An Illustrated sword fighting manual
Art of Combat
for Knights
c.1500s
c.1500s
Manual Title: Der Fechtkampf
Date: 16th Century
Media: Watercolor & Ink
Location: State Library of BerlinMedia: Watercolor & Ink
This German manual was created to instruct knights in fighting techniques with their longswords.
The Longsword of the Middle Ages:
The Longsword is a type of European sword used during the late medieval period, approximately 1350 to 1550 (with early and late use reaching into the 13th and 17th centuries, respectively). Longswords have long cruciform hilts with grips over 10 to 15in length providing room for two hands. Straight double-edged blades are often over 1 m to 1.2 m (40" to 48") length, and weigh typically between 1.2 and 2.4 kg (2½ to 5 lb), with light specimens just below 1 kg (2.2 lb), and heavy specimens just above 2 kg (4½ lb).
The longsword is commonly held in combat with both hands, though some may be used single-handed. Longswords are used for hewing, slicing, and stabbing. The specific offensive purpose of an individual longsword is derived from its physical shape. All parts of the sword are used for offensive purposes, including the pommel and crossguard.
(sourcelongsword: http://www.medievalwarfare.info)
To see all of the watercolor and ink illustrations from Der Fechtkampf, the link is below:
FOOD
QUICHE
LORAINE
1, 9 inch pie shell
6 eggs (beaten)
8 slices bacon (cooked crisp, drained and crumbled)
1 cup baby swiss cheese
1 1/4 cup half and half, or milk or mixture of each
1/2 tsp. Salt
1/2 tsp. nutmeg
1/2 tsp. pepper
Brush the inside of the pie shell with a small amount of the beaten eggs. Prick bottom and sides with fork. Pr-bake pie shell in preheated 425º oven. Lower oven to 350º. Grate cheese and crumble bacon and mix together. Place in bottom of the cooked pie-crust. Mix other ingredients with the beaten eggs and pour over the cheese & bacon. Bake quiche at 350º for 35 to 40 min.
You can substitute 1 cup cheddar cheese for swiss and 1/2 cup chopped ham for bacon.
LORAINE
1, 9 inch pie shell
6 eggs (beaten)
8 slices bacon (cooked crisp, drained and crumbled)
1 cup baby swiss cheese
1 1/4 cup half and half, or milk or mixture of each
1/2 tsp. Salt
1/2 tsp. nutmeg
1/2 tsp. pepper
Brush the inside of the pie shell with a small amount of the beaten eggs. Prick bottom and sides with fork. Pr-bake pie shell in preheated 425º oven. Lower oven to 350º. Grate cheese and crumble bacon and mix together. Place in bottom of the cooked pie-crust. Mix other ingredients with the beaten eggs and pour over the cheese & bacon. Bake quiche at 350º for 35 to 40 min.
Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all original Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.
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