Any Medieval recipes?!
I am in love with the whole Tudor England Elizabethan Era!.!.!.!.And I know they ate things that would be considered icky!.!.!.but does anyone know of any recipes!? Like for anything related to English History during that time frame!?Www@FoodAQ@Com
Answers:
this website has a lot of recipes from the Elizabethan era (apps, entrees, side dishes, desserts, and sauces)!.!.!.http://www!.seatofmars!.com/elizabethanfoo!.!.!.
and here is another one about elizabethan food!.!.!.http://www!.elizabethan-era!.org!.uk/elizab!.!.!.
hope this helps! =)Www@FoodAQ@Com
and here is another one about elizabethan food!.!.!.http://www!.elizabethan-era!.org!.uk/elizab!.!.!.
hope this helps! =)Www@FoodAQ@Com
When my oldest son was doing studies for the Tudor period, he made Blanche Porrey as part of his project!. It's so good that we have kept it in our "family favorites" file!.
The original recipe: Tak whyte lekys & perboyle hem & hewe hem smale with oynouns!. Cast it in good broth & sethe it vp with smale brydds!. Coloure it with safferoun; powdur yt with pouder douce!.
A modern translation: take white leeks, parboil them and chop them with onions in small bites!. Add to a good stock and boil with small birds!. Color it with saffron and add powder douce (premade flavoring iwth cinnamon, sugar, cloves, and salt plus other spices -- very mild and slightly sweet)!.
Quarter a large roasting chicken, removing bits, skin & fat!. Do not brown the chicken, this is a "white" dish!. Cut and clean 1 lb!. leeks, slicing in fourths, longways!. Run them under water to get the sand and dirt out!. Cut off the green tops and discard!. Cut whites into small pieces with 2 small onions!. I do not parboil because my leeks are fresh and do not need to be rehydrated or softened!.
Bring 5 C homemade chicken broth and 1 C light beer or white wine to boil!. Add leeks and onions!. After 30 minutes at a full boil, add the chicken, 4-5 cloves of garlic smashed, 2 T butter, and 1 t each of small amount of garlic salt and onion powder!. Cook at a simmer until everything is done!. Shred chicken off bone and discard carcass!. Reduce heat to low and add 7-8 strands of saffron to pot!. Shred 1 t!. parsley or cilantro (can substitute basil as well) in the bottom of an individual bowl!. Ladle broth and chicken into bowl!. Top with small quantity of the pouder douce!.
Pouder Douce: 1T of brown sugar, 1/2 tsp cinnamon and ginger, and 1 big pinch of powdered clove!. Www@FoodAQ@Com
The original recipe: Tak whyte lekys & perboyle hem & hewe hem smale with oynouns!. Cast it in good broth & sethe it vp with smale brydds!. Coloure it with safferoun; powdur yt with pouder douce!.
A modern translation: take white leeks, parboil them and chop them with onions in small bites!. Add to a good stock and boil with small birds!. Color it with saffron and add powder douce (premade flavoring iwth cinnamon, sugar, cloves, and salt plus other spices -- very mild and slightly sweet)!.
Quarter a large roasting chicken, removing bits, skin & fat!. Do not brown the chicken, this is a "white" dish!. Cut and clean 1 lb!. leeks, slicing in fourths, longways!. Run them under water to get the sand and dirt out!. Cut off the green tops and discard!. Cut whites into small pieces with 2 small onions!. I do not parboil because my leeks are fresh and do not need to be rehydrated or softened!.
Bring 5 C homemade chicken broth and 1 C light beer or white wine to boil!. Add leeks and onions!. After 30 minutes at a full boil, add the chicken, 4-5 cloves of garlic smashed, 2 T butter, and 1 t each of small amount of garlic salt and onion powder!. Cook at a simmer until everything is done!. Shred chicken off bone and discard carcass!. Reduce heat to low and add 7-8 strands of saffron to pot!. Shred 1 t!. parsley or cilantro (can substitute basil as well) in the bottom of an individual bowl!. Ladle broth and chicken into bowl!. Top with small quantity of the pouder douce!.
Pouder Douce: 1T of brown sugar, 1/2 tsp cinnamon and ginger, and 1 big pinch of powdered clove!. Www@FoodAQ@Com
These were adapted for the modern kitchen:
Bryndons
GODE COOKERY TRANSLATION:
Bryndons!. Take wine, & put in a pot, and clarified honey, sandalwood, pepper, saffron, cloves, mace, & cubebs, & minced dates, pine nuts and currants, & a little vinegar, & boil it on the fire; and boil figs in wine, & grind them, & pass through a strainer & add, and boil all together; then take flour, saffron, sugar, & water, and make cakes, and make sure they're thin; then cut them in thin slices, and put in oil, and fry a little while; then take them out of the pan, and place in a dish with the syrup, and so serve it, the Bryndons and the syrup, in a dish; & make sure the syrup is runny, & not too stiff!.
--------------------------------------!.!.!.
MODERN RECIPE:
4 1/2 cups flour
2 cups sugar
1/2 cup (or more) cold water
few drops yellow food-coloring
1/4 tsp!. salt
vegetable oil
1 bottle (750 mll) of an inexpensive sweet red wine
1 1/2 cups honey
1/2 cup red wine vinegar
few drops red food coloring
1 tsp!. each pepper, cloves, & mace
1/2 cup each chopped dates, currants, & pine nuts (or slivered almonds)
1 cup figs, diced
Simmer the figs in a little wine; set aside!. Bring the wine & honey to a boil; reduce heat and skim off the scum until clean!. Add the vinegar, red coloring, pepper, cloves, mace, fruits, figs, & nuts, return to a boil, then reduce heat to a low simmer!.
In a separate bowl, mix together the flour, sugar, & salt!. Dye the water yellow with a few drops of coloring, then slowly work into the flour enough of the water to make a smooth dough, similar to pie pastry!. Roll out on a floured board, then cut in strips about 1 inch wide and 4 inches long!. In a deep skillet or pan, fry the strips in oil until lightly browned and very crisp!. Drain!. Place the cakes on a serving platter, then spoon on the fruits & nuts, being generous with the syrup!. The yellow cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes!.
---------------------------
Sambocade
(elderflower cake)
GODE COOKERY TRANSLATION:
Elderflower Cheesecake!. Take and make a crust in a pie pan & take curds and wring out the whey and pass it through a strainer and put it in the pie shell!. Add sugar (a "tridde part" - about 1/3 cup), and a portion of egg whites, and add dried elderflowers; and bake it with rosewater, and serve it!.
--------------------------------------!.!.!.
MODERN RECIPE:
1 nine-inch pie shell
1 ? lbs!. cottage cheese
1/3 cup sugar
whites of 3 eggs
2 Tbs!. dried elderflowers
1 Tbs!. rosewater
Combine all ingredients and blend thoroughly!. (A food processor or blender will do the job nicely!.) Pour mixture into pie shell!. Bake at 350° F for 45 minutes to an hour, or until filling has set and the crust is a golden brown!. Let cool and serve!.
Elderflowers can be found at natural food stores, herb & spice specialty shops, stores that carry exotic teas, etc!. I find them at my local food co-operative!. Don't use a substitution - the flavor of elderflowers is unique and the taste of the final product depends on the real thing!.
Rosewater is a remarkable liquid that can be found in Oriental, Indian, and other imported food stores!. The rose aroma & flavor are strong and powerful - be sure to use the real thing and not a substitute!.
When making Sambocade, I prefer my variation which I call Sambocade Cheesecake!. It contains a few more spices, some cream & butter, and a mixture of Cottage & Ricotta cheeses!.
------------------------------
Elus Bakyn in Dyshes (eels baked in wine)
GODE COOKERY TRANSLATION:
Eels baked in dishes!. Recipe: eels, & lay them in a dish, & cast on salt & saffron & powder of pepper, & cover that dish with another dish & set it on the coals, & turn the dish about and put in a little wine in the first turn for saving of the vessel, & put the hot coals in a hole in the earth & let it boil, & serve it forth!.
--------------------------------------!.!.!.
MODERN RECIPE:
3-4 lbs!. eels
Salt
Saffron
Pepper
Red wine
If using fresh eels, skin & clean, then cut them into portion-sized pieces!. (See instructions for cleaning eels, below!.) Lay them in a baking dish and sprinkle on salt, pepper, & saffron!. Add enough red wine to just come to the top of the eels!. Cover the dish and place in a 375° F oven!. Bake for approx!. 30 to 45 minutes, or until the eels are thoroughly cooked and tender when tested with a fork!. Serve!.
Cooking outdoors with coals:
Dig a hole twice the size and depth of the baking dish you will be using!. Fill with hot coals or charcoal!. Following the recipe above, place all ingredients except the wine in an earthenware baking dish with a lid!. Lay this dish on top of the hot coals until it has completely heated!. Remove from the coals and add the wine!. Bury the disWww@FoodAQ@Com
Bryndons
GODE COOKERY TRANSLATION:
Bryndons!. Take wine, & put in a pot, and clarified honey, sandalwood, pepper, saffron, cloves, mace, & cubebs, & minced dates, pine nuts and currants, & a little vinegar, & boil it on the fire; and boil figs in wine, & grind them, & pass through a strainer & add, and boil all together; then take flour, saffron, sugar, & water, and make cakes, and make sure they're thin; then cut them in thin slices, and put in oil, and fry a little while; then take them out of the pan, and place in a dish with the syrup, and so serve it, the Bryndons and the syrup, in a dish; & make sure the syrup is runny, & not too stiff!.
--------------------------------------!.!.!.
MODERN RECIPE:
4 1/2 cups flour
2 cups sugar
1/2 cup (or more) cold water
few drops yellow food-coloring
1/4 tsp!. salt
vegetable oil
1 bottle (750 mll) of an inexpensive sweet red wine
1 1/2 cups honey
1/2 cup red wine vinegar
few drops red food coloring
1 tsp!. each pepper, cloves, & mace
1/2 cup each chopped dates, currants, & pine nuts (or slivered almonds)
1 cup figs, diced
Simmer the figs in a little wine; set aside!. Bring the wine & honey to a boil; reduce heat and skim off the scum until clean!. Add the vinegar, red coloring, pepper, cloves, mace, fruits, figs, & nuts, return to a boil, then reduce heat to a low simmer!.
In a separate bowl, mix together the flour, sugar, & salt!. Dye the water yellow with a few drops of coloring, then slowly work into the flour enough of the water to make a smooth dough, similar to pie pastry!. Roll out on a floured board, then cut in strips about 1 inch wide and 4 inches long!. In a deep skillet or pan, fry the strips in oil until lightly browned and very crisp!. Drain!. Place the cakes on a serving platter, then spoon on the fruits & nuts, being generous with the syrup!. The yellow cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes!.
---------------------------
Sambocade
(elderflower cake)
GODE COOKERY TRANSLATION:
Elderflower Cheesecake!. Take and make a crust in a pie pan & take curds and wring out the whey and pass it through a strainer and put it in the pie shell!. Add sugar (a "tridde part" - about 1/3 cup), and a portion of egg whites, and add dried elderflowers; and bake it with rosewater, and serve it!.
--------------------------------------!.!.!.
MODERN RECIPE:
1 nine-inch pie shell
1 ? lbs!. cottage cheese
1/3 cup sugar
whites of 3 eggs
2 Tbs!. dried elderflowers
1 Tbs!. rosewater
Combine all ingredients and blend thoroughly!. (A food processor or blender will do the job nicely!.) Pour mixture into pie shell!. Bake at 350° F for 45 minutes to an hour, or until filling has set and the crust is a golden brown!. Let cool and serve!.
Elderflowers can be found at natural food stores, herb & spice specialty shops, stores that carry exotic teas, etc!. I find them at my local food co-operative!. Don't use a substitution - the flavor of elderflowers is unique and the taste of the final product depends on the real thing!.
Rosewater is a remarkable liquid that can be found in Oriental, Indian, and other imported food stores!. The rose aroma & flavor are strong and powerful - be sure to use the real thing and not a substitute!.
When making Sambocade, I prefer my variation which I call Sambocade Cheesecake!. It contains a few more spices, some cream & butter, and a mixture of Cottage & Ricotta cheeses!.
------------------------------
Elus Bakyn in Dyshes (eels baked in wine)
GODE COOKERY TRANSLATION:
Eels baked in dishes!. Recipe: eels, & lay them in a dish, & cast on salt & saffron & powder of pepper, & cover that dish with another dish & set it on the coals, & turn the dish about and put in a little wine in the first turn for saving of the vessel, & put the hot coals in a hole in the earth & let it boil, & serve it forth!.
--------------------------------------!.!.!.
MODERN RECIPE:
3-4 lbs!. eels
Salt
Saffron
Pepper
Red wine
If using fresh eels, skin & clean, then cut them into portion-sized pieces!. (See instructions for cleaning eels, below!.) Lay them in a baking dish and sprinkle on salt, pepper, & saffron!. Add enough red wine to just come to the top of the eels!. Cover the dish and place in a 375° F oven!. Bake for approx!. 30 to 45 minutes, or until the eels are thoroughly cooked and tender when tested with a fork!. Serve!.
Cooking outdoors with coals:
Dig a hole twice the size and depth of the baking dish you will be using!. Fill with hot coals or charcoal!. Following the recipe above, place all ingredients except the wine in an earthenware baking dish with a lid!. Lay this dish on top of the hot coals until it has completely heated!. Remove from the coals and add the wine!. Bury the disWww@FoodAQ@Com
I love everything medieval!. Here is my help for you!.
http://www!.bitwise!.net/~ken-bill/med-p1!.!.!.!.
http://www!.cs!.cmu!.edu/~mjw/recipes//ethn!.!.!.
Www@FoodAQ@Com
http://www!.bitwise!.net/~ken-bill/med-p1!.!.!.!.
http://www!.cs!.cmu!.edu/~mjw/recipes//ethn!.!.!.
Www@FoodAQ@Com
www!.bitwise!.net/~ken-bill/med-p1!.htm
they have a bunch of recipesWww@FoodAQ@Com
they have a bunch of recipesWww@FoodAQ@Com
http://allrecipes!.com/Search/Recipes!.asp!.!.!.
=]Www@FoodAQ@Com
=]Www@FoodAQ@Com