Sweet potatoes in rose and orange syrup (version 2)

I tried this before but I finally got my hands on sour oranges (not Seville oranges, maybe next year because I finally know the season and have a source)and decided to try it again.

Original [Elinor Fettiplace’s Receipt Book (1604)]

Sweet potatoes in rose and orange syrup

‘Boile your roots in faire water until they bee somewhat tender then pill of the skinne, then make your syrupe, weying to every pound of roots a pound of sugar and a quarter of a pint of faire water, & as much of rose water, & the juice of three or fowre oranges, then boile the syrupe, & boile them till they bee throughlie soaked in the syrupe, before you take it from the fire, put in a little musk and amber greece.’

My recreation
Not quite 3 lbs of sweet potatoes
2 lbs of sugar
1/2 cups water
1/2 cups rose water
4 sour oranges

  1. Boiled the sweet potatoes until I could easily pierce them with a knife
  2. Once they are cool enough to touch, peel the skin off, then cut into bite sized cubes
  3. Juice the oranges
  4. Add sugar, water, rose water, and orange juice to a pan and bring to a boil
  5. Reduce to a simmer and simmer for 15 minutes
  6. Add sweet potato pieces to syrup, bring back to the boil, then reduce to simmer
  7. Simmer for 10 minutes and move to a heat proof bowl


  • I forgot where I put the notes for my recipe and I am doing this from my memory. I remember not committing to the one for one measure for sweet potatoes to sugar but I could be wrong. If I find my notes I will revise. I was surprised how much rose water I used was not too much
  • I need to reduce the syrup more as it was still too runny
  • Late 16th/Early 17th Century cooks would have had oranges closer to Seville oranges. I used sour oranges this time and the results were definitely better than when I used modern eating/juicing oranges. I will try this again when Seville oranges are in season



Source [Forme of Cury, S. Pegge (ed.)]:(trans.) Cormarye. XX.II. XIII. Take Colyandre, Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon.

My recreation
7 lbs (approx) pork loin
1 bottle (750 ml) red wine
1 Tbsp ground coriander
1 Tbsp ground caraway seeds
1 1/2 tsp ground black pepper
1 tsp salt
5 cloves of garlic smashed

  1. Preheat oven to 350 F
  2. Lay pork in a roasting pan
  3. Add garlic and spices to wine and pour over pork
  4. Cover and bake until internal temperature is 145 F
  5. Remove pork from the braising liquid
  6. Let rest 10 to 20 minutes before carving

*The original recipe calls to make a sauce out by boiling the pan juices with broth. This step is not included because I don’t make the sauce.

To make a good roast


Das Kochbuch der Sabina Welserin (c. 1553), T. Gloning (transcr.)
Ain gút brates zú machen

Nim kelberis oder ain lembratten von ainem ochsen, legs jn ain wein jber nacht, darnach stecks jn an ain spis, thú jn dan jn ain haffen, thú daran ain gúte fleschbrie, zwiffel, wein, gewirtz, pfeffer, jmber, negellen vnnd lasß woll daran sieden, versaltz es nit.

152 To make a good roast. Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not over salt it.

My recreation
Red Wine for marinade
3 lbs beef roast
2 cups beef broth
2 cups red wine
2 onions, sliced
2 tsp black pepper
2 tsp ginger
1/2 tsp cloves ground

  1. Marinade beef in red wine overnight (or at least 6 hours)
  2. In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides until the outside is slightly charred and richly colored (brown, not grey). Remove beef and set aside
  3. Pour 2 cups beef broth into the pot while still hot. Using a firm spatula, scrape up all the brown bits at the bottom of the pot.
  4. Add wine, onions, and spices and bring to a boil.
  5. Add the beef, and reduce to a simmer and cover
  6. Cook for 30 minutes and flip the roast
  7. Cook another 30 minutes or until internal temperate is 140 F
  8. Remove beef from the braising liquid and let rest 10 to 20 minutes before carving

*I don’t add any salt because I used commercial beef broth which has plenty of salt in it.

Scappi Fried Chicken

Per soffriggere il cappone in diversi modi. Cap CXXVI, secondo libre
Facciasi piu di mezo cuocere il cappone con acqua, & sale, & ripartasi in quattro quarti, & facciasi stare per otto hore in una compositione di vin bianco, aceto, mosto cotto, pepe, canella, garofani, noci moscate, pitartamo pesto, e spigoli d’aglio ammacccato, cavisi della detta compositione, infarinisi & friggasi in strutto liquefatto, & fritto che sarà, servasi caldo con un saporetta sopra fatto del medsimo adobbo. Si potrà ancho dapoi che sarà cavato dalla compositione far finire di cuocere su la graticoola senza infarinarlo, & di piu il cappone si potrebbe sfendere per la sciena cosi crudo, & farlo stare in sale per due giorni & farlo piu di mezzo alessar on acqua, & sale; cavandolo d’esso brodo, e tagliarlo in pezzi, et soffriggerlo con strutto liquefatto o con lardo colato. Il detto cappone vuole esser sempre preso nella sua stagione, cioè il giovane dal mese d’Agosto per tutto Natale, che il vechhio è per tutto l’anno.

[Opera dell’arte del cucinare, Bartolomeo Scappi; Louise Smithson (trans.)]; To fry the capon in various ways
CXXVI Make the chicken more than half cooked with water and salt, then cut into four quarters and put it for eight hours in a mixture made of white wine, vinegar, mosto cotto, pepper, cinnamon, clove, nutmeg, and thyme grounds and a crushed garlic clove. Take it from the said marinade and flour it and fry it in liquified lard and when it is done serve it how with a sauce on top made of the same marinade. One can also after one has pulled it out of the marinate finish it on the grill without flouring it, and also the capon can be put thus cut from the spine raw, and let it rest (in the marinade) two days and then parboil it and cut it in pieces and fry with lard (kidney/internal fat rendered) or lardo melted (seasoned backfat) the said capon should always be in season that is the young from the month of august through to christmas and the old for the whole year.

My Recreation
1 whole Fryer Chicken (about 5 lbs)
1 cup of White White (I used pinot grigio)
1 cup of White White Vinegar
1/4 cup Grape Molasses
1 tsp Black Pepper, ground
1/2 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1 tsp Thyme, dried
1 clove Garlic, crushed
AP flour for dredging
2lbs of Lard (for frying)

  1. Place chicken in cold salted water and bring to a boil
  2. Simmer chicken for a half hour
  3. While chicken is simmering, make the marinade by combining wine, vinegar, grape molasses, and spices.
  4. When chicken is cool enough to handle, cut into quarters
  5. Place chicken in marinade for three hours
  6. Remove from marinade, and pat dry
  7. Dredge in flour, tap off extra, and lay on a rack
  8. Heat the lard in a large skillet (350 F)
  9. Place the chicken in the lard in batches (do not crowd the pan) and fry for approximately 10 minutes, flipping as necessary (for this batch we fried 3 minutes on one side, flipped fried another 3 minutes, flipped again fried another 2 minutes, then flipped a final time and fried 2 minutes)

Sausage from Scappi Book II, CIII


[Opera dell’arte del cucinare, Bartolomeo Scappi]; Per far mortatelle di carne magra di cigotto di porco domesticon in volto nella rete.
CIII. Piglinosi diece libre della soprascritta carne priva dossa, pelle, & nervi, la quale habbia del grasso, & magro, & battasi con li coltelli sopra la tavola, giungendovi otto oncie di sale trito, & sei oncie di finocchio dolce secco, quattro oncie di pepe ammaccato, un oncia di cannella pesta, meza oncia di garofani pesti, & sia ben mescolta insieme ogni cosa con la mano, & giunganovisi quattro oncie di acqua fredda, & menta, & maiorana battutat con un poco di serpillo, & lascisi riposare in un vaso di terra o di legno per quattro hore in loco fresco, & piglisi la rete desso porco ben netta di peli, & mollificata con acqua tepida, & faccianosi di tal compositione le mortatelle con la rete a foggia di tommacelle, & fatte che saranno lascinosi riposare il verno per due giorni in loco asciutto, & poi si cuocano su la graticola, overo nella padella con lo strutto liquefatto. Si protebbeno anco cuocere le tommacelle nello spedo tramezate con foglie di lauro, & le mortatelle si potrebbeno inspedare per lungo circondata di rame di rosmarino. Ma in qualunque modo sian cotte, vogliono esser servite calde. Della detta compositione si potrebbeno empir budelle di porco, che primo fossero state in sale, et piene che fossero il verno si potrebbeno lasciar stare per due giorni, & dapoi si potrebbeno alessare. Della detta carne magra dapoi che sar ben battuta si potranno anco far cervellate cn la rete, over in budelle, ponendo per ogni quantita di x. libre della dtta carne una libra et meza di cascio Parmeggiano grattato, et un oncia & meza di cannella pesta, un altra oncia & meza di pepe pesto, un ottava di zafferano, mezo bicchiero di acqua fresca, e tre oncie di sale; et come sar mescolata ogni cosa insieme si faranno le dette cervellate con la rete, overo in budelle, et si cuoceranno nel soprascritto modo; se ne potrebbeno ancho far tommacelle in rete, giungendovi otto oncie di uva passa, et otto rossi duova, et le dette tommacelle il verno saranno molto migliori se saranno fatte di due giorni. Delle mortatelle et altri salami che si fanno della detta carne non ne parlo, percioche non mai stato mia professione.

[Opera dell’arte del cucinare, Bartolomeo Scappi; Louise Smithson (trans.)]; To make mortatelle (sausages) of lean meat of boar or domestic pig wrapped in casing
CIII Take 10lbs of the above written meat without bones, skin and nerves, that which has both fat and lean. Beat with a knife on the table, and add eight ounces of cut salt, and six ounces of sweet dried fennel, four ounces of pepper coarsely ground, one ounce of cinnamon ground, half an ounce of ground cloves and mix everything together well with the hands. Add four ounces of water and mint and marjoram chopped with a little thyme. Leave to rest in a wooden or ceramic pot for four hours in a cold place. Take the casing of this pig well washed of skin and soaked in warm water, and make of this mixture the mortatelle with the caul in the way one makes tomacelle. And during the winter let them rest two days in a dry place, then one cooks them on the grill or in a frying pan with liquid lard. One can also cook them on the spit between bay leaves, and the mortatelle may also be spitted along the length of sticks of rosemary. But in whatever way they are cooked, you want to serve them warm. Of the same mixture you can fill guts of pig, that first are cured in salt, and when they are full in winter you can let them sit for two days and then they must be boiled. Of the said meat lean, that has been well beaten you can also make cervellate with the caul or the guts, take for every ten pounds of the said meat one and a half pounds of grated parmeggiano, and one and a half ounces of ground cinnamon, another ounce and a half of peppper ground, an eighth of saffron, half a beker of cold water and three ounces of salt, and as it is mixed everything together one makes the said cervellatte with the caul or with the guts and one cooks in the above mentioned way. If one also wants to make tomacelle in the caul, add eight ounces of currants (dried grapes) and eight egg yolks, and the said tomacelle in winter are much better two days after being made. Of the mortatelle and other salami that one makes from the said meat I will not talk as it has never been my job/profession.

My Recreation
5 lbs of Pork Loin
1/2 lb of Bacon
3 tbsp salt
4 tbsp fennel seeds
3 tbsp black pepper, ground
2 tsp cinnamon, ground
1 tsp clove, ground
1 cup boiling water
1 bunch fresh mint (.66 oz package)
1 bunch fresh marjarom(.66 oz package)
4 springs springs of fresh thyme

  1. Pour the boiling water into a heat proof non-reactive container (I used heat resistant glass) and add the fresh herbs
  2. When the “tea” reaches room temperature, remove the herbs and set the tea to the side
  3. Grind the pork and bacon on the largest die
  4. Combine the salt, fennel, pepper, cinnamon, and clove
  5. Add the spices and mix well to distribute them through the meat; this step works best done with your hands.
  6. Once combined, add the tea
  7. Mix again
  8. Cover and refrigerate overnight
  9. Form into balls (I use a 2 tbsp scoop) and bake at 375 F for 18 minutes.


The recipe in Scappi is meant to be a preserved sausage, and I was planning on serving it as fresh. I also planned of serving it in meatball form, and not stuffing into a casing. So I cut down on the salt, and I used the proportions of spices in the recipe but not the quantity. The pork that was on sale was whole loins, which are less fatty than pork butt, and I have a little bacon left over from the bratwurst, so I added it to this sausage.

I also fried a test patty of the mixture without the tea, then after the tea was added. The herbs from the tea make a big difference.

Pickled Eggs

I decided to make pickled eggs and instead of throwing hard boiled eggs into the pickle left over from some pickled beets, I wondered if I could make them a little more “medieval.”  Using the recipes I have recreated from Compost from the Forme of Cury and from Solaet van pastinaken from Vorselman’s Eenen nyeuwen coock boeck, I created two very different pickling liquids for the eggs.

The “Compost” Pickling Solution
3 cups of Apple Cider Vinegar
1 tbsp Powder Douce
1 pinch Saffron
1 tsp Aniseed
1 tsp Fennel Seeds
1 tsp salt

The “Salad of Parsnips” Pickling Solution
2 1/2 cups of White Wine Vinegar
1 tbsp Coriander Seeds
1 tsp Black Peppercorns
1 tsp salt

For both solutions the method is the same:
Add ingredients to a pot and bring to a boil
Simmer for 4 minutes
Slowly pour over peeled hard boiled eggs in a heat proof glass container (I used a jar funnel to reduce the mess), filling the jar to the top.
Allow the eggs to cool before sealing.
Refrigerate for at least 3-4 days.

Updated Three Finger Mitten

My pattern
CO 28 stitches on size 7 needles
Spread evenly over three DPNs. Join to work in the round
K2 P2 for 20 rows or until cuff reaches desired length
At the beginning of the next round, switch to size 9 needles and knit around adding one stitch on third needle.

Begin Thumb Gusset
Next round, knit 14 stitches, pm, M1R, K1, M1L, pm, knit around
Increase between stitch markers in this manner every third round until you have total of nine gusset stitches.
Next round, K to stitch marker, place stitches between marker on stitch holder, CO 2 st on right hand needle, K to end.
K 12 rows.

The Split
First Finger
Round 1: K8, CO 5 sts, slip 15 sts to stitch holder, k7. (20 sts)
K 12 rounds
K3, K2tog repeat until the end of round. (16 sts)
K around
K2, K2tog, repeat until the end of round. (12 sts)
K around
K1, k2tog repeat until the end of round. (8 sts)
K around and split between two needles
Kitchener stitch the top, and weave in securely.

Second Finger
Transfer remaining 15 stitches from stitch holder onto needles.
Round 1: K15, pick up and knit 5 sts from 5 CO sts of other finger, join to work in the round. (20 sts)
K 12 rounds
K3, K2tog repeat until the end of round. (16 sts)
K around
K2, K2tog, repeat until the end of round. (12 sts)
K around
K1, k2tog repeat until the end of round. (8 sts)
K around
K around and split between two needles
Kitchener stitch the top, and weave in securely.

Place held stitches back on needle, pick up five stitches from around thumb hole, 14 st. Distribute evenly over double pointed needles. K for 1 ½ inches (about 10 rows)
(K2, K2tog) 3 times, K2
(K1, K2tog) 3 times, K2
K2tog around. Break yarn and pull through remaining 4 sts. Pull tightly and weave in securely.

Weave in all ends.

Knit Two.


(I am aware that the Kitchener stitch did not exist in the SCA period)
To knit the Kitchener stitch
Break the yarn; leaving enough yarn to weave the stitches
To set up

  • On the bottom needle knit the first stitch, pull the yarn through but leave on the needle
  • On the top needle purl the first stitch, pull the yarn through but leave on the needle

Begin the four stitch pattern

  • On the bottom needle purl the first stitch, pull the yarn through, take off the needle
  • On the bottom needle knit the second stitch, pull the yarn through but leave on the needle
  • On the top needle knit the first stitch, pull the yarn through, take off the needle
  • On the top needle purl the second stitch, pull the yarn through but leave on the needle

The pattern ends when there is only one stitch on each needle. The stitch on the top needle isn’t needed and can be slid off the needle. On the bottom needle, purl the first stitch, pull the yarn through, take off the needle.

Lenten Slices

The Viandier of Taillevent, T. Scully (trans.)
64. Tailliz. Prenez figues, roisins et lait d’amendes boully, eschaudez, galettes et crouste de pain blanc couppé menu par petiz morceaulx quarrez et faictes boullir vostre lait, et saffren pour luy donner couleur, et succre, et puis mettez boullir tout ensemble tant qu’il soit bien lyant pour taillierl et mettre par escuelles.

64. Taillis. Take figs, grapes, boiled almond milk, cracknels, galettes and white bread crusts cut into small cubes and boil these last items in your milk, with saffron to give it colour, and sugar, and then set all of this to boil until it is thick enough to slice. Set it out in bowls.

The Viandier of Taillevent, T. Scully (trans.)
207. Tailliz de Karesne. Prenez amendez pellees et broyez tres bien en ung mortier, puis ayez eaue boullue et reffroidiee comme tiedde et deffaictes les amendes et coulez parmy l’estamine, et faictes boullir vostre lait sur ung petit de charbon; puis prenez des eschaudez cuitz de ung jour ou de deux et les tailliez en menuz morceaulx come gros dez; puis prenez figues, dates, et raysins de Daigne et trenchez lesdictes figues et dates comme les eschaudez et puis y gettez tout et le laissiez especir comme Frommentee; et mettre du succre boullir avecl et pour luy donner coulleur convient avoir du saffren pour le coulourer comme Fromentee; et qu’il soit doulx salé.

207. Tailliz de Karesne: Lenten Slices. Grind skinned almonds very well in a mortar, then take lukewarm boiled water, steep the almonds, strain them and boil this milk on a few coals; take one- or two-day-old cracknels anc cut them into small pieces the size of large dice; then take figs, dates and seedless grapes, cut up the figs and dates like the cracknels, and drop everything into the milk and let it become as thick as Frumenty, and add in sugar to boil with it; the almond milk should boil briefly. To give it colour you should use saffron to colour it the same as Frumenty. Salt it lightly

Wel ende edelike spijse (Good and noble food), C. Muusers (trans.)
.xvij. Inde vastenen mortroel Maect dicke amandelen melc ende doeter toe soffraen ende nemt Corsten van witte broode Cleene ghesneden ende doetser in zieden ende doeter gecapte vyghen in ende graen van rosijnen van ouerzee de steenen vutgedaen

1.17. Porridge of almonds and bread in Lent. Make thick almond milk and add saffron. Take the crusts of white bread, cut in small pieces, and let them boil in it, and add chopped figs and grains of stoned raisins from oversea.

My Recreation
5 cups almond milk
1 cup chopped figs
1 cup chopped dates
½ cup golden raisins
½ cup sugar
1 pinch saffron
1 lb french bread loaf, dried and cubed

  1. Heat almond milk and saffron to a boil then simmer for 5 minutes
  2. Add sugar and bread and fruit and simmer for about 10 minutes
    Spread in pan to cool.





179. Sambocade.
Take and make a crust in a trap & take cruddes and wryng out þe wheyze and drawe hem þurgh a straynour and put hit in þe crust. Do þerto sugar the þridde part, & somdel whyte of ayren, & shake þerin blomes of elren; & bake it vp with eurose, & messe it forth.

XCIX Elder flower flavored tart
Elderflower flavored tart for twelve people. Take a large pot of fresh milk curds and take two pounds of fresh loin (of pork?), twelve eggs, three ounces of sugar and mature elder flowers. Take the milk curds with the water strained out, the eggs that you have, the pork belly fat or lard and the elder flowers and mix these things together and put into a crust. And this tart should be fat and sweet and it is good.
*- where did the loin disappear to. We were asked for a loin and then the pork belly fat appeared. If you were to view this as a sweet cheesecake recipe the pork loin obviously has no place. It may be a transcription error in the original manuscript or the recipe did originally call for pork fat from the loin.
The “late apresso” which I originally translated just as milk, appears to be pressed milk, which would make sense given that later we are told to take it strained of water, in which case it is a form of cheese curd

A Proper New Booke of Cookery, A. Veale
To make short paest for tarte. Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.

My Recreation
3 lbs of Cottage Cheese
12 egg whites
⅓ cup sugar
3 tbsp dried elderflowers
1 tbsp rose water

  1. Line pan with prepared crust (I only used half of the made crust)
  2. Wring the liquid from the cottage cheese leaving just the curds
  3. Beat together the remaining ingredients
  4. Pour into crust
  5. Bake for 45-55 minutes until golden

crust filled prior to baking

final baked sambocade
2 ½ cups flour
12 Tbsp. butter
4 egg yolks
1/2 tsp. salt
pinch saffron
¼ cup water


  1. 3 lbs of commercial cottage cheese with all the liquid squeezed out yields a lot less curds than you might imagine. I didn’t weigh the resulting curd mass but it easily fit inside a quart sized ziptop bag.
  2. I didn’t have access to elderflowers when I decided to make this so I used dried elderflowers acquired at a brewing store

Torta de Cerase (Cherry Torte)


The Neapolitan Recipe Collection, Terence Scully (trans.) Torta de Cerase. Tolle cesrase rosse ho piu negre che si possa trovare, he poi caverai fora quello suo osso he pista le cerase in uno mortaro; poi piglia rose rosse he batile – dico, solo le foglie – cum uno cultello molto bene tute; poi habi uno poco de caso fresco he veghio cum specie a discretione, he canella he bono zenzaro cum poco pipero he zucaro, he miscolarai tute queste cose insieme, agiongendoli .vi. ova; et farai una crosta de pasta sopra la padella he cum meza libra de butiro, he ponella ha a cocere, dandoli el foco temperato; he quando he cotta, pone del zucaro he aqua rosata.

Cherry Torte. Get red cherries of the darkest available, remove their pit and grind them in a mortar; then get red roses and crush them well – I mean, the petals alone – with a knife; get a little new and old cheese with a reasonable amount of spices, cinnamon and good ginger with a little pepper and sugar, and mix everything together, adding in six eggs; make a pastry crust for the pan with half a pound of butter and set it to cook giving it a moderate fire; when it is cooked, put on sugar and rosewater.

My recreation
3 cups cherries (ground)
8 oz fontina cheese grated
2 lbs ricotta cheese
1 cup sugar
¼ cups dried rose petals
1 tbsp cinnamon
1.5 tbsp ginger
A fat pinch of black pepper
6 eggs

  1. Line pan with prepared crust
  2. Grind defrosted frozen cherries
  3. Mix together all ingredients except cherries and eggs
  4. Whisk eggs and add to mixture
  5. Stir in cherries
  6. Pour into crust
  7. Bake for 90 minutes or until done
  8. Paint with rose water and prinkle with sugar when freshly removed from the oven.

Filled crust prior to baking

Finished torte after baking

* Crust
6 oz butter
2 cups white flour
½ tsp salt
¾ cup water (I think I used a smidgen too much by a tbsp or two)

Notes and decisions

  1. My mortar and pestle are too small to contain the amount of cherries to grind, so I used our meat grinder using the largest die
  2. I used food grade dried rose petals because I did not have access to pesticide free food safe fresh rose petals, but I picked over the dried flowers to remove all pieces which were not the petals
  3. I decided to use ricotta for the fresh cheese, I used store bought and did not make my own
  4. I decided to use fontina cheese for my old cheese, it is an Italian cow’s milk cheese that is aged. I could have used Parmesan but elected to use a softer cheese.
  5. I did not use a food processor to bring it together, but my stand mixer with a paddle attachment because it best replicated hand mixing.
  6. A pound in Italy in the period of the recipe was 12 ounces. Since the recipe explicitly called out a half pound of butter, I used my all butter pie crust recipe, adjusted to 6 ounces of butter. It exactly fit my 10 cup crockery pie pan
  7. I probably should have used my 12 cup crockery pie pan because it would have spread the mixture thinner and it would have cooked it faster
  8. I want to try making them muffin sized to be fair I want to try to make all my pies muffin sized at least once