Translating it now. It looks really good. a good description of the kitchen itself, not to mention recipies, anecdotes, all broken into the four seasons. The only issue is many ingredients are native to France and hard to get in certain locations.
Are there any sort of "recepies" for any breads or the like from anyones collected information. I have recently purchased several pounds of flax seeds, barley flour, flaxseed meal, and spelt flour and seeds. for starters.
Pat Leppan Aka Viridovix Aeduus Following the wheel of knowledge
Barley rolls or bannocks are delicious especially if made with part spelt flour to lighten the dough a little., flax seeds and honey instead of sugar in the dough. I base mine on a basic wholemeal flour recipe for rolls. A bit dark and heavy but a meal in themselves. Warning, they may vanish during the day and fellow living historians may be seen guiltily chewing and brushing crumbs off their tunics.