I am working on a two handed hammer, and I was told I should shave down the sides of the ratan wood or to add something going down the front going down the stick so I can feel which way the weapon is facing. I was wondering what works best?
https://www.culina-vetus.de/2026/08/18/a-roast-chicken-mystery/
B13 To fill a chicken
If you want to fill a chicken, take 3 eggs and boil them hard. Also take parsley and mirren (myrtleberries?) and pound the parsley and mirren and egg well together. Add butter, and also take small grapes that are called rossin (raisins), and fill the chicken. Let it roast, but also add salt to the filling et caetera.
Basically, this is a very familiar recipe. Filling roast chickens with boiled egg is sometimes referred to as ‘the German way’, as opposed to ‘the Italian way’ of using herbs, and it must have been much more widely known than the few recipes that survive suggest given it also shows up in literature. The basic procedure is clear: mash up boiled eggs, add herbs and salt, work in dried fruit, and fill it into the chicken. A similar set of instructions from the Kuchenmaistrey also includes mashed roast apples or pears and raw egg to hold it together, but it envisions filling a meat roast, mentioning poultry only as an afterthought.
This kind of filling would not require cooking, but could absorb meat juices and impart flavour to the bird. I am not convinced of its culinary merits, but it was practical and if you had to stretch your animal protein, it added to the portions as well. The one question that continues to vex me is the second seasoning ingredient mentioned here along with parsley.
The problem with mirren is not its obscurity; it is a common word in Middle High German. The problem is that it cannot possibly mean what it usually does. Mirren, familiar from devotional literature and sermons, is myrrh. Technically, myrrh is edible, but it is bitter and astringent and smells much better than it tastes. I used it in experiments with medieval dental hygiene remedies once and the experience of even a relatively small amount in my mouth is not something I wish to repeat. Admittedly, it is possible that people enjoyed this, of course, and even though this would be the only mention of it in a culinary context in German, the recipe may actually refer to myrrh. It is just extremely unlikely.
The most likely possibility in my opinion is that it means myrtleberry. The German words are close enough to make this confusion fairly common (having brides wear a wreath of myrrh in some poems), and unlike the bitter resin, myrtleberries actually have a history of culinary use. It is still a very uncommon condiment, 1500 is very early for it to show up, and I am not convinced it would work in this recipe. That is something I should try, though.
This leaves the question what else it could be, and at this point I am drawing a blank. It will need looking at herbals and dialect dictionaries to see what other explanations present themselves.
The recipe collection I am currently translating is part of a manuscript now held at the Zentralbibliothek Solothurn as S 392. The entire manuscript looks fascinating, a collection of craft recipes for things like dyes, stains, paints, vanishes, and parlour tricks, but I will limit myself to the culinary recipes in it. The majority of them are in German and were edited and published in Brigitte Weber: Die Kochrezepte der Handschrift S 293, Transkription und Untersuchung einer spätmittelalterlichen Kochrezeptsammlung aus der Zentralbibliothek Solothurn, Gießen 2026.
The manuscript dates to the period around 1490-1510, based on watermarks and handwriting. There is no internal date. The recipes are an eclectic collection, which is not unusual for the medieval manuscript tradition. They were most likely written down in Baden. Some refer to Italian customs which were fashionable at the time while others are solidly in the German tradition.
The collection is sometimes called the oldest Swiss cookbook, a title that is contested because of its origins north of the modern border. The designation makes little sense at the time anyway, given how closely connected the cities of the Confederation were with their neighbours at the time. The recipes clearly were valued in Solothurn, most likely because they were useful.
Today, it’s back to work and with less time than I would like to, it will have to be a short recipe from the Solothurn MS. Very straightforward and manly, it looks like the breakfast of champions:
B12 A good dish
If you want to make a good dish, take beef and boil it a little (ein wenig), and then chop it small. Then take bacon and also chop that. Lay the bacon and the meat into a cauldron and stir it well, set it over the coals and let it cook. Also add 3 eggs and good spices, mix that together and pour it in with the meat. Also add a little saffron. And let it cook well et caetera.
It is quite unusual for a recipe this basic to be recorded, but I suspect this kind of dish played a bigger role in demonstrating social distinction than almond milk or gamebirds in day-to-day interaction. It took cash and resources to produce, and it represented desirable qualities in a handy package, but it was also quick and could be realised with what you could find in the house or on any town market.
Despite it being basic, there is a fair bit more scope for interpretation than appears at first. Firstly, we do not know how much meat and bacon is called for. I assume it is not a great quantity, but that is speculation. After parboiling and chopping the beef and mixing it with bacon, it is cooked over the fire in a kessel, a metal vessel designed to be suspended rather than a standing pottery cookpot. The verb used is kochen, a very general description that suggest no additional water is involved. Depending on the length of cooking time, the amount of meat juices, and any broth that came along from the parboiling, the eggs could now become a binding agent for what is mostly a meat mixture, provide the liaison for a sauce, or make an omelet or scramble with a substantial meat component. I come down on the side of an egg dish with meat rather than a meat dish with egg, making this akin to the scrambled or solidified egg dishes found elsewhere. Imagine it served with bread and beer, it will make a rich, filling meal that reminded you of the creature comforts wealth could provide.
The recipe collection I am currently translating is part of a manuscript now held at the Zentralbibliothek Solothurn as S 392. The entire manuscript looks fascinating, a collection of craft recipes for things like dyes, stains, paints, vanishes, and parlour tricks, but I will limit myself to the culinary recipes in it. The majority of them are in German and were edited and published in Brigitte Weber: Die Kochrezepte der Handschrift S 293, Transkription und Untersuchung einer spätmittelalterlichen Kochrezeptsammlung aus der Zentralbibliothek Solothurn, Gießen 2026.
The manuscript dates to the period around 1490-1510, based on watermarks and handwriting. There is no internal date. The recipes are an eclectic collection, which is not unusual for the medieval manuscript tradition. They were most likely written down in Baden. Some refer to Italian customs which were fashionable at the time while others are solidly in the German tradition.
The collection is sometimes called the oldest Swiss cookbook, a title that is contested because of its origins north of the modern border. The designation makes little sense at the time anyway, given how closely connected the cities of the Confederation were with their neighbours at the time. The recipes clearly were valued in Solothurn, most likely because they were useful.
I’ll be visiting Stockholm in a couple of weeks, and I’ve recently got into Nålbinding.
I was wondering if there are any items on display in museums or other Nålbinding related things I may find interesting?
Happy to hear any other fiber or history related recommendations too!
Wife and I spend every other morning or so fencing for around ten minutes in the backyard. Not much room for footwork, but it's fun :)
Hi! I have a company here in the US where we make Sekanjabin. I grew up in Iran and what we make is based on my mom’s recipe that she would make for us growing up.
Recently I was at an event and someone told me I should really check out the SCA and their events because folks actually make Sekanjabin during these events!! I thought initially that this was some sort of Iranian group she was referencing but was pleasantly surprised to read what SCA actually is.
So I’m curious if she’s right and if this is something made/served at events?
I joined the SCA with a background in historical research, event planning and garment construction.
I helped a local new member with dressmaking and shared an event concept with her.
She claimed 100% credit for my work, blocked me, and took my event idea to the local officers to host as her own. The local group adores her, so speaking up felt like a losing battle.
I recently moved to a brand new kingdom/barony, giving me a clean break, but this left a terrible taste in my mouth about local politics and credit.
Questions for long-time SCAdians:
1. Is it worth starting fresh in a new barony, or is it like this everywhere?
2. Has this ever happened to you?
hi, pretty new to sca, currently workshopping personas right now...
in one of the directions I'm headed, I'm not sure if I actually want to partake in combat, but would like to wear armor all the same. (combat isnt off the table... just undecided currently!)
are there any rules regarding the wearing of armor for non-combatants? would that be kingdom specific rules? (I'm in atlantia; I'll have to check which barony again though)
thanks in advance!
EDIT - thank you again to everyone who has replied! you've all been very helpful and have given me a lot to consider!
if i do end up getting any armor it would definitely be within the period i'm looking at, and i had planned to make sure it would fit regulations in case i end up fighting after all. I have a feeling that's where this is headed for me honestly, haha... i'm a bit (okay. more than a bit) shy so it's hard to ask, but watching people fight at the local meeting does stir something in my spirit so maybe i should just bite the bullet and ask someone to help me learn.
also i realize the way i phrased this makes it seem like i intended to wear it ALL the time! which was not my intention, my apologies! i am working on patterning out some daily garb currently, but was interested in having armor as an option.
i'll definitely be starting with my regular garb and seeing more in person before making any serious armor purchases.
thank you so much again everyone!
Hello everyone!
We are swordmakers from Hungary, Europe, and we have recently been asked in several subs whether our light blade type could be suitable for SCA.
Please keep in mind that we are beginners when it comes to the SCA and its community, so we are very open to learning and receiving feedback from more experienced SCA fencers and marshals.
From what we understand, the rules can vary somewhat between Kingdoms, but we understand that a blade should flex at least 1 inch when a 6 oz weight is applied to the tip.
Our light Viking sword blade flexes exactly 1 inch under this test.
What are your thoughts?
Could a blade like this potentially work for SCA? And would there be any interest in such a blade?
We'd be very interested to hear your feedback!
Thank you all!
(We are currently in the workshop during the day, so we will reply to comments after our shift.)
Excuse the poorly drawn examples. I recently had a linen tabard made from someone that was half royal blue/half black and am now looking to get a fencing hood made in a similar pattern/color scheme (I can settle with half completely blue on one side and black on the other if it’s too complicated).
This was my second Pennsic, and I cannot overstate how much I already miss it. I recognized many people this year and have started to develop stronger bonds with people there.
If you bumped into me, or have interesting pictures to share, I would love to hear stories and see memories!
Hello, Ive been fighting in my padded spes jacket for a few years and while I love the protection, im dying from this heat.
I got the idea to take a tunic I have and create an inner layer to pass the punch test, but this lead me to some questions. First, are short sleeve garments ok for rapier? The rules I can find specify torso and armpit coverage so I guess short sleeves are a risk if raised arms shows armpits
Second, what materials could I use with a standard cotton tunic that would pass the punch test with minimum layers? And how could I attach them without looking bad? Someone was showing me their doublet that they sewed layers into
Hello r/SCA!
As an SCA celebrity who can bench press 224 with 15.5" biceps [EDIT: I'm not an SCA celebrity, but it is a quality meme], I'd like to talk to you today about a trend I've noticed at Pennsic over the last decade or so. It seems to me that Pennsic is moving away from being an SCA event (which it is, even if the Tuchux, Acre, etc. show up) and toward being more of a modern fantasy festival. If this were a Renaissance Faire, a Furry convention, or a medieval convention, that wouldn't be an issue - but it's not. Pennsic is an SCA event, and the shoddy "attempts" at garb and the extensive modern intrusion are making it worse year after year.
The biggest issue I see is with the terrible "attempts" at garb, or a lack thereof. What medieval culture is a pair of cargo shorts, a ring belt, and a pouch? What is the time period and place for four furry tails, a bota bag, and BDSM chest harness? I have no issue with disability aids like glasses, mobility scooters, or service dogs - my biggest gripe is with the people who can't even be bothered to try. Naturally, a lot of this stuff comes topside from the Bog, but there are plenty of topside Peers who dress like complete trash. I'm not talking just about New Balance Knights, but I saw a whole-ass Ansteorran Duchess beboping around in a modern sackdress, coronet, and tennis shoes without a care in the world. When the folks who are supposed to be setting the example can't be bothered to try, what does that mean for newbies?
To be very clear here, I'm not talking about people in mundane clothing. Folks clearly going off-site, just arriving, or doing laundry in mundanes are not the target of the rant. They're wearing modern clothes and expressly not making an attempt.
As far as the modern intrusion, everywhere you look are dumpsters, golf carts, and yahoos driving their giant trucks past the Cooper's Store. It's obvious that most people don't want to do primitive medieval camping, and that the Cooper's Lake Campground does more than just Pennsic, so it needs the infrastructure, but the SCA's reliance on golf carts, nylon pop-ups, and bright white LEDs in camp is a lot for a supposedly medieval experience. Not everything has to be Enchanted Ground (which has considerably lowered its standards), but it shouldn't look like Burning Man had a love child with a trailer-park Ren Faire. Seriously, folks, put on a damn shirt, cover your balls at the food court, and wear shoes so you don't get buttworms.
So what is the solution? Personally, I do just about everything I can to hide the modernity in my garb, my camp, and my comportment (I'm not a douche and treat folks with respect, even if they look like a Furry extra from Zardoz). It's clear that "setting the example" isn't working, especially when multi-Peers can't be bothered to do so, and is a widespread problem in the SCA. I'm also fairly sure these issues have been lamented since the late 1900s without resolution. I think Pennsic (and more broadly the SCA) is going to continue along two divergent paths: people playing High-SCA and giving a damn, and the people who think a rainbow furry headband, Crocs, and a ring belt with a pouch are all you need to be medieval.
Much like the increasingly accurate film Idiocracy predicts, I think the ring-belt Furries are going to outcompete the High-SCA folks and continue to drive Pennsic further into fantasy mediocrity.
Has anybody had luck finding light weight wool? Like...I know how to spin and weave (we have a 36 across loom) but I don't have the time anymore and just the thread is crazy expensive. All I can find is the boiled or extremely heavyweight if that or some heretical polyester blend ick. My entire kit is various weights of linen and Indian cotton because of the heat with mereno under garments as much as possibkr. I really want to make at least a shorter tunic or chiton in light wool since it doesn't stink even if Im a sweaty Betty.
I know the US doesn't really make any fabric so Ill be looking at a European brand. I also can't afford to be making any historical gear out of 40+euro yards of fabric. I do know where to get lightish wool mix military blankets but they only come is sad green and 'the hell is this lint mess?' Grey mix.
https://www.culina-vetus.de/2026/08/12/two-sauces-from-the-solothurn-ms/
I am finally back home just in time to watch the eclipse and can return to my recipes. Today, there is time only for a brief post. These are two basic, but interesting sauce recipes:
B9 A good sauce
If you want to make a good sauce, take almonds and pound them well. Add sweet mustard to it and a glass full of verjuice, and grind it in (lit.: through) a mustard mill. Then let it boil briefly on the coals.
B10 A green sauce
If you want to make a green sauce, take good herbs and chop them well. Then pound them well and toast the crumb of bread over the coals. Pound it together and grind it in a mustard mill.
The first recipe is an interesting combination of sweet, sharp, sour, and unctuous. Almonds, ground to a paste, are combined with sweet mustard and verjuice. The sweet mustard probably means mustard made with honey – we have a number of surviving recipes for this. The almonds are ‘pounded well’, which most likely means processed in the customary way. They are blanched and pounded or ground to a paste with a cautious addition of water to prevent the oil from separating out. That is also how you prepare them for almond milk, marzipan, and many other recipes. It produces a rich, smooth paste that will soften the impact of the heat and sweetness in the mustard. Adding the sourness of verjuice – the juice of unripe grapes also known as agresta – rounds out what really sounds like an interesting combination, almost like a modern sandwich sauce. Getting the balance right might prove tricky.
The second looks like another iteration of the ubiquitous ‘green sauce’ of herbs, vinegar, and a binder, in this case toasted bread. This is attested just about anywhere, often with complex combinations of herbs, and seems to have been universally popular. It was also well known, so no exact description is needed here. Basically, herbs, either fresh or dried, were ground up with a binding agent, usually grated bread, and made into a sauce with vinegar, verjuice, or wine. Here, fresh herbs are intended, and the liquid is omitted. Everyone knew you needed it.
What stands out most in both recipes is the admonition to grind the sauces in a mustard mill, that is, to process them very finely. Mustard needed to be ground to a fine powder between stones, not just pounded in a mortar, and treating a sauce this way would produce a homogenous liquid, not a chunky paste. It suggests this quality was prized.
The recipe collection I am currently translating is part of a manuscript now held at the Zentralbibliothek Solothurn as S 392. The entire manuscript looks fascinating, a collection of craft recipes for things like dyes, stains, paints, vanishes, and parlour tricks, but I will limit myself to the culinary recipes in it. The majority of them are in German and were edited and published in Brigitte Weber: Die Kochrezepte der Handschrift S 293, Transkription und Untersuchung einer spätmittelalterlichen Kochrezeptsammlung aus der Zentralbibliothek Solothurn, Gießen 2026.
The manuscript dates to the period around 1490-1510, based on watermarks and handwriting. There is no internal date. The recipes are an eclectic collection, which is not unusual for the medieval manuscript tradition. They were most likely written down in Baden. Some refer to Italian customs which were fashionable at the time while others are solidly in the German tradition.
The collection is sometimes called the oldest Swiss cookbook, a title that is contested because of its origins north of the modern border. The designation makes little sense at the time anyway, given how closely connected the cities of the Confederation were with their neighbours at the time. The recipes clearly were valued in Solothurn, most likely because they were useful.
Pennsic MISSING POSSIBLY STOLEN: Two swords from the back of one of my students’ Jeep at E02 last night, corner of Low Rd and Sedalia's Way:
First: Darkwood swept hilt rapier with twisted wire grip as seen in photo, but with a few rust spots. Has fencing rubber tip taped on.
Second: Brand New Sigi Longsword, with faceted pommel and tan cord grip. Un-tipped.
Missing since some time last night (7-8 Aug).
If returned, no questions asked. Will pay shipping.
I heard a lot of rumblings about it this year? Can someone explain what happened?
Rumor mill musing
-They double booked themselves because of Patreon
-The food wasn't good?
-People with VIP Status and Coins never got to go in because of a line
This is the Pennsic 53 Viking Memorial ship, a final goodbye to honor those we have lost this year. It is powerful to participate in and humbling.
The full video is available on YouTube Resist the Grind. It follows the ship build, painting of memorial shields, the sale to honor an incredible SCAdian, the processional and final burning.
There is also a short interview with the ship builder at the very end
It is an honor to be a part of this year's ship. May their memories never fade.
In Service,
Chris
FULL VIDEO: https://youtu.be/iLtg\_MPt2ts
