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Coron-Fst-BP-art - 12/10/04


The feast for the Coronation of Amalric and Caia, September 11, 1999, in the Barony of Dun Carraig, Kingdom of Atlantia by Baroness Minowara Kiritsubo (known as Kiri).


This feast was based on the time period of Edward, the Black Prince (late 14th Century).


NOTE: See also the files: headcooks-msg, high-table-msg, kitchen-clean-msg, 14C-Kitchen-art, Run-a-Feast-art, p-feasts-msg, Medieval-Cook-art.





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                               Thank you,

                                    Mark S. Harris

                                    AKA:  THLord Stefan li Rous

                                         stefan at florilegium.org                                        



A Coronation Luncheon & Feast for TRM Amalric & Caia

by Baroness Minowara Kiritsubo (known as Kiri)


When Their Royal Majesties and I first conferred about what was to be served at Their Coronation, Their only requests were that it be in the time period of Edward, the Black Prince (late 14th Century), that there be no nuts in any dish (Her Majesty's allergies) and that Roast Beef be on the menu (His Majesty's request).  The only part of this that presented any real challenge was the issue of nuts as many of the classic dishes of the period used nuts in one form or another, a particularly popular ingredient being almond milk.  


After a fair amount of research, I decided on the dishes which are listed, with recipes and sources, below. I have included the original recipe, a modern English translation and the redacted version.  For the recipes whose originals were in French, I have not translated them, but provide the redaction.  The redactions which I used from another source are so noted, with the source listed with the redaction.  I did all of the remaining redactions myself.   In addition to the Feast itself, we served a luncheon which consisted of bread, fruit, chicken and a Cold Sage Sauce, which recipe I have also provided.




Froide sauge--Cold Sage Sauce-Du fait de cuisine, #49,from Early French Cookery.


Et pour vous donner a  entendre comme vous feres la froide sauge si faictes que vous haies grant foison de percy, grant foison de salvy, et qui'ilz soient bien deliez et laves et esgoutes et broyes tresbien, et si en broyes tant grant quantite qu'elle soit bien verd; et quant elles seront bien broyees si les mesles et mectes avecques vostre pain. Et puis prennes voz espices, c'est assavoir gingibre blanc, granne et du poyvre et coiles tout cela, et agoustes du vin aigre et du sel et le coules trebien espes.  Et quant vostre grein sera bien cuit si le tires hors sur belles postz et tables belles et nectes, et puis partisses ledit grein, c'est assavoir la poullaille d'une part et d'autre part les pieces du porcellot, et tant que quant viendra au drecier si mectes en ung chescun platz quatre pieces duit grein, c'est assavoir ung quartier de poullaille et une piecete dudit porcellot sus et en la moytie d'un chescun plat, et en l'autre partie autretant; et en chescun plat en l'une part si mectes de la calaminee et l'autre part a couste de la froide sauge.  Et puis prennes du blanc des oefs et les tailles par menuz dez, puis ensemes sus lesditz platz par dessus la friode sauge; et de la dragiee mectes sur la calunafree.


Redaction (Early French Cookery, Scully)


1 cup chopped fresh parsley

1/2 tsp salt

1/2-3/4 cup fresh sage

1/2 tsp ginger

1 cup hot chicken bouillion

1/4 tsp grains of paradise

pinch saffron

1/4 tsp. cinnamon

1/4 cup white wine vinegar

2 slices white bread, crusts removed, torn into small pieces

2 hard-boiled egg yolks    


1.  Process parsley & sage in blender with chicken broth or bouillion.  Blend slowly.  

2.  Cook on low heat.  Add saffron.

3.  Add vinegar to mashed hard-boiled egg yolks and blend with herb mixture

4.  Add spices

5.  Add bread a little at a time until thick consistency is reached.

6.  Taste, correct spices, remove from heat and cool.






42.  For to make pommedorry, tak buff & hew yt smal al raw, & cast yt in a morter and grynd it not to smal. Tak safroun & grynd therewhth.  Wan yt ys grounde, take the wyte of the eyryn, if it be not styf; cast into the buf pouder of pepyr, olde reysyns & reysyns of coronse.  Set ouer a panne wyth fayr water, & mak pelotys of the buf; and whn the water & the pelotes ys wel yboylyd, set yt adoun & kele yt.  Put yt on a broche and rost yt, and endorre yt wyth yolkys of eyryn & serue yt forthe.


42.  For to make pommedory, take beef and chop it small while raw and put it into a mortar and grind it not too small. Take saffron and grind therewith.  When it is ground, take the white of the egg, if it be not stiff, cast into the beef pepper, old reysyns and reysyns of coronse.  Set over a pan with fair water and make balls (pellets) of the beef; and when the water and the balls are well boiled, set it down and cool it.  Put it on a skewer and roast it, and endore it with yolks of eggs and serve it forth.   (Diursa Servicia from Curye on Inglysch)




Pommeaulx.  Prenez d'un cuissot de mouton le meigre tout cru, et autant de la cuisse de porc meigre:  soit tout ensemble hachie bien menu, puis broyez ou mortier gingembre, graine, giroffle, et mettez en pouldre sur vostre char hachee, et puis destrempez d'aubun et non pas du moyen; puis paumoyez aux mains les espices et la char toute crue en luy donnant forme de pomme, puis quant la forme est bien faite, l'en les met cuire en l'eaue avec du sel, puis les ostez et ayez de broches de couldre et les embrochiez et mettez rostir; et quant ils se roussiront, ayez percil broye et passe par l'estamine et de la fleur meslee ensemble, ne trop cler ne trop espois, et ostez vos pommeaulx de dessus le feu et mettez un plat dessoubs, et en tournant la broche sur le plat, oingnez vos pommeaulx, puis mettez au feu tant de fois que les pommeaulx deviennent bien vers. (Menagier de Paris, p. 220--from Scully, Early French Cooking, pp. 154-155


I was unable to translate this as I do not read French well enough to do so.  However, I was able to read enough to determine the sense of what was written.


Redaction:  Makes about 22 "pommes"


1 lb. Ground Beef  

1/2 tsp. cloves

2 Egg whites, beaten lightly

1/2 tsp. cinnamon

1/4 Cup Raisins

2 tsp. flour

1/4 Cup Currants

4 egg yolks

1 tsp. grated gingerroot

ground parsley/saffron

1/2 tsp. grains of paradise

2 tsp. flour


1.  Mix together beef, egg whites, raisins, currants and spices.

2.  Form mixture into balls about 11/2 inches in diameter.

3.  Roast balls on greased pan at 350 for about 15 minutes.

4.  Mix 2 egg yolks, saffron and flour to make golden glaze.

5.  Mix remaining yolks, chopped fresh parsley and flour to make green glaze.

6.  Coat balls with mixture and put back into oven for 5 - 10 minutes.    Place pan of water on lower rack

        to help maintain moisture.



1.  This is a combination of elements from both of the above recipes.

2.  I have omitted boiling the pommes as it seemed to pull out the fat that added both flavor and moisture      to the meat balls.

3.  Following the redactions of both Scully and Sass, I have used fresh ginger root instead of powdered      ginger. As in other recipes, the flavor is better.

4.  We added a bit of salt to enhance the flavor.


103.  Compost.  Take rote of persel, of pasternak, of rafens, scrape hem and waische hem clene.  Take rapes and caboches, ypared and icorue.  Take an erthen panne with clene water & set it on the fire; cast alle thise therinne.  Whan they buth boiled cast thereto peeres, & perboile hem wel.  Take all thise thynges up and lat it kele on a faire cloth.  Do thereto salt; whan it is colde, do hit in a vessel; take vyneger & powdour & safroun & & do thereto, & lat alle thise thynges lye therein al nyght, other al day.  Take wyne greke and hony, clarified togider; take lumbarde mustard & raisouns coraunce, al hoole, & trynde powdour of  canel, powdour douce & aneys hole, & fenell seed.  Take alle thise thynges & cast togyder in a pot of erthe, & take thereof whan thou wilt & serue forthe.


103.  Compost.  Take parsley root, parsnips, radish, scrape them and wash them clean.  Take turnips and cabbages, pared and cleaned.  Take an pottery pan with clean water and set it on the fire.  Put all of these in the pot. .  When they have boiled, add pears and parboil them well.  Take all these things up and let it cool on a fair cloth. Add salt; when it is cold, put it in a vessel; take vinegar and poudre and saffron and add it, and let all these things lie therein all night or all day. Take Greek wine (sweet) and honey, clarified together; take Lumbard mustard and currents all whole, and grind cinnamon, poudre douce and anise whole and fennel seed.  Take all these things and cast together in an earthen pot and take thereof when you will and serve it forth. (Forme of Cury from Curye on Inglysch)


Redaction:  (Makes about 4 cups)  


6 radishes

4 T. Honey

4 cabbage leaves

1/2 tsp. Cinnamon  

1 parsnip

1 tsp. fresh ginger root, diced finely

2 turnips

1/4 tsp. mace

1 pear

1/4 tsp. cloves

1 tsp. Salt 

1/2 tsp. fennel seed

1 1/2 C. red wine vinegar

1/4 cup currants

1/2 tsp. Pepper

1 Tbsp. Lumbard mustard

1 pinch saffron

1/2 tsp whole anise seed

1 1/2 C. Sweet wine (Marsala)                  


1.  Parboil root vegetables, cabbage in water until almost tender

2. Add to vegetables and continue parboiling until tender.  Drain and cool.

3. Marinate in a cool place overnight. Then drain liquid from mixture

4. Heat wine and honey together until clarified.

5. Add to wine/honey mixture, mix thoroughly, then cool.

6. Gently mix with vegetable/fruit mixture.  Store, refrigerated, then serve chilled.




1.  Recipe calls for "wyne greke" or Greek Wine, which the glossary in Curye on Inglysch defines as "...a sweet type of wine which actually came from Italy..."  Marsala seemed to fit this description nicely.

2.  I omitted the parsley root, as it was unavailable.

3.  I define "poudre" here to mean pepper.

4.  The "...lumbarde mustard..." is taken from a recipe further on in Forme of Cury, which I have redacted below.

5.  I have found numerous descriptions of "powdour douce" which vary widely, often containing sugar, cinnamon, ginger, mace and cloves.  I have omitted the sugar as I feel it is sweet enough with the honey and sweet wine.  I have also used fresh ginger, as have the authors of Early French Cooking (Terence Scully) and To the King's Taste (Lorna J. Sass) in other recipes which called for powdour douce.  I believe that it adds more to the sweet-sour contrast that was so popular in this period.


150.  Lumbard Mustard.  Take mustard seed and waisshe it, & drye it in an ovene.  Grynde it drye; sarse it thurgh a sarse.  Clarifie hony with wyne & vyneger, & stere it wel togedre and make it thikke ynowgh; and whan though wilt spende thereof make it tnynne with wyne.


150.  Lumbard Mustard.  Take mustard seed and wash it and dry it in an oven.  Grind it dry, sieve it through a sieve. Clarify honey with wine and vinegar, and stir it well together and make it thick enough, and when you will use it, thin it with wine. (Forme of Cury from Curye on Inglysch)


Redaction:  (makes about  2 1/2  cups)


2 Cups Mustard Seed.

1 1/4 Cups Red wine Vinegar

1 1/2 Cups Burgundy Wine

3/4 Cups Honey


1. Toast in the oven, then grind it with a little of the vinegar

2. Heat the honey with the wine and vinegar until it is clear.

3.  Mix ground mustard seeds and honey/wine/vinegar mixture.  Allow to age.



1.  I used Burgundy wine and Red Wine Vinegar as they are compatible with each other, and also enhance the sweet/sour contrast.  Also, most recipes in this collection seem to specify when they want a sweet wine rather than a dry one.  This one makes no such specification.


190.  Rysshews of fruyt.  Take fyges and raisouns; pyke hem and waisshe hem in wyne.  Grynde hem with apples and peeeres ypared and pyiked clene.  Do thereto gode powdours and hole spices; make balles thereof, frye in oil and serue hem forth.


190.  Rysshews of fruyt (Rissoles of Fruit).  Take figs and raisons; pick them and wash them in wine.  Grind them with apples and pears  which have been peeled and seeded.  Add good powders and whole spices; make balls of them, fry in oil and serve them forth. (Forme of Cury from Curye on Inglysch)


Redaction:  serves 33 (1 each)


10 Figs

1 Cup  Raisins

1/2 C. White wine  

2 Apples  (1 Granny Smith, 1 Red Delicious)

1 Pear

1 egg white

1 tsp. Ginger

1 tsp. Sugar

1/2 tsp. Cinnamon

1/2 tsp. Cloves

1/2 tsp. Sanders


1.  Soak the dried fruit in white wine

2. Peel and seed fruit.  Coarsley grind them with the figs and raisins.

3. Add to fruit mixture, add the spices and egg white and mix thoroughly.

4.  Form mixture into balls and deep fry them.




1.  I have used a semi-dry white wine as it seemed more appropriate for fruit in this case than red.

2.  The recipe calls for "...gode powdours and whole spices..."  I looked at recipes which utilized similar fruit and arrived at the spices I have chosen.  I have added sanders as it gives the mixture a nice reddish brown color, which will look attractive with the other items being served with it.  Also, another dish, rapes, which is made up of similar fruit, uses sanders for color.

3.  I added egg white as a binder to hold the balls together as they are cooked.  It is colorless and tasteless, so would have no effect on the taste, appearance or texture of the rissoles.

4.  Rather than deep frying, I oven-fried them in the interest of expediency and reducing the amount of grease that we were serving.




54.  Cormarye.  Take colyaundre, caraway smale grounden, poudour of peper and garlec ygrounde, in rede wyne;medle all thise togyder and salt it.  Take loynes of pork rawe and fle of the skyn, and pryk it well with a knyf, and lay it in the sawse.  Roost it whan thou wilt, and kepe that that fallity therefro in the rostyng and seeth it in a possynet with faire broth, and serue it forthe with the roost anoon.


54.  Cormarye (Roast Pork in a Wine Sauce).  Take coriander, ground caraway seed, pepper and ground garlic, in red wine; mix all these together and salt it.  Take loins of raw pork and cut off the skin and prick it well with a knife, and put it in the sauce.  Roast it when you will, and do it properly and boil it [the juices/sauce] in a small pot with a good broth and serve it forth with the roast.  (Forme of Cury from Curye on Inglysch)


1 heaping tsp. ground caraway seed

1 Tbsp. minced garlic

1 heaping tsp. Coriander

1 tsp salt

1/2 tsp. Pepper

1 Cup red wine (I used Burgundy)

1 1/2 # Pork roast


Use 1/3 to half the sauce as a marinade, and marinate the roast for several hours, then cook at 325-350 degrees until done (1 hour or so).  Use the pan juices with the remaining marinade mixture to make a sauce, reducing it to half its volume.  Serve the roast sliced with the sauce over it.




1.  The only modification I have made to this recipe is that I have marinated the pork overnight in the wine/seasoning mixture.  Pan juices were added to more of the marinade to make the sauce.  In the interest of serving safe food, we used fresh marinade for this purpose.  

33.  To make a syrosye.  Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynoure & do it in a pot. & do thereto whit gres or swete botere & myed wastel bred, & cast thereto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; & set thereyn clowe gilofre, & strew sugre aboue.


33.  To make a syrose (cherry pottage).  Take cherries and stone them and grind them well and draw them through a strainer and place it in a pot and add white grease or sweet butter and good white bread and add good wine and sugre and salt, and stir it well together, and put it into a dish and garnish (?) with cloves and "strew sugar about". (III.  Utilis Coquinario from Curye on Ingysch)


Redaction:  (Serves 8)


2 1# cans Tart Red Cherries packed in water

2 1/2 tsp. sugar          

2 Tbsp. Butter

1/4 tsp. salt

3/4 Cup White bread crumbs

1/2 Cup sweet white wine

whole cloves

Caster sugar


1.  Process cherries until they form a smooth sauce.

2.   Add in butter, bread crumbs, wine, sugar, and salt, and process until smooth.

3. Garnish with cloves, sprinkling sugar about on dish


94.  Rauioles.  Take wete chese & grynde hit smal, & medle hit wyt eyren & saffron and a god quantite of buttur.  Make a thin foile of dowe & close hem therein as turteletes, & cast hem in boyling watur, & sethe hem therein.  Take hote butter meltede & chese ygrated, & ley thi ravioles in dissches; & ley thi hote buttur why grateded cheses binethe & aboue, & cast thereon powdur douce.


94.  Rauioles (ravioli).  Take white cheese and grind it small, and mix it with eggs and saffron and a good quantity of butter. Make thin sheet of dough and seal this within as with tartlettes and put them into boiling water, and boil them.  Take hot melted butter and grated cheese and lay the raviolis in a dish and lay the hot butter with grated cheese beneath and above, and sprinkle with poudre douce. (Forme of Curye from Curye on Inglysch)


Redaction:  8 servings-1 table


33 Won Ton Wrappers

1 Egg 

1 pinch Saffron

2 Tbsp. Butter

1 cup mozzarella grated                 

1 cup provolone grated

1 Egg white (to seal raviolis)

Grated Parmesan Cheese

Powdered Ginger

Sugar (Caster)





1.  Grate cheese, and mix with eggs, saffron and melted butter.

2.  Fill wrappers with mixture and seal with egg whites.

3.  Boil until tender (al dente)

4.  Place in a dish, sprinkle with ginger, sugar, cloves, cinnamon and Parmesan cheese.



1.  I used won ton wrappers for this feast for expediency's sake...they are essentially an oriental version of this same pastry.

2.  I used egg whites to seal the raviolis so they would stay together better.


188.  Spynoches yfryed.  Take spynoches; perboile hem in sethying water.  Take hem vp and presse out the water and hew hem in two.  Frye hem in oile & do thereto powdour douce, & serue vorth.


188.  Spynoches yfryed.  Take spinach, parboil them in boiling water; Take them up and press out the water and cut them in two.  Fry them in oil and sprinkle them with poudre douce and serve them forth. (Forme of Curye from Curye on Inglysch)


Redaction: serves 4


1 10 oz bag Spinach

1/8 tsp. Cinnamon

2 tsp. Vegetable Oil

1/8 tsp. Cloves

1/4 tsp. Ginger

1/8 tsp. Mace


1.  Clean spinach, parboil, then drain thoroughly.

2.  Cut spinach leaves in two.

3.  Fry them in oil quickly, tossing them to keep them from cooking too thoroughly

4.  Place in serving bowls, sprinkle with spices and toss lightly.




Roast Beef with Horseradish, Lumbarde Mustard and Cameline Sauce


65 # Roast Beef (marinade from Apicius)

2 1/2 Gall. Red Wine

1 qt. Olive Oil


Juniper berries





This marinade was adapted from several sauce recipes in Apicius.  The reason I chose this source is that there were no actual recipes or directions for cooking roast beef in any of the 14th C. sources I used.  In fact they indicated that the nobility really didn't eat beef, but rather veal, pork, venison, etc.  And this made sense as they would have kept the cattle for their milk and for pulling wagons, etc., until they were too old to perform this service.  The meat at that point would be so tough only the peasants would have eaten it.  


Cameline Sauce.  Prenez gingenbre, canelle et grant foison, girofle, grainne de paradiz, mastic, poivre long qui veult; puis coullez pain trempe en vin aigre, et passez, et sallez bien a point.  (Viandier de Taillievent  (#155) from Early French Cookery.


Redaction  (makes about 1/2 Cup) (Early French Cookery , Scully)


1/2 slice     White Bread 

3 T. red wine

2 T. red wine vinegar     

2 t. cinnamon (or more)  

1/2 t. ground ginger

pinch grains of paradise

pinch cloves

pinch nutmeg

a few grains of pepper



1.  Soak toast in wine and vinegar.

2.  Combine and add spices, and mix well, using a mortar and pestle (or food processor)

3.  Strain and taste.  If too thick, add more wine.  Correct spices and add salt to taste.


12.  Funges.  Take funges and pare hem clene, and dyce hem; take leke and shrede hym small, and do hym to seeth in gode broth.  Colour it with safroun, and do thereinne powdour fort.


12.  Funges.  Take mushrooms and peel them, and dice them.  Take Leeks and shred them small, and boil them in good broth.  Color it with saffron and add powdre fort.   (Forme of Curye from Curye on Inglysch)


Redaction:   serves 4    


1/4 lb. Mushrooms  (about 8 medium)

3 leeks

2 c. broth (chicken is great!  use vegetable for vegetarians)

1 tsp poudre fort (ginger, black pepper, mace, cloves, cinnamon-mostly ginger)

pinch saffron

salt to taste


1.  Chop mushrooms and leeks into the broth.  Bring to a boil, then simmer.

2.  Add the seasonings.

3.  serve with a little broth.


174.  Tart de Bry.  Take a crust inch deep in a pan.  Take yolks of raw eggs and soft cheese and mix it and the yolks together.  Add ginger, sugar, saffron and salt.  Put it in a pan, bake it and serve it forth.(To The Kings Taste, p. 48)  


Redaction:  serves 1 table  (Lorna Sass, To the King's Taste)


8 inch uncooked pie pastry

1/8 - 1/4 tsp. powdered ginger

1/2 lb Brie cheese

1/8 tsp. saffron

1/2 C. heavy cream

1/2 tsp. brown sugar

3 eggs, lightly beaten



1.  Bake pie pastry at 425 for 10 minutes.  Let cool.

2.  Remove rind from Brie.  Optional: cut rind into pieces about an inch square and sprinkle evenly on pie

crust.  This will give the tart a stronger cheese flavor.  

3.  Combine Brie with remaining ingredients in a blender or with an egg beater.  Add salt to taste:  the amount will depend on the age of the Brie and whether or not you use the rind. Mixture should be smooth.

4.  Pour liquid into pastry shell.

5.  Bake at 350 for 30 - 40 minutes or until set and brown on top.




1.  I chose to use Sass's redaction as, had I redacted the original, the cost would have been prohibitive.  It would have needed 1 pound of Brie per pie...times 33!

2.  I am aware that brown sugar is probably the wrong thing to use here as it is made using molasses-a new world ingredient.  Again, in the interest of cost, I chose to do this rather than using unrefined sugar, which would have been closer to what was actually used.


78.  Salat.  Take persel, sawge, grene garlec, chibolles, oynouns, leek, borage, myntes, porrettes, fenel, and toun cresis, rew, rosemarye, purslarye, laue and waische hem clene.  Pike hem. Pluk hem small with thyn honde, and myng hem wel with raw oile; lay on vyneger and salt, and serue it forth.


78.  Salat.  Take parsley, sage, green garlic, spring onions, onions, leeks, borage, mint, young leeks, fennel and garden cress, rue, rosemary, purslane,; wash them clean.  Tear them up by hand, and mix them well with raw oil, lay on vinegar and salt, and serve it forth.  Forme of Curye from Curye on Inglysch

To the Kings Taste, p. 80  -- also used as a source of information.



Garden Cress



Spring Onions



Olive Oil, 2 parts


White Wine Vinegar, 1 part




1.  Wash and combine all greens

2.  Mix oil and vinegar with the salt and pour over mixed greens


NOTE:  As some of the herbs and greens mentioned in the recipe were not available, and to make a salad totally out of the remainder would have been cost-prohibitive.  Therefore, I have included lettuce as a kind of filler.




157.  Tourteletes in fryture.  Take figus & grynde hem smal; do therein saffron & powdur fort.  Close hem in foyles of dowe, & frye hem in oyle.  Claryfye hony & flamme hem therewht; ete hem hote or colde.


157.  Tourteletes in fryture(Ground figs in pastry).  Take figs and grind them small; add saffron and poudre fort. Enclose them in sheets of dough and fry them in oil.  Clarify honey and baste them.  Eat either hot or cold.  


Redaction: makes 16 pieces        


10 Dried figs

1 egg white

1 pinch Saffron

1 tsp. oil

1/4 tsp. Poudre Fort

3 tsp. honey

16 Won Ton wrappers


1.  Grind figs, then add saffron and poudre fort.

2.  Place a tsp of mixture in the center of a wrapper, fold over and seal with egg whites.

3.  Oven fry with oil until lightly browned.

4.  Remove from oven and drizzle honey over them.


Note:  As with the raviolis above, I have used won ton wrappers, as they are approximately the same kind of dough, and are a major time-saver.  


Also, instead of deep frying them, I have oven-fried them, again in the interest of saving time...but it has approximately the same effect.


171.  Crispels.  Take and make a foile of gode past and thynne as paper; kerue it out wyt a saucer & frye it in oile, other in grece; and the remnaunt, take honey clarified and flamme therewith.  Alye hem vp and serue hem forth.


171.  Crispels.  Take and make a sheet of good paste as thin as paper.  Carve it out with a saucer and fry it in oil or in grease, and the remaining ones.  Take clarified honey and baste them. Mix them up and serve them.



Pie Crust Mix

Vegetable Oil





1.  We used prepared pie crusts which we then rolled thinner.

2.  Instead of using a saucer, we used animal shapes in keeping with the theme of the Masked Ball.


191.  Daryols.  Take creme of cow milk or of almaundes; add eggs with sugar, saffron and salt.  Mix it together. Put it in a pie shell about 2 inches deep; bake it well and serve it forth.


Redaction ( Pleyn Delit, #118)


Pastry for 12 tart shells (24 mini shells)

1/2 cup sugar

2 cups light cream

1/4 tsp. salt

4 eggs


1.  Beat eggs and sugar together.

2.  Beat in cream and seasonings

3.  Pour into shells.  Bake at 400 for about 20 minutes.


Note:  We used the redaction from Pleyn Delit, as we know that it is a reasonable one, and is very tasty.


19.  To make gingerbrede.  Take goode honey & clarefie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge honey, & stere it well togyder faste with a sklyse that it bren not to the vessell. & thanne take it doun and put therein ginger, longe pepere & saundres, & tempere it up with thin haldes; & than put hem to a flatt gboyste & straw thereon sugar, & pick therein clowes rounde aboute by the egge and in the mydes, yf it plece you, &c.


19.  To make gingerbrede.  Take good honey and clarify it on the fire, and take good white bread or good bread and grate it, and put it into the boiling honey and stir it together fast with a spatula so that it will not burn not to the vessel. And then take it down and add ginger, long pepper and sanders, and mix it with  thin handles ; and then put it in a flat box and sprinkle it with sugar. And pick cloves round about by the egg and in the middle, if it please you.  (Sloan, 468 from Curye on Inglysch)


1/2 cups honey

1/8 tsp. White pepper

1 loaf bread/bread crumbs (stale)

sugar & cloves as garnish

1 tsp. ginger


1.  Heat honey in a pan, skimming off scum if necessary.

2.  Stir in bread crumbs, ginger and pepper

3.  Put into 8" cake pan, and allow to cool.

4.  When cool, turn it out of pan, cut into pieces and garnish with sugar and cloves


Note:  I chose to use white pepper as "long pepper", after reading several other redactions of period gingerbread recipes.


Confiture de noiz


Prenez avant la saint Jehan noiz nouvelles et les pelez et perciez et mectez en eaue freshce tremper par .ix. jour, et chacun jour renoivellez l'eaue, puis les laisser secer et emplez les pertuiz de cloz de giroffle et de gingembre et mectez boulir en miel et illec les laissiez en conserve. - (Menagier de Paris from Early French Cookery, Scully).


Yield-about 2 cups


Redaction (Early French Cookery by Scully)


1 cup liquid honey

2 Tbsp. finely sliced slivers of fresh ginger

10 - 15 whole cloves

8 oz whole or halved (or large pieces) walnuts


1.  Combine honey and spices over low heat.

2.  Let spices marinate in warm honey for 5 - 10 minutes.

3.  Add walnuts and bring to a boil.

4.  Cook, stirring occasionally until honey reaches soft ball stage.

5.  Spoon out walnuts (include some cloves & ginger), and set them to cool and harden on tinfoil.

6.  Store in tightly sealed container.




Giacosa, Ilaria Gozzini.  A Taste of Ancient Rome.  Trans. Anna Herkotz.  Chicago:  University of Chicago Press, 1992.


Hieatt, Constance B. and Sharon Butler, ed., Curye on Inglysch.  London:  Oxford University Press, 1985.


Sass, Lorna J.  To the King's Taste.  NY: The Metropolitan Museum of Art, 1975.Scully, D. Eleanor and Terence Scully. Early French Cooking.  Ann Arbor, MI:  The University of Michigan Press, 1995.



Copyright 2000 by Elaine Koogler, 1600 Clay Hammond Rd., Prince Frederick, MD 20678. <ekoogler1 at comcast.net>. Permission is granted for republication in SCA-related publications, provided the author is credited and receives a copy.


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