This is Drachenwald is a view into the activity of the people who make up Drachenwald. These are new people as well as longstanding participants. People are active in a wide variety of topics, formats and languages.

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Imperial German Army Soups, Part One

Culina vetus on 2026-10-14
After a thoroughly miserable yesterday spent trying and failing to get to Odense by train (cancellations and delays everywhere), I am having an unplanned day at home. Now having done chores and prepared pizza for my son, I can use … Continue reading read/watch more

Summer update

Lia's Continued Crafts on 2026-10-12
Last time I posted here was end of April. I have not done much crafts since then. In other news, I took on a new apprentice, one trial year for Gele Pechplumin as my official student. She runs the blog The lazy reenactor girl and her focus is on read/watch more

Meet Gele Pechplumin

Drachenwald Pelicans on 2026-10-12
Full name Mistress Gele Pechplumin About As many others in Nordmark, I got in touch with SCA through the Medieval week in Visby! I had visited for years, and when I finally moved to Gotland in 2010, I went to my first event; Storstyringkampen. There read/watch more

Imperial German Military Beverages

Culina vetus on 2026-10-10
After the amazing find of the 1910 field service manual of cocktail mixery (Bowlen und Pünsche für den Manöver- und Feldgebrauch der Deutschen Armee), I recently chanced on an 1887 publication called Des Soldaten Kochbüchlein (The Soldier’s Little read/watch more

A Culinary Grand Tour

Culina vetus on 2026-10-4
This weekend, like last year, I was invited to participate in a culinary history extravaganza by a dear friend in the Netherlands. This year’s theme was an eighteenth-century road trip through Western Europe. In Early Modern Europe, it was customary read/watch more

Fish in Onion Sauce

Culina vetus on 2026-9-30
Another instance of that expression hafen braten (pot roast) in Solothurn S 293: B35 If you want to make fish roasted in a pot (fisch in hafen braten), take onions and cut them separately, and also boil the fish separately, … Continue reading → read/watch more

Fried Chunks of Battered Custard

Culina vetus on 2026-9-27
No, really. It’s in Solothurn S 392. Medieval German cuisine is basically immersing protein-rich objects in hot fat. B32 Fried milk Item heat milk and beat eggs thoroughly in a bowl. Pour them into the hot milk and it will … Continue reading → read/watch more

Baumkuchen Ancestry

Culina vetus on 2026-9-21
Solothurn S 392 holds a few more gems, including this one with a name that suggests something entirely different: B31 Roast milk Make roast milk this way: Take a little flour and stir it well with good milk. Then beat … Continue reading → read/watch more

 

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