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

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Table of Contents Introduction 0 Recipes 1 Sources for Recipes ......................................................................................................................... 1 Early Period 1 English/French 13th-15th c. 1 English 16th-17th c. 2 German 2 Italian, Spanish and Portuguese 2 Islamic and Indian 2 Chinese 3 Other 3 Ingredients......................................................................................................................................... 4 European Dishes .............................................................................................................................. 9 Bread 9 Vegetables 11 Seafood 19 Soups 22 Poultry 25 Meat Dishes 31 Meat, Cheese and Egg Pies 40 Desserts, Appetizers, Etc. 46 Drinks 64 Sauces 65 Pasta, Rice, etc. 68 Miscellaneous 72 Islamic Dishes: Middle East and al-Andalus .........................................................................75 Bread 75 Meat with Sauce or Stew 76 Fried Dishes 93 Dishes with Legumes 99 Dishes with Grains, Bread, or Pasta 101 Oven Dishes and Roasting 108 Relishes & Dips 111 Deserts 113 Drinks 125 Odds and Ends 125 Indian Dishes................................................................................................................................126 Chinese Dishes .............................................................................................................................129 Index of Recipes...........................................................................................................................131 Additional Material on Period Cooking...............................................................................135 Cooking from Primary Sources: Some General Comments 135 Late Period and Out of Period Foodstuffs 138 Scottish Oat Cakes: A Conjectural Reconstruction 145 Hildegard von Bingen’s Small Cakes 146 To Prepare a Most Honorable Feast 147 To Make a Feast 150 An Islamic Dinner 155 How to Make Arrack 157 A Dinner at Pennsic 158
The sources of these recipes range, with a few exceptions, from the sixth century to the sixteenth. The original, or an English translation of the original, is given in chancery font, followed by a list of ingredients with quantities and, usually but not always, additional instructions. For a few of the less readable early English recipes we also give a modernized version of the original text. The only intentional modifications we have made are to modernize the spelling in some recipes and to omit the medical comments which Platina (routinely) and the authors of the Andalusian cookbook (occasionally) include in their recipes. How well worked out the recipes are varies; some we have been doing for many years, others are the result of one or two tries. Before serving to anyone other than close friends and fellow cooking enthusiasts, try the recipe out at least once and adjust it to taste. Sources for Recipes Early Period Anthimus, De Observatio Ciborum, translated by Shirley Howard Weber, published by E. J. Brill Ltd, Leiden 1924. This is a letter on the subject of diet, written in the sixth century by a Byzantine physician to Theoderic, King of the Franks. It includes several recipes. Apicius, The Roman Cookery Book, tr. Barbara Flower and Elisabeth Rosenbaum, George G. Harrap & Co. Ltd., London, 1958. This is a recommended translation and includes the Latin original. The earlier translation by Vehling is not recomended, as he changes the recipes considerably. English/French 13th-15th c. Ancient Cookery from A Collection of the Ordinances and Regulations for the Government of the Royal Household made in Divers Reigns from King Edward III to King William and Queen Mary also Receipts in Ancient Cookery, printed for the Society of 1 Recipes London Antiquaries by John Nichols, 1740. The recipes are from the early 15th century. Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury), edited by Constance B. Hieatt and Sharon Butler, published for the Early English Text Society by the Oxford University Press, 1985. Still in print as of 2010. The Forme of Cury, A Roll of Ancient English Cookery, ed. S. Pegge, printed for the Society of London Antiquaries by John Nichols, 1780. This is English c. 1390; for a later edition see Curye on Inglysch above. Constance B. Hieatt, An Ordinance of Pottage, Prospect Books, London, 1988 (15th c. English). Constance B. Hieatt and Robin F. Jones, Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii, Speculum v. 61 n. 4, pp. 859-882, 1986. Referred to below as “Anglo-Norman.” Le Menagier de Paris, 1395, tr. Janet Hinson (Lady Mairoli Bhan); also translated as The Goodman of Paris, Power and Coulton, tr., but with only selections from the recipes. Recipes from Power and Coulton are given as “Goodman;” recipes from Hinson are given as “Menagier.” Page references are to volume II of the collection of source material we used to sell. The Hinson translation is webbed at: www.daviddfriedman.com/Medieval/Cookbo oks/Menagier/Menagier_Contents.html A Noble Boke off Cookry Ffor a Prynce Houssolde, ed. Mrs. Alexander Napier, 1882 (c. 1470). Chiquart, Du Fait de Cuisine, 1420, tr. by Elizabeth from the French original published by Terence Scully in Vallesia v. 40, pp. 101- 231, 1985. There is also a published translation by Scully. Elizabeth's transation is webbed at: www.daviddfriedman.com/Medieval/ Cookbooks/Du_Fait_de_Cuisine/ du_fait_de_c_contents.html
Page 1 and 2: How to Milk an Almond Stuff an Egg
Page 3: To the memory of Marion Walke
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
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½ lb butter 1 c water 5 c flour ¾
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dish as we make it is a little spic
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Preparing a Dish of Cardoons with M
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mix the rest of the ground lamb wit
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2 lb lamb 6 cloves garlic [1 t cinn
Page 92 and 93:
Naranjiya al-Bagdadi p. 40 Cut fat
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Making Baqliyya with Eggplants Anda
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Bring 3 c of water to a boil; peel
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so that only the oils remain, garni
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1 ¼ lb eggplant 1 ½ t cinnamon 2
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Boil sumac in water about 2 minutes
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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
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Oven Dishes and Roasting The making
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Rub chicken with salt and thyme and
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and put them on a frying pan at med
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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 ...................
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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
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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
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In addition to the food, you will a
Page 162 and 163:
We served two drinks in addition to
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158 A Dinner at Pennsic My lord and
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