Pandemaine bread is, I think, somekind of white bread. I think that it is made by very fine white flour. I looked at the second volume of Take a thousand eggs or more to find what is “mortrewys”. At that volume there were three “mortrewys” recipes. All the recipes contain minced meat. And in the recipes ginger is used to garnish the dish. That’s why I choose ginger for garnishing. If you can, use cream because it will taste better than milk.
The dish was very interesting. Maybe not my favourites but it was a good experience to try it. It might taste better with meat?
I have overcome my fear of making socks. First pair of socks is done. I don’t know if I should call them hose, stocking or what. I am not good with terms :D. But anyway this is just a beginning and I of course need more than one pair of socks (because most of the SCA events are longer than one day). The socks are woollen and I have used silk thread for sewing. I used the patter that I found in this website: http://www.faucet.net/costume/research/hose.html .
I have heard that the hardest part of making socks is making the first pair of socks. That is very true. I have also heard that you should be very careful not to make too small socks. Mine are maybe little bit too big… but I don’t yet know what happens when I first wash them. Some shrinking might happen (?). More photos in Flickr.