In a rare twist of fate, I was able to attend Tudor-Con. Because of COVID it was remote and not at their usual location out east, and I was naked cartwheels happy over it.
Being married to an Asian man who wouldn’t feel comfortable dressing up in Medieval attire, and I who would want to go all out, attending in person wasn’t an option. He doesn’t want to go and I don’t want to go without him. I could use a reason to wear a tiara all day. But we’ll get to that. But first.
While doing Tudor-Con, I met all kinds of people all with different levels of knowledge and interests regarding Medieval times.
Some were all about the music, some were all about the food, others were all about the knights and jousting, and a whole bunch of us were Tudor-obsessed. I am setting a trilogy in that period and I wanted to be able to describe what the average family ate, and the only way to accurately do that is to eat it. So, I made a pottage from a 500-year-old recipe that I got from Tudor-Con. The recipe that was given was more of a pick one from group A, two from group three sort of recipe. I think no matter what you use, it will be delicious. Legally I can’t give you the whole recipe, but I will leave links at the bottom of this post if you want to learn more. For this post, I used the following ingredients.