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Challenges Entered: Non-Alcoholic Medieval Beverages, Two Manuals Enter, One Paper Leaves!
Projects: Adapting the Syllabub: Non-Alcoholic Versions of a Period Drink, Fechtbuch vs Bolognese: A Contrast In Two Styles of Buckler Use
The syllabub is a delicious, gently-curdled dessert with a multi-century history which began life in period as a sweet beverage. Beverage versions of the drink generally feature stratified layers created by the curdling process, with a cream froth rising to the top and the more acidic (usually alcoholic) liquid sinking to the bottom. Though it is difficult to fully document how period recipes might have looked, adaptation of this beverage to omit the alcohol is both possible and delicious.
Full documentation of this work in progress available at https://docs.google.com/document/d/1vMx4sCo4RS8idf6cOtgM7eNzU2T5Nl7GLbCoeKR3VJk/edit?usp=sharing
Fechtbuch vs Bolognese: A Contrast In Two Styles of Buckler Use
The German manuscript currently classified as FECHT 1 in the Royal Armories and Book 1 of Marozzo’s Bolognese Opera Nova share many similarities on their face. In some ways, the authors also share a cultural context. Nonetheless, the two sword-and-buckler systems are marked by many significant differences in arms use. This paper will examine the cultural context, similarities, and differences of the two texts in depth to gain a deeper understanding of sword and buckler fighting techniques used in period.
Full text of paper available at: https://docs.google.com/document/d/1bNot6qZx2z9Ijx1V7dvBtdatuJaHs2Zg2AEzDzAvNY8/edit?usp=sharing
Guðrún Sveinsdóttir (Rosie of Mtn Freehold) wrote on May 31st, 2021
These are so awesome! I love a good syllabub, and it was really cool to read about all the different recipes you found. Also, the juxtaposition of the Walpurgis vs. Marozzo is really fascinating. Thank you for sharing!
Jan Janowicz Bogdanski wrote on May 29th, 2021
Two subjects that interest me well presented. I will need to more closely read BOTH papers because they are that interesting!
Elise Fleming/Dame Alys Katharine wrote on May 25th, 2021
Have you seen this reference to syllabubs? http://www.historicfood.com/Syllabub%20Recipes.htm
Elise Fleming/Dame Alys Katharine wrote on May 25th, 2021
Nice work on the syllabub. While some parts of these three articles are post-SCA period, the information may still be helpful in later iterations of your beverage. http://foodhistorjottings.blogspot.com/search?q=syllabub
Aleydis deRungholt wrote on May 25th, 2021
i'm sure this is a dumb question but what's sack?
Isabel del Okes wrote on May 24th, 2021
It was interesting to read about your process of going backwards in trying to understand the making of the syllabub. It looks like a cool drink. Great work!
Katerina wrote on May 24th, 2021
I am more entertained than I should be by the various spelling of syllabub. But also that sounds like a very tasty science and I would be interested in trying this thing at some point.
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