Minutes War, a late autumn fighting event:
- The warmer the weather, the more fruits, veggies, and pickles will
- Fighting events expect more meat than non-fighting events.
- The colder the weather, the more hot soup and hot vegetables will
- Caterers budget 4 oz of meat,
2-3 oz of vegetables, and 2 oz of cheese per person.
- Most SCAdians will eat 2-4 slices of bread.
"I used a "weighted law of averages" for food for the 100 Minutes
dayboard last November, based on how many people out of 500 will take a serving
of a particular food. It worked very well. We had 660 people, of whom about
500 really ate the dayboard (with fighters in a melee, some never actually
eat anything but the water, bread, oranges, and bananas). Everyone had bread,
about 2-3 slices per person, even the fighters. About 45 loaves were eaten.
Cheddar and swiss cheese cubes went well, as well as sliced meats, about
3 ounces per person (3 slices luncheon roast beef or turkey plus 4 cheese
cubes (2 cheddar, 2 swiss) each person), with everyone eating these items.
Over half the people ate hard boiled eggs. Soup also went well, with about
half the people had 6 ounces of soup each. Over half went for the pickles
too, as well as cold roasted chicken drumsticks (they took 2 or 3 legs if
they ate them). Raw veggies were lightly eaten by about half the populace,
say 2-3 carrot/cucumber/celery sticks per person for 1/4 of the people,
as were the oranges. Water and lemonade were replenished and we ran out
of lemonade after 20 gallons were served.
The weather that day was 38 degrees, sunny, with a sustained wind of 20
mph (brrrr). If I think of anything else I'll let you know. Hope this helps."
"I usually stick with the "understood" portions of foods like
4 oz meat, 2-3 oz veggies, etc.
Balfar's is kinda the opposite of a feast, since we hold back the heavy
stuff (roast beef) till the end when the list fields clear and those who
haven't eaten all day are hungry. . .
As far as liquids go, I really just follow the package directions for number
of servings and add a little extra water, 10-12 servings or so for the large
"It depends on what you're serving. Four to six ounces of meat
total (a generous lunch portion) would be 2 to 3 ounces each of two or three
different meats, and it will generally average out. But the last time I did
soup, I had both fish and bean,
and I ended up needing about 2/3 of a full
serving per person of each one."
See Cariadoc's Miscellany for the recipes for Sekanjabin
and A Dish of Lentils.
Andalusian p. 279 (translated by David Friedman, Cariadoc))
My Redaction: In 1 quart of lemon juice, put about 4.5 cups of sugar. Heat,
stirring until sugar is dissolved. Simmer for about 15 minutes-half an hour.
Refrigerate. To use, dilute about 8 to 1 with water.
Take lemon, after peeling its outer skin, press it and take a ratl
of juice, and add as much of sugar. Cook it until it takes the form of
a syrup. Its advantages are for the heat of bile; it cuts the thirst and binds
the bowels. [Translation from the Miscellany:http://www.pbm.com/~lindahl/cariadoc/drinks.html]
Peel a big hunk of ginger and mince. (About 2/3 c. per batch) Mix 2.5 cups
water with 4 cups sugar. Bring to a boil. Add 1 cup lemon juice and reduce heat.
Add several spoonfuls of the ginger. Simmer until reduced by 1/6. Add
rest of ginger. Simmer until reduced by about 1/3 from start. Cool. Strain &
bottle. To use, dilute about 8 to 1 with water (or pour over vanilla ice
Note: if you cut the ginger into chunks rather than mincing, you can use the
strained out chunks, put them in sugar syrup at the soft ball stage, and roll
them in sugar to candy them.
Fighter-Aide, contributed by Cynara:
Thomas created this beverage for fighters in Atlantia many years ago. It has
kind of fallen into disuse now that we no longer attend fighting events, and
this seems like a good opportunity to revive it. The purpose of Fighter-Ade
is to replenish the electrolytes and water that are depleted during physical
activity. Because it is * not * pre-metabolized, like Gatorade,
it works a little differently, but it also prevents bonking, loss of appetite,
and the ubiquitous Gatorade hangover.
Fighter-Ade -- recipe by Master Thomas Longshanks
For each quart of water, you need the juice of one orange and up to one tablespoon
of honey. Just mix it all together. Serve before, during and after fighting.
If fresh oranges are not economical, you can use an equivalent amount of not-from-concentrate
juice (like Tropicana Pure Premium) with pretty much the same results. Do **NOT**
use from-concentrate juice. The cooking process destroys too many nutrients
for it to be effective.
Start the fighters drinking Fighter-Ade well before the fighting -- while they
are all standing around for armor inspection or whatever. Keep them on it during
the day and serve it afterwards as well. They will stay hydrated. They will
also be getting electrolytes and sugars that the body has to process. Instead
of the body depleting reserves and then using instant, pre-metabolized lytes
-- leaving the body depleted at the end of the day -- the body actually replenishes
Spicy Green Sauce:
Original: "Here is how to make green sauce: take ginger, cinnamon, pepper,
nutmeg, cloves, parsley, and sage. First grind the spices, then the herbs,
and add a third of the sage and parsley, and, if you wish, three or two cloves
of garlic. Moisten with vinegar or verjuice. Note that to every sauce and
condiment salt is added, and crumb of bread to thicken it.
(Tractatus de modo preparandi et condiendi omnia cibaria 394, translated
in The Medieval Kitchen, Redon et al.)"
* 3 slices dry bread
* 3 cups parsley
* 15 leaves fresh sage
* 1- 1 1/2 tsp freshly ground black pepper
* 1 tsp ground cloves
* 3/4 tsp. cinnamon
* 3/4 tsp ground ginger
* 12 Tb wine vinegar
* scant 1 1/2 c. water
* pinch salt
Grind together the pepper and cinnamon. Add ginger and cloves, and grate
in the nutmeg. Then grind up the parsley and sage in a food processor or blender
(add optional garlic at this time). Add spices. Mix.Then add ground-up crumbs
of dry bread, vinegar and water and mix to make a smooth paste.
Note: I omitted the nutmeg by mistake and it didn't need the salt.
Pear Mustard, contributed by Captain Elias/Brandu
"Pear mustard, Adapted from Sebina Welserin: 34 To make the mustard for dried cod: Take mustard
powder, stir into it good wine and pear preservesand put sugar into it, as much
as you feel is good, and make it as thick as you prefer to eat it, then it is
a good mustard.
I can never find pear preserves, so I use the following method:
Peel, core, and puree the pears ( canned pears will also work )
- 4 medium pears, very ripe
- 1/4 cup good white wine
- 1/2 - 3/4 cup sugar ( depending on taste )
- 6 oz mustard powder (two of the spice bottles form the supermarket)
- (optional - 1/4 tsp wasabi powder)
Mix puree with other ingredients. Set aside in the fridge for at least
The longer you set it aside the less chemical it will taste. Two days seems
to be ideal.
Rough Grinding our own dark mustard seeds (in a clean coffee grinder) and
substituting them for a significant portion (at least half) of the yellow
powder improves body and character noticeably.
The amount of stirring will determine the amount of heat, though this is
a pretty hot mustard to begin with. I like chinese style hot mustard so I
whip every thing in the food processor right after I puree the pears and whip
ot for a minute...
If you really want to reduce the heat, you can use less mustard powder.
It is really good on chicken and lamb... brings out the sweet pear aromatics
better than beef. Not sure why.
Forme of Cury: "Pill garlec and cast it in a pot with water and
oile and seeth it. Do therto safroun, salt, and powdour fort and dresse it
forthe hoot. "
Peel and/or wash your garlic cloves (you can buy garlic already peeled
cheaply in some Asian stores).
Put garlic cloves in a pan and cover with roughly twice the volume of water.
Splash in a few spoonfuls of olive oil.
Simmer garlic until cooked through and squishy.
Drain, add a light sprinkling of saffron powder, salt, and powder fort
(I suggest pepper and/or long pepper, ginger, cloves, mace/nutmeg). Mix
Sauce for Pigeons
Sauce for Peiouns. Take percely, oynouns, garleke, and salt, and
mynce smal the percely and the oynouns, and grynde the garleke, and temper
it with vynegre y-now; and mynce the rostid peiouns and cast the sauce ther-on
a-boute, and serve it forth.
(Ashmole M.S. 1479, quoted in Take a Thousand Eggs by Cindy Renfrow)
Snip parsley leaves from 3 large bunches off stems (I used a mixture of
curly and flat parsley). Grind about 3 cups of leaves in a food processor
until seriously minced; remove from food processor.. Cut up about 4 medium
onions into chunks and mince in food processor. Add a handful of peeled
garlic cloves. Remove and mix with minced parsley. Add red wine vinegar
(about a cup) and mix so that the result is moist with vinegar and salsa-like
(Forme of Cury) Take Mustard seed and waishe it & drye it in an ovene,
grynde it drye, farce it through a farce, clarifie honey wt wine & vinegr
& stere it wel togedr, and make it thikke ynowe, & whan thou wilt
spendethereof make it thynne wt wine.
Ground Mustard Seed
Mix in proportion, to make a paste. (I'll have a better mustard recipe
To freshen for use, add more wine and vinegar; if it is too dull, add pre-ground
Olive Tapenade (contributed by Serena da Riva)
"Original from: A Taste of Ancient Rome...a recipe by Cato #119
Epitrium album, nigrum, varium sic facto. Ex oleis albis, nigris variisque
nucleos eicito. Sic condito. Concidito ipsas, addito oleum, acetum, coriandrum,
cuminum, feniculum, rutum, mentam. In orculum condito, oleum supra siet.
Make Green, black or varicolored epityrum in this way. Pit the green, black
or varicolored olives. Season them thus: Chop them, and add oil, vinegar,
coriander, cumin, fennel, rue and mint. Put them in a small jar, with oil
on top and they are ready to use.
Chop everything up, mix together let sit, a week is best. Rue is bad stuff
and I won't use it."
- Olive Oil
- Red Wine Vinegar
- Leaf Coriander (cilantro)
- Fresh Mint
Hen in Broth
Stewing Chicken, 6.9 lb, cut up.
Broth: 4 -48 oz cans college inn broth
Wine: 1 cup
Parsley: 1 bunch greens chopped
Minced Onions: 2 very large onions
Pepper: 10 peppercorns coarsely ground; 1/4 tsp ground pepper
Cloves: 20 cloves
Maces: 1 tsp ground
Saffron: 1.5 generous pinches
Salt: to taste
Vinegar: 1/4 cup.
Put chicken in pot, cut up. Add broth, wine, onion, parsley, spices. Cook
until it is half done. Add vinegar (with or without bread crumbs). Cook until
it is done. Add ginger and any more seasoning.
Brown Mustard from Rumpolt
Marx Rumpolt, Ein New Kochbuch, c. 1581:Brown Mustard Sauce
Brown mustard made up with clear vinegar/ is also good.
(translation by GwenCat)
1-2 cups mustard seed
3-4 cups white wine vinegar
- Grind the mustard seed to get 2-3 cups ground brown mustard
- The day before the feast, mix with white wine vinegar to make a running
(Redacted from a recipe translated in Odile Redon, et. al, The Medieval
10 lbs Lentils
3 times as much water as lentils
2 bunches mint, 2 bunches basil, 1/2 bunch rosemary
About 2 cups olive oil
Shredded Parmesan cheese (3 lbs?)
- Chop herbs small.
- Put lentils, water, oil, and herbs in large pot and bring to a simmer
- Simmer until lentils are cooked, adding water if necessary.
- Mash/puree lentils.
- Before serving, mix eggs with cheese and put on top of (or mix in
with) the lentil puree.
Pickled Mushrooms (Similar to Digby)
Mix vinegars, water, and spices in a large, non-reactive pot. Add mushrooms
until mushrooms reach above liquid line. Heat at medium-high until simmering.
Cover and simmer for 10 minutes. Using a slotted spoon, remove mushrooms from
brine and pack into a jar or crock. Pour in brine mixture to cover. Note:
Apicus mentions pickled mushrooms, the Slavs pickled everything, but these
spices in pickled mushrooms come from a 1756 recipe in The Pantry Gourmet
- 2 c. cider vinegar
- 2 c. wine vinegar
- 2 c. water
- 1 slice gingerroot
- 12 cloves
- 2/3 nutmeg, grated
- 1/2 tsp mace (ground)
- 1/2 tsp cinnamon
- 4-6 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 threads saffron
Another Pickled Mushrooms recipe, contributed by Serena da Riva:
"To Pickle Mushrooms: Lady Elinor Fettiplace's Receipt Book, 16th century.
Original: "Take your Buttons, clean ym with a sponge & put
ym in cold water as you clean ym, then put ym dry in a stewpan & shake
a handful 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 may be quite cold before you put ym in. The Pickle must be made with
White-Wine, White-Pepper, quarter's Nutmeg, a Blade of Mace & a Race
16 oz Mushrooms
1 T Kosher Salt
1 1/4 CWhite Wine
1 t White Pepper
1 t Mace
2 thumbnail sized pieces of Fresh Ginger
Wash and dry mushrooms, place in large bowl and toss with salt. Place
into large saucepan and add just enough water to avoid scorching. Cook covered
until tender, stirring occasionally. When done strain out of juices and
allow to cool completely. Combine remaining ingredients in a saucepan and
bring to a low boil. Allow to simmer awhile, then remove from heat. Allow
to cool completely. Place cool mushrooms into jar and pour cool pickle over
them. Keep in refrigerator; it will take at least a week to meld the flavors.
After a week, fish out the ginger or it will become overpowering.
I multiplied it up times four and did one batch with four pounds of mushrooms
and it filled a 2 L canning jar. Lasted about 45 minutes on the sideboard
putting them out a handful at a time."
Carrots in Vinagrette, contributed by Serena da Riva
"From De Honesta Voluptate et Valetudine by Platina:
On Preparing Carrots and Parsnips Platina p.227... The parsnip should
be boiled twice, the first liquid thrown away and cooked the second time
with lettuce. Then it is put on a plate and dressed with salt, vinegar, coriander,
and pepper, and is very fit to serve. ... The carrot is prepared in the
same way as the parsnip, but is considered more pleasant when cooked under
warm ashes and coals...
Crush spices coarsely and then add to Vinegar, allow to steep up to several
days. Wash, tip and tail carrots. Cut carrots into sticks of roughly the
same size, about 2 inches long and 1/4 inch thick. Roast in a 350 degree
oven for about 25 minutes, until cooked through and with a light crunch,
not squishy. Place hot carrots into a large bowl and toss with 12 Tb of the
vinegar mixture and then put into refrigerator. After carrots have cooled
add the rest of the vinegar to the bowl and toss again. Put in sealed container
(Ziplock bags are fine) and keep in 'fridge."
- 15 lbs Carrots
- 4 1/2 t - salt
- 2 1/4 t - pepper
- 4 1/2 T - Coriander
- 4 1/2 - C Apple Cider Vinegar
"Golden Eggs or Sweet Pickled Eggs -- A recipe from Lady Sarah from the
Combine and bring to gentle boil all ingredients except eggs. Remove from
heat and pour over hard boiled eggs in glass jar. Cover with cheese cloth
and refrigerate for one day. Drain and add new liquid on second day,
usually ready to serve on third day. Will keep longer with no trouble but
will continue to get darker and stronger. This is all variable according to
your tastes. I wanted the eggs sweeter and with more cinnamon and clove
flavor than regular pickled eggs.-- from Lady Sarah
- apple cider vinegar - 2 parts
- Dk Brown sugar - 1part
- water - 2 parts
- pickling spice - 1 teaspoon per Quart of liquid
- Cinnamon Stick - 3 per Gal
- Whole Cloves - 8 per Gal.
- Saffron - optional - small pinch per Qt
- Hard boiled eggs, peeled
- Stefan's Florilegium Archive. Mark Harris, editor. http://www.florilegium.org/
Of special interest:
- The Miscellany. David and Betty Friedman.9th edition,
PDF format: http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm
8th edition, HTML: http://www.pbm.com/~lindahl/cariadoc/miscellany.html
- "Camping without A Cooler." Betty Friedman. http://www.daviddfriedman.com/Medieval/Articles/Camping%20without%20a%20cooler.html
- Redon, Odile, et al. The Medieval Kitchen:
Recipes from France and Italy. (Chicago: University of Chicago Press,
- Food for Fifty. (various
authors-- current edition is the 11th, but earlier editions may include recipes
that more directly translate for SCA foodservice needs.)
- The Domostroi: Rules for Russian Households in the time of Ivan
the Terrible. Edited and Translated by Carolyn Johnston Pouncy. (Ithaca,
NY: Cornell University Press, 1994).
- Regional cuisines of medieval Europe : a book of essays.
Melitta Weiss Adamson, editor. (NY: Routledge, 2002)
- GwenCat's "Feast for Caerthe Baronial ARTS & SCIENCES November
4, 2000" gives instructions for making comfits and candied ginger: http://clem.mscd.edu/~grasse/GK_ASnovfeast.htm#thefinalcourse
and links to the Rumpolt list of candied stuff.
- "Flavored Drink Syrups" by Alayne Alexandra Nyvern Nightwatcher :
Many thanks to Shannon Gallowglass, Jaji, Serena da Riva, Johanna Holloway
and other members of the Cooks list who provided help and comments.
All redactions and translations are copyright to their original authors.
For more information, contact the author of this outline: Jadwiga Zajaczkowa
(Jennifer Heise) at firstname.lastname@example.org
Contributions of more recipes, information or other material are welcome!