easy-p-recip-msg

easy-p-recip-msg - 11/29/01

Some easy period recipes. Ideal for new cooks or for cooks new to period cooking.

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Date: Mon, 12 Nov 2001 11:03:15 -0500

From: Elaine Koogler <ekoogler at chesapeake.net>

To: sca-cooks at ansteorra.org

Subject: Re: [Sca-cooks] Medieval cooking for non-cooks

Here are several recipes, from different periods. The first is an Elizabethan

recipe, and the remainder are earlier--14th century or so. If you have any

questions, let me know...they are all pretty simple.

A Carrot Sallad

1 # baby carrots

3 cups water

1/2 tsp salt

1/4 tsp. chervil

1/2 cup white wine vinegar

4 tbsp. Salad oil

1/4 tsp. white pepper

1 lg. Sprig parsley

Scrub carrots and cut off green tops. Bring water, salt, chervil to a boil in

a saucepan. Add the carrots, cover the pot, and cook until the carrots are

tender but still crisp=97about 10 minutes.

In a deep bowl, mix together the vinegar, oil and pepper. Drain the carrots,

add them to the dressing and stir them until they are nicely coated. Cover

the bowl and marinate the carrots in the dressing for at least an hour.

Wash the parsley in cold water, shake off the moisture, and snip off the

stems. Make a rosette of the leaves in the center of a dinner plate. Arrange

the carrots around the parsley like a sunburst, and pour a little of the

dressing over the carrots.

Original: Carrets boyled and eaten with vinegar, Oyle, and Pepper serve for a

special good salad to stirre up appetite, and to puyrifie blood. =96William

Vaughn, Directions for Health

Dining with William Shakespeare, Madge Lorwin.

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 packed in water cherries

2 1/2 tsp. sugar

2 Tbsp. Butter

=BC tsp. salt

3/4 Cup White bread crumbs whole cloves

1/2 Cup sweet white wine 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

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.

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 lπeaue, 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: by Scully

1 cup liquid honey

10 - 15 whole cloves

2 Tbsp. finely sliced slivers of fresh ginger

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.

I hope these work for you! They are fairly easy, should be inexpensive and

and are quite tasty.

Kiri