Blog

Recipes

Pears in Wine Sauce

Pears in Wine Sauce Pears in a wine sauce PEERES [1] IN CONFYT. XX.VI. XII. Cury Take peeres and pare hem clene. take gode rede wyne & mulberes [2] oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche powdour oþer white sugur and…

Continue Reading

Recipes

Marbled Eggs

Marbled Eggs This was one of the few -stretch- dishes. I can document that they ate hard boiled eggs in our period of study, but I can’t document that they made “marbled eggs”. This melded really nicely with my theme though so I was ok with letting it go out. Hard boil eggs Add eggs to cold water. Bring water…

Continue Reading

Recipes

Leach

Leach A White Leach The Good Huswifes Jewell, Thomas Dawson, 1596 Take a quart of newe milk, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let it boile half a quarter of an hower till it be thicke, stirring them all the while: then strain it with three spoonfull of Rosewater,…

Continue Reading

Recipes

Cow’s Milk Jance

Cow’s Milk Jance Le Viandier de Taillevent (1373-1380) Taillevent, p. 67. 209. Cow’s Milk Jance [Sauce]. Crush ginger with egg yolks, steep in cow’s milk, and boil. (BN manuscript, p. 34.) COW’S MILK JANCE Menagier de Paris (1393) Grind ginger, egg yolks without specks (embryos), and pass them raw through the sieve with cow’s milk: or if you fear it…

Continue Reading

Recipes

Honey Glazed Vegetables

Honey Glazed Vegetables For the honeyed veggies I used Vigdis’ recipe. Turnips, carrots, squash, fennel root, parsley root: cook in a little water until almost tender. Add honey, and cook until liquid is mostly evaporated, coating all vegetables with the honey. (based on (MdP) Turnips (6 lbs) Carrots (7 lbs) Squash (7 lbs) Fennel root (4 lbs) Parsley root (4…

Continue Reading

Recipes

Green Garlic Sauce

Green Garlic Sauce 155. Green Garlic [Sauce]. Taillevent, p. 47. Crush garlic, bread and greens, and steep together. [Note: this is in a section titled “How to make unboilded sauces.” So “steep” can’t mean boil.] VERDE [1] SAWSE. XX.VII. Forme of Cury. Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur…

Continue Reading

Recipes

Citrus Sauce

Citrus Sauce To boile a Capon with Orenges and Lemmons The Good Huswifes Jewell Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes or currants and three or fowre dates, and when these have beene well sodden…

Continue Reading

Recipes

Savoury Tosted or Melted Cheese

Savoury Tosted or Melted Cheese Digby p. 228/177 Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if…

Continue Reading

Recipes

Summertime Cerulean Blue Sauce

Summertime Cerulean Blue Sauce Medieval Kitchen, p. 168, From Libro de arte coquinaria. Sapor celeste de estate Piglia de li moroni salvatiche che noscono in le fratte, et un poche de amondole ben piste, con un pocho di zenzevero. Et queste cose distemperatai con agresto et passarale per la stamegnia Sky-blue sauce for summer Take some of the wild blackberries…

Continue Reading

Recipes

Cameline

Cameline 152. To make Cameline [Sauce]. Taillevent, p. 47. Take ginger, plenty of cassia, cloves, grains of paradise, mastic thyme and long pepper (if you wish). Sieve bread soaked in vinegar, strain [through cheesecloth], and salt to taste. CAMELINE. Goodman of Paris. Note that at Tournais, to make cameline, they grind together ginger, cinnamon and saffron and half a nutmeg:…

Continue Reading