Historical True Crime Blog

Twelfth Night Cake

The Bean King Twelfth night cake wasn’t officially part of my online medieval Christmas cooking class at eatmedieval. But it was, indirectly. When Giles Gasper, the history professor who contributed some online lectures mentioned a 14th-century...

When Germans Try English Blood Pudding

My English bread and blood pudding. Blood Pudding I’ve never had English blood pudding before. I’d heard of it, of course, but have never had the opportunity. It’s not that I’d be adverse to the blood. With a German father and Czech mother, I grew...

Moldenke Castle as a Chastelet

I realize the tower looks like it suffered from artillery damage, but this is my pastry replica of the family castle. A Pastry Castle Family history married medieval cuisine when I baked a Christmas chastelet as the Moldenke castle. The idea came...

Crème Bastard, a Medieval Drink

My dairy-free crème bastard. Crème Bastard “Crème Bastard” has been christened as a Game of Thrones recipe, all because of a passage in George R.R. Martin’s book. He describes the menu at the Lord Commander’s table at the Wall. Dessert consisted of...

The Great Medieval Gingerbread Mystery

My medieval gingerbread. The orange color comes from sandalwood, which also lent a delicate flavor. The Case of the Missing Ginger There’s a recipe for Gyngerbrede in a 15th-century collection in the British Library (Harley MS 279). Like any baker...

Duck with Sawse Madame

My duck with sawse madame, stuffed with quince and pears and decorated with oranges, fresh grapes, and chervil from my garden. Sawse Madame Galangal and poudre douce…. On the fourth day of Chrismas, in my attempt to create a memorable...

Ann Marie Ackermann's author website

Medieval Flavorings

Some medieval flavorings, clockwise from the top: verjuice, grains of paradise, galangal, long pepper, hyssop, and sandalwood. Spices, spices spices! Sour and hot, the two flavor directions of the medieval cuisine, brand the food as distinct...

Boar’s Head for Christmas

Our boar’s head, bedeck’d with a garland of laurel, rosemary, and sage. The rosemary and sage are fresh from our garden and the laurel came from a neighbor. Thank you, Frau Spies! The boar’s head, as I understandIs the rarest dish...

Ann Marie Ackermann's author website

Medieval Food: My Christmas time machine

Time machine by Frank Pfeiffer, Pixabay Medieval food as a time machine? Why not, I thought, when the ad showed up on my newsfeed in November. A Taste of Christmas Past Eatmedieval, a collaboration between Durham University and Blackfriars...

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