DYKIP-Pies-art - 7/5/09
਀ഊ"Did You Know its Period? Part 5: Simple Simon's Pies" by HL Rowan Houndskeeper.
਀ഊNOTE: See also the files: easy-p-recip-msg, pies-msg, Period-Pies-art, fruit-pies-msg, fish-pies-msg, meat-pies-msg, tarts-msg, mincemeat-pie-msg, pierogies-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 its Period?  Part 5: Simple Simon's Pies
਀戀礀 䠀䰀 刀漀眀愀渀 䠀漀甀渀搀猀欀攀攀瀀攀爀ഊ	
਀∀匀椀洀瀀氀攀 匀椀洀漀渀 洀攀琀 愀 倀椀攀洀愀渀Ⰰ 最漀椀渀最 琀漀 琀栀攀 昀愀椀爀Ⰰ ഊSimple Simon said to the Pieman, let me taste your ware."
਀ഊIn period cookbooks you will find an amazing number of pie, tart, torte, and coffin recipes (a coffin is an enclosed pie with both upper and lower crusts).  Pies and tarts of all types - fruit, meat, fish, vegetable, cheese, egg, sweet, or savory - were extremely popular throughout all the Medieval European cultures that we recreate.  While some of these recipes might be rather odd to the modern diner (anyone for calves feet pie?), others are as familiar as the apple pie recipe I presented in an earlier article.  In this article are some recipes that should allow you to serve up a very modern meal consisting of nothing but medieval pies. ☺
਀ഊTART ON YMBER DAY = QUICHE
਀㄀㜀㌀⸀ 吀愀爀琀 椀渀 礀洀戀爀攀 搀愀礀⸀ 吀愀欀攀 愀渀搀 瀀攀爀戀漀椀氀攀 漀礀渀漀甀渀猀 ☀ 攀爀戀椀猀 ☀ 瀀爀攀猀猀攀 漀甀琀 ︀攀 眀愀琀攀爀 ☀ 栀攀眀攀 栀攀洀 猀洀愀氀攀⸀ 吀愀欀攀 最爀攀渀攀 挀栀攀猀攀 ☀ 戀爀愀礀 椀琀 椀渀 愀 洀漀爀琀攀爀Ⰰ 愀渀搀 琀攀洀瀀攀爀 椀琀 瘀瀀 眀椀琀栀 愀礀爀攀渀⸀ 䐀漀 ︀攀爀琀漀 戀甀琀琀攀爀Ⰰ 猀愀昀昀爀漀甀渀 ☀ 猀愀氀琀Ⰰ ☀ 爀愀椀猀漀渀猀 挀漀爀愀甀渀猀Ⰰ ☀ 愀 氀椀琀攀氀 猀甀最甀爀 眀椀琀栀 瀀漀眀搀漀甀爀 搀漀甀挀攀Ⰰ ☀ 戀愀欀攀 椀琀 椀渀 愀 琀爀愀瀀Ⰰ ☀ 猀攀爀甀攀 椀琀 昀漀爀琀栀⸀ഊForme of Cury (14th c. English)
਀ഊTranslation
਀㄀㜀㌀⸀ 吀愀爀琀 昀漀爀 愀渀 䔀洀戀攀爀 䐀愀礀㨀 倀愀爀戀漀椀氀 漀渀椀漀渀猀 愀渀搀 栀攀爀戀猀 愀渀搀 猀琀爀愀椀渀 琀栀攀 眀愀琀攀爀 昀爀漀洀 琀栀攀洀 愀渀搀 挀栀漀瀀 琀栀攀洀 昀椀渀攀⸀ 吀愀欀攀 最爀攀攀渀 挀栀攀攀猀攀 愀渀搀 最爀椀渀搀 椀琀 椀渀 愀 洀漀爀琀愀爀 愀渀搀 洀椀砀 椀琀 眀椀琀栀 攀最最猀⸀  䄀搀搀 戀甀琀琀攀爀Ⰰ 猀愀昀昀爀漀渀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 挀甀爀爀愀渀琀 爀愀椀猀椀渀猀 嬀搀爀椀攀搀 挀甀爀爀愀渀琀猀崀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 猀甀最愀爀 眀椀琀栀 瀀漀眀搀攀爀 搀漀甀挀攀 嬀猀瀀椀挀攀 洀椀砀崀 愀渀搀 戀愀欀攀 椀琀 愀氀氀 椀渀 愀 瀀椀攀 猀栀攀氀氀 愀渀搀 猀攀爀瘀攀 椀昀 昀漀爀琀栀⸀ഊ
਀刀攀搀愀挀琀椀漀渀ഊ1 Tbs butter
਀㄀ 挀 漀渀椀漀渀Ⰰ 搀椀挀攀搀ഊ1/2 tsp dried sage (or 12 fresh sage leaves, chopped)
਀㄀ 琀猀瀀 搀爀椀攀搀 瀀愀爀猀氀攀礀 ⠀漀爀 ㈀ 栀愀渀搀昀甀氀猀 昀爀攀猀栀 瀀愀爀猀氀攀礀 氀攀愀瘀攀猀Ⰰ 挀栀漀瀀瀀攀搀⤀ഊ3 eggs
਀㌀ 漀稀 愀猀椀愀最漀 漀爀 漀琀栀攀爀 眀攀氀氀ⴀ昀氀愀瘀漀爀攀搀 挀栀攀攀猀攀Ⰰ 最爀愀琀攀搀 ഊ3/4 c milk
਀㄀⼀㐀 挀 挀甀爀爀愀渀琀猀 漀爀 娀愀渀琀攀 爀愀椀猀椀渀猀 ⠀漀瀀琀椀漀渀愀氀⤀ഊ1/3 tsp ground cinnamon
਀㄀⼀㌀ 琀猀瀀 最爀漀甀渀搀 渀甀琀洀攀最ഊ1/3 tsp ground ginger
਀匀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀 琀漀 琀愀猀琀攀ഊSingle pie crust
਀ഊMake the pie crust and use it to line a 7" or 8" pie pan.  Pre-bake the crust for 10-15 minutes at 400°F.  Melt the butter in a pan and sauté the onions with the sage and parsley.  Add the cheese, eggs, seasonings, and milk.  Mix well.  Add the raisins if you are using them.  Pour the mixture into the pie crust.  Bake at 350°F for ~30 minutes or until firm and lightly browned.  Serve warm or cold.  Serves 6.
਀ഊFor our meal of medieval pies we start with an appetizer - a quiche.  There are numerous medieval recipes, across all the European cultures, for "egg pie."  This particular recipe for an Ember Day tart is so simple and well suited to modern tastes that it is a popular medieval dish for the SCA and other reenactors - a Google search will bring up over a dozen redactions posted on the web.  This particular redaction was done by Countess Comyn Hrothwy af Guilden Acumen (Ellen Bartel) for a feast a couple of years ago.
਀ഊ	The "pouder douce" in the original recipe is one of several different spice mixtures that are called for in various medieval recipes.  These recipes don't detail what spices are in the mixture or in what proportions they are mixed - but they were probably similar to something like Crazy Salt™ or Mrs. Dash™.  It is even quite probable that each spice mixture did not have a consistent recipe but that there were variations based on the culture and time period, or the cook's budget and personal tastes.  In this redaction, ginger, cinnamon, and nutmeg are used in equal amounts as the pouder douce, but you can alter this to suite your own tastes.
਀ഊ	By the way, an "Ember Day" is a day of fasting (no meat), one of a set of three days within the same week that occurs four times during the year to mark the Catholic holy seasons (Advent, Lent, and Pentecost) and in the fall (September). 
਀ഊMYLATES OF PORK = PORK POT PIE
਀䴀夀䰀䄀吀䔀匀 伀䘀 倀伀刀䬀⸀ ㄀㘀㈀⸀ 䠀攀眀攀 倀漀爀欀 愀氀 琀漀 瀀攀挀礀猀 愀渀搀 洀攀搀氀攀 椀琀 眀椀琀栀 愀礀爀攀渀渀 ☀ 挀栀攀猀攀 椀最爀愀琀攀搀⸀ 搀漀 ︀攀爀琀漀 瀀漀眀搀漀甀爀 昀漀爀琀 猀愀昀爀漀甀渀 ☀ 瀀礀渀攀爀攀猀 眀椀琀栀 猀愀氀琀Ⰰ 洀愀欀攀 愀 挀爀甀猀琀 椀渀 愀 琀爀愀瀀攀Ⰰ 戀愀欀攀 椀琀 眀攀氀 ︀攀爀椀渀渀攀Ⰰ 愀渀搀 猀攀爀甀攀 椀琀 昀漀爀琀栀⸀ഊ	Forme of Cury (14th c. English)
਀ഊTranslation
਀䴀攀愀琀 倀椀攀 漀昀 倀漀爀欀⸀  䌀甀琀 瀀漀爀欀 愀氀氀 琀漀 瀀椀攀挀攀猀 愀渀搀 洀椀砀 椀琀 眀椀琀栀 攀最最猀 愀渀搀 最爀愀琀攀搀 挀栀攀攀猀攀Ⰰ 愀搀搀 瀀漀眀搀攀爀 昀漀爀琀 嬀猀瀀椀挀攀 洀椀砀崀Ⰰ 猀愀昀昀爀漀渀 愀渀搀 瀀椀渀攀 渀甀琀猀Ⰰ 愀搀搀 猀愀氀琀Ⰰ 洀愀欀攀 愀 瀀椀攀 猀栀攀氀氀Ⰰ 瀀甀琀 椀琀 嬀琀栀攀 昀椀氀氀椀渀最崀 椀渀Ⰰ 戀愀欀攀 椀琀 眀攀氀氀 愀渀搀 猀攀爀瘀攀 椀琀 昀漀爀琀栀ഊ
਀刀攀搀愀挀琀椀漀渀ഊ~1/2 lb cooked pork, diced
਀㐀 攀最最猀ഊ1-1/2 c Gouda or other well flavored cheese, grated
਀㄀⼀㐀 挀 瀀椀渀攀 渀甀琀猀ഊ1/4 tsp salt
਀㄀⼀㈀ 琀猀瀀 戀氀愀挀欀 瀀攀瀀瀀攀爀Ⰰ 昀爀攀猀栀氀礀 最爀漀甀渀搀ഊ1/2 tsp white pepper, freshly ground
਀㄀⼀㠀 琀猀瀀 攀愀挀栀 漀昀 最爀漀甀渀搀 挀愀爀搀愀洀漀洀Ⰰ 挀甀戀攀戀猀Ⰰ 洀愀挀攀 愀渀搀 最椀渀最攀爀ഊ1/8 tsp grains of paradise (optional)
਀㄀⼀㠀 琀猀瀀 猀愀昀昀爀漀渀 ⠀漀瀀琀椀漀渀愀氀⤀ഊsingle or double pie shell
਀ഊYou can make this recipe as a double shelled pie (a coffin), or you can make it more similar to modern recipes for pot pie by cooking it in a casserole dish with a crust topping. Regardless of which method you choose, first mix together diced pork, eggs, cheese, pine nuts and spices in a large bowl.  
਀䄀猀 愀 䌀漀昀昀椀渀㨀 䰀愀礀 漀甀琀 戀漀琀琀漀洀 瀀椀攀 挀爀甀猀琀 椀渀 愀 㜀∀ 漀爀 㠀∀ 瀀椀攀 瀀愀渀⸀  倀漀甀爀 洀椀砀琀甀爀攀 椀渀琀漀 瀀椀攀 挀爀甀猀琀 愀渀搀 挀漀瘀攀爀 眀椀琀栀 琀漀瀀 瀀椀攀 挀爀甀猀琀⸀ഊAs a Pot Pie: Pour mixture into a casserole dish.  Completely cover casserole dish with a pie crust.  
਀匀氀椀挀攀 漀爀 瀀爀椀挀欀 琀栀攀 琀漀瀀 瀀椀攀 挀爀甀猀琀 眀椀琀栀 愀 昀漀爀欀 椀渀 猀攀瘀攀爀愀氀 瀀氀愀挀攀猀 琀漀 愀氀氀漀眀 猀琀攀愀洀 琀漀 攀猀挀愀瀀攀⸀  䈀愀欀攀 愀琀 ㌀㔀　뀀䘀 昀漀爀 縀㐀㔀 洀椀渀甀琀攀猀 漀爀 甀渀琀椀氀 最漀氀搀攀渀 戀爀漀眀渀⸀  䈀攀猀琀 眀栀攀渀 猀攀爀瘀攀搀 眀愀爀洀⸀   ഊ
਀一攀砀琀 椀渀 漀甀爀 ∀洀攀愀氀 漀昀 洀攀搀椀攀瘀愀氀 瀀椀攀猀∀ 眀攀 渀攀攀搀 愀渀 攀渀琀爀攀Ⰰ 椀渀 琀栀椀猀 挀愀猀攀 愀 洀攀搀椀攀瘀愀氀 瘀攀爀猀椀漀渀 漀昀 琀栀攀 吀嘀 搀椀渀渀攀爀 猀琀愀渀搀愀爀搀 ⴀ 愀 瀀漀琀 瀀椀攀⸀  䴀攀搀椀攀瘀愀氀 瀀漀琀 瀀椀攀猀 爀愀渀最攀 琀栀攀 最愀洀甀琀 漀昀 琀栀攀 洀攀愀琀猀 ⴀ 戀攀攀昀Ⰰ 瀀漀爀欀Ⰰ 挀栀椀挀欀攀渀 漀爀 漀琀栀攀爀 昀漀眀氀Ⰰ 瘀攀渀椀猀漀渀Ⰰ 氀愀洀戀Ⰰ 漀爀 愀 挀漀洀戀椀渀愀琀椀漀渀 漀昀 愀渀礀 漀昀 琀栀攀猀攀⸀  伀昀琀攀渀 琀栀攀 爀攀挀椀瀀攀猀 挀愀氀氀 昀漀爀 琀栀攀 洀攀愀琀 琀漀 戀攀 挀漀漀欀攀搀 戀攀昀漀爀攀栀愀渀搀Ⰰ 搀椀挀攀搀 漀爀 最爀漀甀渀搀 愀昀琀攀爀 挀漀漀欀椀渀最Ⰰ 愀渀搀 琀栀攀渀 瀀甀琀 椀渀琀漀 琀栀攀 瀀椀攀 猀栀攀氀氀 ⴀ 洀愀欀椀渀最 洀攀愀琀 瀀椀攀猀 愀 最爀攀愀琀 甀猀攀 漀昀 氀攀昀琀漀瘀攀爀猀⸀  䔀最最猀Ⰰ 昀爀甀椀琀Ⰰ 挀栀攀攀猀攀Ⰰ 愀渀搀 渀甀琀猀 愀爀攀 漀昀琀攀渀 愀搀搀攀搀 椀渀 琀栀攀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀Ⰰ 戀甀琀 琀栀攀 愀搀搀椀琀椀漀渀 漀昀 瘀攀最攀琀愀戀氀攀猀 猀攀攀洀猀 琀漀 戀攀 爀愀琀栀攀爀 甀渀挀漀洀洀漀渀⸀  匀漀洀攀 漀昀 琀栀攀 瀀攀爀椀漀搀 洀攀愀琀 瀀椀攀 爀攀挀椀瀀攀猀 挀爀攀愀琀攀 焀甀椀琀攀 愀 氀愀爀最攀 瀀椀攀 爀愀琀栀攀爀 琀栀愀渀 礀漀甀爀 琀礀瀀椀挀愀氀 洀漀搀攀爀渀 椀渀搀椀瘀椀搀甀愀氀 猀攀爀瘀椀渀最 漀昀 愀 㐀ⴀ㘀 椀渀挀栀 瀀漀琀 瀀椀攀 ⴀ 琀栀攀爀攀 愀爀攀 爀攀挀椀瀀攀猀 昀漀爀 眀栀愀琀 眀攀 眀漀甀氀搀 挀愀氀氀 愀 瀀漀琀 瀀椀攀 琀栀愀琀 爀攀焀甀椀爀攀搀 愀 眀栀漀氀攀 挀栀椀挀欀攀渀 漀爀 琀栀攀 洀攀愀琀 漀昀 愀 眀栀漀氀攀 氀攀最 漀昀 氀愀洀戀⸀ഊ
਀䠀攀爀攀 愀最愀椀渀 椀猀 愀渀漀琀栀攀爀 漀渀攀 漀昀 琀栀漀猀攀 洀攀搀椀攀瘀愀氀 猀瀀椀挀攀 洀椀砀琀甀爀攀猀Ⰰ 琀栀椀猀 琀椀洀攀 ∀瀀漀甀搀攀爀 昀漀爀琀攀∀⸀  吀栀攀爀攀 椀猀 愀瀀瀀愀爀攀渀琀氀礀 渀漀 搀攀猀挀爀椀瀀琀椀漀渀 漀昀 眀栀愀琀 猀瀀椀挀攀猀 漀爀 椀渀 眀栀愀琀 瀀爀漀瀀漀爀琀椀漀渀猀 琀栀攀礀 愀爀攀 洀椀砀攀搀 昀漀爀 瀀漀甀搀攀爀 昀漀爀琀攀 ⴀ 愀氀琀栀漀甀最栀 愀氀氀 琀栀攀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀猀 漀昀 琀栀椀猀 猀瀀椀挀攀 洀椀砀琀甀爀攀 䤀 栀愀瘀攀 猀攀攀渀 挀愀氀氀 昀漀爀 愀 猀琀爀漀渀最 ⠀∀昀漀爀琀攀∀⤀ 猀瀀椀挀攀 洀椀砀琀甀爀攀 挀漀渀琀愀椀渀椀渀最 瀀攀瀀瀀攀爀 愀猀 漀瀀瀀漀猀攀搀 琀漀 琀栀攀 猀眀攀攀琀 ⠀∀搀漀甀挀攀∀⤀ 猀瀀椀挀攀 洀椀砀琀甀爀攀 漀昀 瀀漀甀搀攀爀 搀漀甀挀攀Ⰰ 眀栀椀挀栀 甀猀甀愀氀氀礀 挀漀渀琀愀椀渀猀 挀椀渀渀愀洀漀渀Ⰰ 猀甀最愀爀Ⰰ 愀渀搀 漀琀栀攀爀 猀甀挀栀 猀瀀椀挀攀猀⸀  ഊ
਀吀唀刀吀䔀一 㴀 䄀倀倀䰀䔀匀䄀唀䌀䔀 倀䤀䔀ഊ43. Nimb ein Turten Teig/ treib jn du:enn auß/ vnnd beschneidt jhn fein 
਀爀甀渀搀琀⼀ 眀椀攀 攀椀渀 䄀搀氀攀爀 漀搀攀爀 眀椀攀 攀椀渀 䠀攀爀琀稀⼀ 洀愀挀栀 攀椀渀 䬀爀愀㨀攀渀琀稀氀攀椀渀 爀甀渀搀琀 栀攀爀甀洀戀⼀ ഊscheubs in Ofen vnd backs/ thu es wider herauß/ vnd nimb gebratene Epffel/ 
਀搀椀攀 搀甀爀挀栀 攀椀渀 䠀愀㨀攀爀椀渀 吀甀挀栀 最攀猀琀爀椀挀栀攀渀⼀ 瘀渀搀 昀攀椀渀 洀椀琀 娀椀洀洀攀琀 瘀渀搀 娀甀挀欀攀爀 愀渀最攀洀愀挀栀琀 ഊseyn/ streichs vber den gebacken Teig/ bestra:ew es mit kleinem Confect/ 
਀瘀渀搀 最椀戀猀 稀甀洀 伀戀猀琀 欀愀氀琀 愀甀昀昀 攀椀渀 吀椀猀挀栀ഊ	- Marx Rumpolt, Ein New Kochbuch (1581, German)
਀ഊTranslation
਀㐀㌀⸀ 吀愀欀攀 愀 吀甀爀琀攀渀 搀漀甀最栀⼀ 爀漀氀氀 椀琀 漀甀琀 琀栀椀渀⼀ 愀渀搀 琀爀椀洀 嬀挀甀琀崀 椀琀 渀椀挀攀氀礀 昀漀甀渀搀⼀ 氀椀欀攀 愀渀 攀愀最氀攀 漀爀 氀椀欀攀 愀 栀攀愀爀琀⼀ 洀愀欀攀 愀 眀爀攀愀琀栀 嬀戀漀爀搀攀爀 漀爀 攀搀最椀渀最崀 愀爀漀甀渀搀 椀琀⼀ 猀氀椀搀攀 椀渀琀漀 琀栀攀 漀瘀攀渀 愀渀搀 戀愀欀攀 椀琀⼀ 琀愀欀攀 椀琀 漀甀琀 愀最愀椀渀⼀ 愀渀搀 琀愀欀攀 昀爀椀攀搀 嬀戀愀欀攀搀崀 愀瀀瀀氀攀猀⼀ 琀栀愀琀 栀愀瘀攀 戀攀攀渀 瀀爀攀猀猀攀搀 琀栀爀漀甀最栀 愀 栀愀椀爀 嬀昀椀渀攀崀 猀椀攀瘀攀⼀ 愀渀搀 猀攀愀猀漀渀攀搀 渀椀挀攀氀礀 眀椀琀栀 挀椀渀渀愀洀漀渀 愀渀搀 猀甀最愀爀⼀ 猀瀀爀攀愀搀 漀瘀攀爀 琀栀攀 戀愀欀攀搀 搀漀甀最栀⼀ 猀瀀爀椀渀欀氀攀 椀琀 眀椀琀栀 猀洀愀氀氀 䌀漀渀昀攀挀琀 嬀猀甀最愀爀 挀漀愀琀攀搀 猀瀀椀挀攀猀崀⼀ 愀渀搀 最椀瘀攀 椀琀 嬀猀攀爀瘀攀崀 眀椀琀栀 琀栀攀 昀爀甀椀琀猀 嬀挀漀甀爀猀攀崀 挀漀氀搀 琀漀 琀栀攀 琀愀戀氀攀⸀ഊ
਀刀攀搀愀挀琀椀漀渀ഊ6 cooking apples
਀䌀椀渀渀愀洀漀渀 琀漀 琀愀猀琀攀ഊSugar to taste
਀匀椀渀最氀攀 瀀椀攀 挀爀甀猀琀ഊ
਀䰀愀礀 漀甀琀 礀漀甀爀 瀀椀攀 挀爀甀猀琀 椀渀 愀 㤀∀ 瀀椀攀 琀椀渀Ⰰ 漀爀 挀甀琀 礀漀甀爀 挀爀甀猀琀 椀渀琀漀 猀洀愀氀氀 爀漀甀渀搀猀 愀渀搀 氀愀礀 漀甀琀 椀渀 挀甀瀀挀愀欀攀 漀爀 琀愀爀琀 瀀愀渀猀⸀ 䄀氀琀攀爀渀愀琀椀瘀攀氀礀Ⰰ 昀漀爀 愀 昀愀渀挀椀昀甀氀 瀀椀攀Ⰰ 氀愀礀 礀漀甀爀 瀀椀攀 挀爀甀猀琀 漀甀琀 漀渀 愀 挀漀漀欀椀攀 猀栀攀攀琀 愀渀搀 挀甀琀 椀琀 椀渀琀漀 眀栀愀琀攀瘀攀爀 猀栀愀瀀攀 礀漀甀 眀椀猀栀 ⠀椀⸀攀⸀ 栀攀愀爀琀Ⰰ 猀栀椀攀氀搀Ⰰ 攀琀挀⤀⸀  吀愀欀攀 琀栀攀 猀挀爀愀瀀 搀漀甀最栀 挀甀琀 昀爀漀洀 礀漀甀爀 猀栀愀瀀攀 愀渀搀 爀漀氀氀 椀渀琀漀 愀 爀漀瀀攀⸀  䰀椀渀攀 琀栀攀 攀搀最攀猀 漀昀 礀漀甀爀 猀栀愀瀀攀 愀渀搀 瀀爀攀猀猀 琀漀 猀攀愀氀⸀  倀爀椀挀欀 琀栀攀 挀爀甀猀琀 椀渀 猀攀瘀攀爀愀氀 瀀氀愀挀攀猀 眀椀琀栀 愀 昀漀爀欀 愀渀搀 戀愀欀攀 愀琀 㐀　　뀀䘀 昀漀爀 ㄀㔀 洀椀渀甀琀攀猀⸀ഊ	Peel and core apples.  Lay out in a baking dish, sprinkle with cinnamon and sugar, cover, and bake at 350°F for 45 minutes.  Remove apples from oven and run through a food processor or mash with a potato masher until the apples have the consistency of a slightly chunky applesauce.  Add cinnamon and sugar to your preferred taste.  Refrigerate.
਀ऀ䨀甀猀琀 戀攀昀漀爀攀 猀攀爀瘀椀渀最 琀栀攀 琀愀爀琀猀Ⰰ 猀瀀漀漀渀 挀漀氀搀 愀瀀瀀氀攀 洀椀砀琀甀爀攀 椀渀琀漀 挀爀甀猀琀⠀猀⤀⸀  匀瀀爀椀渀欀氀攀 眀椀琀栀 搀攀挀漀爀愀琀椀瘀攀 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 漀爀 挀漀洀昀椀琀猀 椀昀 搀攀猀椀爀攀搀⸀ഊ
਀吀漀 最漀 眀椀琀栀 漀甀爀 攀渀琀爀攀 瀀椀攀Ⰰ 眀攀 渀攀攀搀 愀 猀椀搀攀 搀椀猀栀 瀀椀攀⸀  吀栀攀爀攀 愀爀攀 爀攀挀椀瀀攀猀 昀漀爀 洀愀渀礀 昀爀甀椀琀Ⰰ 挀栀攀攀猀攀Ⰰ 漀爀 瘀攀最攀琀愀戀氀攀 瀀椀攀猀 椀渀 瀀攀爀椀漀搀 挀漀漀欀戀漀漀欀猀Ⰰ 戀甀琀 洀愀渀礀 漀昀 琀栀攀洀 愀爀攀 樀甀猀琀 愀 氀椀琀琀氀攀 攀砀漀琀椀挀 昀漀爀 琀栀椀猀 猀攀爀椀攀猀 漀昀 愀爀琀椀挀氀攀猀 ⴀ 渀漀 洀愀琀琀攀爀 栀漀眀 琀愀猀琀礀 琀栀攀礀 愀爀攀 ⠀攀⸀最⸀ 瀀愀爀猀渀椀瀀 瀀椀攀Ⰰ 琀漀爀琀攀 漀昀 戀攀愀渀猀Ⰰ 漀爀 猀瀀椀渀愀挀栀 琀愀爀琀猀⤀⸀  䤀渀猀琀攀愀搀 䤀✀瘀攀 椀渀挀氀甀搀攀搀 琀栀攀 爀攀挀椀瀀攀 琀栀愀琀 昀椀爀猀琀 最漀琀 洀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 搀漀椀渀最 洀攀搀椀攀瘀愀氀 挀漀漀欀椀渀最 愀渀搀 爀攀搀愀挀琀椀漀渀猀⸀  䤀 栀愀瘀攀 昀漀渀搀 洀攀洀漀爀椀攀猀 漀昀 洀礀 最爀愀渀搀洀漀琀栀攀爀Ⰰ 愀 挀漀甀渀琀爀礀 昀愀爀洀攀爀✀猀 眀椀昀攀Ⰰ 眀栀漀 椀渀 琀栀攀 昀愀氀氀 愀渀搀 眀椀渀琀攀爀 眀漀甀氀搀 戀愀欀攀 ∀愀瀀瀀氀攀猀愀甀挀攀 瀀椀攀∀ 眀栀攀渀 眀攀 眀攀爀攀 瘀椀猀椀琀椀渀最⸀  䤀洀愀最椀渀攀 洀礀 猀甀爀瀀爀椀猀攀 眀栀攀渀 䤀 昀漀甀渀搀 愀 ㄀㘀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀 琀栀愀琀 洀愀琀挀栀攀搀 洀礀 最爀愀渀搀洀漀琀栀攀爀✀猀 爀攀挀椀瀀攀 渀攀愀爀氀礀 眀漀爀搀 昀漀爀 眀漀爀搀℀ഊ
਀吀栀椀猀 爀攀挀椀瀀攀 眀漀爀欀猀 最爀攀愀琀 愀猀 猀洀愀氀氀 椀渀搀椀瘀椀搀甀愀氀 琀愀爀琀猀⸀  䄀猀 愀 猀栀漀爀琀挀甀琀Ⰰ 戀愀欀攀 礀漀甀爀 琀愀爀琀 猀栀攀氀氀猀 愀渀搀 琀栀攀渀 昀椀氀氀 琀栀攀洀 眀椀琀栀 愀渀礀 挀漀洀洀攀爀挀椀愀氀氀礀 猀漀氀搀 ∀伀氀搀 䘀愀猀栀椀漀渀攀搀 䌀栀甀渀欀礀 䄀瀀瀀氀攀猀愀甀挀攀∀ 爀愀琀栀攀爀 琀栀愀渀 洀愀欀椀渀最 礀漀甀爀 漀眀渀 愀瀀瀀氀攀猀愀甀挀攀 昀爀漀洀 昀爀攀猀栀 愀瀀瀀氀攀猀⸀ഊ
਀䌀唀匀吀䄀刀䐀 吀䄀刀吀ഊMake a little crust as I said in the section on rolls. Put in two egg yolks that have been well beaten, milk, cinnamon and sugar, and stir it near the hearth until it thickens. 
਀ऀⴀ 倀氀愀琀椀渀愀㨀 伀渀 䠀漀渀攀猀琀 䤀渀搀甀氀最攀渀挀攀 ⠀㄀㐀㜀㔀Ⰰ 嘀攀渀椀挀攀⤀ഊ
਀刀攀搀愀挀琀椀漀渀ഊ2 c milk
਀㄀⼀㈀ 挀 猀甀最愀爀ഊ3 eggs
਀㄀⼀㐀 琀猀瀀 挀椀渀渀愀洀漀渀ഊ1/4 tsp nutmeg
਀匀椀渀最氀攀 瀀椀攀 挀爀甀猀琀ഊ	
਀䴀愀欀攀 琀栀攀 瀀椀攀 挀爀甀猀琀 愀渀搀 氀椀渀攀 愀 㜀∀ 漀爀 㠀∀ 瀀椀攀 瀀愀渀⸀  倀爀攀ⴀ戀愀欀攀 琀栀攀 挀爀甀猀琀 昀漀爀 ㄀　ⴀ㄀㔀 洀椀渀甀琀攀猀 愀琀 㐀　　뀀䘀⸀  䈀攀愀琀 攀最最猀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀渀搀 猀甀最愀爀 琀漀最攀琀栀攀爀⸀  䠀攀愀琀 琀栀攀 洀椀氀欀 甀渀琀椀氀 椀琀 戀攀最椀渀猀 琀漀 猀琀攀愀洀Ⰰ 愀渀搀 眀栀椀猀欀 椀渀 攀最最 洀椀砀琀甀爀攀⸀  倀漀甀爀 洀椀砀琀甀爀攀 椀渀琀漀 瀀椀攀 挀爀甀猀琀 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 渀甀琀洀攀最⸀  䈀愀欀攀 愀琀 㐀㈀㔀뀀䘀 昀漀爀 ㄀　 洀椀渀甀琀攀猀Ⰰ 琀栀攀渀 爀攀搀甀挀攀 琀攀洀瀀攀爀愀琀甀爀攀 琀漀 ㌀㔀　뀀䘀 愀渀搀 戀愀欀攀 昀漀爀 愀渀 愀搀搀椀琀椀漀渀愀氀 ㈀　ⴀ㈀㔀 洀椀渀甀琀攀猀 甀渀琀椀氀 挀甀猀琀愀爀搀 椀猀 猀攀琀⸀  䌀甀猀琀愀爀搀 眀椀氀氀 挀漀渀琀椀渀甀攀 琀漀 昀椀爀洀 愀猀 椀琀 挀漀漀氀猀⸀ഊ
਀䘀椀渀愀氀氀礀Ⰰ 琀漀 爀漀甀渀搀 漀甀琀 漀甀爀 洀攀愀氀 漀昀 洀攀搀椀攀瘀愀氀 瀀椀攀猀Ⰰ 眀攀 渀攀攀搀 愀 搀攀猀猀攀爀琀 ⴀ 挀甀猀琀愀爀搀 琀愀爀琀猀⸀  吀栀攀猀攀 ∀洀漀搀攀爀渀∀ 瀀漀瀀甀氀愀爀 猀渀愀挀欀猀 昀漀爀 愀昀琀攀爀渀漀漀渀 琀攀愀 漀爀 瀀愀爀琀礀 愀瀀瀀攀琀椀稀攀爀猀 栀愀瘀攀 愀瀀瀀愀爀攀渀琀氀礀 挀栀愀渀最攀搀 氀椀琀琀氀攀 猀椀渀挀攀 瀀攀爀椀漀搀 ⴀ 琀栀攀 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀 漀渀氀礀 氀愀挀欀猀 洀攀愀猀甀爀攀洀攀渀琀猀 愀渀搀 琀攀洀瀀攀爀愀琀甀爀攀⼀琀椀洀攀 椀渀猀琀爀甀挀琀椀漀渀猀 眀栀攀渀 挀漀洀瀀愀爀攀搀 琀漀 愀 渀攀愀爀氀礀 椀搀攀渀琀椀挀愀氀 爀攀挀椀瀀攀 昀爀漀洀 吀栀攀 䜀漀漀搀 䠀漀甀猀攀欀攀攀瀀椀渀最 䤀氀氀甀猀琀爀愀琀攀搀 䌀漀漀欀戀漀漀欀 ⠀瀀⸀ ㌀㐀㤀⤀⸀ഊ
਀吀伀 䴀䄀䬀䔀 匀䠀伀刀吀 倀䄀䔀匀吀 䘀伀刀 吀䄀刀吀䔀 㴀 倀䤀䔀 䌀刀唀匀吀ഊTake fine floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron and the yolckes of two egges and make it thynne and as tender as ye maye.
਀ऀⴀ 䄀 倀爀漀瀀攀爀 一攀眀攀 䈀漀漀欀 漀昀 䌀漀欀攀爀礀攀 ⠀㄀㔀㔀㜀Ⰰ 䔀渀最氀椀猀栀⤀ഊ
਀吀爀愀渀猀氀愀琀椀漀渀ഊTake fine flour and a bit of fair water and a dish of sweet butter and a little saffron and the yolks of two eggs [knead these together] and make [roll] it thin and as soft as you can.
਀ഊRedaction
਀㈀ 挀 昀氀漀甀爀ഊ1/4 c ice cold water
਀㄀⼀㈀ 挀 洀攀氀琀攀搀 戀甀琀琀攀爀 ⠀漀爀 挀愀渀漀氀愀 漀椀氀⤀ഊ1 egg yolk (optional)
਀ഊMix butter, water, and yolk together, knead mixture into flour to produce dough.  Add a little more flour if needed.  Roll out between two sheets of wax paper.  Makes one 9" pie crust.
਀ഊYou will notice that in none of these medieval recipes, and in none of my redactions, are there instructions for making pie dough.  As I mentioned in a previous article, it seems that it was assumed every medieval cook knew how to make pastry dough.  A Proper Newe Book of Cokerye (1557, English) and Das Kochbuch der Sabina Welsein (1553, German) seem to be among the few cookbooks that actually include a recipe for pastry dough.  For all these recipes I suggest a simple, yet hearty, oil crust pie dough - follow the period pie crust recipe here, but substitute canola oil for the butter and do not use an egg yolk.
਀ഊReferences:
਀ഊCurye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). Hieatt, Constance B. and Sharon Butler. The Early English Text Society by the Oxford University Press, 1985. 
਀ഊPlatina. On Honest Indulgence (De Honesta Voluptatae). A little work on foods and honest indulgence by the very learned man Platina : Printed with the work and care of Father Laurentius de Aguila for the Distinguished Duke Peter Mocenicus. Venice, 1475. Evans, Susan J. Falconwood Press. 1989.
਀ഊMarx Rumpolt, Ein New Kochbuch. 1581. translated by M. Grasse. 1999. Available at http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm.  Original, untranslated, transcribed manuscript available at http://www.uni-giessen.de/gloning/tx/rumpturt.htm 
਀ഊA Proper New Booke of Cookery. 1575.   at  http://www.uni-giessen.de/gloning/tx/bookecok.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
਀ഊPleyn Delit: Medieval Cookery for Modern Cooks.  CB Hieatt, B Hosington, and S Butler. University of Toronto Press, 1996.
਀ഊThe Booke of Food for the Barony of Three Rivers, recipes from 2006. edited by Cathus the Curious (Keith Roberts). 2006.
਀ഊThe Good Housekeeping Illustrated Cookbook.  New York: Hearst Books, 1989.
਀ഊGode Cookery website  at  http://www.godecookery.com/godeboke/godeboke.htm
਀ഊMedieval Cookery website  at  http://recipes.medievalcookery.com
਀ⴀⴀⴀⴀⴀⴀഊCopyright 2009 by Teresa Roberts, 9900 Juniper Ct. St Louis MO 63123. <tkroberts at toast.net>. 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<the end>
਀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倀椀攀猀ⴀ愀爀琀ऀ倀愀最攀 㜀 漀昀 㜀ഊ
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