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

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Golden Morsels Platina p. 148 (book 8) Toast white bread crumbs, soak them in rosewater with beaten eggs and ground sugar. Take them out, fry them in a pan with butter or liquamen [chicken or pork fat], spread out so they do not touch each other. When fried, put in dishes and sprinkle with sugar, rosewater, and saffron. The version of this recipe in Martino's cookbook, on which Platina apparently based his recipes, starts out: Have some slices of white bread pared that does not have crust and make the slices be four [or square], a little toasted so much that every part be colored from the fire. ... 10 eggs 16 threads saffron 5 T sugar 1 t more rosewater 2 t rosewater (or more) 1 c more sugar 1 lb white bread ⅛ lb butter or lard Beat eggs. Beat in sugar and rosewater. Cut crust off the bread, slice thin, put into egg mixture and let soak. Crush saffron into remaining rosewater, mix with remaining sugar and set aside. Melt butter or lard in frying pan; when hot enough (test with small piece of bread stuff) put chunks of bread stuff into lard and fry until just browned on both sides. Drain briefly on paper towels, put into dish and sprinkle with sugar and rosewater mixture. Mincebek [or, funnel cakes] Anglo-Norman no. 4 p. 863 (Elizabeth's translation, guided by the Hieatt and Jones translation) And another dish, which has the name mincebek. Take amydon [wheat starch] and grind it in a mortar, and if you do not have this, take fine white flour; and take almond milk or tepid water, and put in it a little yeast or a little sourdough; and then temper it; and take a bowl and make a hole in the middle, and pour the mincebek through the hole into oil or into grease; and then take sugar and make a syrup to boil; and dip[?] the mincebek in it, and put some on top [or, put salt on it]; and then serve them. 58 ¼ c sourdough oil for frying 2 c water for dough ½ c water for syrup 1 c white flour 2 c sugar 1 c whole wheat flour Mix sourdough and water, stir into the mixed flour, stirring until pretty smooth. Let rise about 4 hours. Heat oil in frying pan. For syrup, bring water to a boil, add sugar and cover. When the sugar is dissolved and the syrup again clear, it is ready. Pour some of the batter into a funnel and dribble around into oil at a medium heat, then fry until brown, turning at least once. Each mincebek comes out of the oil onto a paper towel to drain briefly, then is dipped (tongs are useful) into the syrup, then onto the plate to serve. Cryspes Two Fifteenth Century p. 44 (Good) Take white of eyroun, milk, and flour, and a little berme, and beat it together, and draw it through a strainer, so that it be running, and not too stiff, and cast suger thereto, and salt; then take a chafer full of fresh grease boiling, and put thine hand in the batter, and let thine batter run down by thy fingers into the chafer; and when it is run together on the chafer, and is enough, take and nym a skimmer, and take it up, and let all the grease run out, and put it on a fair dish, and cast thereon sugar enough, and serve forth. 4 egg whites 1 T dried yeast ⅔ c milk 3 T sugar 1 c flour ½ t salt Take egg white, milk, and flour and a little yeast and beat it together, being careful not to let the flour make lumps. Add sugar and salt. Pour into a pan of hot oil, so that they puff up and brown, turn them, drain them, sprinkle on sugar and serve them. To make it more like a funnel cake than a pancake, which seems to fit the description better, I use a slotted spoon; the batter runs through the slots into the hot grease. Of course, you could always let thine batter run down by thine fingers instead–but make sure no one is watching.
Ryschewys Closed and Fried Two Fifteenth Century p. 45 59 Take figs, and grind them small in a mortar with a little oil, and grind with them cloves and maces; and then take it up into a vessel, and cast thereto pines, saunders and raisons of corinth and minced dates, powdered pepper, canel, salt, saffron; then take fine paste of flour and water, sugar, saffron and salt, and make fair cakes thereof; then roll thine stuff in thine hand and couch it in the cakes and cut it, and fold them in ryshews, and fry them up in oil; and serve forth hot. 25 figs 1 t cinnamon 2 t oil ¼ t salt 1 t cloves 4 threads saffron 1 t maces pastry: ¼ c pine nuts 2 c flour ¼ t saunders ½ c water ⅓ c currants 1 T sugar 5 ½ oz dates ⅛ t salt ⅛ t pepper 1 thread saffron Cuskynoles Curye on Inglysch p. 52 (Diuersa Cibaria no. 45) Make a past tempred wiþ ayren, & soþþen nim peoren & applen, figes & reysins, alemaundes & dates; bet am togedere & do god poudre of gode speces wiþinnen. & in leynten make þi past wiþ milke of alemaundes. & rolle þi past on a bord, & soþþen hew hit on moni perties, & vche an pertie beo of þe leynþe of a paume & an half & of þreo vyngres of brede. & smeor þy past al of one dole, & soþþen do þi fassure wiþinnen. Vchan kake is portiooun. & soþþen veld togedere oþe zeolue manere, ase þeos fugurre is imad: & soþþe boille in veir water, & soþþen rost on an greudil; & soþþen adresse. Modernized English: Make a paste tempered with eggs, & so then take pears & apples, figs & raisins, almonds & dates; beat them together & do good powder of good spices within. & in Lent make thy paste with milk of almonds. & roll thy paste on a board, & so then hew it in many parts, & each part be of the length of a palm & a half & of three fingers of breadth. & smear thy paste all on one half, & so then do thy filling within. Each cake is a portion. & so then fold together of the same manner, as this figure is made: [see below] & so then boil in fair water, & so then roast on a griddle; & so then dress. ¾ c water 3 oz unblanched almonds 4 ½ c flour 3 oz pitted dates 3 beaten eggs 1 ½ t cinnamon 5 oz apple ½ t ginger 5 oz pear ⅔ t cloves 3 oz figs 1 ½ t nutmeg 4 oz raisins Stir cold water into the flour, then stir in egg, stir and knead until smooth. Wash and core the apple and pear. Put them, along with the remaining ingredients, into a food processor and process to a uniform mush. Roll out dough as six 12"x15" sheets. Cut each sheet into 10 6"x3" pieces. Either: Version 1: Spread 1 T of filling on all of one piece, put another piece over it (sandwich—dough, filling, dough). Using the back of a reasonably thick knife, press the edges and the lines, to give the 3x5 pattern shown. Version 2: An earlier version of this recipe (Two Anglo-Norman Culinary Collections) shows the figure as a 3x3 grid. That fits the text more closely. You cut pieces about 3"x6", spread 1 ½ to 2 t of filling on half of one piece, fold them to 3"x3" with the filling inside, then press a tic-tac-toe pattern with the back of your knife, giving a 3x3 grid of miniature ravioli. Either version should about use up the filling, but I don’t promise it will come out exactly even. If there is extra filling, make more dough. Boil about 4 minutes, then broil at medium distance about 4 minutes a side, watching to be sure they do not burn. Lenten version of the dough 1 ¾ c almond milk to 4 c. flour. After being worked together, knead the paste four or five minutes until it is springy and elastic and smooth.
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How to Milk an Almond Stuff an Egg
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To the memory of Marion Walke
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Table of Contents Introduction 0 Re
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Pepys 1047. Published as Stere Hit
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Mappae Clavicula: a Little Key to t
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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 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
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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
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are an important part of traditiona
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developed out of the pummelo in the
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ut that no period recipes more elab
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144 Spices According to the OED, th
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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
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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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