The "Christmas market" shopping trip of last year went to the German city of Dordtmund. I took the opportunity to visit the Museum für Kunst und Kulturgeschichte, while the others were immersing themselves in glühwein and buying Christmas presents. The museum has a nice collection of medieval (and later) furniture, including a small strycsitten. I was able to make some rough measurements of the strycsitten, and of course took a lot of photos (without flash).
Saturday, 24 May 2025
A visit to Dordtmund: medieval furniture from the Museum für Kunst und Kulturgeschichte, part 1
Friday, 28 February 2025
White ravioli
It has been a while since I have written anything about a medieval food recipe. Last year, we were re-enacting at the (pre-)historic village in Eindhoven which also involves cooking a meal for the Saturday. This time I tried out some new medieval recipies. One of them was white ravioli, a sweet dish.
Piglia de bona probatura fresca he pistala molto bene poi azonze pistando un pocho de butiro, zenzevero he canella. Et per una probaturaazonze tre ghiari d'ova ben batuta et del zucaro honestamente. Et incorpora tuti queste cose insieme. Poi fa li ravioli longhi he grossi uno dito. Poi imbratelli in bona farina. Et nota che questi volemo esser senza pasta. [marginal annotation in the manuscript: et se cum pasta li vorrai, falli.] He falli bollire adasio che non si rompano. Como hano levato uno buglore levali fora he meteli in scutelle cum zucaro, canella, he li poi far ghialdi de zaffrano.
Manuscript MS Bühler 19, Pierpont Morgan Library, New York, USA, 5rv.
Of course I cannot read medieval Italian (or Napolitan as the book is believed to be of Napolitan origin), but luckily there is an English translation in the book: The medieval kitchen - recipes from France and Italy by Odile Redon, Francoise Sabban and Silvano Serventi. There is also a youtube video (Italian with English subtitles, see below) of the recipe, though this does not mention the source, just that it is late 15th century.
Ingredients
600 g soft white cheese, such as mozarella (di buffola)
20 g of butter at room temperature
2 egg whites lightly beaten
4 tablespoons of (cane) sugar
flour for dredging
1/2 teaspoon of ground ginger
1 teaspoon of ground Ceylon cinnamon
salt
a few threads of saffron (optional, I did not use it)
Preparing the dish
Mash together the cheese, butter, ginger, half of the cinnamon, all sugar except 2 spoonfulls, a pinch of salt and the saffran in a mortar or food processor. When the mixture is very smooth (or a bit less smooth in my case) add the egg whites. Cool down the mixture.
Mix together the remaining sugar and cinnamon. Put some flour in a shallow plate for dredging.
Bring a pan of water to the boil, and lower it to a simmer.
Take a spoonfull of the mixture and form the ravioli. Coat it with flour by rolling it through the shallow plate. Set aside on a floured tray or cookie sheet.
Drop the ravioli one by one in the lightly boiling water. Do not stir the ravioli as they can break apart easily. When the ravioli are ready they float to the surface and they can be scooped out with a skimmer. Drain well. Serve with some sprinkled cinnamon and sugar mixture.
The white ravioli served us warm as a desert (the ravioli were served as a first course though at a banquet by Sozzo Bandinelli on 23 December 1326 for the knighting of his son) at the end of our dinner, and the leftovers cold as breakfast the next morning. They both - warm and cold - tasted delicious.
Thursday, 13 February 2025
Tresoor of castle hernen Part 11: The tresoor at the castle
But first ...
Whereas the tresoor was ready, there was still one thing to be added to it: our signature. We did not want it to be easily seen, but it should be visible without moving the tresoor. So the backside was not an option, and of course all the front parts as well. We decided on the frame, underneath the lower plateau of the tresoor. on your knees, using a lamp from your mobile phone you would be able to spot 'St. Thomasgilde MMXXII' written (or burned) with a pyrographic pen.
To the castle ...
The tresoor just fitted into our car, so the travel to the castle proved to be no problem. This time we drove our car into the small courtyard, so that we had a smaller distance to carry. Hoisting the tresoor on the stairs and moving it to the kemenade was a bit more work. We first thought the tresoor would fit well againt the (otherside of the) wall of the main hall, but it appeared a bit lonely there. We then moved it to its current place on the opposite wall, next to a large window and a candle stand.
The tresoor is now fully integrated in the tour of the castle. It is especially satisfying that visiting schoolchildren with a visual handicap also had much fun with the tresoor, as they could feel the carving of the knight and the dragon, and the working of the lock.
Bram and Marijn telling the secret story of the Tresoor of Castle Hernen: of how Reyner van Wijhe was tricked by the St. Thomasguild to be a member of the pro-Guelders faction (see blogpost 6 of the tresoor).
Two photos of the tresoor at the incorrect spot in the kemenade of castle Hernen.
Sunday, 2 February 2025
Tresoor of Castle Hernen Part 10: the lock and hinges
Designing the metalwork
Creating the metalwork

Attaching the metalwork
A space needed to be cut in the door to fit the actual lock hidden behind the lockplate. This cut-out space is often seen on medieval dressoir doors without their metalwork. See the blogpost on the making of the tresoor part 6 for some examples.
The next step was to attach the hinges to the door. This was a bit more tricky. At the actual hingepoint, where most of the forces would occur, there were only a few options for attaching the nails. We thought that it would be better to reinforce this point by drilling two additional nail holes (and have two extra nails per hinge supporting the door). We also added a strip of red leather underneath the hinge. This has a dual purpose of being decorative and protecting the metal from rusting by the acids of the oak.
(Top hinge) The original hinge showing few nailholes at the hingepoint. (Botom hinge) The red dots indicate where new nailholes were made. One of the nailholes at the short end already has been drilled (a black "dot").Bram creating some saw cuts to define the edges for the recess for the hinge. Doing this by chisel is not possible, due to the six-sidedness of the tresoor. There is no support underneath and hammering a chisel would make the tresoor to wobble.
From the inside, cutting the recess for the hinge with a chisel.
Checking the depth of the door to the frame.
Using a small Stanley router plane (No. 271), and sliding sharp flat chisels