These two particular recipes 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 could be mistaken for modern dishes known as "aspics". An aspic is gelatine made from meat stock that is molded and include pieces of meat, fish or eggs. All aspics are gelatine, but not all gelatines are aspics. The primary difference being the sweetness of the dish; aspics are savory, and gelatines are sweet, with medieval and rennaissance aspics falling somewhere in the middle of the two making them the precursor's to the fancy modern day dishes we know today. The oldest evidence of the making of gelatine can be found in the Nahal Hemar Cave near Mt. Sedom in Israel. During the excavation it was discovered that numerous cave paintings, baskets and utinsels contained collagen that was derived from animal skins. It was used as a glue
Welcome to Give it Forth: Adventures in Medieval Cooking. In the SCA (Society for Creative Anachronism) I am known as the Honorable Lady Bronwyn ni Mhathain, Shire of Winged Hills, Barony Flaming Gryphon, Midrealm.