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

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Pepys 1047. Published as Stere Hit Well: Medieval recipes and remedies from Samuel Pepys's Library. Modern English version by G.A.J. Hodgett. The modern English version is unreliable but the book includes a facsimile of the late fifteenth century original. Two Fifteenth Century Cookery Books (1430-1450), Thomas Austin Ed., Early English Text Society, Oxford University Press, 1964. Le Viandier (c. 1392), Taillevent. Our recipes are from a partial translation by Elizabeth Bennett [Mistress Alys Gardyner]; two complete translations have also been published. English 16th-17th c. Sir Kenelm Digby, The Closet of Sir Kenelm Digby, Opened (published posthumously in 1669). This is slightly out of period, but contains the earliest collection of fermented drink recipes that we know of. Some of this is webbed at: realbeer.com/spencer/digby.html The English Huswife, by Gervase Markham (1615, but Mistress Marion informs us that Markham is a notorious plagiarist, so the material is probably somewhat earlier). Sir Hugh Platt, Delights for Ladies, London, 1609. A Proper Newe Booke of Cokerye, ed. Catherine Frances Frere, Cambridge, W. Heffer and sons, Ltd., 1913 (16th century). German Daz Buoch von Guoter Spise (between 1345 and 1354), tr. Alia Atlas. Webbed at: http://cs-people.bu.edu/akatlas/Buch/ buch.html Sabina Welser's Cookbook, tr. from Das Kochbuch der Sabina Welserin (c. 1553) by Valoise Armstrong, Little Rock, Arizona, 1998. Webbed at: www.daviddfriedman.com/Medieval/ Cookbooks/Sabrina_Welserin.html Italian, Spanish and Portuguese Platina, De Honesta Voluptate, Venice, L. De Aguila, 1475. Translated by E. B. 2 Andrews, Mallinkrodt 1967. (Both Platina and Kenelm Digby were published as part of the “Mallinkrodt Collection of Food Classics.”) Reprinted by Falconwood Press, 1989. Page numbers given herein are from the Falconwood edition. This is the version we have worked from; a new and (I gather) inproved translation is Platina, On Right Pleasure and Good Health, tr. Mary Ella Milham, Medieval and Renaissance Texts and Studies, Tempe, Arizona, 1998. Due Libre B, An Early 15th Century Recipe Collection from Southern Italy. Translated by Rebecca Friedman. Webbed at: http://www.daviddfriedman.com/Medieval/ Cookbooks/Due_Libre_B/Due_Libre_B.html Epulario, or, The Italian Banquet, London, 1598. Reprinted Falconwood Press, Albany, NY, 1990. This is a late-period English translation of an Italian cookbook with a lot of overlap with Platina, including some of the same sequences of recipes and at least one typo in common. Messibugio, Libro Novo 1557. Translated by Master Basilius (Charles Potter). Diego Granado, Libro del arte de cozina, 1599. A few recipes from this have been translated by Lady Brighid ni Chiarain of Tethba, Settmour Swamp (Robin Carroll- Mann). Ruperto de Nola, Libro de Guisados, 1529. Translated by Robin Carroll-Mann (Lady Brighid ni Chiarain). Webbed at: http://www.florilegium.org/files/FOOD- MANUSCRIPTS/Guisados1-art.html Um Tratado Da Cozinha Portuguesa Do Seculo XV (A Text on Portuguese Cooking from the Fifteenth Century). Translated by Jane L. Crowley with the assistance of a modern Portuguese text by Professor Antonio Gomes Filho. Referred to as “Portuguese” below. Islamic and Indian Ain-I-Akbari (part of the Akbarnama) by Abu al-Fazl ibn Mubarak, H. Blochmann tr., edited by D. C. Phillott, Calcutta 1927. An account of Mughal India, especially Akbar's court, in the late 16th century. It includes
ingredient lists (with quantities but without instructions) for thirty dishes and descriptions of how to make bread and arrack. Webbed at: http://www.archive.org/details/ ainiakbari00jarrgoog Al-Baghdadi, A Baghdad Cookery Book (1226 A.D./623 A.H.), A.J. Arberry, tr., Islamic Culture 1939, and republished in Medieval Arab Cookery (see below). There is now a new and probably better translation by Charles Perry, but we have not yet used it. An Anonymous Andalusian Cookbook of the Thirteenth Century, a translation by Charles Perry of the Arabic edition of Ambrosio Huici Miranda with the assistance of an English translation by Elise Fleming, Stephen Bloch, Habib ibn al-Andalusi and Janet Hinson of the Spanish translation by Ambrosio Huici Miranda, webbed at: http://www.daviddfriedman.com/Medieval/ Cookbooks/Andalusian/andalusian_contents. htm. Referred to below as “Andalusian.” Page references are to volume II of the collection of source material we used to sell. Annals of the Caliph's Kitchen, Ibn Sayyar al-Warraq, translated by Nawal Nasrallah. Tenth century. We also have a few recipes from the same source translated by Charles Perry. La Cocina Arabigoandaluza, translated from Arabic into Spanish by Fernando de la Granja Santamaria and from Spanish into English by Melody Asplund-Faith. This consists of selections from a much longer Arabic original. It is referred to below as “al- Andalusi.” Medieval Arab Cookery, Essays and Translations by Maxime Rodinson, A.J. Arberry & Charles Perry, Prospect Books, 1998. Contains, along with much else, Kitab al Tibakhah: A Fifteenth-Century Cookbook, Charles Perry, tr., original author Ibn al- Mubarrad. Also The Description of Familiar Foods, a cookbook based on al-Baghdadi with additional recipes. The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights, 3 translated by Norah M. Titley, Routledge, 2005. An Indian source c. 1500. Chinese Paul D. Buell and Eugene N. Anderson, A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Szu-Hui's Yin-Shan Cheng-Yao, Kegan Paul International, London and New York, 2000. A translation of a Chinese/Mongol medical book with extensive commentary, including recipes for both food and medicinals. Teresa Wang and E.N. Anderson, Ni Tsan and His 'Cloud Forest Hall Collection of Rules for Drinking and Eating', Petits Propos Culinaires #60 ‡, , 1998. See also “Some remarks about the translation of Yun Lintang Yinshi Zhidu Ji” published in PPC 60 by Francoise Sabban, which has corrections and alternative translations. Other The Domostroi: Rules for Russian Households in the Time of Ivan the Terrible, edited and translated by Carolyn Johnston Pouncy, Cornell University Press: Ithaca 1994. A Russian household management manual, most of which is probably from the 16th century, including a few recipes and a good deal of information about food. Rudolf Grewe, “An Early XIII Century Northern-European Cookbook,” in Proceedings of A Conference on Current Research in Culinary History: Sources, Topics, and Methods. Published by the Culinary Historians of Boston, 1986. This is an article attempting to reconstruct the lost original from which several surviving manuscripts, including the one we refer to as “A selection from An Old Icelandic Medical Miscelleny,” descend. A Selection From An Old Icelandic Medical Miscelleny, ed. Henning Larson, Oslo, 1931. For a more recent edition, see Grewe. ‡: Petits Propos Culinaires is an international journal on food, food history, cookery and cookery books. See: http://rdeh.tripod.com/
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 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 138 and 139:
Dafâir, Braids ...................
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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