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Showing posts from April, 2016

Harleian MS. 279 (ab 1430) - .lxxxxj. Vyolette. - Violette

It's that time of year again. In addition to makingpreserved flowersto be used as decorations for future events, I am once again revisitingviolet syrup, which is delicious on ice cream,sugar plate and manus christi.I have also been looking forward to trying two recipes that I found inTwo 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 Austinfeaturing violets. You can read more about the violet and it's usage in any of the links above. 
.lxxxxj. Vyolette.—Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it with Safroun, an boyle it & make it chargeaunt; an whan þou dressyste, take þe flowres, an hew hem, an styre it þer-with; nyme þe braunchys with þe flowres, an sette a-boue and serue it Forth.

lxxxxj - Vyolette.
Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyng…

Harleian MS. 279 (ab 1430) - .Cxxv. Vyolette - Violet

It's that time of year again. In addition to making preserved flowers to be used as decorations for future events, I am once again revisiting violet syrup, which is delicious on ice cream, sugar plate and manus christi. I have also been looking forward to trying to recipes that I found in 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 featuring violets. You can read more about the violet and it's usage in any of the links above.

Of the two recipes that were tested today, this one was by far the favorite. I would love to serve this at an event one day, but it would definitely have to be a spring time event. I may try my hand at violet jam or violet conserve to see if I might be able to make this heavenly creation later in the year.

I had three taste testers who tested this and it literally was a war of the spoons to see who would get the …

Harliean MS 279 (about 1430) Smale Byrdys y-stwyde - Small Birds Stewed

There are several pottages which include chicken, eggs or both found in Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin. Two of them I have published previously as Harleain MS 279 (ab. 1430) Gelyne in Dubbatte - Chicken in Wine Sauce and Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce
The people of the middle ages enjoyed a much wider variety of foods then we do today.  Some of the items that they enjoyed were particularly exotic or have fallen out of favor.  In addition to chicken, duck and goose, the following birds found their way to the medieval table including; Blackbirds, Bustards, Cormorant, Crane, Crow, Cuckoo, Curlews, Dove, Finches, Gannets, Godwits, Guillemots, Gulls, Heron, Lark. Oystercatchers, Partridges, Peacock, Pheasants, Plovers (including dotterels and lapwings), Puffins, Quail, Razor-billed auks, Rock…