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

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Perre Two Fifteenth Century p. 83 Take grene pesyn, and boile hem in a potte; And whan they ben y-broke, drawe the broth a good quantite thorgh a streynour into a potte, And sitte hit on the fire; and take oynons and parcelly, and hewe hem small togidre, And caste hem thereto; And take pouder of Canell and peper, and caste thereto, and lete boile; And take vynegur and pouder of ginger, and caste thereto; And then take Saffron and salte, a litull quantite, and caste thereto; And take faire peces of paynmain, or elles of such tendur brede, and kutte hit yn fere mosselles, and caste there-to; And then serue hit so forth. 1 lb peas 1 T vinegar 2 ½ c water ¼ t ginger 4 oz onions 3 threads saffron 2 T parsley ¾ t salt ½ t cinnamon 2 slices bread (~ 2 oz) ¼ t pepper Simmer peas in water for about 40 minutes. Mash the peas and the broth through a strainer. Add chopped onions, parsley, cinnamon, pepper. Boil for ten minutes. Add vinegar and ginger, salt and saffron. Chop up bread, put it in, boil briefly, serve. On a more literal reading of the recipe, the peas are being discarded, perhaps to go into some other dish, and only the broth is being used; we have not yet tried it that way. Grene Pesen Reale Ancient Cookery p. 470 Take grene peas clene washen and let hom boyle awhile over the fire, and then poure away al the brothe, and bray a few of hom with parcel and myntes, and in the brayinge alay it with almonde mylke, and draw hit up with the same mylk, and put in the same pot, and let hit boil with hole pesen, and cast thereto sugre and saffron, and in the settynge doune of the pot, if hit be a pot of two galons, take 12 zolkes of eyren and bete hom, and streyne hom, and cast hom into the pot, and stere hit wel, and loke the potage be rennynge; and when it is dressed, straw suger above, and serve hit forthe. 16 almond milk: (p. 7) 1 T sugar ¼ c almonds 6 threads saffron ½ c water 2 beaten egg yolks 1 lb green fresh peas [⅛ t salt] 2 t fresh parsley 2 T sugar 1 t fresh mint Make almond milk and boil peas. When the peas are boiled, mash ½ c of the peas with the parsley and mint, and add almond milk gradually. Put back with peas, add 1 T sugar and saffron, and heat; add egg yolks and salt and remove from heat; sprinkle on 2 T sugar before serving. Lange Wortys de Chare Two Fifteenth Century p. 5 Take beeff and merybonys, and boyle yt in fayre water; þan take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; þan take hem vp of þe water after þe fyrst boylyng, an cut þe leuys a-to or a þre, and caste hem in-to þe beef and boylle to gederys; þan take a lof of whyte brede and grate yt, an caste it on þe pot, an safron & salt, & let it boyle y-now, and serue forth. 1 ½ lb beef shank 1 ⅜ lb kale (meat and bones) 1 t salt 3 c water 12 threads saffron ⅞ lb mustard greens ¾ c breadcrumbs Cut meat from bones, trimming off connective tissue and cutting to bite-sized pieces, put in water, bring to a boil and simmer 1 hour and 10 minutes. Wash greens; fill a large pot half full of water, bring to a boil, and parboil greens about 3 minutes. Drain and cut in thirds. Add to meat, bring back to a boil, and cook 20 minutes. Crush saffron into a little of the broth; add bread crumbs, salt and saffron, stir until thickened (another five minutes), and serve. Note: This is the meat-day version of the recipe; the fish-day version is longe wortys de pesone on page 15.
Fried Broad Beans Platina p. 115 (book 7) 17 Put broad beans that have been cooked and softened into a frying pan with soft fat, onions, figs, sage, and several pot herbs, or else fry them well rubbed with oil and, on a wooden tablet or a flat surface, spread this into the form of a cake and sprinkle spices over it. 1 c dried fava beans 1 ½ c spinach 6-8 T lard 1 ½ c parsley ⅔ c figs 1 ½ c mustard greens ½ t salt For sprinkling on top: ½ t sage ¼ t ginger ½ c+ onions ½ t cinnamon 1 ½ c turnip greens ¼ t pepper (Greens are measured packed) Cut the figs in about 8 pieces each. Bring beans to a boil in 2 ½ c water, leave to soak about ½ hour, then simmer another hour until soft. Drain the beans, mix the whole mess together and fry it in the lard for 10 minutes, then serve it forth with spices sprinkled on it. This is also good with substantially less greens. Makke Curye on Inglysch p. 115 (Forme of Cury no. 76) Take groundon benes and seeþ hem wel; take hem vp of the water and cast hem in a morter. Grynde hem al to doust til þei be white as eny mylke. Chawf a litell rede wyne; cast þeramong in þe gryndyng. Do þerto salt. Leshe it in disshes, þanne take oynouns and mynce hem smale and seeþ hem in oile til þey be al broun, and florissh the disshes þerwith, and serue it forth. 1 cup dried beans 1 t salt ½ c red wine 2 large onions enough oil to fry the onions Soak the beans overnight then simmer 4-6 hours until tender. Chop up the onions fairly fine. Drain the beans, use a food processor to puree. Heat the wine and add it. Put the beans in each dish, fry the onions and add. Broad beans (fava beans) would be more authentic than pea beans, but we have not yet tried them in this recipe. Funges Curye on Inglysch p. 100 (Forme of Cury no. 12) Take funges and pare hem clene and dyce hem; take leke and shrede hym small and do hym to seeþ in gode broth. Colour it with safroun, and do þerinne powdour fort. ½ lb mushrooms 6 threads saffron 1 leek ¼ t powder fort (p. 4) 1 c beef broth ¼ t salt or chicken broth Wash the vegetables; slice the leek finely and dice the mushrooms. Add saffron to the broth and bring it to a boil. Add the leek, mushrooms, and powder fort to the broth, simmer 3-4 minutes, remove from the heat, and serve. We prefer to use beef broth, but it is also good with chicken. To Make a Tarte of Spinage Proper Newe Booke, p. 41 Take Spynage and perboyle it tender, then take it up and wrynge oute the water cleane, and chop it very small, and set it uppon the fyre wyth swete butter in a frying panne and season it, and set it in a platter to coole then fyll your tart and so bake it. 20 oz spinach ¼ t salt ¼ lb butter 9" pastry shell 1 t cinnamon 1 T sugar ¼ t mace Note: recipes for other pies in this book say “season it up with sugar and cinnamon and sweet butter” or also with mace or just with sugar and butter. Parboil spinach 3 minutes, rinse in cold water, wring it dry. Fry 2-3 minutes in butter with spices. Cool. Fill shell and bake at 350° for 40 minutes.
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 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
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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
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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
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and put them on a frying pan at med
Page 120 and 121:
Preparation of Qursas Andalusian p.
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Add water to semolina ⅛ c at a ti
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2 ½ c flour 1 ½ c sugar ½ c wate
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into a sticky mess, and leave anoth
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ghee along with 3 T of honey. Cook
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oil when it gets low. Mix rose wate
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(it really works). Remove yolks, pu
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Qima Shurba Ain I Akbari no. 16 Qim
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Mix chopped onion, pepper, honey, s
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Dafâir, Braids ...................
Page 140 and 141:
Stuffed Tortillon .................
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Two reference books that we have fo
Page 144 and 145:
are an important part of traditiona
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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
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And for this there should be provid
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150 To Make a Feast The first step
Page 158 and 159:
of rice goes onto the burner. The r
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In addition to the food, you will a
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We served two drinks in addition to
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158 A Dinner at Pennsic My lord and
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