Anglo Saxon Food A&S Entry

Below is the Documentation for my 2025 King and Queens Arts and Sciences Entry

Pottage recipe

Step 1: Make bone broth

Add beef marrow bones and chopped up leaks to a pot. Cover with water and boil for at least 2 hrs.

The exact amounts here are not necessary. A reasonable ratio is 2 bones (split or hole) and 2 leeks per 2 gallons of water. Other bones can also be used. This can be boiled for a very long time and water can be added if it boils off.

Step 2: Make cheese

Bring while milk to approximately 180F

Take off heat and add approximately 1/2 cup vinegar per gallon of milk. I used Apple cider vinegar, see documentation for notes on vinegar types. If it doesn't fully curdle (liquid should not be cloudy and be a yellowish green) add more vinegar.

Strain the curds from the whey. Curds can be mixed with salt and served as a fresh cheese. Whey will be used for the pottage.

Step 3: Make pottage.

The exact proportions are only given as a rough guide, feel free to change them or add other Anglo Saxon ingredients as this was a general "cooked stuff" dish, not a specific recipe.

4 cups bone broth

2 leeks (chopped whites and greens)

6 cups whey

.5lb parsnip

.5lb pork tenderloin cut small

.5lb bacon cut small

.5lb yellow split peas (sometimes called Greek fava beans)

1Tbs Black pepper

.75lbs hulled barley (this particular ingredient can be scaled largely depending on how far you want to "stretch" the pottage)

2 cups water.

Salt to taste

Add add ingredients to a pot and cook at low boil for about an hour. Add liquid, water or bone broth, if it starts to get too dry/thick, this can easily burn on the bottom toward the end of cooking. Stir often, more often as it gets thicker. When you are done cooking it, it should be a porridge consistency; it will thicken as it cools.

Pennsic 2025

At Pennsic 2025 Master Angus the Tailer graciously allowed me to use the clay oven he built on-site to make loaves of bread for the Pennsic A&S Champs team. I made two types, a "peasant bread" and a "king's loaf". The peasant loaf was a sourdough made with a stone ground whole wheat (complete whole wheat flour with nothing removed) from Kenyon Grist Mill (https://www.kenyonsgristmill.com/home.html) in Usquepaugh RI. The King's loaf was made with a commercial White Sonora flour (https://www.hfmwholesale.com/white-sonora-type-85-flour). This flour is to emulate a very well sifted flour and more information on white Sonora can be found in the documentation below. The king's loaf was yeast leavened and a mixture of 3 commercial bread yeast and 4 English ale yeast were used to create a polyculture yeast mixture.

The below documentation was submitted for the Penssic LII Champs A&S competition