“For me, let them bring in the man of my heart. Let them bring in to me my Ama-ushumgal-anna, the Power of the Date-Palm. Let them put his hand in my hand, let them put his heart by my heart.…
Io, Saturnalia! Explore a few historical recipes for December festivals pulled from the ancient and medieval Mediterranean.
There’s something so green and abundant about May that it brought out the forager in me this week. Considering that the wildlife round my way consists mainly of pit bulls and shouty people, this wa…
Age-old cuisine, from soup to sweets.
To learn more about Rosemary's work please click on the cover. My novel, Grace, Lady of Cassio, begins in 1331 during the reign of Edward III. It will be published in August 2022. At heart I am a historian. My novels are rich in historical detail that requires intensive research, some of which I am sharing in this blog. Medieval Recipes Lemon Rice With Almonds Grated skin, juice and pulp of1 large lemon. (I use an organic one.) 1 cup ground almonds. 1cup rice. 2 cups water. ½ teaspoon salt. ½ teaspoon of cinnamon. 1 tablespoon butter. 2/3 cup of currants. 1 cup dry white wine. (I use apple juice.) 1 cup fresh peas. Garnish. 12 teaspoons of honey. (I use organic honey.) Put the water, rice, salt, cinnamon, butter and lemon in a non-stick saucepan with a lid. Stir once while boiling it for 10 minutes until most of the fluid is absorbed. Simmer the almonds and currants in the white wine or apple juice for 7 minutes then add it to rice fluffed with a fork. Stir in fresh peas (sometimes I use frozen peas) simmer for 5 or 7 minutes, adding a little boiling water if the rice sticks to the bottom of the saucepan. Garnish each portion with honey. Vegetable Gruel 2 cups wheatgerm or buckwheat groats. 2 tablespoons butter. 4 cups milk. 1cup half inch slice of peeled carrots, ½ cup peeled, diced fresh parsnip, 1 cup raisins, ½ teaspoon salt, ¼ teaspoon powdered ginger, ¼ teaspoon cinnamon, ½ teaspoon dried sweet basil, 6 tablespoons honey ( I prefer organic honey), 3 tablespoons plum jam. Melt the butter in a non-stick saucepan. Add the groats and stir for 2 or 3 minutes over a low heat, then add the other ingredients, except for the basil, honey and jam. Simmer slowly for 20 minutes. To serve, ladle the gruel into bowls, put a tablespoon of honey in the centre and a dessertspoon of plum jam in the middle. Sprinkle the basil around the edges. Serve hot. Pears with Carob Cream 6 firm, edible pears. Juice of 1 fresh lemon. (I use an organic lemon.) 2 heaped tablespoons carob powder. (A substitute of chocolate, available from health food shops. 2 tablespoons sugar (I prefer soft brown sugar) or honey (I prefer organic honey) ¼ teaspoon salt, 1 cup double cream/whipping cream. Cut the pears in half with their skins on and scoop out the core area with a sharp knife, dredge each half with lemon juice. Bake pears in a 350 degree oven for 7 or 10 minutes and allow them to cool. Beat the cream, salt and carob powder together until it is thick. Pipe or spoon the carob cream onto the pear halves. Refrigerate for 30 minutes or more before serving. rosemarymorris.co.uk http://bwlpublishing.ca/morris-rosemary
Medieval potage stew is the ultimate economical budget meal still going strong after many hundreds of years.Potage stew is so versatile as it can be adapted to whatever you have to hand. A bowl of potage is incredibly tasty, filling and wholesome.
A medieval Roman recipe found on CookIt! This recipe illustrates the Roman love of dishes that could be dipped into sauces. A vast array dishes could be served in bowls and platters. Meat would be …
Caroline Yeldham has adapted this medieval recipe from the book The Neapolitan Recipe Collection Cuoco Napoletano, 2000, University of Michigan Press 0-472-10972-3 translated by Terence Scully.
Citizens, today we near the end of our journey into medieval times with this unique and remarkably tasty cheesecake that was popular in the court of King Richard II - Sambocade deserves a revival in
We tend to think of medieval food as bland or boring. After all, there were no chocolates, potatoes, or tomatoes. (They all came from America.) But some medieval foods were so strongly flavored that we would find them unpalatable today, especially because people back then loved to mix fragrances like rose water or lavender with
A simple and delicious side dish that might have been served in Ancient Rome.
No sweet childhood like us today, the Viking children had to learn skills for survival since they were only 10 years old.
Bake, brew, and stir-fry your way through history.
Did ancient Romans spend their time indulging in lavish banquets? Not really. Ordinary people ate ordinary meals that were not very different from what we eat today.
A magnificent mingling of Medieval spices, wine, honey and mushrooms. Little parcels of buttery pastry packed with flavour. This vegetarian Christmas main gives the turkey serious competition.
We tend to think of medieval food as bland or boring. After all, there were no chocolates, potatoes, or tomatoes. (They all came from America.) But some medieval foods were so strongly flavored that we would find them unpalatable today, especially because people back then loved to mix fragrances like rose water or lavender with
Looking to add a late Medieval flare to your breakfast? These five hearty recipes will do just that. Just click on the link and you will be taken to the post. I hope you enjoy. A Fryed Meate (Pancakes) in Haste for the Second Course (The Whole Body of Cookery Dissected, 1682) - cottage cheese and apples combined with warm and sweet spices create a delicate pancake. Traditionally served in the second course, this dish would make a lovely camp breakfast. A bit late for Medieval, yes, delicious and to be tried all the same. Gammon of Bacon (A Book of Cookrye, 1591) - This is a delicious savory tidbit that creates a lovely hand pie which tastes like a holiday in a pie crust. Gammon, like ham, comes from the hind leg of a pig. Unlike ham, gammon is cured like bacon and sold raw. For this recipe I used a heritage cured ham, seasoned with pepper, cloves and mace, cut into thin slices and stuffed with parsley, sage and hardboiled egg yolks, cut to fit into the pie crust, dotted with butter and baked. A wonderful interpretation of our past, a must try for any foodie, food historian or hungry cook! Egges yn Brewte - Poached eggs with Cheese - Gentyll Manly Cokere, MS Pepys 1047, C. 1490 - A beautifully simple dish of eggs, poached in milk and water flavored with pepper, ginger and colored with saffron, topped with cheese. Served over toast this would be a lovely perfectly period meal. Soupes dorye - Almond Milk Toast -an absolutely decadent spin on milk toast. Lightly toasted bread, served with a wine sweetened almond milk and warmed spices. Comforting, delicious and fit for a king. Gaylede - Rice Porridge with figs and honey -Ginger and galingale are the perfect compliment to the figs and honey that accompany this simply sweetened porridge made of rice flour and almond milk. Pretty and pink, a perfect "fairy breakfast" for that special someone if you use saunders to color as specified.
Recipe from The Medieval Cookbook by Maggie Black "Rosee. Take thyk milke; sethe it. Cast thereto sugur, a gode porcioun; pynes, dates ymynced, canel & powdour gynger; and seeth it, and alye it with flours of white rosis, and flour of rys. Cike utl salt it & messe it forth. If thou wilt in stede of…
A simple 14th-century wheat porridge cooked in almond milk.
From roast peacock to whale vomit, discover Medieval food and drink. Uncover the diets of Medieval nobles and peasants, all washed down with gallons of ale.
During this last week the authors of Haandkraft were all camped at Spøttrup castle in Salling, Denmark. We had a wonderful week, and got some time to try out a lot of stuff. One thing being cooking some medieval food. Of course there is no such thing as a truly authentic medieval dinner, but we made some food inspired by sources from the period. The course that got the best response were the pies, wich I will describe here. It won't be a specific recipe, as I don't have one. but I will give some pointers in what direction to go. Konzil von Konstanz (ÖNB 3044, fol. 48v), c. 1465-1475 To make pies you first need to make some dough. In this instance we made a so-called "Hot water-crust pastery"-dough, wich is mainly made from flour, water/milk and lard. 500 g wheat flour 2,5 dl water (or half water, half milk) 250 g lard The water/milk is brought to boil in at pot. When the lard is all molted the liquid is poured into the flour and mixed with a spoon. After this you should knead the dough until it is uniform and without lumps. Leave the dough to cool for a while. The cooler the dough the easier it will be to work with. Room temperature should be fine. We made two different types of filling. One with chicken and one with minced pork and beef. Chicken filling: Pluck the meat of one cooked chicken and roast it in butter, with some garlick, fresh ginger, thyme and cinamon. Season with salt, pepper, sugar and vinegar. Pork/beef filling: Roast some minced pork/beef in butter. Add chopped mushrooms, sage and thyme. Season with salt and pepper. Shaping the pies: We shaped the pies using a small wooden bowl (ca. 15cm in diameter). First make a flat piece of dough about 5mm thick. Push it down into the bowl so that the edge go over the edge of the bowl, and place some filling in it. Then make a small disc to cover the filling, and cut the edges flush with the edge of the bowl. Fold down the edge, and make sure the folds stick in place. If you don't the pie will come open when you bake it. You could probably glue it with egg or water, to make sure it stays in place. Tip the pie out of the bowl, and poke a small hile in the top. After the pie has been baked you can pour different kinds of sauces into the hole or seal it with lard or butter. Bake the pies in the oven until thay are golden brown. In a normal oven that will be somewhere around 30 minutes at 200 degrees (celsius). We had a butter and honey sauce with these. Equal parts butter and honey melted togeather in a small pot and seasoned with a pinch of salt. Enjoy! (I know we did)
Make bread fit for a pharaoh and a sweet treat out of tiger nuts.
This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .
Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.
Caroline Yeldham has adapted this medieval recipe from the book The Neapolitan Recipe Collection Cuoco Napoletano, 2000, University of Michigan Press 0-472-10972-3 translated by Terence Scully.
Medieval Times Dallas reveals the recipe for its famous tomato soup and invites you to donate food in exchange for a discount for entry their castle!
Krista Bjorn shares recipes and ideas for a Medieval themed dinner party.
Did ancient Romans spend their time indulging in lavish banquets? Not really. Ordinary people ate ordinary meals that were not very different from what we eat today.
Medieval Chicken Pasty Recipe
Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.
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There’s something so green and abundant about May that it brought out the forager in me this week. Considering that the wildlife round my way consists mainly of pit bulls and shouty people, this wa…
A blog written by a history student who takes real, authentic recipes from historical cookbooks and puts them to the test in a modern day kitchen.
