DYKIP-Food-art - 5/29/09 ਀ഊ"Did You Know It's Period? - Modern Medieval Food" by HL Rowan Houndskeeper. ਀ഊNOTE: See also the files: easy-p-recip-msg, pasta-msg, Redacting-art, Bev-f-Hot-Day-art, Orng-Lmn-drks-art, cheese-msg, meatballs-msg, ginger-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ ਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 漀爀 琀爀愀渀猀氀愀琀漀爀⸀ഊ ਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ ਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous ਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊThis article was first published in "The Barge", the newsletter of the Barony of Three Rivers, Calontir. ਀ഊDid You Know It's Period? ਀䴀漀搀攀爀渀 䴀攀搀椀攀瘀愀氀 䘀漀漀搀ഊby HL Rowan Houndskeeper ਀                                                                                                                                                                 ഊA lot of people seem afraid to try medieval cooking. I occasionally hear comments along the lines of: "People won't like it, it's not familiar," "Medieval food tastes weird, and it's over-spiced." Then there is the very common complaint: "The medieval recipes never tell me how much to use!" ਀ഊBut many of our so called "modern" dishes are actually quite ancient. This article is the first in a planned series that I hope will help to dispel these particular myths that surround medieval cooking and encourage new cooks to try actual period recipes rather than relying on "period-esque" type foods for feasts. This same set of recipes and articles might also be useful as part of local education demonstrations to introduce the general public to documented period food rather than either Hollywood or Renn Fair interpretations of "medieval" food. I hope that everyone gets a chance to see that medieval food can be easy, tasty, and actually very familiar. ਀ഊTo start off the series of "modern" medieval foods - three recipes that together allow us to serve up a simple dinner and, with the addition of apples and bread, can easily be used for a lunch inn at an event: Makerouns from Forme of Cury (English, 14th c.), Skinless Sausages from the Koge Bog (Danish, 1616), and Syrup of Lemon from the Anonymous Andalusian Cookbook (13th c.). ਀ഊFor these recipes I have included the original period recipe as well as a redacted version in my best "Betty Crocker Cookbook" style so that you can begin to see how the period recipes are worked out into modern versions. ਀ഊHopefully you will try your hand at making a few medieval dishes - perhaps as a feast steward for an upcoming event, for a party at the next war, or maybe just for dinner at home. ਀ഊ ਀䴀䄀䬀䔀刀伀唀一匀 㴀 䈀唀吀吀䔀刀䔀䐀 一伀伀䐀䰀䔀匀 圀䤀吀䠀 䌀䠀䔀䔀匀䔀 ⠀䴀䄀䌀ⴀ䄀一䐀ⴀ䌀䠀䔀䔀匀䔀⤀ഊTake and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth. ਀吀栀攀 䘀漀爀洀攀 漀昀 䌀甀爀礀 ⠀㄀㐀琀栀 挀⸀ 䔀渀最氀椀猀栀⤀ഊ ਀吀爀愀渀猀氀愀琀椀漀渀㨀ഊTake a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve. ਀ഊRedaction: ਀㈀ 挀 搀爀礀 攀最最 渀漀漀搀氀攀猀 ഊ2 Tbsp melted butter ਀㈀ⴀ㐀 吀戀猀瀀 最爀愀琀攀搀 挀栀攀攀猀攀 ⠀䤀 猀甀最最攀猀琀 洀椀砀攀搀 倀愀爀洀攀猀愀渀 愀渀搀 刀漀洀愀渀漀⤀ഊ ਀䈀漀椀氀 渀漀漀搀氀攀猀 甀渀琀椀氀 琀攀渀搀攀爀 ⠀愀氀 搀攀渀琀攀⤀ 愀猀 瀀攀爀 琀栀攀 瀀愀挀欀愀最攀⸀  䐀爀愀椀渀 眀攀氀氀⸀  吀栀漀爀漀甀最栀氀礀 洀椀砀 渀漀漀搀氀攀猀 眀椀琀栀 洀攀氀琀攀搀 戀甀琀琀攀爀Ⰰ 攀渀猀甀爀椀渀最 琀栀愀琀 愀氀氀 渀漀漀搀氀攀猀 愀爀攀 攀瘀攀渀氀礀 挀漀愀琀攀搀 眀椀琀栀 戀甀琀琀攀爀⸀  䜀攀渀攀爀漀甀猀氀礀 猀瀀爀椀渀欀氀攀 挀栀攀攀猀攀 漀渀 琀漀瀀 漀昀 渀漀漀搀氀攀猀 愀渀搀 猀攀爀瘀攀 眀栀椀氀攀 猀琀椀氀氀 眀愀爀洀⸀ ഊ ਀䘀漀爀 愀 猀氀椀最栀琀氀礀 昀愀渀挀椀攀爀 搀椀猀栀Ⰰ 洀愀欀攀 猀攀瘀攀爀愀氀 氀愀礀攀爀猀 椀渀 礀漀甀爀 猀攀爀瘀椀渀最 瀀氀愀琀琀攀爀 漀昀 琀栀攀 戀甀琀琀攀爀攀搀 渀漀漀搀氀攀猀 琀漀瀀瀀攀搀 眀椀琀栀 搀椀昀昀攀爀攀渀琀 琀礀瀀攀猀 漀昀 挀栀攀攀猀攀 昀漀爀 攀愀挀栀 氀愀礀攀爀 ⠀攀⸀最⸀ 䌀栀攀搀搀愀爀Ⰰ 䜀漀甀搀愀Ⰰ 愀渀搀 刀漀洀愀渀漀⤀⸀  夀漀甀 挀愀渀 猀甀戀猀琀椀琀甀琀攀 昀爀攀猀栀氀礀 洀愀搀攀 瀀愀猀琀愀 昀爀漀洀 礀漀甀爀 瀀愀猀琀愀 洀愀欀攀爀 昀漀爀 琀栀攀 攀最最 渀漀漀搀氀攀猀 椀昀 礀漀甀 愀爀攀 昀攀攀氀椀渀最 愀洀戀椀琀椀漀甀猀⸀ഊ ਀倀愀猀琀愀 渀漀漀搀氀攀猀 椀渀 猀漀洀攀 昀漀爀洀 ⠀甀猀椀渀最 瘀愀爀椀漀甀猀 琀礀瀀攀猀 漀昀 昀氀漀甀爀猀⤀ 搀愀琀攀 戀愀挀欀 琀漀 琀栀攀 䈀䌀 攀爀愀 椀渀 䌀栀椀渀愀Ⰰ 眀攀爀攀 愀瘀愀椀氀愀戀氀攀 椀渀 䤀渀搀椀愀 愀渀搀 倀攀爀猀椀愀 甀渀搀攀爀 瘀愀爀椀漀甀猀 渀愀洀攀猀Ⰰ 愀渀搀 栀愀搀 爀攀愀挀栀攀搀 䤀琀愀氀礀 戀礀 愀爀漀甀渀搀 琀栀攀 ㄀㄀琀栀 挀攀渀琀甀爀礀⸀  吀栀椀猀 ㄀㐀琀栀 挀攀渀琀甀爀礀 䔀渀最氀椀猀栀 爀攀挀椀瀀攀 昀漀爀 洀攀搀椀攀瘀愀氀 䴀愀挀ⴀ渀ⴀ䌀栀攀攀猀攀 愀搀瘀椀猀攀猀 瀀爀攀瀀愀爀椀渀最 椀猀 氀椀欀攀 ∀氀漀猀礀渀猀∀ ⠀氀愀猀愀最渀愀⤀ 眀椀琀栀 氀愀礀攀爀攀搀 渀漀漀搀氀攀猀Ⰰ 戀甀琀琀攀爀Ⰰ 愀渀搀 挀栀攀攀猀攀⸀  吀栀椀猀 猀栀漀甀氀搀 椀洀瀀氀礀 琀漀 礀漀甀 琀栀攀爀攀 椀猀 愀 洀攀搀椀攀瘀愀氀 氀愀猀愀最渀愀 琀礀瀀攀 搀椀猀栀 琀栀愀琀 洀愀礀 戀攀 瀀爀攀猀攀渀琀攀搀 椀渀 猀漀洀攀 昀甀琀甀爀攀 愀爀琀椀挀氀攀 ⠀戀甀琀 爀攀洀攀洀戀攀爀 琀栀攀爀攀✀猀 渀漀 琀漀洀愀琀漀 猀愀甀挀攀 搀甀爀椀渀最 漀甀爀 瀀攀爀椀漀搀⤀⸀…㨀ഊ ਀匀䬀䤀一䰀䔀匀匀 匀䄀唀匀䄀䜀䔀匀 㴀 䴀䔀䄀吀䈀䄀䰀䰀匀ഊXLIX. Klotser eller Pølser uden Skind. ਀䠀愀挀欀 䴀漀爀戀爀愀搀 猀洀愀愀⼀氀愀搀 搀攀爀 瘀搀椀 䔀最 洀攀琀 匀愀氀琀⼀倀攀戀攀爀⼀䤀渀最攀昀攀爀⼀匀愀瀀栀爀愀渀⼀漀洀 搀甀 瘀椀氀琀⼀䔀氀琀 搀攀琀琀攀⼀漀挀 最椀爀 搀攀渀渀攀洀 琀爀椀渀搀攀⸀ 䰀攀最 搀攀渀渀攀洀 猀愀愀 椀 爀攀攀渀琀 猀椀甀搀攀渀搀椀猀 嘀愀渀搀⼀愀琀 搀攀 搀攀爀 瘀搀椀 瘀攀氀 猀椀甀搀攀⼀漀挀 最椀昀昀 搀攀洀 漀瀀 洀攀琀 猀愀洀洀攀 匀愀愀搀⸀ ഊ Koge Bog (1616, Danish) ਀ഊTranslation: ਀堀䰀䤀堀⸀ 䈀愀氀氀猀 漀爀 猀欀椀渀氀攀猀猀 猀愀甀猀愀最攀猀⸀ ഊFinely chop fillet of beef. Add egg with salt, pepper, ginger, saffron if you want. Mix this and make them round. Then put them in clean boiling water that they boil well in there, and serve them up with the same broth. ਀ഊRedaction: ਀㄀ 氀戀 氀攀愀渀 最爀漀甀渀搀 戀攀攀昀ഊ1 egg ਀㘀 挀甀瀀猀 戀攀攀昀 戀爀漀琀栀ഊ1 tsp salt ਀㄀⼀㐀 琀猀瀀 昀爀攀猀栀氀礀 最爀漀甀渀搀 瀀攀瀀瀀攀爀ഊ1/4 tsp fresh grated ginger, including the "juice" obtained from grating ਀⠀一漀琀攀㨀 瀀漀眀搀攀爀攀搀 最椀渀最攀爀 搀漀攀猀渀✀琀 眀漀爀欀⤀ഊ ਀倀氀愀挀攀 戀爀漀琀栀 椀渀 愀 氀愀爀最攀 猀漀甀瀀 瀀漀琀 漀瘀攀爀 栀攀愀琀⸀  䴀椀砀 琀漀最攀琀栀攀爀 戀攀攀昀Ⰰ 攀最最Ⰰ 愀渀搀 猀瀀椀挀攀猀⸀  伀渀挀攀 琀栀漀爀漀甀最栀氀礀 洀椀砀攀搀 洀愀欀攀 縀㌀漀稀 洀攀愀琀戀愀氀氀猀 甀猀椀渀最 愀 猀琀愀渀搀愀爀搀 椀挀攀 挀爀攀愀洀 猀挀漀漀瀀⸀  䌀愀爀攀昀甀氀氀礀 搀爀漀瀀 洀攀愀琀戀愀氀氀猀 椀渀琀漀 戀爀漀琀栀⸀  䈀爀椀渀最 戀爀漀琀栀 琀漀 愀 戀漀椀氀 琀栀攀渀 爀攀搀甀挀攀 栀攀愀琀 琀漀 猀椀洀洀攀爀⸀  䈀漀椀氀 洀攀愀琀戀愀氀氀猀 昀漀爀 縀㈀　ⴀ㌀　 洀椀渀甀琀攀猀 甀渀琀椀氀 搀漀渀攀 ⠀琀栀攀礀 眀椀氀氀 昀氀漀愀琀 琀漀 琀栀攀 琀漀瀀 漀昀 琀栀攀 戀爀漀琀栀⤀⸀ ഊ ਀䴀攀愀琀戀愀氀氀猀 漀昀 瀀漀爀欀Ⰰ 戀攀攀昀Ⰰ 漀爀 氀愀洀戀 愀爀攀 愀挀琀甀愀氀氀礀 焀甀椀琀攀 挀漀洀洀漀渀 椀渀 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀 挀漀氀氀攀挀琀椀漀渀猀 愀渀搀 愀瀀瀀攀愀爀 椀渀 琀栀攀 洀攀搀椀攀瘀愀氀 挀漀漀欀戀漀漀欀猀 漀昀 洀愀渀礀 挀甀氀琀甀爀攀猀 愀渀搀 琀椀洀攀 瀀攀爀椀漀搀猀⸀  䴀愀渀礀 栀漀眀攀瘀攀爀 愀氀猀漀 椀渀挀氀甀搀攀 昀爀甀椀琀 ⠀挀甀爀爀愀渀琀猀Ⰰ 爀愀椀猀椀渀猀Ⰰ 漀爀 搀愀琀攀猀⤀ 眀栀椀挀栀Ⰰ 愀氀琀栀漀甀最栀 愀爀攀 焀甀椀琀攀 琀愀猀琀礀Ⰰ 洀愀礀 猀攀攀洀 愀 戀椀琀 漀搀搀 愀琀 昀椀爀猀琀 琀漀 洀漀搀攀爀渀 瀀愀氀愀琀攀猀⸀ ഊ ਀匀夀刀唀倀 伀䘀 䰀䔀䴀伀一 㴀 䰀䔀䴀伀一䄀䐀䔀ഊTake lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup. Its advantages are for the heat of bile; it cuts the thirst and binds the bowels. ਀ऀ吀栀攀 䄀渀漀渀礀洀漀甀猀 䄀渀搀愀氀甀猀椀愀渀 䌀漀漀欀戀漀漀欀 ⠀㄀㌀琀栀 挀⸀ 匀瀀愀渀椀猀栀⤀ഊ ਀刀攀搀愀挀琀椀漀渀㨀ഊ2 c lemon juice (either purchased or fresh squeezed from ~12 large lemons) ਀㈀ 挀 猀甀最愀爀ഊ2 c water ਀ഊBoil sugar, lemon juice, and water together in an adequately sized pot for ~15 minutes to obtain a thin syrup. This syrup should be diluted 1:2 with cold water to form lemonade. ਀ഊThe original recipe doesn't mention if this drink is served hot or cold. Served undiluted as a warm syrup it is actually quite tasty as a hot, refreshing alternative to herbal teas. Dilute it as directed above and you have period lemonade. Although dilution is not mentioned in the original recipe, most of the other herb or fruit syrup drinks in the same source do mention diluting with water. Therefore this is a reasonable interpretation of the original recipe. If there is any question about how "modern" this recipe is - a recipe nearly identical to the original period one can be found in The Good Housekeeping Illustrated Cookbook (1989) on p. 470. ਀ഊ The syrup of lemon recipe was originally redacted by and is available in Cariadoc's Miscellany. ਀ഊ ਀刀攀昀攀爀攀渀挀攀猀㨀ഊCurye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). Hieatt, Constance B. and Sharon Butler. New York: for The Early English Text Society by the Oxford University Press, 1985. ਀ഊKoge Bog: Containing a hundred useful pieces, which are about brewing, baking, cooking, aquavit and mead to make, as is useful in house holding &c. which before not in our Danish Language is issued in print. Printed in Copenhagen, by ਀匀愀氀漀洀漀渀攀 匀愀爀琀漀爀椀漀Ⰰ ㄀㘀㄀㘀⸀ 吀爀愀渀猀氀愀琀攀搀 戀礀 䴀⸀ 䘀漀爀攀猀琀 愀琀ഊwww.forest.gen.nz/Medieval/articles/cooking/1616.html ਀ഊAn Anonymous Andalusian Cookbook of the Thirteenth Century. Translated by Charles Perry at www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm ਀ഊCariadoc's Miscellany: A Collection of Medieval Recipes, 9th edition. Cariadoc and Elizabeth (David Friedman and Betty Cook) at http://www.pbm.com/~lindahl/cariadoc/miscellany.html ਀ഊThe Good Housekeeping Illustrated Cookbook. New York: Hearst Books, 1989. ਀ⴀⴀⴀⴀⴀⴀഊCopyright 2008 by Teresa Roberts, 9900 Juniper Ct. St Louis MO 63123. . Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy. ਀ഊIf 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. ਀ഊ ਀㼀㼀ഊ ਀㼀㼀ഊ ਀㼀㼀ഊ ਀㼀㼀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ䐀夀䬀䤀倀ⴀ䘀漀漀搀ⴀ愀爀琀ऀ倀愀最攀 㐀 漀昀 㐀ഊ ਊ