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Historical food thedreamstress.com

The Sew & Eat Historical Retreat 2019: More Food

I have a confession to make.

I used up all my parent’s high speed internet 🙁

It took me less than two weeks! They have another two to go before next month’s allotment starts.

I’m not even a very big internet user. It’s not that we watched movies or TV shows. I just uploaded photos… But they really aren’t big internet users, so didn’t have much of an allotment, and one enthusiastic daughter showing them new websites and fun things ran through it all…

So, my next few posts are brought to you by “what images do I already have uploaded to my blog?”

And what I do have is SEHR2019 food photos…

So please enjoy the food!

Friday Night:

Medieval Cabbage & Barley Pottage

Historical food thedreamstress.com

A simple, hearty meal to fortify us after a long drive and unpacking and preparation.

Historical food thedreamstress.com

Saturday: An Edwardian Afternoon Tea

(in Regency costume! We’re ok with mixing things up!)

Historical food thedreamstress.com

The cake is a Victorian rice flour cake from Great British Bakes.

Historical food thedreamstress.com

Perfect with strawberries, and gluten free!

Historical food thedreamstress.com

Cucumber salad:

Historical food thedreamstress.com

And horseradish eggs:

Historical food thedreamstress.com

And you can’t have afternoon tea without little sandwiches. These were olive, inspired by the sandwiches in Mansfield’s Garden Party.

Historical food thedreamstress.com

We were pushing our historical timeperiod a little with asparagus rolls (I believe the earliest mentions of them date to the 1930s*), but it was springtime in New Zealand, and we’re all huge asparagus fans, so they made an appearance…

Historical food thedreamstress.com

Perfection!

Historical food thedreamstress.com

And here’s Nina, making the cake in her Regency finery!

Historical food thedreamstress.com

Saturday evenings: a simple Medieval meal

Featuring ‘A tart for Ember Days’

A tart for ember days thedreamstress.com

Sunday Lunch

Salmagundi

It was so popular last year we made it again! It’s such a nice, light, easy to adapt to most diet’s dish. We had it after a photoshoot in Augusta Stays, so made in still in our outfits, me with my 18th c apron, Priscilla swaddled in my repro 1920s apron to protect hers!

Historical food thedreamstress.com

And yummy…

* UPDATE: I’ve had enough internet to do the research, and asparagus rolls probably are period appropriate for an Edwardian tea after all! The earliest mentions I can find in NZ newspapers date to the mid 1920. These mentions imply that they are well known – although the earliest recipe by that name in a NZ newspaper suggests they may not be the asparagus rolls we’re used to (this recipe is clearly a variant of Hannah Glasse’s 1796 ‘Asparagus forced in French Rolls) . However other mentions make it clear that asparagus rolls are made with sliced bread, which must mean a similar dish to our rolls.

Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630

Rate the Dress: Silk Stripes

After last week’s lush excess of trim and embellishment, the garment I’ve chosen for this week is simple and restrained, relying on the cut and layout of the fabric for interest.

Last Week:  a natural form era dress in red silk with rosettes and roses

Some of you thought last week’s dress was holiday perfection. Others thought it looked like an over-dressed Christmas tree, and not in a good way.

Interestingly, one of the things that came in for a lot of criticism was the way the skirt flared out from the hips. That’s a classic dressmaking trick to create the illusion of a small waist.

The Total: 8 out of 10

(I personally thought the dress was just the thing for my favourite Christmas movie. Santa’s everywhere at once, and some of him landed on the dress…)

This week:  an 1840s dress in striped silk

The Metropolitan Museum of Art identifies this dress as a ‘visiting dress’, but I think a more correct description would be a formal day or dinner dress. Perfectly appropriate for visiting, but also for having guests over in your own house, or going to church. Just the thing for the season!

Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630
Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630

With no additional embellishment or trim, the dress relies on the inventive uses the stripes for visual interest, creating an interplay of angles and lines.

Note the piping that finishes many of the seams & edges: a double row of delicate lines at the waist, a single row of equally delicate piping running down the sleeve seam, and wider piping (or flat piping) framing the berthe.

Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630
Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630

Note also the very careful use of fabric and piecing in the dress. There’s a subtle seam in one cream stripe of the sleeve, and a slightly less expertly placed join at running around the bottom of the berthe, and a suggestion of a selvedge or end-bolt mark in the berthe as well. The maker was clearly determined to make the absolute most of their length of fabric.

Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630
Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630

The museum record includes a couple of images from the Met’s (thankfully long-since abandoned) practice of posing the dresses on live models. I’m not convinced the hat that was chosen to go with the dress does anything to elevate its aesthetic.

Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630
Dress, 1845—50, American, silk, Brooklyn Museum Costume Collection at The Metropolitan Museum of Art, Gift of the Brooklyn Museum, 2009; Gift of Annie M. Colson, 1929, 2009.300.630

While last week’s dress was a shoe-in for a ‘Christmas’ pick, this week’s choice is a little less obvious, but does remind me of wrapping paper and ribbons. There is something glossy and holiday-ish and festive about it, just in a more subdued way. What do you think? A lovely thing to wear for a visit? Or far too boring and severe compared to last week’s dress? Or is this one just as weird as last week’s pick, only in a specifically 1840s way, instead of an 1870s-80s way?

Rate the Dress on a Scale of 1 to 10

A reminder about rating — feel free to be critical if you don’t like a thing, but make sure that your comments aren’t actually insulting to those who do like a garment.  Phrase criticism as your opinion, rather than a flat fact. Our different tastes are what make Rate the Dress so interesting.  It’s no fun when a comment implies that anyone who doesn’t agree with it, or who would wear a garment, is totally lacking in taste. 

(as usual, nothing more complicated than a .5.  I also hugely appreciate it if you only do one rating, and set it on a line at the very end of your comment, so I can find it!  And 0 is not on a scale of 1 to 10.  Thanks in advance!)

Dragon bread thedreamstress.com

The NZ Sew & Eat Historical Retreat 2019: A Medieval Feast

I’m in the midst of planning an 8 course historical-meets-Hawai’i* Christmas Eve feast, so it seems like the perfect time to blog about some of the food we ate on our Sew & Eat Historical Retreat 2019**.

The food was so amazing, and I have so many photos, I’m breaking it into two posts: one just on our Medieval feast, and one on the rest of the food.

A medieval feast in New Zealand thedreamstress.com

Nina was the mastermind of the Medieval feast: researching recipes, and orchestrating the cooking. I just contributed a few ideas and ingredients and chopped and assembled dishes and instructed. And Nina & Hvitr were responsible for the real showpiece of the night. Making it had been my idea, but I skived off and took photos while they made it (although I did make the emergency flour run to the grocery store 30ks down a small country road that made it possible).

Menu:

Mashed Peas

A medieval feast in New Zealand thedreamstress.com

Asparagus

Breney (non-alcoholic version)

Wild Rabbit & Barley Salad with Caramelised Russet Apples

A medieval feast in New Zealand thedreamstress.com
A medieval feast in New Zealand thedreamstress.com
A medieval feast in New Zealand thedreamstress.com
A medieval feast in New Zealand thedreamstress.com
A medieval feast in New Zealand thedreamstress.com
A medieval feast in New Zealand thedreamstress.com

Purple carrots with ginger

A medieval feast in New Zealand thedreamstress.com

Not based on an exact recipe, but I was inspired by the spices used in many Medieval recipes – and hey, purple carrots! So historical!***

A medieval feast in New Zealand thedreamstress.com
A medieval feast in New Zealand thedreamstress.com

Poached Fish on Lemons

A medieval feast in New Zealand thedreamstress.com
A medieval feast in New Zealand thedreamstress.com

Sambocade Cheesecake with fruit compote

A medieval feast in New Zealand thedreamstress.com
A medieval feast in New Zealand thedreamstress.com

Pine Nut Candy with gilding

A medieval feast in New Zealand thedreamstress.com

And for the centrepiece…

(drumroll here)

Dragon Saffron Bread with a marchpane and candy hoard

Since our protein was a salad, and we wouldn’t have a big impressive bit of meat or something as a centrepiece, and we’re not quite up to stuffing peacocks, I felt our table needed a little something spectacular to finish it all off…

Dragon bread thedreamstress.com

I suggested a dragon shaped loaf of bread, and Nina and I collaborated on the idea of a marchpane ‘hoard’ for the dragon. Nina made the saffron dough, and I meant to shape the dragon, but was off taking photographs when the dough was at the perfect rise, so Hvitr and Nina got artistic, and came up with this fabulous fire-breathing beastie!

Dragon bread thedreamstress.com

The gold on the hoard is edible foil.

Dragon bread thedreamstress.com

Isn’t he fabulous?

And the next morning Hvitr got to be St George and ‘slay’ him! And then we ate him for breakfast.

Dragon bread thedreamstress.com

Nom nom nom…

Here’s to our amazing chef!

A medieval feast in New Zealand thedreamstress.com

*Macadamia nuts instead of almonds in Medieval recipes, tropical greens Swiss Soup Meagre, etc.

** Here’s 2018’s post, if you want more inspiration for your own cooking.

*** OK, these are probably a modern varietal rather than an original pre-orange-carrots carrot, but probably still closer to what existed in the 14th & 15th centuries.