Bristol Ren Faire opens on July 6. T-57 days and counting. I am getting fixes to tide me over by watching “The Tudors” again and looking up period recipes. Don’t know if I’ll try any, but I am finding it amusing.
The most comprehensive site: http://www.godecookery.com/. It’s your one stop destination for recipes medieval and Renaissance with a toe dipped into the 1600’s. Not only do they post the original recipe for the close and fryez (a cross between a pie and a fritter) or various apple pie recipes, but they translate the recipe and the ingredients into modern vernacular. The people who run the site cook at SCA events and ren faires in the southeast, providing eaters with historically accurate dining experiences.
Gode Cookery provides a list of foods not used in the name of historical accuracy. Potatoes, peppers, and tomatoes as well as that Ren Faire staple, the turkey leg, didn’t come into play until the 1600’s or so since the New World had yet to be overrun by the Europeans. Cabbage, carrots, apples, and spices abound, however. So did herbs such as parsley. Almonds and pistachios found their way into many savory recipes, not just for desserts.
Still, a little artistic license with history is a good thing as we see in “The Tudors.” If it enhances the experience and inspires the imagination, it’s not a bad thing.
Especially when turkey legs are involved.