I don't make sandwiches often, but they're not anything like these from 1800s cookbooks. I was especially intrigued by the baked bean sandwich recipe and
"Smoky Macaroni"
Tripe is an edible offal (entrails and internal organs). Some grazing animals like cows, buffalo and sheep have multiple stomach chambers to properly
xxxxix. Sardeyneȝ - Sugared and Spiced Nuts Occasionally you run across a set of instructions that are so vague they are difficult to interpret. This is one such recipe. I must admit I did attempt to locate similar recipes from peers and fellow cooking scholars, but to no avail. I finally jumped in feet first and created my own interpretation. If my interpretation is correct it creates something similar to a praline, a spiced and sugared caramalized nut candy that is D E L I C I O U S! I am unashamed to admit that I am thoroughly addicted to this interpretation. This strikes me as unusual because this recipe is found in the "pottage" section of the Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin, so I would expect a pudding, cereal, broth like consistency. Something magical happens when you add a large amount of sugar to rice milk (make a gode Mylke of Flowre of Rys + a fayre parte of sugre, & boyle hem wyl) --it becomes a caramel. Since we aren't really told what to do with our almonds--I lightly crushed them and added them to this mixture and voila! A candy I served at Collegium Feast and hid from the taste testers after initial tasting. .xxxxix. Sardeyneȝ.—Take Almaundys, & make a gode Mylke of Flowre of Rys, Safroun, Gyngere; Canelle, Maces, Quybibeȝ; grynd hem smal on a morter, & temper hem vppe with þe Mylke; þan take a fayre vesselle, & a fayre parte of Sugre, & boyle hem wyl, & rynsche þin dysshe alle a-bowte with-ynne with Sugre or oyle, an þan serue forth. 49. Sardeyney - Take almonds, and make a good Milk of Flour of Rice, Saffron, Ginger, Cinnamon, Mace, Cubeb; grind them small on a mortar, and temper them up with the milk; than take a fair vessel, and fair part of sugar, and boil them well, and rinse your dish all about within with sugar or oil, and then serve forth. Interpreted Recipe 1 c. raw almonds 1 c. rice milk (or any nut milk, in a pinch I used almond milk) Pinch of saffron 1/2 tsp. pouder douce-sugar, ginger, cinnamon, mace (I have a powder given to me as a gift I used) 1/4 tsp. cubebs finely ground 3/4 c. sugar A couple of points before we move forward into the actual interpretation of the recipe. Rice milk is something you can easily make at home. To make your rice flour simply take a quantity of rice and grind it to flour in your blender. Add liquid of your choice (just like you would for almond milk), grind some more, strain, and you have rice milk. There are no specific instructions on how to create pouder douce. The pouder I am currently using was a gift given to me after I cooked the Curia Brunch. The instructions I use to make my sweet spice pouder (pouder douce) though, can be found in Le Menagier de Paris (ab 1393): FINE POWDER of spices. Take an ounce and a drachma of white ginger, a quarter-ounce of hand-picked cinnamon, half a quarter-ounce each of grains and cloves, and a quarter-ounce of rock sugar, and grind to powder. Interpreted into terms we can all understand becomes the following mix: 2 1/2 tbsp. ginger 1 1/2 tsp. cinnamon 3/4 tsp. each grains of paradise and cloves 1 1/2 tsp. sugar Moving forward--we are told to take almonds, then given a set of instructions to make rice milk. Unusual in that the more common milk used is almond milk in this particular manuscript. We are told to season the milk with the spice mixture and then given another set of instructions which I believe allude to what we are supposed to do with the almonds, specifically "grynd hem smal on a morter, & temper hem vppe with þe Mylke", then the remainder of the recipe gives us instructions to boil them with sugar and then serve them in a bowl which has had additional sugar or oil added to it. Here is my interpretation based on my understanding of the instructions. Take rice milk and season it with your spices, add your sugar and crushed almonds and bring to a boil. Cook approximately ten minutes and then turn your nut mixture onto a cookie sheet which has been coated with additional sugar. It will harden almost immediately, break apart as you can and serve. I made two deviations when I served these at Collegium. The first is that I used a mix of walnuts, almonds and hazelnuts, the second is that I kept them as whole as possible when I added them to the spiced rice milk mixture. They were extremely well received and have gone on my list of sweet goodies to make at the end of a meal. The picture above is of the almonds a bit more ground. I was without rice or rice milk so I used almond milk--equally delicious.
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.lvj. Charlette - Pork Custard Todays culinary adventure from Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin was a pair of related dishes consisting of meat cooked in milk. The name itself means meat-milk --char - for flesh and lette for milk. The first dish was a bit more favorably received then the second dish. There are recipes for dishes called "milk meats" similar to Milke Rostys. This might make a good breakfast dish, but it is thoroughly unappetizing to look at and I'm afraid the modern diner might have to be "talked into" giving it a try. In fact, we did place this on our list of least favorite dishes that we have tried and on the "too period for modern tastes" list. That being said, you should try this recipe if for nothing else, the experience of putting this dish together. I'm sure additional seasonings would improve the taste, if not the look. What the dish turns out to be is a kind of "cheese" with bits of egg and meat, held together by the cheese which is created when the acid, ale, in this case comes to a boil. Be sure to chill this before attempting to slice it, otherwise it crumbles. The broth then should be piping hot when you pour it over the slices to reheat them. I couldn't imagine trying to create this the day of an event. I would recommend if you are going to try this dish you create the charlette the day before the event so it has a chance to drain and cool completely. You may want to prepare extra, in case the slices fall apart. .lvj. Charlette.—Take Mylke, an caste on a potte, with Salt and Safroun y-now; þan hewe fayre buttys of Calf or of Porke, noȝt to fatte, alle smal, an kaste þer-to; þan take Eyroun, þe whyte an the ȝolke, & draw þorw a straynoure; an whan þe lycoure ys in boyling, caste þer-to þin Eyroun and Ale, & styre it tylle it Crodde; þan presse it a lytil with a platere, an serue forth; saue, caste þer-on broþe of Beeff or of Capoun. lvj - Charlette. Take Mylke, an caste on a potte, with Salt and Safroun y-now; than hewe fayre buttys of Calf or of Porke, no3t to fatte, alle smal, an kaste ther-to; than take Eyroun, the whyte an the 3olke, and draw thorw a straynoure; an whan the lycoure ys in boyling, caste ther-to thin Eyroun and Ale, and styre it tylle it Crodde; than presse it a lytil with a platere, an serue forth; saue, caste ther-on brothe of Beeff or of Capoun. 56 - Charlette - Take milk and cast on a pot, with salt and saffron enough; then hew fair butts of calf or pork, not to fat, all small, and caste there-to; then take eggs, the white and the yolks and draw through a strainer: and when the liquor is boiling, caste there-to your eggs and ale, and stir it till it curd; then press it a little with a platter, and serve forth; save, caste there-on broth of beef or of capon. Interpreted Recipe Makes approximately six 1" slices 1 cup milk 1/4 pound pork or veal (I used ground pork) Salt to taste Pinch of saffron 2 eggs 2 tbsp. ale 1/4 cup chicken stock Simmer the meat in the milk with the salt and saffron until it has cooked through. In the meantime, beat the eggs with the ale. When the meat has cooked completely bring the milk to a boil and throw in the egg and ale mixture. Stir constantly to prevent burning and sticking. After a minute you will see the milk and eggs beginning to form curds. Continue to stir for about five more minutes and remove from heat. Let sit for five more minutes. Line a sieve with cheesecloth and pour the meat and egg mixture into it. Fold the cheesecloth over and weight with a plate. I used a couple of 28 ounce cans to continue to press the mixture and strain out the whey, just like you would do if you were making cheese. Remove from the sieve and place on a tray and into a fridge to allow to cool completely. Once the charlette is cooled completely, slice it into slices and set the slices in a bowl. I used "two" slices for a main dish, so this recipe would serve three as a main. They are very substantial. Cover with chicken or beef stock that has been brought to a rolling boil, and serve. Similar Recipes Fourme of Curye [Rylands MS 7] (England, 1390) .xxxix. Charlet. Tak pork & seeth it wel, hewe hit smal, cast it in a panne, breke ayroun & do therto & swynge hit wel to geder, do therto cow mylk & safroun & boyle it to gyder, salt hit and messe hit forth. Ancient Cookery [Arundel 334] (England, 1425) Charlet. Take sweete cowe mylk, and put into a panne, and cast in therto zolkes of eyren and the white also, and fothen porke brayed, and sage; and let hit boyle tyl hit crudde, and colour it with saffron, and dresse hit up, and serve hit forthe. A Noble Boke off Cookry (England, 1468) To mak charlet tak freche porke and sethe it and swing eggs ther withe then hewe the pork smalle and boile it in swet mylk and serue it.
119 p. ; 20 cm
It's common knowledge that strawberries are a natural addition to crumb cakes, parfaits, and cocktails. Yet I've always wanted to push the berry's boundaries,
I've tried more than 50 chocolate cake recipe and I liked a lot of them. Some more and some less. Yesterday, I went for a risk and I incorporated the most unusual ingredient for this magical moist chocolate cake with a secret ingredient.
This is an unusual recipe as it is so quick to make and does not require a double rising!
Spanish food is all about making the most of the best local produce. It conjures up many associations ? friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baro has brought this feeling of life into his recipes ? in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats.
Eye Round in Lemon Sauce
Wotchers! This recipe is a bit of an enigma – a DELICIOUS enigma! I found it while poking around in a Russian cooking blog, and even with Google Translate’s quirky services, it was so d…
From Tony Kitous, this Lebanese recipe is an unusual sweet. The cookies, or maamoul, blend floral orange blossom, sticky dates and a crunch of pistachio.
119 p. ; 20 cm
A delicious pie with a Mediterranean twist. Search triple tested recipes from the Good Housekeeping Cookery Team.
An amateur baker who painstakingly crafts elaborate flatbreads from the kitchen of her home in Raleigh, North Carolina, has amassed a legion of almost 100,000 adoring followers on Instagram.
With all of the holiday baking many of us are doing, this simple but unusual cake is a nice change of pace. You could even serve it at breakfast or brunch. I am going to do just that.
[js] With all the wintry weather for the past two months, unusual for Vancouver -- a "hint" of snow witnessed just this morning! -- we th...
This is a very unusual cake, quite different in flavour and texture from anything else. It's Italian in origin and polenta (cornmeal) gives it a sandy texture, while at the same time ricotta cheese and Amaretto liqueur give a wonderful moistness. It also freezes very well, but as you won't have any left over you might as well make two - it's so dead easy! The Delia Online Cookery School: Watch how to make more cake recipes in our Family Cakes lesson. Just click the image to play.
A sweet zucchini tart from Viareggio
Sif net versiersuiker oor – dis heerlik met ’n beker rooibostee of as nagereg met ’n skeppie geklopte room.
119 p. ; 20 cm
sauerkraut pierogi - This sauerkraut pierogi recipe is a nontraditional and tasty take on the Polish dumpling, with a distinctly delicious deli twist. Available on krau...
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
In a May 2011 posting on her marvellous blog Homo Gastronomicus, India Mandelkern transcribed some very unusual royal Christmas menus from the time of George II which are recorded in a manuscript in the British Library - MSS 15956. The various dishes on these menus are in the form of riddles, some of them rather difficult to fathom out for modern readers. For instance 'A sign in the Zodiac butter'd' would be the popular Georgian dish buttered crabs, while 'The divine part of Mortals fry'd' is obviously fried sole. These however are the easy ones. If you want to spend your Christmas figuring out the other dishes I suggest you take a look at India's posting. But before you do, I am going to offer you another bill of fare comprising of riddle dishes along the very same lines, which was published in the anonymous The Ladies Companion (London: 1751) fifth edition with large additions, Vol. II pp. 393-4. This book has an interesting publication history. It started life in 1737 with the title The Whole Duty of a Woman. In 1740, a second edition was issued with the new title The Lady's Companion and it went through a series of editions, until a very much augmented two volume fifth edition appeared in 1751, which contains 'An Aenigmatical Bill of Fare'. The manuscript bills of fare which India has transcribed date from Christmas 1755 and I have always suspected that they were inspired by An Aenigmatical Bill of Fare published four years earlier. Some of the dishes in the BL manuscript are identical, such as 'The Grand Signior's Dominions larded', which is of course larded turkey. Appended to the Aenigmatical Bill of Fare is another joke menu, this time in the 'High Goút', not so much a collection of riddles, but more a schoolboy joke with a slightly anti-French slant. Although The Lady's Companion is very much a publisher's compilation, the fifth ediiton is one of the most useful of all texts to those of us seriously studying the cookery of the eighteenth century. Its 'upward of three thousand recipes' were largely borrowed from earlier texts, but it is a well organised encyclopaedic compendium of Georgian cookery on a very ambitious scale. It is also illustrated with woodcuts (lifted from Richard Bradley) of trussing methods and engravings of pie and pastry designs (lifted from Edward Kidder). Hannah Glasse probably owned a copy of its earliest incarnation The Whole Duty of a Woman (London; 1737) from which she made very large borrowings in The Art of Cookery Made Plain and Easy (London: 1747). If any of you can figure out the dishes and liquors on these pages please let me know how you get on and please, please don't also miss to have a go at those on India's post The King's Feast. My next post will also be on the subject of unusual eighteenth century bills of fare.
Harleian MS. 279 (ab 1430) - Roseye - Chicken or Fish in Rose Sauce Roseye is one of the more unusal dishes that I have made from the Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin. On the surface this looks like a very simple dish, however, it contains a surprisingly "modern" set of instructions - " than take Loches, an toyle (Note: Rub, cover) hem with Flowre, an frye hem". Roughly interpreted "then take loaches and cover them with flour, and fry them." This was the first time since I have started cooking from these books that I had seen instructions to flour and then fry an ingredient. This is a pretty significant finding. At the very least, it gives us a time table for pan frying--in this case fish, but chicken can be easily substituted. Secondly, we are instructed to use roses, not as a flavoring, but as a coloring agent for the sauce of almond milk that accompanies the fish. The sauce that came from my red roses became a very soft pink color that I wish the picture could have caught. You are probably more familiar with the loach as one of the fishes you would find in your local pet store. Loaches have been described as being mild tasting and similar to catfish in flavor. If I were to serve this dish at an event I would use catfish as my substitute, or another similarly textured or flavored fish such as bass, cod, troug, salmon, perch, whiting or whitefish. .C. Roseye.—Take Almaunde Mylke an flowre of Rys, & Sugre, an Safroun, an boyle hem y-fere; þan take Red Rosys, an grynd fayre in a morter with Almaunde mylke; þan take Loches, an toyle*. [Rub, cover. ] hem with [supplied by ed.] Flowre, an frye hem, & ley hem in dysshys; þan take gode pouder, and do in þe Sewe, & caste þe Sewe a-bouyn þe lochys, & serue forth. Dan Myers offers this interpretation at his site Medieval Cookery. C - Roseye. Take Almaunde Mylke an flowre of Rys, and Sugre, an Safroun, an boyle hem y-fere; than take Red Rosys, an grynd fayre in a morter with Almaunde mylke; than take Loches, an toyle (Note: Rub, cover) hem with Flowre, an frye hem, and ley hem in dysshys; than take gode pouder, and do in the Sewe, and caste the Sewe a-bouyn the lochys, and serue forth. 100 - Roseye - Take almond milk and flour of rice, and sugar and saffron, and boil them together; then take red roses, and grind fair in a mortar with almond milk; then take loaches, and cover them with flour, and fry them, and lay them in dishes; then take good powder and do in the sauce, and caste the sauce above the loaches, and serve forth. Interpreted Recipe Serves 1 as a main, 2 as a side 1/4 pound firm textured, mild flavored fish cut into finger width strips flour to dredge the fish in oil to fry the fish For the sauce: 1 cup almond milk (I used the quick almond milk recipe) 1 tbsp. rice flour 1 tsp. sugar pinch of saffron 1/4 tsp. good powder or to taste (I used the Le Menagier's recipe for fine spice powder ) Salt and pepper to taste Place almond milk, rice flour, sugar and saffron into a pot and simmer until it thickens to the desired consistency. Meanwhile, cut the fish into finger width strips, lightly dredge in flour and pan fry in the oil until done. To serve, place the fish on a plate and cover with the sauce, add good powder to taste. I am saddened to report though, that while this is very pretty to look at, the dish itself was a bit bland and was not favored by the taste testers or myself. One of them described (and I agreed) that it resembled fish cooked in porridge. It hurt for something acidic--wine, lemon, ale or beer. I do strongly recommend that you create the sauce with almond milk that has been created with something acidic (like wine) or that you serve something acidic on the side (maybe even lemon slices). Several other recipes from the manuscript prescribe making the almond milk with ale or wine, and I believe that would have gone a very long way towards creating a more favorable experience. Similar Recipes are listed below. Forme of Cury (England, 1390) XLI - For to make Rosee. Tak the flowris of Rosys and wasch hem wel in water and after bray hem wel in a morter and than tak Almondys and temper hem and seth hem and after tak flesch of capons or of hennys and hac yt smale and than bray hem wel in a morter and than do yt in the Rose so that the flesch acorde wyth themylk and so that the mete be charchaunt and after do yt to the fyre to boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys and serve yt forth. Liber cure cocorum [Sloane MS 1986] (England, 1430) Rose. Take flour of ryse, as whyte as sylke, And hit welle, with almond mylke. Boyle hit tyl hit be chargyd, þenne Take braune of capone or elle of henne. Loke þou grynd hit wondur smalle, And sithen þou charge hit with alle. Coloure with alkenet, sawnder, or ellys with blode, Fors hit with clowes or macys gode. Seson hit withsugur grete plenté, Þis is a rose, as kokes telle me. A Noble Boke off Cookry (England, 1468) To mak rose, tak flour of ryse and temper it with almond mylk and mak it chaungynge then tak the braun of capon or of henne sodyn and grind it and charge it ther with and colour it with sanders and blod and fors it with clowes and maces and sesson it with sugur and serue it.
Salmon, oysters, asparagus, and grapes are all ingredients in this unusual pie recipe from Francine Segan's cookbook "Shakespeare's Kitchen."
This delicious sauce comes together in a flash and can be used as a salad dressing or on shawarma, sandwiches, grilled meats and roasted vegetables.
119 p. ; 20 cm
Teenage baker Morgan Hipworth, from Melbourne, has shared his unusual secrets to cooking crunchy, golden roast potatoes to perfection every time.
Simple but sensational suppers: Nutty brioche pudding with chocolate
Certain foods are able to evoke a strong sense of nostalgia, and these retro breakfast ideas are no exception. Our coffee cakes, breakfast bakes, quiches, and other recipes will transport you right back to Grandma's kitchen.
Linguine al limone, or linguini with lemon cream sauce, is one of those quintessential summer dishes from southern Italy, specifically the Sorrentine
Crispy tortillas filled with spicy chorizo and gooey cheese, these quesadillas are balanced by the fresh, unusual flavor of a radish and fennel salsa. It's a sophisticated pairing that elevates a familiar comfort food.
Roasted roots with vincotto, cavolo nero with sheep's milk cheese, roast pork with pomegranate molasses - unusual ingredients are easy to find, says Nigel Slater
In an unimaginably exciting zone of fusion cuisine, this dish brings together exciting elements from Indian Italian and Mexican cooking! It’s a layered pasta dish, with a cheesy, spicy and tangy flavour. You can make the cheese balls, macaroni and kidney bean mixture ahead of time, but arrange and bake the Indo Mexican Macaroni just before serving. This will ensure that you get a vibrant flavour and awesomely cheesy, gooey mouth-feel!
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Hake doesn’t stay in prime condition for long – the flesh becomes soft and cotton-wool-like – so you should buy the freshest you can.
