Notes about Recipes in this book

• Medieval pastry dough

  • Ishie1013 on March 24, 2024

    A really nice sturdy pastry dough that didn’t require the chilling step of most pie dough, likely due to the egg yolks. I did need to add a bit more water to hold the dough together but I was quite pleased with it. I added the saffron but you can omit it without missing it and mostly it would just de yellow the crust a bit. Combined this with the beef and bacon pie recipe.

• Traditional bean-and-bacon soup

  • jaxcap on November 06, 2023

    This was actually super good and very simple. I cooked the bacon and then sauteed all the vegetables in the bacon grease before putting them in the broth, I think that gave it more flavor.

• Modern beet pancakes

  • bpmoucha on January 19, 2022

    The cakes were falling apart so I ended up putting them back in the bowl and adding an egg as a binder. After that they fried up really well. New favorite way to eat beets!

• Modern beef and bacon pie

  • Ishie1013 on March 24, 2024

    This was excellent and came together surprisingly quickly for a baked good. The bacon weave is a nice touch. I used rosemary, thyme, and oregano for the savory herbs.

• Sweetcorn fritters

  • Ishie1013 on June 03, 2022

    Decent fritter recipe that came together well and will be better as the summer corn comes out. Added crème fraiche, which was a nice addition.

• Roasted boar

  • Ishie1013 on June 03, 2022

    This might be a medieval dish that’s authentic, but none of us were fans. The sauce tasted almost like poi, the center of the boar was pretty tasteless with the cloves adding an unpleasant bitterness. Really sorry that’s how we went with prepping the wild boar.

• 17th-century lemonsweet

  • darkpizza on April 13, 2026

    It's fine, hard to go wrong with lemonade in general. The powdered sugar does give it kind of a strange flavor (as opposed to regular sugar) that I'm not sure I love.

• Modern wintercake

  • darkpizza on March 24, 2026

    Shockingly good considering I accidentally added ½ cup instead of ? cup butter. The candied ginger inside is a fantastic touch.