Subject: [Aoife-Links] Medieval Alternatives to Holiday recipes
Date: Tue, 24 Feb 2004 10:37:11 -0500
Want an alternative to those traditional holiday recipes? Want some medieval "zip" in your holiday celebrations? Why not medieval-ize your menu? Below are some great examples of foodstuffs you can serve instead of your traditional fare----just in case you were hankering to serve a "real" feast to your family and friends!
I haven't tried all these recipes, but I have tried many of them, and they are from reputable internet resources. So enjoy!
Gode Cookery's Chaucerian Cookery Book
(Site Excerpt) Despite few references to feasts and only a handful of descriptive passages detailing the foods of his period, it is still possible to gather a rather lengthy list of the foods, dishes, livestock, & game that Chaucer mentions in his writings. From The Book of the Duchess to The Canterbury Tales, from drinks to desserts, from Ale to Ypocras, this list represents the broad range of foodstuffs and prepared dishes that fed the average 14th c. Englishman.
SEE ALSO: Gode Cookery Recipe Index Page:
SEE ALSO Gode Cookery's list of FOODS NEVER TO USE in medieval cooking, esp.
SEE ALSO Goce or Capon Farced: http://www.godecookery.com/goderec/grec52.htm
SEE ALSO Gourdes in POttage, a Gourd Soup that's terrific!
SEE ALSO: Poullaille farcie (Chickens stuffed with meat, nuts, spices, etc.)
SEE ALSO the whole dang site. Tons of ideas for the holidays!
Liber Cure Cocorum: Frumenty
(Site Excerpt) Boil it till it bursts, then
Let it down, as I teach you.
Take cow's milk20, and boil it up
Till it is thickened [enough] to sup.
Mix it up with yolks of eggs,
And keep it well, lest it burn.
Stefan's Florilegium: Medieval Gingerbread (be sure to look up other foodstuffs here as well!)
(Site Excerpt from one message, dated 1977)The dark gingerbread (see below) is the one I made for fra nic's feast. I also entered 2 types of gingerbread in the most recent Kingdom A&S competition. The documentation appears below. As nic said, the dark gingerbread is wonderful (if I do say so myself :-). The fine gingerbread was a disappointment. I made it several times before I came up with something edible. I tried both wax paper and foil, and it stuck to both of them, to the point that I couldn't pull it off. What should I have used instead? The redaction says "kitchen parchment". What is it?- -Margritte
Coquinaria.nl Recipe November/December 2003
Medieval Christmas Goose
A well-documented and redacted recipe from Forme of Curye
By Lady Eleanor of Huntingdon
(Site Excerpt) With all of the eating and cooking that goes on at Christmas, I came to be looking through my recipe collection at one point last month for a recipe for tourtiere (a French Canadian pork pie traditionally served during the Reveillons after midnight mass on Christmas eve.) While I knew that there were many variations, I was not prepared for quite the breadth which I found. (Note a recipe from The Medieval Kitchen and several others appear on this page)
Food Down Under's Traditional English recipe index
Torta Bianca (Medieval Italian Cheesecake)
As adapted by Sabrina de la Bere
(Site Excerpt) Background: The Torta Bianca was prepared as a special dish to celebrate purity and in particular the Virgin Mary. Thus, it is white, as white symbolized goodness and purity. All efforts to make this dish as white as possible were considered when choosing the ingredients.
Cariadoc's Miscellany: Torta from Gourds
Platina Book 8 (Ed note: A possible substitute for pumpkin pie?)
Scroll down the page half way to see what is a terrific (savory) pumpkin pie substitution.
SEE ALSO the other appetizer recipes on this page.
Elizabethan Geek: Finally, Food for Vegetarians! Copyright (C) 2003 Kirrily Robert
"Feast" food for vegetarians, with lot sof great vegetable suggestions
A great many terrific vegetable suggestions. Don't skimp on the Mushroom Tarte!
"Navot" or "Navet" means "Turnip"
By Juliana L'Heureux
Scalloped mashed Rutabaga or Turnip with Apple.While the recipe isn't medieval, it doesn't contain anything out of place. For those who must have something like mashed potatoes!
The Foody: Medieval Salad
(Site Excerpt) Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye, laue and waishe hem clene. Pike hem. Pluk hem small with thyn honde, and myng hem wel with rawe oile, lay on vyneger and salt, and serue it forth. from Forme of Cury
Gourd in Juice (an uncredited recipe under the URL that contains a name: lemur from Cornell)
(Site Excerpt--quote from Platina) Cook a gourd in juice or in water with a few little onions and after it is cut up, pass it through a perforated spoon into a kettle in which there is rich juice, a little verjuice and saffron. Take it from the hearth when it has boiled a little. After it has been set aside and cooled a little, put in a little aged cheese ground up and softened with two egg yolks; or keep stirring it with a spoon so that lumps do not spoil it. After you have put it into saucers, sprinkle with spices.
Cariadoc's Miscellany: Digby's Savory Toasted or Melted Cheese
(Site Excerpt--Digby) Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of
Bacon, or fresh-collops, or Onions, or Sibboulets,.... SEE ALSO: Hen Roasted in a Pot at Home:
TO BOILE A CAPON WITH ORENGES AND LEMMONS
The Good Huswife's Handmaide For the Kitchen, 1594
(Site Excerpt) Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates....
Apple Moy (medieval Apple Sauce)
(Site Excerpt) I have taken winesaps, jonathans, granny smiths and macintoshes for this. I dislike delicious apples as they have no flavor. Core and quarter the apples and boil until soft. Run them through a food mill, skin and all. That's where the taste hides.
The Making of an Apple and Orange Tarte by Gretchen Miller (Margaret MacDuibhShithe)
(Site Excerpt) The original recipe for this pastry is from The Good Huswifes Handmaid for Cookerie in her kitchen (1588): For a tarte of apples and orange pilles. Take your orenges and lay them in water a day and a night, then seeth them in faire water and honey and let seeth till they be soft; then let them soak in the sirrop a day and a night: then take forth and cut them small and then make your tart and season your apples with suger, synamon and ginger and put in a piece of butter and lay a course of apples and between the same course of apples a course of orenges, and so,....