{"id":96,"date":"2023-11-22T17:57:36","date_gmt":"2023-11-22T17:57:36","guid":{"rendered":"https:\/\/heinrichvonholstein.com\/?p=96"},"modified":"2023-11-22T17:57:36","modified_gmt":"2023-11-22T17:57:36","slug":"holiday-faire-2023-dayboard","status":"publish","type":"post","link":"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/22\/holiday-faire-2023-dayboard\/","title":{"rendered":"Holiday Faire 2023 Dayboard"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">(Barony of Stierbach, Kingdom of Atlantia)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">By Heinrich von Holstein<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Menu<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bread<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Spiced honey-butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cheese<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cold cuts<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Veggie platter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fruit<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Blancmange<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Compost<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pickled eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tender chickpeas<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mustrooms<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chicken<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Meatballs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mustard<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Spiced honey mustard<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Green sauce<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bread pudding<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Marzipan candies<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Concept<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">The event theme was a roughly 14th century German holiday festival.\u00a0 However, during my research and choosing recipes that were suitable for the time and budget available, the menu ended up being more of a mash-up of very classic dishes found all throughout 14th century Europe.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The first few items are simple hospitality basics that would be comfortable for the less adventurous eaters: bread, butter, cheese, cold-cuts, vegetable platters, and fruit.\u00a0 While not necessarily in period documentable forms, this is a populace dayboard first and foremost, not a personal A&amp;S project.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then we get into the classics, but with some accommodations.\u00a0 I prepared a Blancmange but left the chicken on the side, with an alternative of broiled mushrooms, so that the dish may be experienced by vegan guests who may otherwise not get the opportunity to try this traditionally chicken-based porridge.\u00a0 Compost, a relish of fruit and vegetables, is likewise vegan-friendly with the simple omission of honey.\u00a0 Finally, the Tender Chickpeas is another offering that has been well liked by vegans and non-vegans.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Along with the chicken and mushrooms, I offered some beef meatballs, store-bought for time and budget, as an additional sauce vehicle.\u00a0 For those I provided a home-made mustard, a honey-mustard sauce, and a &#8220;green sauce&#8221; of parsley and vinegar.\u00a0 The compost should also go well as a sauce\/topping for any of these items.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Lastly, a sort of bread pudding directly from a German source, and marzipan candies which I had made before and were very popular.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Recipes<\/span><\/h2>\n<h3><span style=\"font-weight: 400;\">Blancmange<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">This is a very common 14th-15th century rice and chicken porridge.\u00a0 There are many recipes.\u00a0 The similarities are rice, sugar, chicken, sugar, and either cow&#8217;s milk or almond milk.\u00a0 I have followed a recipe by [1] Daniel Myers from MedievalCookery.com.\u00a0 However, I made a major departure from tradition, by making this a vegan blancmange.\u00a0 I am serving the chicken on the side and also some cooked mushrooms as a vegan alternative.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Almond milk<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">White pepper<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Cook the rice per package directions.\u00a0 Add almond milk until porridge-like consistency (this may take several rounds of adding milk).\u00a0 Season to taste.\u00a0\u00a0<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Compost<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Compost is a fruit and vegetable dish that is also commonly written in medieval European cookbooks.\u00a0 Depending on the recipe or your particular desires, it can be a stew, a salad, or a relish.\u00a0 They all tend towards sweetness with the high fruit content and added sugar.\u00a0 I have chosen to start from a recipe by [2] Jennifer Marshall-Craig from MedievalCookery.com.\u00a0 My departures are the omission of parsley root\/parsnips and figs due to availability and no honey to keep the dish vegan-friendly.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Carrots (&#8220;baby carrots&#8221;)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cabbage (shredded)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pears (canned)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dates<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dried cherries<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mustard<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cloves<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Saffron<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fennel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Anise<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Boil the carrots until tender.\u00a0 Retain some of the water and add the dried fruits, juice from the canned pears, sugar, mustard, vinegar and spices.\u00a0 Reduce until the sauce thickens a bit.\u00a0 Then add the cabbage and mix until well coated.\u00a0 When the cabbage is just a little soft,remove from heat and add the pears (canned pears are already cooked\/soft).<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Pickled Eggs<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">While the practice of pickling eggs was possibly much more widespread, the only direct recipe I have found from the 14th century is in an Egyption cookbook [3].<\/span><\/p>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">Baid Mukhallal \u2013 Take boiled eggs and peel and sprinkle with a little ground salt and\u00a0<\/span><\/em><em><span style=\"font-weight: 400;\">Chinese cinnamon [cassia] and dry coriander. Then arrange them in a glass jar and pour\u00a0<\/span><\/em><em><span style=\"font-weight: 400;\">wine vinegar on them, and put it up.<\/span><\/em><\/p>\n<p><span style=\"font-weight: 400;\">I followed this recipe with two exceptions.\u00a0 First, I added sugar because my vinegar was on the dry side.\u00a0 Then I added beets and beet juice because it dyes the eggs a festive pink\/purple color.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon stick<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Coriander seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Beets, sliced<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Beet juice<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Layer the eggs and beets in a jar.\u00a0 Boil the vinegar and spices a little bit to dissolve the sugar and impart flavor from the spices.\u00a0 Pour over the eggs while still hot (but not boiling).\u00a0 Refrigerate for 2-3 days and then serve sliced in half.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Tender Chickpeas<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">From the Andalusian text, [4] The Book of Sent Sovi:\u00a0<\/span><\/p>\n<p style=\"text-align: left; padding-left: 40px;\"><em><span style=\"font-weight: 400;\">If you want to prepare tender chickpeas, wash them well. Take almond <\/span><\/em><em><span style=\"font-weight: 400;\">milk. and cook them with the milk and oil and salt; and put in one or <\/span><\/em><em><span style=\"font-weight: 400;\">two onions scalded with boiling water. When they should be cooked, <\/span><\/em><em><span style=\"font-weight: 400;\">put in parsley, basil, marjoram and other good herbs, and a little <\/span><\/em><em><span style=\"font-weight: 400;\">ground ginger and a little sour grape juice. This is the way to cook <\/span><\/em><em><span style=\"font-weight: 400;\">them when they are tender, but not among the first 1<\/span><\/em><\/p>\n<p style=\"text-align: left; padding-left: 40px;\"><em><span style=\"font-weight: 400;\">If you want to prepare the most tender ones, boil the almond milk <\/span><\/em><em><span style=\"font-weight: 400;\">with oil, salt, and new onions and the herbs listed above and ginger <\/span><\/em><em><span style=\"font-weight: 400;\">and sour grape juice. Put in the chickpeas, washed with hot water, and t<\/span><\/em><em><span style=\"font-weight: 400;\">hey&#8217;d be done right away.<\/span><\/em><\/p>\n<p style=\"text-align: left; padding-left: 40px;\"><em><span style=\"font-weight: 400;\">In this way you can also prepare young broad beans; you can put <\/span><\/em><em><span style=\"font-weight: 400;\">in green coriander with some good spices, pepper, ginger, cinnamon <\/span><\/em><\/p>\n<p style=\"text-align: left;\"><span style=\"font-weight: 400;\">At the time of this feast, herb availability was pretty much limited to parsley.\u00a0 Sour grape juice (verjuice) is also hard to find and substituted with vinegar.\u00a0 I do follow the &#8220;most tender&#8221; double boiling method, but only water for the first boiling.\u00a0 I also reserve the onions and herbs until later in the cooking to keep them brighter.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chickpeas<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Onions<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Parsley<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Boil the chickpeas with a few quartered onions (leave the roots on for easy removal later), until the chickpeas are soft..\u00a0 For the second boil, use almond milk, ginger, olive oil, and salt.\u00a0 Boil about an hour more, then add onions and vinegar to taste, then boil a bit longer.\u00a0 Garnish with parsley.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Mustard<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Mustard is one of the most wide-spread and ancient condiments and there are countless recipes.\u00a0 Some of the most basic recipes are laid out in [5] La Menagier de Paris<\/span><\/p>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">If you wish to provide for keeping mustard a long time do it at wine-harvest in sweet must. And some say that the must should be boiled. Item, if you want to make mustard hastily in a village, grind some mustard-seed in a mortar and soak in vinegar, and strain; and if you want to make it ready the sooner, put it in a pot in front of the fire. Item, and if you wish to make it properly and at leisure, put the mustard-seed to soak overnight in good vinegar, then have it ground fine in a mill, and then little by little moisten it with good vinegar: and if you have some spices left over from making jelly, broth, hippocras or sauces, they may be ground up with it, and then leave it until it is ready.<\/span><\/em><\/p>\n<p><span style=\"font-weight: 400;\">The mustard served at this event is a blend of yellow seeds and black seeds.\u00a0 I have found that the vinegar used is very important for the quality of the mustard.\u00a0 While you need not use the most expensive variety you can find, it should be something with more flavor than distilled white vinegar.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Yellow mustard seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black mustard seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">White wine vinegar<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Pour mustard seeds in a jar and cover with vinegar.\u00a0 Soak overnight. Seeds will expand some so you may need to add more vinegar.\u00a0 Then blend the ingredients until desired consistency.\u00a0 If the mustard is to be served alone, perhaps add more vinegar to make it looser.\u00a0 If it is to be used for another sauce, I would leave it as a thicker paste.\u00a0 For best result, leave in a refrigerator for 3 days before using.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I also included a honey-mustard sauce, consisting of the mustard above mixed with honey and the typical cinnamon-ginger-cloves found in &#8220;powder deuce&#8221; spice mix.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Green Sauce (Parsley Sauce)<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">[6] Sauce Percely<\/span><\/em><\/p>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">Take percely, and grynde hit with vynegre &amp; a little brede and salt, and strayne is through\u00a0<\/span><\/em><em><span style=\"font-weight: 400;\">a straynour, and serve it forthe.<\/span><\/em><\/p>\n<p><span style=\"font-weight: 400;\">A simple sauce of parsley, vinegar, and bread.\u00a0 Grinding and straining is a little time consuming, so I just use a blender.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Parsley<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bread<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Combine and blend until smooth.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Bread Pudding<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">Wiltu machen gut kuchenn vonn eyerrn.<\/span><\/em><\/p>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">So nym eyer, wie vil du wilt, vnd zu slach die <\/span><\/em><em><span style=\"font-weight: 400;\">wol vnd schneid semel funf lot dar vnter vnd <\/span><\/em><em><span style=\"font-weight: 400;\">thue dar ein weinperr vnd schmalcz in ein pfannen, <\/span><\/em><em><span style=\"font-weight: 400;\">des genug sej, vnd geu\ufb02 die eyer dar ein <\/span><\/em><em><span style=\"font-weight: 400;\">vnd la\ufb02 es packenn ynnenn vnd aussenn. Do mit <\/span><\/em><em><span style=\"font-weight: 400;\">slach es auff ein panck vnd hack dar vnter gut <\/span><\/em><em><span style=\"font-weight: 400;\">wurcz vnd schneid es zu scheubenn vnd richt es <\/span><\/em><em><span style=\"font-weight: 400;\">an.<\/span><\/em><\/p>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">If you want to make a good cake out of eggs.<\/span><\/em><\/p>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">Take eggs, as many as you want, beat them well and cut into it five \/lot\/ [a unit of weight differing widely by region] of fine white bread. Put raisins into the batter. Heat lard in a pan, so that it is enough, and pour the egg into that and let it bake inside and out. With that lay it on a board and chop some spices onto it, cut it into slices and serve it. [7]<\/span><\/em><\/p>\n<p><span style=\"font-weight: 400;\">This recipe seems to describe an eggy bread pudding.\u00a0 While it does not specify if this is a sweet or savory dish, the author leaves spices up to the chef, and I feel like making it a sweet cake with sugar falls within that leeway.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">My redaction:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bread (cubed)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter (in place of lard)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cloves<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Butter a pan.\u00a0 Add the eggs, sugar, and spices.\u00a0 (The recipe says to add spices last, but this seems easier.)\u00a0 Cube the bread and mix it in.\u00a0 Bake until cooked.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Marzipan Candies<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Marzipan is a very common confectionary in medieval times.\u00a0 While I did not make the marzipan myself, I have included a [8] recipe for completeness.<\/span><\/p>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">How to make a good Marchpaine.<\/span><\/em><\/p>\n<p style=\"padding-left: 40px;\"><em><span style=\"font-weight: 400;\">First take a pound of long smal almonds and blanch them in cold water, and dry them as drye as you can, then grinde them small, and put no licour to them but as you must needs to keepe them from oyling, and that licour that you put in must be rosewater, in manner as you shall think good, but wet your Pestel therin, when ye have beaten them fine, take halfe a pound of Sugar and more, and see that it be beaten small in pouder, it <\/span><\/em><em><span style=\"font-weight: 400;\">must be fine sugar, then put it to your Almonds and beate them altogither, when they be beaten, take your wafers and cut them compasse round, and of the bignes you will have your Marchpaine, and then as soone as you can after the tempering of your stuffe, let it be put in your paste, and strike it abroad with a flat stick as even as you can, and pinch the very stuffe as it were an edge set upon, and then put a paper underit, and set it upon a faire boord, and lay lattin Basin over it the bottome upwarde, and then lay burning coles upon the bottom of the basin. To see how it baketh, if it happen to bren too fast in some place, folde papers as broad as the place is &amp; lay it upon that place, and thus with attending ye shal bake it a little more then a quarter of an houre, and when it is wel baked, put on your gold and biskets, and stick in Comfits, and so you shall make a good Marchpaine. Or ever that you bake it you must cast on it fine Sugar and Rosewater that <\/span><\/em><em><span style=\"font-weight: 400;\">will make it look like Ice.<\/span><\/em><\/p>\n<p><span style=\"font-weight: 400;\">The term &#8220;comfits&#8221; was used to reference small pieces of fruits or whole spices coated in sugar. While I am not making my own comfits for this instance, I bought some candied fennel seeds often given out in Indian restaurants.\u00a0 The sugar coating is undoubtedly more modern looking, especially with food coloring, but the overall flavor and texture should be close enough to replicate the medieval experience of this candy.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Marzipan<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Candied fennel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rose water<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Knead the candied fennel and rose water into the marzipan.\u00a0 Divide and roll into small balls.\u00a0 These candies can stick together, so I suggest partitioning them into paper candy cups.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Sources<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">[1] Blancmanger &#8211; Daniel Myers, MedievalCookery.com<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0http:\/\/www.medievalcookery.com\/recipes\/blancmanger.html<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[2] Vegetable Stew &#8211; Recipe by Jennifer Marshall-Craig, MedievalCookery.com<\/span><\/p>\n<p><span style=\"font-weight: 400;\">https:\/\/medievalcookery.com\/recipes\/display.html?vege1001<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[3] Perry, Charles. \u201cKitab Wasf Al-At\u2019ima Al-Mu\u2019tada [The Description of Familiar Foods].\u201d In Medieval Arab Cookery, by Maxime Rodinson, A.J Arberry, and Charles Perry, 373\u2013450. Totnes, U.K.: Prospect Books, 2001.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[4] The Book of Sent Sovi Medieval Recipes from Catalonia<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Edited by Joan Santanach<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Translated by Robin M. Vogelzang<\/span><\/p>\n<p><span style=\"font-weight: 400;\">BARCINO, TAMESIS, 2008 Barcelona\/Woodbridge<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[5] Le Menagier de Paris, 1395, tr. Janet<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Hinson (Lady Mairoli Bhan);<\/span><\/p>\n<p><span style=\"font-weight: 400;\">http:\/\/www.pbm.com\/~lindahl\/cariadoc\/miscellany.html<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[6] A Fifteenth Century Cookry Boke<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Translation Anderson, John L. New York: Scribner,1962<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[7] Das Kochbuch des Meisters Eberhard (15. Jh.) translated by Giano Balestriere.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Stefan&#8217;s Florilegium: https:\/\/www.florilegium.org\/files\/FOOD-MANUSCRIPTS\/Eberhard-art.html<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[8] [A Book of Cookrye, by A. W., London, 1591. Originally published 1584. STC 24897 &#8212; Early English Text<\/span><\/p>\n<p><span style=\"font-weight: 400;\">microfilms reel 1613:9. Transcribed by Mark and Jane Waks.]<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Barony of Stierbach, Kingdom of Atlantia) By Heinrich von Holstein Menu Bread Butter Spiced honey-butter Cheese Cold cuts Veggie platter Fruit Blancmange Compost Pickled eggs Tender chickpeas Mustrooms Chicken Meatballs Mustard Spiced honey mustard Green sauce Bread pudding Marzipan candies Concept The event theme was a roughly 14th century German holiday festival.\u00a0 However, during my&hellip; <a class=\"more-link\" href=\"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/22\/holiday-faire-2023-dayboard\/\">Continue reading <span class=\"screen-reader-text\">Holiday Faire 2023 Dayboard<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","hentry","category-menus","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/96","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=96"}],"version-history":[{"count":6,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/96\/revisions"}],"predecessor-version":[{"id":102,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/96\/revisions\/102"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=96"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=96"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}