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Christmas Blog

Beautiful, thoughtful, unusual Christmas gift ideas;

Christmas is upon us with all the joy, excitement and ?perfect gift? search panic that it can create. Let us help you find that perfect gift, and more besides.

A book can bring so much pleasure to the bookworm in your life and we have a wide range; from Medieval Cat?s colouring book, to cooking and brewing recipe books. There are books for every budget including subjects such as gardening and philosophy, all the way to the magnificent leather-bound facsimiles such as In Service to the Duke.

To further help ease the search we have put together a variety of excellent value gift packs, beautifully presented and ready for the Christmas tree. These limited edition collections can be found under ?A Christmas Wish List? and include;

? Deluxe Pamper Pack ? from the lovely ladies at the Medieval Still Room, a sample collection containing the fragrance which graced the Queens of Europe, a velvety balm to indulge the skin, and a clear lip balm as sweet as honey for the lips;

? Dilettante?s Card Game set ? contained within a drawstring bag, a period replica card deck; a pouch containing 12 pewter jettons and a conveniently pouch sized book containing rules for the many popular card games played in period;
? Elegant personal wash set; snugly packed within a drawstring bag, a double sided timber comb, a tablet of nablis soap, and the softest of hand woven cotton white towel, edged with grey bands and fringing;

Please be advised that to ensure orders (within Australia) arrive before Christmas the last shipping date will be Friday the 16th of December. After this date, we cannot guarantee that orders will reach people in time.

From everyone here at Mainly Medieval, we wish you all a joyous festive season, and a safe and prosperous 2017.

Loreena, Roxy, Elden and Paul.

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Newsflash – October 2016

Greetings Gentle Readers,

St Ives has come and gone and October has arrived. Our heartfelt thanks to everyone who visited the shop and attended our lectures at St Ives. We hope you all had a wonderful a time; we certainly enjoyed the event, and look forward very much to going back next year.

With Christmas and the summer heat around the corner, its time to store those woollen finerys for another season. One of our non-period products is a boon for this time of year called Fresh Again, a spray designed for Sports mascots and delicate costumes that cannot be washed.

It?s also heading into the time of year where plans for new projects and research are being settled. In the coming weeks we will be adding a variety of new and classic products to help you in your endeavours along with snippets of useful information as we find them.

This year for Christmas keep your eye out for our new range of sample packs beautifully presented and likely contenders as useful and unusual gifts to loved ones.

Until next time, we bid you good reading!

Loreena, Roxy, Paul and Elden

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2016 St Ives Menu – 14th Century

Louise has generously allowed us to publish the 14th century menu for the 2016 St Ives 14th Century Village.

It’s not an accurate representation of how a 14th Century encampment would eat because it needs to take into consideration modern eating times, and the practicalities of cooking in a camp rather than a castle kitchen. But it did work as an excellent modern mediveal faire menu.


? Friday Saturday Sunday Monday
Breakfast Porridge Porridge
? Scrambled eggs and ham (G/F) Scrambled eggs and ham (G/F)
? Bread and honey Bread and honey
Snacks Fruit Fruit
? Almonds Almonds
? Boiled eggs Boiled eggs
Lunch Cold spread Cold spread
? Chicken meatballs Leach Lombard with sauce
? Broad beans yfried Green Poree
? Lamb Ausoerre (Lamb cooked in green sauce) Gele of Flesh (Chicken Jelly)
? Cheese fritters Fenkel in Sops
? Salat Salat
? Tarte in Ymbre day (Onion and Egg Pie) Tarte in Ymbre day
? Fruit tarts Fruit tarts
Afternoon snack Cheese and herb ‘pizza’
? Leftover cold spread
Dinner Soup Kitchen:
Vegetable soup or Chicken and vegetable soup
Beef cooked as Venison, served with Frumenty Pease Pottage
? Lentil Pottage, served with pickled vegetables Pease pottage with ham
? The Castle Subtelty from Forme of Curye with individual sambocade tarts Applemoy
? Chamber spices Chamber spices


Louise is a member of Company of the Staple, a Living History 14th Century group which focuses on Calais in 1376. Company of the Staple were the host group of the 14th Century Village at St Ives 2016, and members from Company of the Staple did the majority of kitchen organisation and cooking for this event.

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September Newsflash

Greetings Gentle Readers,

Spring has arrived! Our thanks to everyone following our blog and facebook ? we love sharing bits of quirky research and interesting links with everyone.

A number of changes have also been implemented to the website, such as the stock lines being offered, along with a bundle of new stock and titles.

Of our home grown suppliers, the Medieval Still Room have increased their offerings of products including a Sleep salve, honey amber, and the 2016 release of the Queen of Hungary Water, and the 2016 Yule tide incense in cone form. Further, the popular clear lip balm is being released in modern lip balm twist tubes as well as the normal containers; so now you can take this gentle medieval lip balm with you everywhere.

Regards older stock lines; unfortunately, we have had to remove belt mounts from our catalogue due to difficulty with supply. Rest assured, we?re doing our best to ensure that orders already made are being completed. Once we can secure a reliable supply we will bring back a range of belt mounts.
Our next upcoming event is St Ives Medieval faire on the 24th and 25th of September. If you are near St Ives or travelling close by it?s well worth a visit, and we will be showcasing our latest products as well as the classics. Please note; for those wanting to collect orders at the Fair, your orders need to be in the by the 10th of September.

Until next time, we bid you good reading!

Loreena, Roxy, Paul and Elden

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14th Century English Feast Menu

This is an example menu of a 14th Century English (with French and German influences) done for 50 people, and oculd easily have done 100). This feast was held in 2011.

This feast was done in the “messes” style, with 6 to a mess, unless otherwise stated. There were 3 servers/pantlers bringing out the messes to the table. ?Each course had 2 removes (except for first course). As is common in 14th century feasts, the sweet and savoury are mixed between courses (because of the need to balance the humours).

On Table for the entire feast:

  • Fruit; apples, pears, citrus, dried fruit and nuts tray/platter/board
  • Bread, salt, oil, butter?
  • Green salat decorated with flowers

To be refreshed at the end of each course.

R = to be removed

1st course: on table with above. Mess of 8 x 5

1st remove
Sweet/fruit Savoury Vegetarian Sauce
Strawberyes with cr?me wastard (in a pastry shell) Chicken meatballs endored? Mushroom stuffed rolls Garlic and cheese sauce
*gyngre brede on plate with Tourtelete Allows de beef? Iflagun?
Tourteletes in frytour?


After first course, remove all dishes except permanents which should be refreshed.


2nd course: Mess of 8 x5:

1st remove
Sweet/fruit savoury Vegetarian/grain Sauces
R Applemoy and *biscuit? R Drechouns ? R Gourdes in potage *verde sawse
R Grete pyes Funges? *Iance sawce
Black porray Frumenty?
2nd remove
Sweet/fruit savoury Vegetarian/grain Sauces
Almond cream + Sr Plum preserve pud tartlets Rst boned stuffed joint of kid or Lamb Rstd garlic




Complete removal except permanents ?

3rd course:

1st remove
Sweet/fruit Savoury Vegetarian Sauce
Candied walnuts and pine nuts R samon roste in sauce Spinach with, lemon & ricotta R verde sawse
syrosye and *biscuit *Duck liver flans Blamanger *Iance sawce
2nd remove
Sweet/fruit Savoury Vegetarian Sauce
* gyngre brede Citrus chicken?? Slyt soppes n/a
Tart de bray


The meal ended here but wafers and hippocras (spiced red wine) would be the traditional finish to the meal.


We heavily relied on Brears “Cooking and Dining in Medieval England” for this feast.

If you are interested in attending feasts, check out our guide for attending your first feast.

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August Newsflash

Greetings Gentle readers,

Just a brief letter this month; The move into the new warehouse is finally complete and the great unpack has begun. While we are continuing to operate, sadly it is a little slower until the unpacking is finished and we apologise for any inconvenience.

During the interim, why not look through posts on the blog? This is where we have our latest reviews, post interesting and amusing snippets from the past, and links to useful resources and information on the maintenance of gear.

Until next time, we bid you all ? good reading!

Paul, Elden, Loreena and Roxy.

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July 2016 Newsflash

Greetings Gentle readers,

Apologies ? a little late this month but we have been moving forward in leaps and bounds. First, the Abbey Stowe festival was a great success. Marvellous weather made for record crowds and great to see so many old friends as well as making so many new. Our new lines debuted and were very well received; they will be appearing on the website shortly.

At the same time, we are also moving into larger premises with all the attendant chaos that comes with any move. If all goes to plan, the new warehouse will have the space to conduct workshops as well as small niche events; but that is in the future. Meanwhile, we are all looking forward to having more space!
The next event for the Mainly Medieval stall will be St Ives Medieval Faire in September. We have also been asked to run a series of lectures on various domestic aspects of medieval life so drop through and have a chat. St Ives is a great event, growing every year and well worth a trip.
Until next time, we bid you all ? good reading!

Paul, Elden, Loreena and Roxy.

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Free Online Resources for Medieval Cooking

While a physical copy of a book is best, sometimes it’s jsut impossible to get your hands on that rare translation.

So here’s a collection of medieval cookbooks online.

Single Books / Translations


Forme of Curye

Forme of Curye – Ebook THE 14th century English cookbook.

Menagier de Paris

English translation of Menagier de Paris

I love Menagier de Paris. It’s a story written by an older man for his new young bride. It not only has several very good (and rather plain compared to the fancy dishes often seen) but also talks about basic household stuff – how to remove stains, how to handle the servants, how to tell which fruit is ripe.


Collections of Medieval Cookbooks

Medieval Cookery

Medieval Cookery
It’s got several translations of medieval cookbooks with Andalusia, French, Netherlands, Romania, Denmark, Germany, Poland, Russia, England, Italy, Portugal and Spanish texts available (NB: Not everything is translated into English, mostly it’s translated into the modern language)

They also have a statistic page where you can see how many times a food group/item appears in a text to see how common it actually was as an ingredient (for instance with Forme of Currye, fish/seafood is the most common meat at 22% of the 286 receipes while duck is in only 2 or less than 1%), onions are in 15%, salt is in 47% and butter is in just 2%.

Open Hearth Cooking

Open hearth Cooking

3000 vintage Cookbooks


Redactions of Receipes

Roxy’s 20 person lunch – 14th Century
I wrote this document, it’s the receipes I normally use to feed about 20 people for a show event.

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June Newsflash

Greetings Gentle readers,

We had a most enjoyable time at the Blacktown Medieval Fayre, with glorious weather and a lovely venue, we will definitely be attending next year. Meanwhile we are turning our attention to next month?s event at AbbeyStowe in Queensland. Please note; we will continue taking pre-orders only until the 25th of June.

This month will see more reviews of new and classic titles on our Blog and on the website. As well as helpful tips on maintenance of specialty re-enactor pieces, there will also be exciting new items and restocks to peruse With the crisp chill in the air, its time to shake out the woollens and silks and gear up to enjoy the best of living history events of the year.

Until next time, we bid you all ? good reading!
Paul, Elden, Loreena and Roxy.