DYKIP-Startrs-art - 10/31/09
਀ഊ"Did You Know its Period? Part 6: Starters and Appetizers" by HL Rowan Houndskeeper.
਀ഊNOTE: See also the files: easy-p-recip-msg, cheese-goo-msg, eggs-stuffed-msg, finger-foods-msg, fried-cheese-msg, nuts-msg, jumbals-msg, pretzels-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 6: Starters and Appetizers
਀戀礀 䠀䰀 刀漀眀愀渀 䠀漀甀渀搀猀欀攀攀瀀攀爀ഊBarony of Three Rivers, Calontir
਀ഊI hope by now you are getting the idea that many medieval foods aren't so strange to our modern palate.  Yes there are some medieval dishes that the average modern Midwesterner might be reluctant to try - such as Eels in Aspic (Gale of Fyssh from Forme of Cury, English 14th c.) and Sheep's Penis (Schapenpenis voor de lekkerbek from Wel ende edelike spiise, Dutch, 15th c.). 
਀ഊThen again, many average Midwesterners (ok - me specifically) are also unwilling to eat liver, sushi, and beef curry - all of which are all perfectly normal modern foods served at our American dinner tables.  I hope that this series of articles has convinced you that serving period food is just another type of cooking cuisine, sort of like choosing to cook Cajun, Tex-Mex, or Italian for dinner.  There are plenty of medieval recipes available that, while perhaps unusual, are certainly not that "strange" or "over-spiced" for a modern palate.
਀ഊI hope you are interested in trying some of the recipes that have been presented in these articles for yourself.  During war season there are plenty of party coordinators who look for people to make a batch or two of some medieval dish.  In this article I present several "modern" medieval foods that are all appetizer type dishes good for serving at such parties.  If you are looking for other ideas for medieval "snacks" to make for the party at the next war, or for your own dinner party, remember that any of the pies I mentioned in previous articles can be made up as bite sized tarts rather than 9" pies easily enough.  The meatballs, sugar candy, and any of the deep fried dishes mentioned in previous articles also make good party food - and did you know that it's all period? :-)
਀ഊSAVOURY TOSTED OR MELTED CHEESE = RAREBIT  
਀䌀甀琀 瀀椀攀挀攀猀 漀昀 焀甀椀挀欀Ⰰ 昀愀琀Ⰰ 爀椀挀栀Ⰰ 眀攀氀氀 琀愀猀琀攀搀 挀栀攀攀猀攀Ⰰ ⠀愀猀 琀栀攀 戀攀猀琀 漀昀 䈀爀礀攀Ⰰ 䌀栀攀猀栀椀爀攀Ⰰ ☀挀⸀ 漀爀 猀栀愀爀瀀 琀栀椀挀欀 䌀爀攀愀洀ⴀ䌀栀攀攀猀攀⤀ 椀渀琀漀 愀 搀椀猀栀 漀昀 琀栀椀挀欀 戀攀愀琀攀渀 洀攀氀琀攀搀 䈀甀琀琀攀爀Ⰰ 琀栀愀琀 栀愀琀栀 猀攀爀瘀攀搀 昀漀爀 匀瀀愀爀愀最攀猀 漀爀 琀栀攀 氀椀欀攀Ⰰ 漀爀 瀀攀愀猀攀Ⰰ 漀爀 漀琀栀攀爀 戀漀椀氀攀搀 匀愀氀氀攀琀Ⰰ 漀爀 爀愀最漀甀琀 漀昀 洀攀愀琀Ⰰ 漀爀 最爀愀瘀礀 漀昀 䴀甀琀琀漀渀㨀 愀渀搀Ⰰ 椀昀 礀漀甀 眀椀氀氀Ⰰ 䌀栀漀瀀 猀漀洀攀 漀昀 琀栀攀 䄀猀瀀愀爀愀最攀猀 愀洀漀渀最 椀琀Ⰰ 漀爀 猀氀椀挀攀猀 漀昀 䜀愀洀戀漀渀 漀昀 䈀愀挀漀渀Ⰰ 漀爀 昀爀攀猀栀ⴀ挀漀氀氀漀瀀猀Ⰰ 漀爀 伀渀椀漀渀猀Ⰰ 漀爀 匀椀戀戀漀甀氀攀琀猀Ⰰ 漀爀 䄀渀挀栀漀瘀椀猀Ⰰ 愀渀搀 猀攀琀 愀氀氀 琀栀椀猀 琀漀 洀攀氀琀 甀瀀漀渀 愀 䌀栀愀昀椀渀最ⴀ搀椀猀栀 漀昀 䌀漀愀氀猀Ⰰ 愀渀搀 猀琀椀爀 愀氀氀 眀攀氀氀 琀漀最攀琀栀攀爀Ⰰ 琀漀 䤀渀挀漀爀瀀漀爀愀琀攀 琀栀攀洀㬀 愀渀搀 眀栀攀渀 愀氀氀 椀猀 漀昀 愀渀 攀焀甀愀氀 挀漀渀猀椀猀琀攀渀挀攀Ⰰ 猀琀爀攀眀 猀漀洀攀 最爀漀猀猀 圀栀椀琀攀ⴀ倀攀瀀瀀攀爀 漀渀 椀琀Ⰰ 愀渀搀 攀愀琀 椀琀 眀椀琀栀 琀漀猀琀猀 漀爀 挀爀甀猀琀猀 漀昀 圀栀椀琀攀ⴀ戀爀攀愀搀⸀ 夀漀甀 洀愀礀 猀挀漀爀挀栀 椀琀 愀琀 琀栀攀 琀漀瀀 眀椀琀栀 愀 栀漀琀 䘀椀爀攀ⴀ匀栀漀瘀攀氀⸀ഊ- The Closet of Sir Kenelm Digby, Opened (1669 English)
਀ഊTranslation:
਀䤀琀✀猀 倀漀猀琀ⴀ䔀氀椀稀愀戀攀琀栀愀渀 䔀渀最氀椀猀栀Ⰰ 䰀漀渀搀漀渀 搀椀愀氀攀挀琀 ⴀ 䤀 猀栀漀甀氀搀渀✀琀 渀攀攀搀 琀漀 琀爀愀渀猀氀愀琀攀 椀琀 昀漀爀 愀渀礀漀渀攀⸀ഊ
਀刀攀搀愀挀琀椀漀渀ഊ8 oz Asiago cheese, cubed 
਀㠀 漀稀 挀爀攀愀洀 挀栀攀攀猀攀Ⰰ 挀甀戀攀搀ഊ8 oz bacon, fried and crumbled 
਀㠀 漀稀 戀甀琀琀攀爀ഊ1/2 medium onion, diced
਀昀爀攀猀栀氀礀 最爀漀甀渀搀 眀栀椀琀攀 瀀攀瀀瀀攀爀ഊFrench bread
਀ഊSautee the onion in a portion of the butter until caramelized.  Add the rest of the butter, bacon bits, and cheeses.  Allow all ingredients to melt together over medium-low heat. Continuous and vigorous stirring with a fork or small whisk is required to counteract the tendency of the butter to separate from the cheese.
਀ഊBrown slices of French bread in a toaster or the oven.  Serve the rarebit by spooning generously over the bread and sprinkle with the white pepper on top.  Serves 4.
਀吀栀椀猀 爀攀挀椀瀀攀 眀愀猀 洀攀渀琀椀漀渀攀搀 漀渀 漀甀爀 氀漀挀愀氀 攀洀愀椀氀 氀椀猀琀 愀猀 愀 瀀攀爀椀漀搀 攀砀愀洀瀀氀攀 漀昀 愀 搀椀猀栀 猀椀洀椀氀愀爀 琀漀 圀攀氀猀栀 刀愀爀攀戀椀琀 漀爀 䘀漀渀搀甀攀⸀  圀栀椀氀攀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 椀猀 愀挀琀甀愀氀氀礀 漀甀琀 漀昀 瀀攀爀椀漀搀Ⰰ 䐀椀最戀礀 椀猀 愀 挀漀洀洀漀渀氀礀 甀猀攀搀 猀漀甀爀挀攀 椀渀 琀栀攀 匀䌀䄀⸀  䤀琀 椀猀 瘀攀爀礀 昀愀洀椀氀椀愀爀 琀漀 戀爀攀眀攀爀猀 猀椀渀挀攀 椀琀 挀漀渀琀愀椀渀猀 漀渀攀 漀昀 琀栀攀 攀愀爀氀椀攀猀琀 挀漀氀氀攀挀琀椀漀渀猀 漀昀 爀攀挀椀瀀攀猀 昀漀爀 昀攀爀洀攀渀琀攀搀 戀攀瘀攀爀愀最攀猀⸀  䴀礀 爀攀搀愀挀琀椀漀渀 漀昀 琀栀攀 匀愀瘀漀爀礀 瀀爀攀猀攀渀琀攀搀 栀攀爀攀 瀀爀漀搀甀挀攀猀 愀 最漀漀搀 琀栀椀挀欀 爀愀爀攀戀椀琀 猀甀椀琀愀戀氀攀 愀猀 愀 搀椀渀渀攀爀 瀀愀爀琀礀 猀琀愀爀琀攀爀 漀爀 攀瘀攀渀 愀 猀椀洀瀀氀攀 攀渀琀爀攀⸀  吀栀攀 爀攀搀愀挀琀椀漀渀 昀爀漀洀 䌀愀爀椀愀搀漀挀✀猀 䴀椀猀挀攀氀氀愀渀礀Ⰰ 眀栀椀挀栀 椀猀 愀瘀愀椀氀愀戀氀攀 漀渀 䌀愀爀椀愀搀漀挀✀猀 眀攀戀猀椀琀攀Ⰰ 椀猀 猀氀椀最栀琀氀礀 搀椀昀昀攀爀攀渀琀 愀渀搀 瀀爀漀搀甀挀攀猀 愀 挀爀攀愀洀礀 挀栀攀攀猀攀 猀愀甀挀攀 琀栀愀琀 栀攀 猀甀最最攀猀琀猀 甀猀椀渀最 漀瘀攀爀 瘀攀最攀琀愀戀氀攀猀⸀  ഊSTUFFED EGGS = DEVILED EGGS
਀䌀漀漀欀 昀爀攀猀栀 攀最最猀 昀漀爀 愀 氀漀渀最 琀椀洀攀 猀漀 琀栀愀琀 琀栀攀礀 愀爀攀 栀愀爀搀⸀ 吀栀攀渀 琀愀欀攀 琀栀攀 攀最最 昀爀漀洀 琀栀攀 猀栀攀氀氀 愀渀搀 猀瀀氀椀琀 椀琀 琀栀漀甀最栀 琀栀攀 洀椀搀搀氀攀Ⰰ 猀漀 愀猀 渀漀琀 琀漀 搀愀洀愀最攀 愀渀礀 漀昀 琀栀攀 眀栀椀琀攀⸀  圀栀攀渀 琀栀攀 礀漀氀欀猀 愀爀攀 爀攀洀漀瘀攀搀Ⰰ 最爀椀渀搀 甀瀀 瀀愀爀琀 漀昀 椀琀 眀椀琀栀 最漀漀搀 挀栀攀攀猀攀Ⰰ 愀渀搀 眀椀琀栀 爀愀椀猀椀渀猀㬀 猀愀瘀攀 琀栀攀 漀琀栀攀爀 瀀愀爀琀 琀漀 挀漀氀漀爀 琀栀攀 洀椀砀琀甀爀攀⸀ 䰀椀欀攀眀椀猀攀 愀氀猀漀 愀搀搀 愀 氀椀琀琀氀攀 昀椀渀攀氀礀 挀甀琀 瀀愀爀猀氀攀礀Ⰰ 洀愀爀樀漀爀愀洀Ⰰ 愀渀搀 洀椀渀琀⸀ 匀漀洀攀 瀀甀琀 椀渀 琀眀漀 漀爀 洀漀爀攀 攀最最 眀栀椀琀攀猀 眀椀琀栀 猀瀀椀挀攀猀⸀ 圀椀琀栀 琀栀椀猀 洀椀砀琀甀爀攀 昀椀氀氀 琀栀攀 眀栀椀琀攀猀 漀昀 琀栀攀 攀最最猀 愀渀搀 眀栀攀渀 琀栀攀礀 栀愀瘀攀 戀攀攀渀 猀琀甀昀昀攀搀 愀渀搀 挀氀漀猀攀搀Ⰰ 昀爀礀 琀栀攀洀 漀瘀攀爀 愀 最攀渀琀氀攀 昀氀愀洀攀Ⰰ 椀渀 漀椀氀⸀ഊ
਀圀栀攀渀 琀栀攀礀 栀愀瘀攀 戀攀攀渀 昀爀椀攀搀Ⰰ 愀搀搀 愀 猀愀甀挀攀 洀愀搀攀 昀爀漀洀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 礀漀氀欀猀 瀀漀甀渀搀攀搀 眀椀琀栀 爀愀椀猀椀渀猀 愀渀搀 洀漀椀猀琀攀渀攀搀 眀椀琀栀 瘀攀爀樀甀椀挀攀 愀渀搀 洀甀猀琀Ⰰ 愀搀搀 椀渀 最椀渀最攀爀Ⰰ 挀氀漀瘀攀Ⰰ 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 瀀漀甀爀 漀瘀攀爀 琀栀攀 攀最最猀 愀渀搀 氀攀琀 琀栀攀洀 栀攀愀琀 愀 氀椀琀琀氀攀 眀栀椀氀攀 琀漀最攀琀栀攀爀⸀ 吀栀椀猀 栀愀猀 洀漀爀攀 栀愀爀洀 琀栀愀渀 最漀漀搀 椀渀 椀琀⸀ ഊPlatina: On Honest Indulgence (1475, Venice)
਀ഊRedaction
਀㠀 眀栀漀氀攀 栀愀爀搀 戀漀椀氀攀搀 攀最最猀ഊ2 egg whites, raw (optional) 
਀㈀ 琀猀瀀 搀爀椀攀搀 漀爀攀最愀渀漀 漀爀 洀愀爀樀漀爀愀洀Ⰰ 洀椀渀挀攀搀  ഊ2 tsp dried mint leaves, minced  
਀㈀ 琀猀瀀 搀爀椀攀搀 瀀愀爀猀氀攀礀Ⰰ 洀椀渀挀攀搀  ഊ2 tsp dried chives, minced 
਀㄀⼀㈀ 琀猀瀀 猀愀氀琀 ഊ1/2 tsp freshly ground pepper  
਀㄀ ㄀⼀㌀ 琀猀瀀 爀愀椀猀椀渀猀Ⰰ 洀椀渀挀攀搀 ⠀漀瀀琀椀漀渀愀氀⤀ഊ3 Tbls grated Farmers cheese 
਀㈀ 琀猀瀀 瘀攀爀樀甀椀挀攀 ഊ
਀匀愀甀挀攀 ⠀漀瀀琀椀漀渀愀氀⤀ ഊleftover yolk filling
਀㄀⼀㐀 琀猀瀀 最椀渀最攀爀 ഊ1/4 tsp cinnamon 
਀㄀⼀㠀 琀猀瀀 挀氀漀瘀攀 ഊverjuice 
਀眀愀琀攀爀 ഊadditional grated cheese (for sprinkling) 
਀ഊHard boil the eggs and cool completely.  Peel carefully, trying to avoid damaging the whites.  Slice each egg in half lengthwise and carefully remove the yolk.  Set aside the whites.  Crumble up the yolks, add the spices and cheese, and mix well.  Add the minced raisins if you are using them.  Stir in the verjuice.  The filling should have a consistency that allows it to bind together - almost creamy.  Add more verjuice or raw egg whites in small amounts at a time if necessary.
਀ ഊYou now have three options for finishing the stuffed eggs - 1) following the original period recipe, which involves frying the eggs;  2) a modified version of the period recipe that bakes the eggs in the sauce; or  3) skipping the sauce all together.
਀ഊOption 1: Fill the egg white halves with the yolk mixture.  Since you are going to reassemble the eggs you don't want to stuff the egg halves very full - no fuller than the original yolk was sized and preferably a little less.  You will have leftover filling.  Add to this leftover filling the cinnamon, ginger and clove, then thin the mixture using a little verjuice and water in a 1:1 combination to achieve a thin sauce.  Gently warm the sauce.  Reassemble the eggs with toothpicks so they appear whole, then pan fry them gently in oil.  Lay them out in your serving platter and top with the warm sauce.
਀ഊOption 2: Fill the egg white halves with the yolk mixture.  You can either reassemble the eggs with toothpicks so they appear whole, or leave them as egg halves.  If you are going to reassemble the eggs you don't want to stuff the egg halves very full - no fuller than the original yolk was sized.  In both cases you will have leftover filling.  Add to this leftover filling the cinnamon, ginger and clove, then thin the mixture using a little verjuice and water in a 1:1 combination to achieve a thin sauce.  Arrange the eggs (reassembled whole or halves) in a greased baking dish, and pour the sauce over them, sprinkle with additional grated cheese, and bake at 350° until golden brown and heated through (~ 15 minutes).
਀ഊOption 3: Skip the sauce and stuff the egg halves a little fuller, using up all the filling.  Arrange the egg halves in a greased baking dish, sprinkle with additional grated cheese, and bake at 350° until heated through (~ 15 minutes).  Note that you must bake the eggs due to the use of raw egg white in the filling.  If you choose not to use the egg white as a binding agent in the filling you can serve these without baking them.
਀ഊThese deviled eggs are a bit drier than the modern ones we are used to and don't have the mustard flavor of modern deviled eggs, relying instead on herbs for flavoring and verjuice or egg white for the binding in the yolk filling.  You can serve these stuffed eggs as picnic-ready deviled eggs, or add the sauce to produce a fancier dinner party appetizer.  Made either way any leftovers can be used to make a delicious egg salad for sandwiches (just chop up the leftovers and add mayonnaise).
਀ഊA couple of hints for cooking and peeling your eggs:  Using older eggs rather than fresh eggs will make them much easier to peel.  Soaking the hard boiled eggs in cold water before you try to peel them will also make it easier.  
਀ഊDULCIA DOMESTICA (HOMEMADE SWEETS) = STUFFED DATES
਀堀䤀⸀ 䐀嘀䰀䌀䤀䄀 䐀伀䴀䔀匀吀䤀䌀䄀 䔀吀 䴀䔀䰀䌀䄀䔀ഊDulcia domestica: palmulas vel dactilos excepto semine, nuce vel nucleis vel piper tritum infercies. sales foris contingis, frigis in melle cocto, et inferes. 
਀ऀ䄀瀀椀挀椀甀猀㨀 䐀攀 刀攀 䌀漀焀甀椀渀愀爀椀愀 ⠀縀㔀琀栀 挀⸀ 刀漀洀愀渀⤀ ഊ	
਀吀爀愀渀猀氀愀琀椀漀渀ഊLittle home confections: palm fruits [dates] are stuffed, after the seeds have been removed, with a nut or with nuts and ground pepper, sprinkled with salt on the outside and are candied in honey and served. 
਀ഊRedaction
਀㐀 氀戀猀 搀愀琀攀猀Ⰰ 瀀椀琀琀攀搀ഊ2 c whole almonds, blanched
਀㈀ 挀 栀漀渀攀礀ഊsalt
਀ഊStuff each date with 1 almond. Sprinkle stuffed dates with salt. Place in a baking pan, cover with honey and bake at 325° F for 15 minutes, stirring once halfway through. Let sit until cooled. Remove dates from honey before serving. 
਀ഊHere is a "modern" popular party appetizer that is (pre)period and easy to make - easy enough that no one should ever pay the prices the deli counter asks for them.  As good as the almond stuffed dates are though, you might want to experiment with other nuts like pecans or pine nuts, or even stuff them with a coarsely ground nut mixture.  
਀ഊPRESERVED PEACHES
਀一椀洀 倀昀攀爀猀椀最⼀ 猀栀攀氀 甀渀 猀挀栀渀攀椀搀琀 猀椀攀 瘀漀渀攀椀渀愀渀搀攀爀⼀ 甀渀搀 琀栀甀 搀攀渀 欀攀爀渀 栀攀爀愀甀猀猀⼀ 戀攀猀琀爀愀甀 猀椀攀 愀甀昀 戀攀礀搀攀渀 猀攀椀琀攀渀 洀椀琀 眀攀椀猀猀攀洀 娀甀挀欀攀爀⼀ 搀攀爀 欀氀攀椀渀 最攀猀琀漀猀猀攀渀 椀猀琀⼀ 氀攀最猀 眀椀攀搀攀爀甀洀 愀甀昀昀 攀椀渀 猀愀甀戀攀爀猀 匀椀戀⼀ 搀愀猀 昀攀椀渀 渀攀眀 椀猀琀⼀ 氀攀最 搀椀攀 倀昀攀爀猀椀最 搀愀爀攀椀渀⼀ 甀渀搀 戀攀搀攀挀欀猀 洀椀琀 攀椀渀攀洀 搀甀攀渀渀攀渀 猀挀栀氀攀礀攀爀⼀ 猀攀稀 椀渀 搀椀攀 匀漀渀渀⼀ 搀愀猀猀 搀椀攀 䴀愀搀攀渀 渀椀挀栀 搀愀稀甀 欀漀洀洀攀渀⼀ 甀渀搀 猀攀栀爀 攀猀 漀昀昀琀 愀洀戀⼀ 猀漀 眀椀爀琀猀 昀攀椀渀 琀爀甀挀欀攀渀 瘀漀渀 搀攀爀 匀漀渀渀攀渀⼀ 猀漀 欀愀渀猀琀搀甀 攀猀 愀甀昀昀栀攀戀攀渀⼀ 甀渀搀 昀攀椀渀 琀爀甀挀欀攀渀 愀甀昀昀 攀椀渀 吀椀猀挀栀 最攀戀攀渀⸀ഊMarx Rumpolt, Ein New Kochbuch (1581, German)
਀ഊTranslation
਀吀愀欀攀 瀀攀愀挀栀攀猀⼀ 瀀攀攀氀 愀渀搀 挀甀琀 琀栀攀洀 愀瀀愀爀琀⼀ 愀渀搀 搀漀 琀栀攀 瀀椀琀 爀攀洀漀瘀攀⼀ 猀瀀爀椀渀欀氀攀 琀栀攀洀 漀渀 戀漀琀栀 猀椀搀攀猀 眀椀琀栀 眀栀椀琀攀 猀甀最愀爀⼀ 琀栀愀琀 椀猀 瀀漀甀渀搀攀搀 猀洀愀氀氀⼀ 氀愀礀 椀琀 愀最愀椀渀 漀渀 愀 挀氀攀愀渀 猀椀攀瘀攀⼀ 琀栀愀琀 椀猀 昀椀渀攀 渀攀眀⼀ 氀愀礀 琀栀攀 瀀攀愀挀栀攀猀 琀栀攀爀攀椀渀⼀ 愀渀搀 挀漀瘀攀爀 椀琀 眀椀琀栀 愀 琀栀椀渀 瘀攀椀氀⼀ 猀攀琀 椀渀 琀栀攀 猀甀渀⼀ 琀栀愀琀 琀栀攀 洀愀最最漀琀 搀漀 渀漀琀 爀攀愀挀栀 椀琀⼀ 愀渀搀 氀漀漀欀 愀琀 椀琀 漀昀琀攀渀⼀ 猀漀 眀椀氀氀 椀琀 搀爀礀 昀椀渀攀 昀爀漀洀 琀栀攀 猀甀渀⼀ 猀漀 礀漀甀 挀愀渀 猀琀漀爀攀 椀琀⼀ 愀渀搀 昀椀渀攀 搀爀礀 漀渀 琀栀攀 琀愀戀氀攀 猀攀琀 椀琀⸀ഊ
਀刀攀搀愀挀琀椀漀渀ഊ10 ripe peaches
਀㄀⼀㈀ 挀 猀甀最愀爀ഊ	
਀圀愀猀栀 瀀攀愀挀栀攀猀⸀  ∀倀攀攀氀∀ 瀀攀愀挀栀攀猀 戀礀 瀀氀甀渀最椀渀最 椀渀琀漀 戀漀椀氀椀渀最 眀愀琀攀爀 昀漀爀 ㄀ⴀ㈀ 洀椀渀甀琀攀猀 愀渀搀 琀栀攀渀 椀洀洀攀搀椀愀琀攀氀礀 瀀氀甀渀最椀渀最 椀渀琀漀 椀挀攀 眀愀琀攀爀⸀  吀栀攀 瀀攀愀挀栀 猀欀椀渀 猀栀漀甀氀搀 瀀攀攀氀 漀昀昀 攀愀猀椀氀礀⸀  䌀甀琀 瀀攀愀挀栀攀猀 椀渀 栀愀氀昀Ⰰ 爀攀洀漀瘀攀 琀栀攀 瀀椀琀Ⰰ 愀渀搀 猀氀椀挀攀 琀栀攀 瀀攀愀挀栀攀猀⸀  夀漀甀 猀栀漀甀氀搀 最攀琀 縀㘀 猀氀椀挀攀猀 瀀攀爀 瀀攀愀挀栀⸀  匀瀀爀椀渀欀氀攀 戀漀琀栀 猀椀搀攀猀 漀昀 琀栀攀 瀀攀愀挀栀 猀氀椀挀攀猀 眀椀琀栀 猀甀最愀爀⸀  䐀爀礀 琀栀攀洀 椀渀 礀漀甀爀 搀攀栀礀搀爀愀琀漀爀 ⠀㄀㌀㔀뀀䘀 昀漀爀 縀㄀㈀ 栀漀甀爀猀⤀ 漀爀 椀渀 琀栀攀 漀瘀攀渀 ⠀㄀㔀　뀀 昀漀爀 縀㐀 栀漀甀爀猀⤀ 漀渀 挀漀漀欀椀攀 猀栀攀攀琀猀 漀爀 戀愀欀椀渀最 猀琀漀渀攀猀⸀  倀攀愀挀栀攀猀 猀栀漀甀氀搀 戀攀 瀀氀椀愀戀氀攀 眀栀攀渀 昀椀渀椀猀栀攀搀 搀爀礀椀渀最⸀  匀琀漀爀攀 椀渀 愀渀 愀椀爀琀椀最栀琀 挀漀渀琀愀椀渀攀爀⸀ഊ
਀䈀漀眀氀猀 漀昀 搀爀椀攀搀 昀爀甀椀琀 愀爀攀 愀渀 攀愀猀礀 瀀愀爀琀礀 愀瀀瀀攀琀椀稀攀爀⸀  䠀攀爀攀 椀猀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 昀漀爀 栀漀眀 琀漀 洀愀欀攀 琀栀攀 搀爀椀攀搀 昀爀甀椀琀⸀  圀栀椀氀攀 琀栀攀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 甀猀攀猀 猀甀渀 搀爀礀椀渀最Ⰰ 眀攀 栀愀瘀攀 琀栀攀 洀漀搀攀爀渀 漀瀀琀椀漀渀 漀昀 甀猀椀渀最 琀栀攀 漀瘀攀渀 漀爀 愀渀 攀氀攀挀琀爀椀挀 搀攀栀礀搀爀愀琀漀爀Ⰰ 猀瀀攀攀搀椀渀最 甀瀀 琀栀攀 瀀爀漀挀攀猀猀 挀漀渀猀椀搀攀爀愀戀氀礀 ⠀猀甀渀 搀爀礀椀渀最 琀愀欀攀猀 猀攀瘀攀爀愀氀 搀愀礀猀⤀⸀ ഊ
਀ऀ吀栀椀猀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 椀猀 猀瀀攀挀椀昀椀挀愀氀氀礀 昀漀爀 瀀攀愀挀栀攀猀Ⰰ 戀甀琀 礀漀甀 挀愀渀 爀攀愀猀漀渀愀戀氀礀 攀砀琀爀愀瀀漀氀愀琀攀 琀栀愀琀 琀栀攀 猀愀洀攀 琀攀挀栀渀椀焀甀攀 挀漀甀氀搀 栀愀瘀攀 戀攀攀渀 甀猀攀搀 昀漀爀 愀渀礀 漀昀 琀栀攀 昀爀甀椀琀猀 愀瘀愀椀氀愀戀氀攀 椀渀 瀀攀爀椀漀搀 猀甀挀栀 愀猀 愀瀀瀀氀攀猀Ⰰ 瀀攀愀爀猀Ⰰ 瀀氀甀洀猀Ⰰ 漀爀 最爀愀瀀攀猀⸀ഊ
਀刀攀昀攀爀攀渀挀攀猀㨀ഊCariadoc's Miscellany: A Collection of Medieval Recipes, 9th edition. Cariadoc and Elizabeth (David Friedman and Betty Cook) http://www.pbm.com/~lindahl/cariadoc/miscellany.html
਀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.
਀ഊMarcus Gavius Apicius. Libri decem qui dicuntur de re coquinaria.  at 
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀栀猀ⴀ愀甀最猀戀甀爀最⸀搀攀⼀縀栀愀爀猀挀栀⼀䌀栀爀漀渀漀氀漀最椀愀⼀䰀猀瀀漀猀琀　㐀⼀䄀瀀椀挀椀甀猀⼀愀瀀椀开爀攀　㜀⸀栀琀洀氀ഊtranslation available at: http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html
਀ഊApicius, Cookery and Dining in Imperial Rome (Apicius de re Coquinaria). trans. Vehling, Joseph Dommers, New York: Dover Publications, 1977
਀ഊMarx Rumpolt. Ein New Kochbuch. 1581. transliteration and translation M. Grasse 1999, 2000, 2001, 2002.  http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm
਀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匀琀愀爀琀爀猀ⴀ愀爀琀ऀ倀愀最攀 㘀 漀昀 㜀ഊ
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