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14C-Fingerfds-art - 10/14/01


"English - 14th Century Fingerfoods" by THL Kateryn de Develyn.


NOTE: See also the files: finger-foods-msg, Tavern-Feast-art, picnic-feasts-msg, finger-fd-fst-art, cheese-msg, pies-msg, wafers-msg, bread-msg, fruits-msg.





This article was submitted to me by the author for inclusion in this set

of files, called Stefan's Florilegium.


These files are available on the Internet at:



Copyright to the contents of this file remains with the author.


While the author will likely give permission for this work to be

reprinted in SCA type publications, please check with the author first

or check for any permissions granted at the end of this file.


                               Thank you,

                                    Mark S. Harris

                                    AKA:  Stefan li Rous

                                         stefan at florilegium.org



English - 14th Century Fingerfoods

by THL Kateryn de Develyn


Recipes from 14th century English sources which have been redacted and used

as finger foods. While not orginally intended as finger foods, I have found

that they were easily converted. These recipes have been redacted by Her

Ladyship Kateryn de Develyn, of the Kingdom of Calontir.



For to Make Pommedorry/Meatballs

Diursa Servicia from Curye on Inglysch


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.


1 lb of beef roast or hamburger

Pinch of saffron

1 egg white

1/4 tsp pepper (ground)

2 tablespoons raisins

2 tablespoons currants

2 egg yolks


Take uncooked beef roast and chop it small. And grind/shred it. Take saffron

mix into the beef. Take the lightly beaten egg white and mix with the beef,

ground pepper, raisons and currants. Boil water in pan. Make and drop into

the boiling water small balls of the beef mixture. When done, drain and

cool. Put balls on a skewer and paint it with yolks of eggs until it is

endored. Serve.



Cormarye/Roast Pork in a Wine Sauce


Forme of Cury from Curye on Inglysch


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.


1 tsp. Coriander

1 tsp. ground caraway seed

1/2 tsp. Pepper

1 Tbsp. finely chopped garlic

1 Cup red wine (I used Burgundy)

1 tsp salt

1 1/2 # Pork loin roast


Use half the sauce as a marinade, and marinate the roast for several hours,

then cook at 350 degrees for an hour or until done. Mix the pan juices with

the remaining marinade mixture to make a sauce, reducing it to half its



Serve the roast sliced thin and rolled or in dipping size chunks, with the

sauce in a dipping bowl.



Compost/Pickled Root Vegetables

Forme of Cury from Curye on Inglysch


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.


1 parsnip

6 radishes

2 turnips

4 cabbage leaves

1 pear

1 tsp. Salt

1 1/2 C. red wine vinegar

1/2 tsp. Pepper

1 pinch saffron

1 1/2 C. Sweet wine

4 T. Honey

1 Tbsp. Lumbard mustard

1/4 cup currants

1/2 tsp. Cinnamon

1/2 tsp. ground ginger

1/4 tsp. mace

1/4 tsp. cloves

1/2 tsp whole anise seed

1/2 tsp. fennel seed


Parboil root vegetables, cabbage in water until almost tender. Drain and

cool. Mix honey and wine together. Add to spices to the wine and honey

mixture, mix thoroughly. Cover vegetables with wine and honey mixture. Keep

covered at least 24 hours. Although 3 days is best. Then arrange on a

platter and serve.



Tartys in Applis/Apple and Pear Tart

Curye on Inglish


3 apples chopped

2 pears chopped

1/2 cup dried figs, chopped

1/2 cup currants, chopped

1/4 teaspoon fresh coarsely black pepper

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1 pie shell

sugar -- for garnish


Mix fruits and spices together thoroughly. Spread the mixture evenly in the

bottom of a pie shell. Bake at 450 deg F for 15 minutes. Reduce heat to 350

deg F for 20 minutes or until crust is golden brown and filling is bubbling.

Serve at room temperature. Garnish with sugar if desired.


This can be made as a large pie, or as mini-pies, or even muffin or

mini-muffin sized pies. Adjust cooking time downward when using smaller




Tart de Bry/Cheese Tart

Forme of Cury


Take a crust inch deep in a trap. Take yolks of ayren raw and cheese ruayn1

and medle it and the yolks together and do thereto powder ginger, sugar,

saffron, and salt. Do it in a trap, bake it and serve it forth.


8" pie crust

6 eggs

1 & 1/2 lb fresh-made cheese: brie, Neusfchal, mozzerella, etc.

1 tblsp ginger

1/4 cup sugar

8 threads saffron

Salt to taste


Mash cheese and egg yolks together. Grind saffron with the sugar to crush

the threads. Add the salt and ginger. Put in crust, and bake 50 minutes at

350deg. Cool before eating.


This can be made as a large pie, or as mini-pies, or even muffin or

mini-muffin sized pies. Adjust cooking time downward when using smaller




Daryols /Cream Tarts

Pleyn Delit, #118


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.


Pastry for 12 tart shells (24 mini shells)

1/2 cup sugar

2 cups light cream

1/4 tsp. salt

saffron threads

4 eggs


Beat eggs and sugar together. Grind saffron with salt then add to cream.

Beat both batters together. Pour into shells. Bake at 400 for about 20



Can be served dressed with sugared violets or borage flowers on top. Candied

orange peel looks good also.


This is another one that can be done in different sizes. Tart, muffin,

mini-muffin size. Again, adjust the time to cook downward as you use smaller




Tourteletes in Fryture/Ground Figs in Pastry

Forme of Curye from Curye on Inglysch


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.


10 Dried figs

1 pinch Saffron

1/4 tsp. Poudre Fort

16 Won Ton wrappers

1 tsp. oil

3 tsp. honey


Grind figs, then add saffron and poudre fort. Place a tsp of mixture in the

center of a wrapper, fold over and seal with egg whites. Oven fry with oil

until lightly browned. Remove from oven and drizzle honey over them.


Confiture de Noiz /Sugared Nuts

Menagier de Paris from Early French Cookery


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.


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 or filberts


Combine honey and spices over low heat for 5 - 10 minutes. Add walnuts and

bring to a boil. Cook, stirring occasionally until honey reaches soft ball

stage. Spoon out nuts (include some cloves & ginger), and set them to cool

and harden on oiled marble or a greased sheet. Store in tightly sealed




For to Make Cryppys/Crisps

Ancient Cookery


Nym flour and wytys of eyryn figur other hony and fweyng togedere and mak a

batour nym wyte grecs so yt in a pofnet and caft the batur thereyn and ftury

to thou have many and tak hem up and meffe hem wyth the frutours and ferve



1 cup flour

2 egg whites

1/4 cup honey

1/4 cup lard


Mix flour, egg whites, and honey together into a thin batter. One that is

thin enough to go though a stainer. Melt lard in a hot pan, griddle, waffle

iron, or pizzle-iron. Drop spoonful of dough and cook until done - crisp on

both sides. Should be crisp not soft or spongy. More like an ice cream cone

texture than a pancake or waffle.


These can be made in various sizes from dollar, to large platter-sized

crisps. They are good for one to two days if stored in a sealed cool dry




Copyright 2001 by Debra Hense, 4740 NW 51rst St, Des Moines, Iowa 50310. <DHense at ifmc.org>. Permission is granted for republication in SCA-related publications, provided the author is credited and receives a copy.


If this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org