How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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Dafâir, Braids ...........................................................115 Darioles ........................................................................ 52 Dish Dictated by Abu Ishaq.................................. 97 Dish Prepared with Fried Eggplant.................. 79 Douce Ame.................................................................. 29 Dressed Eggplant ...................................................113 Eggplant Isfîriyâ ....................................................... 94 Eggplant Pancakes................................................... 93 Eggplant, Dish of....................................................... 78 Egredouncye .............................................................. 37 Excellent Boiled Salad............................................ 18 Excellent Cake ........................................................... 47 Excellent Small Cakes............................................. 46 Fine Powder of Spices............................................ 41 Flampoyntes Bake ................................................... 44 Flathonys ..................................................................... 53 Flaune of Almayne................................................... 50 Flesh of Veal ............................................................... 39 Fricassee of Whatever Meat You Wish ........... 37 Frictella from Apples.............................................. 56 Fried Broad Beans ................................................... 17 Fried Gourd................................................................. 14 Fried Tafâyâ................................................................ 98 Fried Version of the Same (Dusted Eggplant) .................................................................................... 94 Fritter of Milk............................................................. 57 Fritur þat Hatte Emeles......................................... 55 Froys.............................................................................. 36 Froyse out of Lentyn............................................... 37 Frumente ..................................................................... 71 Frytour Blaunched................................................... 56 Frytour of Erbes ....................................................... 55 Fuliyyah......................................................................100 Funges........................................................................... 17 Fustuqiyya................................................................... 85 Fylettes en Galentyne............................................. 35 Galantine for Carp.................................................... 21 Garbage ........................................................................ 30 Garlic Sauce with Walnuts or Almonds .......... 66 Garlic Sauce, a More Colored .............................. 67 Gaylede......................................................................... 60 Gharibah....................................................................... 91 Gingerbrede................................................................ 62 Gnochi ........................................................................... 68 Golden Morsels ......................................................... 58 Gourd in Juice ............................................................ 14 Gourdes in potage.................................................... 38 Green Broth of Eggs and Cheese........................ 24 Green Isfidhbaja by Ibrahim bin al-‐Mahdi .... 82 Green Pesen Royal................................................... 16 Hais...............................................................................124 Harisa..........................................................................126 Harisah .......................................................................105 Hen Roasted in a Pot at Home ..........................110 132 Hen Roasted in the Oven ....................................109 Herbelade.................................................................... 45 Himmasiyya (a Garbanzo Dish)......................... 85 Hippocras .................................................................... 64 Hulwa..........................................................................122 Ibn al-‐Mahdi's Maghmûm...................................109 Icelandic Chicken ..................................................... 25 Isfanakh Mutajjan ..................................................112 Isfîriyâ........................................................................... 96 Isfîriyâ, Simple........................................................... 96 Iumbolls ....................................................................... 48 Jance .............................................................................. 65 Jannâniyya................................................................... 92 Jazariyyah.................................................................... 83 Judhaba of Bananas...............................................113 Ka'k made for Abu 'Ata Sahl bin Salim............ 75 Ka'k Stuffed with Sugar.......................................117 Kashk...........................................................................128 Kedgeree....................................................................126 Khabîsa with Pomegranate................................124 Khichri ........................................................................127 Khushkananaj..........................................................116 Khushkananaj Shaped like Crescents............116 Koken van Honer...................................................... 44 Labaniya....................................................................... 89 Labaniyyah ...............................................................106 Lange Wortys de Chare ......................................... 16 Leek Pottage............................................................... 19 Lemon Dish................................................................. 68 Lente Frytoures ........................................................ 56 Lenten Foyles............................................................. 13 Lesagne......................................................................... 70 Limonada..................................................................... 68 Longe Frutours ......................................................... 57 Longe Wortes de Pesone ...................................... 15 Lord's Salt.................................................................... 74 Losenges Fryes.......................................................... 56 Losyns........................................................................... 68 Macrows....................................................................... 70 Madira........................................................................... 90 Mahshi, a Stuffed Dish..........................................109 Makke............................................................................ 17 Makshufa ...................................................................122 Malaches of Pork...................................................... 41 Malaches Whyte ....................................................... 43 Manjar Lento o Suave............................................. 55 Manjar Principal....................................................... 54 Maqluba ....................................................................... 95 Maqluba al Tirrikh................................................... 95 Marmelade of Quinces or Damsons ................. 62 Mastajhi [Mastic] Soup ........................................130 Maumenye Ryalle..................................................... 27 Meat Casserole.......................................................... 34 Meat Roasted over Coals.....................................110
Meatballs ........................................................................8 Mete of Cypree .......................................................... 36 Milkemete.................................................................... 54 Mincebek [or, Funnel Cakes]............................... 58 Mint Paste..................................................................126 Mirause of Catelonia............................................... 28 Mirrauste de Manzanas......................................... 66 Mirrauste of Apples................................................. 66 Mishmishiya ............................................................... 86 Moorish Chicken....................................................... 28 Moorish Eggplant..................................................... 15 More Colored Garlic Sauce................................... 67 Mortrewys of Flesh ................................................. 38 Mu'allak........................................................................ 89 Mufarraka.................................................................... 98 Mujabbana (Fried Cheese Pie) .........................118 Mukhallal..................................................................... 81 Murakkaba................................................................119 Murakkaba Layered with Dates.......................120 Murri.................................................................................5 Musammana [Buttered]......................................121 Mushroom Pastries ................................................. 41 Mustard ........................................................................ 67 Mustard Greens ........................................................ 11 Muthallath with Heads of Lettuce...................... 78 Muzawwara (Vegetarian Dish) .......................... 99 Naranjiya ..................................................................... 86 Nourroys Pies ............................................................ 43 Nuhud al-‐Adhra ......................................................124 On Preparing Lettuce ............................................. 14 Onion Juice.....................................................................8 Otro Potaje de Culantro Llamado Tercio ....... 67 Oven Cheese Pie, Which We Call Toledan ...118 Oysters in Bruette.................................................... 21 Palace Chicken with Mustard ............................. 76 Papyns........................................................................... 54 Para Hazer Tortillon Relleno .............................. 10 Payn Ragoun .............................................................. 63 Perre.............................................................................. 16 Pescoddes.................................................................... 73 Picadinho de Carne de Vaca ................................ 38 Pie Crust..........................................................................7 Pine Kernels ............................................................... 63 Pipefarces.................................................................... 55 Plain Liftiyya .............................................................. 92 Pork Doucetty............................................................ 44 Pot Torteli ................................................................... 70 Potage from Meat..................................................... 22 Potage of Beans Boiled .......................................... 24 Potage of Onions....................................................... 18 Potage with Turnips ............................................... 22 Potaje de Fideos........................................................ 69 Potaje de Porrada..................................................... 19 Pottage of Noodles................................................... 69 133 Pottage with Whole Herbs................................... 32 Preparing Carrots and Parsnips ........................ 11 Prince-‐Bisket.............................................................. 46 Principal Dish ............................................................ 54 Puffy Fricatellae........................................................ 57 Puree with Leeks...................................................... 19 Pynade .......................................................................... 63 Qaliya Rice ................................................................127 Qima Shurba.............................................................128 Quince Marmalade .................................................. 73 Quinces in Pastry ..................................................... 48 Qursas.........................................................................114 Qutab or Sanbusa...................................................128 Raihaniya..................................................................... 87 Rapes in Potage......................................................... 22 Rastons............................................................................9 Ravioli........................................................................... 69 Rice Cooked over Water......................................107 Rice Fricatellae.......................................................... 57 Rishta ..........................................................................105 Rizz Hulw...................................................................106 Roast Chicken ............................................................ 25 Roast of Meat ............................................................. 98 Russian Cabbage and Greens.............................. 12 Rutabiya....................................................................... 91 Ryschewys Closed and Fried .............................. 59 Ryse of Fische Daye................................................. 71 Safarjaliyya, a Dish Made with Quinces.......... 84 Safarjaliyya, a Quince Dish................................... 84 Saffron Broth ............................................................. 23 Sag ................................................................................129 Salma...........................................................................105 Salmon Roste in Sauce........................................... 20 Savoury Tosted or Melted Cheese .................... 65 Sawgeat ........................................................................ 73 Sekanjabin.................................................................125 Sesame Candy............................................................ 63 Short Paest for Tarte .............................................. 45 Shurba.........................................................................106 Shushbarak...............................................................106 Sicilian Dish................................................................ 80 Sikanjabîn, Syrup of Simple...............................125 Sikbaj............................................................................. 93 Simple White Tafâyâ, Called Isfîdhbâja.......... 87 Slow or Smooth Dish .............................................. 55 Small Mead.................................................................. 64 Soup Called Menjoire ............................................. 23 Sourdough......................................................................7 Soused Eggplants...................................................113 Soused Poultry.......................................................... 88 Spinach Tart ............................................................... 41 Strawberye ................................................................. 60 Stuffed Eggs...................................................... 72, 125 Stuffed Qanânît, Fried Cannoli .........................115
Page 1 and 2:
How to Milk an Almond Stuff an Egg
Page 3:
To the memory of Marion Walke
Page 6 and 7:
Table of Contents Introduction 0 Re
Page 8 and 9:
Pepys 1047. Published as Stere Hit
Page 10 and 11:
Mappae Clavicula: a Little Key to t
Page 12 and 13:
Note: 1 ratl=12 uqiya=1 pint; 1 Mak
Page 14 and 15:
esidue produces almost no more milk
Page 16 and 17:
Para Hazer Tortillon Relleno: To Ma
Page 18 and 19:
Russian Cabbage and Greens Domostro
Page 20 and 21:
¼ head cabbage = ⅜ lb ⅓ c rais
Page 22 and 23:
Perre Two Fifteenth Century p. 83 T
Page 24 and 25:
Potage of Onions Which They Call "C
Page 26 and 27:
Salmon Roste in Sauce Two Fifteenth
Page 28 and 29:
Soups A Potage with Turnips Platina
Page 30 and 31:
Cretonnée of New Peas Menagier p.
Page 32 and 33:
Capons Stwed Two Fifteenth Century
Page 34 and 35:
Moorish Chicken Portuguese p. P-3 C
Page 36 and 37:
Conyng, Hen, or Mallard Two Fifteen
Page 38 and 39:
Pottage with Whole Herbs English Hu
Page 40 and 41:
Meat Casserole (Cazuela De Carne) D
Page 42 and 43:
Mete of Cypree Curye on Inglysch p.
Page 44 and 45:
Bourbelier of Wild Pig Menagier p.
Page 46 and 47:
3 T parsley 1 t fennel seed, ground
Page 48 and 49:
To Make a Chicken Tart Due Libri di
Page 50 and 51:
Another Crust with Tame Creatures P
Page 52 and 53:
Cut butter into flour, then crush s
Page 54 and 55:
To Make Iumbolls Hugh Platt p. 12 T
Page 56 and 57:
A Flaune of Almayne Ancient Cookery
Page 58 and 59:
To Make Cheesecakes Digby p. 214 Ta
Page 60 and 61:
Milkemete Two Fifteenth Century p.
Page 62 and 63:
Lente Frytoures Two Fifteenth Centu
Page 64 and 65:
Golden Morsels Platina p. 148 (book
Page 66 and 67:
Good Membrillate Which Is A Pottage
Page 68 and 69:
To make Marmelade of Quinces or Dam
Page 70 and 71:
Cook the honey, using a candy therm
Page 72 and 73:
Crumble bread, soak with 1 c wine a
Page 74 and 75:
Boil eggs until hard, about 12 minu
Page 76 and 77:
Macrows Forme of Cury p. 46 Take an
Page 78 and 79:
2 c water ⅓ c milk 1 c cracked wh
Page 80 and 81:
White Pudding Icelandic p. 216 One
Page 82 and 83:
½ lb butter 1 c water 5 c flour ¾
Page 84 and 85:
dish as we make it is a little spic
Page 86 and 87:
Preparing a Dish of Cardoons with M
Page 88 and 89: mix the rest of the ground lamb wit
Page 90 and 91: 2 lb lamb 6 cloves garlic [1 t cinn
Page 92 and 93: Naranjiya al-Bagdadi p. 40 Cut fat
Page 94 and 95: Making Baqliyya with Eggplants Anda
Page 96 and 97: Bring 3 c of water to a boil; peel
Page 98 and 99: so that only the oils remain, garni
Page 100 and 101: 1 ¼ lb eggplant 1 ½ t cinnamon 2
Page 102 and 103: Boil sumac in water about 2 minutes
Page 104 and 105: about 15 minutes, until sauce is mo
Page 106 and 107: Adas Ibn al-Mabrad p. 21 The best w
Page 108 and 109: Al-Ghassani's Tharda Andalusian A-4
Page 110 and 111: ⅞ lb lamb 1 c water "spices": ora
Page 112 and 113: Shushbarak Ibn al-Mabrad p. 20 You
Page 114 and 115: Oven Dishes and Roasting The making
Page 116 and 117: Rub chicken with salt and thyme and
Page 118 and 119: and put them on a frying pan at med
Page 120 and 121: Preparation of Qursas Andalusian p.
Page 122 and 123: Add water to semolina ⅛ c at a ti
Page 124 and 125: 2 ½ c flour 1 ½ c sugar ½ c wate
Page 126 and 127: into a sticky mess, and leave anoth
Page 128 and 129: ghee along with 3 T of honey. Cook
Page 130 and 131: oil when it gets low. Mix rose wate
Page 132 and 133: (it really works). Remove yolks, pu
Page 134 and 135: Qima Shurba Ain I Akbari no. 16 Qim
Page 136 and 137: Mix chopped onion, pepper, honey, s
Page 140 and 141: Stuffed Tortillon .................
Page 142 and 143: Two reference books that we have fo
Page 144 and 145: are an important part of traditiona
Page 146 and 147: developed out of the pummelo in the
Page 148 and 149: ut that no period recipes more elab
Page 150 and 151: 144 Spices According to the OED, th
Page 152 and 153: 146 Hildegard von Bingen’s Small
Page 154 and 155: And for this there should be provid
Page 156 and 157: 150 To Make a Feast The first step
Page 158 and 159: of rice goes onto the burner. The r
Page 160 and 161: In addition to the food, you will a
Page 162 and 163: We served two drinks in addition to
Page 164: 158 A Dinner at Pennsic My lord and
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