2018 St. Eligius Arts & Craft Competition

This was my first experience with this competition held annually in Connecticut. Here is some of the information I presented to the populace and the judges.

St. Eligius’ 12 Questions Contest Documentation

1.) What did you make or do? (Include name or description of entry with time period, location, info on its use & background.)

            My entry consists of two types of preserved produce: Pickled vegetables and some stewed fruits.

2.) What is the connection between your entry and a medieval item or practice?

          I have been preserving foods for over 20 years for my own use and gifts. As in medieval times I preserve produce when it is season for use and access during the times when fresh fruits and vegetables would not be available.

3.) How would your entry have been made/done in period?

          Large crocks of pottery or even wooden kegs would be used to hold pickled or salted vegetables for later use. The fruits would have been either dried or stored in honey and spices in jars and sealed with either a natural material or a bit of cloth. Fruits would be stewed in wine or honey with spices before placed into pots. But in period the fruits would have used more in a medicinal use and not as we do for our morning toast.

4.) How was yours made/done?

          I used a wine that had turned for my acidic vinegar base and experimented with available spices for the 12^th – 13^th century. Where as I typically use a processed dark or white sugar – or sugar substitute – for my modern jams I used only local honey for this entry. 

5.) What are some similarities and differences in materials, process, tools, approach?

          I chose to not make examples that were cured, or layered, in salt for personal taste and health reasons. The process itself is rather simple and most likely has not changed that much over the centuries. However, in order to ensure food safety I water bath canned my food in glass jars where that process was not available until the 1800s. I can during various times of the year – preferably when I am able to either pick my own produce or buy it in season from a local farm which is what would have been done in period as they would have had little chance in many places to purchase out of local season produce.

6.) What inspired you? (Try to have an image of period example or related item and description, webaddress, or citation for image source)

          As I have been doing this activity for myself for years it was an easy step to look at doing it in a more medieval manner once I became involved with the SCA. 

7.) What was your favorite part of preparing your entry?

          Experimenting with the different flavor combinations.

8.) What would you do differently next time? (imagine yourself advising someone beginning to do what you’ve done)?

          For the beets I would have simmered them in the vinegar and seasonings – some of the flavor of the veggies does not come through when raw. I also will crush some of the whole spices before adding them next time. Some of the flavors were too subtle overall.

9.) What references or sources would you recommend to someone interested in your work? (You can bring your book(s)&/or copies of articles so people can make notes about your sources.)

1. http://www.oldcook.com/en/medieval-fruit
2. http://www.bl.uk/learning/langlit/texts/cook/medieval/medieval2.html
3. http://www.theoldfoodie.com/2006/10/english-peach.html
4. http://www.lordsandladies.org/middle-ages-food-fruit.htm
5. http://www.medievalists.net/2015/06/medieval-beekeeping/
6. http://www.oldcook.com/en/medieval-spices
7. https://www.thoughtco.com/medieval-food-preservation-1788842
8. https://www.thoughtco.com/medieval-food-preservation-1788842
9. http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD/pickled-foods-msg.html
10. http://www.godecookery.com/allrec/allrec.htm#top

 10.) How did you find your sources of information?

          I started reading a couple of blogs from various SCAdians who reference some of the websites noted above. Those sources then led me to a couple of direct translations of a few “recipes”.

11.) Did you find a connection to a medieval artisan or owner while working on your entry?

          Not specifically. I have felt in touch with all the women who have gone before me though every year when I am canning. I feel that I am carrying on a tradition of all those who have prepared food to feed their families throughout the winter.

12.) Any last thoughts or amusing stories about your work?

          Not at this time.