Beat egg, put through strainer into milk/cream. Heat over low heat and stir. Grind saffron with salt. Add spices to milk/egg mixture. When hot add sugar. Stir until thick. Pour into room temperature bowl (glass/metal), and put that bowl on ice. Continue to stir until thick (using a hand mixer gives the custard a wonderful even texture). Refrigerate if necessary. Garnish with dates and currants.
3)Gyngerbrede
Country: England Century: 14-17th
* 1 cup honey * 1 loaf wheat bread, ground into bread crumbs * 3/4 tsp cinnamon * 1/4 tsp black pepper * 1/4 tsp ginger * cinnamon and red sandalwood to coat Bring the honey to a boil, reduce heat, and allow to simmer for 5 or 10 minutes, skimming off any scum that forms on the surface. Remove from heat and add pepper, cinnamon, and ginger. Add bread crumbs to honey one cup at a time. Mix until honey and bread crumbs are thoroughly mixed (this should require some kneading). Divide mixture into quarters and roll out on wax paper. Cut into 1 inch squares, and dust with mixture of one part cinnamon to two parts sandalwood.
4) Marcrows * 1 lb. noodles * 1/2 cup or more grated parmesan * 2 Tbs. of butter or to taste
Boil noodles in salted water until tender. The amount of time depends on the kind of pasta. Check the package. Place half of the noodles in a servid dish. Sprinkle with half the cheese and half the butter. Repeat with the remaining halves of the ingredients and serve.
5) Tarte of Ric To make a Tarte of Ryce. From Sallets Humbles & Shrewsbery Cakes, p. 73:
To make a Tarte of Ryce. Boyle your Rice, and put in the yolkes of two or three egges into the rice, and when it is boyled, put it into a dish, and season it with Suger, Sinamon, and Ginger, and butter, and the juice of two or three Orenges, and set it on the fire again.
Rice was boiled in a mixture of ½ milk & ½ water; egg yolks, sugar, cinnamon, ginger, butter, & a little orange juice were mixed in, and the rice was allowed to cook for several more minutes before serving.
6) Spinich Tarte This recipe has earned a gold star in my personal cookbook. Not only is it a vegetable dish that most people seem to like, it travels well in a cooler, it can be served cold, and it's tidy enough to be eaten without utensils. Best of all, with a couple of changes it becomes incredibly easy to make and still retains its medieval flavor.
Since beet leaves aren't available at the local grocery, I normally use only spinach.
1/2 pound spinach, washed and chopped 1/2 cup parsley 6 eggs 2 cups mozzarella, grated 1/2 cup parmesan, grated 1 tsp. chervil 1 tsp. fennel 1 tsp. powder fine
Wash spinach and parsley, and chop them well. Beat eggs in a large bowl, add greens and remaining ingredients, and mix well. Pour into pie crust and bake at 350°F until firm - about an hour.
Let me know what you think.
I thought as a starter we could do a small amount of fish with the onion and parsley salad, because the fish will be the most expensive, so i thought to decrease the portion of fish we need. Then I though spinish pie for main, with the pasta (either macaroni and cheese or the pasta and parm- i like the mac and cheese alot!!!) Then the tarte of rice for desert and gingerbrede for dessert. Let me know how this sounds. : )
Brie Tart Ingredients: -pastry -3egg yokes -2.5 oz Brie 1/8 tsp each ginger, salt
Mash the cheese and beat in the eggs and seasonings; put in tart shell(s) and Bake at 375 for 15-20 min, or until LIGHTLY browned. Do not overcook.
Mushroom Pasties Ingredients -pastry -1/3 lb button mushrooms 1 oz cheese (cheddar and/or parmesan) 1 Tbsp olive oil 1/4 tsp salt 1/8 tsp ginger pinch of ground pepper
wash mushrooms, and pare away the bottom of stem, leave whole. Parboil in salt water for 3-4 min. Drain, mix with oil and seasonings; fill tart shells or make turnovers; bake 425 for 20 min, or until lightly browned
Grilled Salmon Steaks in Sauce Ingredients -1 lb salmon steak -1/2 cup white wine -pinch cinnamon -1/2 onion, finely minced -juices of 1/4 lemon or 1/2 Tbsp vinegar -pinch ginger -salt to taste
broil the salmon steak, after brushing them wiht some cooking oil or butter. Meanwhile, put onions in a saucepan with wine and cinnamon and bring to boil; turn down heat and simmer gently. When salmon steaks are browned on both sides, add lemon/vinegar and ginger to sauce. Put salmon on serving dish and pout sauce over.
Strawberry Pudding Ingredients -1/2 pt strawberries -1/4 cup red wine -1 oz(1/8 cup) ground almonds -1 Tbsp rice flour/cornstarch -1/4 cup sugar -2/3 cup water -pinch each pepper, ginger, cinnamon, salt -1 Tbsp dried currants -1 Tbsp butter -1 tsp wine vinegar or lemon juice
hull and pick over strawberries, cutting out any bad places. Put in a bowl and pour wine over them. Mixe gently with your hand or wooden spoon; then pour off and discard the wine. Force strawberries through a sieve into a pot, and blend ingredients - or put them in a blender and blend together- except for the butter and vinegar. Bring mixture to a boil over medium heat, stirring constantly; let it boil for about two min to thicken, then remove at once and stir in, first, the butter, then, the vinegar. Pour into large serving dish or individual serving dishes and allow to cool. Chill before serving.
Yay sources.I found one cookbook and two/three books about basic/fundamentals of medieval cooking for our overview ^_^.
ReplyDeletesuch nummy looking food... nom nom nom
I have a few recipes that I am very interested in cooking:
ReplyDelete1)Parsley and Onion Salad (as a side to fish)
1 medium onion
1 bunch parsley
2 cloves garlic (add more or less to taste)
red wine vinegar
Chop the onion and parsley well and mix. Mince and add garlic. Add enough vinegar to moisten everything. Mix and allow time for flavors to mingle.
2)Custard
Country: England
Century: 16th
* 2/3 c. milk or cream
* 2 extra-large eggs
* 1/4 tsp cinnamon
* 1/4 tsp ginger
* 1/4 tsp mace
* 1/4 tsp cloves
* 1/4 tsp salt
* pinch saffron, ground
* 3 Tbsp sugar
Beat egg, put through strainer into milk/cream. Heat over low heat and stir. Grind saffron with salt. Add spices to milk/egg mixture. When hot add sugar. Stir until thick. Pour into room temperature bowl (glass/metal), and put that bowl on ice. Continue to stir until thick (using a hand mixer gives the custard a wonderful even texture). Refrigerate if necessary. Garnish with dates and currants.
3)Gyngerbrede
Country: England
Century: 14-17th
* 1 cup honey
* 1 loaf wheat bread, ground into bread crumbs
* 3/4 tsp cinnamon
* 1/4 tsp black pepper
* 1/4 tsp ginger
* cinnamon and red sandalwood to coat
Bring the honey to a boil, reduce heat, and allow to simmer for 5 or 10 minutes, skimming off any scum that forms on the surface. Remove from heat and add pepper, cinnamon, and ginger. Add bread crumbs to honey one cup at a time. Mix until honey and bread crumbs are thoroughly mixed (this should require some kneading). Divide mixture into quarters and roll out on wax paper. Cut into 1 inch squares, and dust with mixture of one part cinnamon to two parts sandalwood.
4) Marcrows
* 1 lb. noodles
* 1/2 cup or more grated parmesan
* 2 Tbs. of butter or to taste
Boil noodles in salted water until tender. The amount of time depends on the kind of pasta. Check the package. Place half of the noodles in a servid dish. Sprinkle with half the cheese and half the butter. Repeat with the remaining halves of the ingredients and serve.
5) Tarte of Ric
To make a Tarte of Ryce. From Sallets Humbles & Shrewsbery Cakes, p. 73:
To make a Tarte of Ryce. Boyle your Rice, and put in the yolkes of two or three egges into the rice, and when it is boyled, put it into a dish, and season it with Suger, Sinamon, and Ginger, and butter, and the juice of two or three Orenges, and set it on the fire again.
Rice was boiled in a mixture of ½ milk & ½ water; egg yolks, sugar, cinnamon, ginger, butter, & a little orange juice were mixed in, and the rice was allowed to cook for several more minutes before serving.
6) Spinich Tarte
This recipe has earned a gold star in my personal cookbook. Not only is it a vegetable dish that most people seem to like, it travels well in a cooler, it can be served cold, and it's tidy enough to be eaten without utensils. Best of all, with a couple of changes it becomes incredibly easy to make and still retains its medieval flavor.
Since beet leaves aren't available at the local grocery, I normally use only spinach.
1/2 pound spinach, washed and chopped
1/2 cup parsley
6 eggs
2 cups mozzarella, grated
1/2 cup parmesan, grated
1 tsp. chervil
1 tsp. fennel
1 tsp. powder fine
Wash spinach and parsley, and chop them well. Beat eggs in a large bowl, add greens and remaining ingredients, and mix well. Pour into pie crust and bake at 350°F until firm - about an hour.
Let me know what you think.
I thought as a starter we could do a small amount of fish with the onion and parsley salad, because the fish will be the most expensive, so i thought to decrease the portion of fish we need.
Then I though spinish pie for main, with the pasta (either macaroni and cheese or the pasta and parm- i like the mac and cheese alot!!!)
Then the tarte of rice for desert and gingerbrede for dessert. Let me know how this sounds. : )
Hi,
DeleteThese were copied from the Recipes section MedievalCookery.com
When you post my recipes in public forums, could you please give proper credit to the author and provide a link to the original source? Thanks!
Daniel Myers
MedievalCookery.com
Recipe Ideas:
ReplyDeleteBrie Tart
Ingredients:
-pastry
-3egg yokes
-2.5 oz Brie
1/8 tsp each ginger, salt
Mash the cheese and beat in the eggs and seasonings; put in tart shell(s) and Bake at 375 for 15-20 min, or until LIGHTLY browned. Do not overcook.
Mushroom Pasties
Ingredients
-pastry
-1/3 lb button mushrooms
1 oz cheese (cheddar and/or parmesan)
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp ginger
pinch of ground pepper
wash mushrooms, and pare away the bottom of stem, leave whole. Parboil in salt water for 3-4 min. Drain, mix with oil and seasonings; fill tart shells or make turnovers; bake 425 for 20 min, or until lightly browned
Grilled Salmon Steaks in Sauce
Ingredients
-1 lb salmon steak
-1/2 cup white wine
-pinch cinnamon
-1/2 onion, finely minced
-juices of 1/4 lemon or 1/2 Tbsp vinegar
-pinch ginger
-salt to taste
broil the salmon steak, after brushing them wiht some cooking oil or butter. Meanwhile, put onions in a saucepan with wine and cinnamon and bring to boil; turn down heat and simmer gently. When salmon steaks are browned on both sides, add lemon/vinegar and ginger to sauce. Put salmon on serving dish and pout sauce over.
Strawberry Pudding
Ingredients
-1/2 pt strawberries
-1/4 cup red wine
-1 oz(1/8 cup) ground almonds
-1 Tbsp rice flour/cornstarch
-1/4 cup sugar
-2/3 cup water
-pinch each pepper, ginger, cinnamon, salt
-1 Tbsp dried currants
-1 Tbsp butter
-1 tsp wine vinegar or lemon juice
hull and pick over strawberries, cutting out any bad places. Put in a bowl and pour wine over them. Mixe gently with your hand or wooden spoon; then pour off and discard the wine. Force strawberries through a sieve into a pot, and blend ingredients - or put them in a blender and blend together- except for the butter and vinegar. Bring mixture to a boil over medium heat, stirring constantly; let it boil for about two min to thicken, then remove at once and stir in, first, the butter, then, the vinegar. Pour into large serving dish or individual serving dishes and allow to cool. Chill before serving.