The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Friday, June 13, 2008


This is the cheesecake I made from the green cheese I'd made earlier in April. We ate about half of it for 35th Anniversary, and the rest I saved in the freezer for Border Skirmish.

Alas, since flooding has taken out the event, I won't be defrosting it. Maybe it will make a nice brekkie at WW. It's good but a little odd plain; with a small spread of the elderberry jam I made to go with it, it's unbelievably delicious and not odd to the modern palate at all.

I essentially followed the recipe over at gode cookery. It did not need any modification, since it used egg whites, but I think that the next time I try it, I'll see if it can be made without eggs at all.

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