Barony of Stormhold - Cooking

Arts & Sciences in Stormhold

Mon, 06 Feb 2012 18:08:36 +1100

Regular, weekly meetings are held on Monday nights, at the Coulson Reserve Soccer Pavilion, Clifton Hill, and Thursday nights, at the Clifton Hill Hall.

2008 Arts and Sciences in Stormhold

Sun, 27 Dec 2009 11:45:46 +1100

The overriding theme in Stormholds' A&S activities and competitions will be one of persona development. Inspired by other competitions around the known world, the aim is to explore what your persona may have known about, experienced, or done in your chosen time period.

A&S meetings will still be held once a month, and will act as an introduction to topics that can be further discussed or worked upon at Kensington Hall, and there is a chance to show your new skills with a competition held at Monthly Bash. A lot of these competitions are documentation-based, as they deal with persona development.

Suth Gild Heall

Mon, 26 May 2008 12:53:04 +1000

The Suth Gild Heall is for the guilds of the southern groups of continental Lochac. It is a place for information about meetings, events and resources.

The encompassing groups are The Barony of Stormhold, with its Canton of cairnfell and College of StBartholomews, the Shire of Arrowreach, and the Shire of Krae Glas and College of StMonica.

Location Suth Gild Heall and the calendar meeting this month

Gele of Fyssh

Mon, 06 Mar 2006 09:15:14 +1100

Take tenches, pykes, eelys, turbut, and plays; kerue hem to pecys. Scalde hem & waische hem clene; drye hem with a cloth. Do hem in a panne; do therto half vyneger & half wyne, & seeth it wel, & take the fysshe & pike it clene. Cole the broth thurgh a cloth in to an erthen panne; do therto powdour of peper and safroun ynowh. Lat it seeth & skym it wel. Whan it is ysode, dof the grees clene; cowche fissh on chargours & cole the sew thorow a cloth onoward, & serue it forth colde.

Compost

Mon, 06 Feb 2006 15:08:49 +1100

Compost. Take rote of persel, of pasternak, of rafens, scrape hem and waische hem clene. Take rapes & caboches, ypared and icorue. Take an erthen panne with clene water & set it on the fire; cast alle þise þerinne. Whan þey buth boiled cast þerto peeres, & parboile hem wel. Take alle þise thynges vp & lat it kele on a faire cloth. Do þerto salt; whan it is colde, do hit in a vessel; take vyneger & powdour & safroun & do þerto, & lat alle þise thynges lye þerin al nyyt, oþer al day. Take wyne greke & hony, clarified togider; take lumbarde mustard & raisons coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys hole, & fenell seed. Take alle þise thynges & cast togyder in a pot of erthe, & take þerof whan þou wilt & serue forth.

Suth Gild Heall Cooks and Brewers

Sat, 16 Dec 2006 15:44:07 +1100

First Saturday of every month - Cooks Guild - e-mail Mistress Nicolette private residence

For those of you who don't know of the Suth Gild Heall - Cooks,
a brief description. We are a group a people in the SCA who have a love of food, both cooking and eating of it. We have been meeting once a month for over 5 years now (except when local events are on). We exchange ideas, trial recipes for upcoming feasts, and more recently have been redacting recipes from the Forme of Cury as part of the

For Fritters

Wed, 29 Dec 2004 21:41:22 +1100

With eggs and flour a batter you make put blam thereto I undertake colour it with saffron before you do anything else take powdered pepper and add it thereto cut up apples evenly, a tharf cast therein fry them in sweet fat no more until tender I remind you cast sugar over them when you begin.

For tarts not during Lent

Tue, 28 Dec 2004 22:37:02 +1100

Take soft cheese and pare it and grind it in a mortar and break eggs and add thereto and then put in butter and cream and mixx all well together, put not too much butter therein if the cheese is fat, make a case of dough and close it above with dough and colour in on top with yolks of eggs and bake it well and serve it forth.