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Showing posts with label Beverages & Drinks. Show all posts
Showing posts with label Beverages & Drinks. Show all posts

Lemon and Ginger Syrup

Tacuinum Sanitatis: Medieval Horticulture and Health

Drink syrups are an easy way to bring flavor to the feast. They are easily portable and do not require refrigeration. They can also be diluted "to taste". I am uncertain where I found the ginger syrup recipe but would like to give the attribution to the author. If someone knows where this is located, please let me know.

If you are interested in other kinds of drinks that have been served at past events, please consider visiting the following link:

What to Drink? Four Drink Syrups for Recreation Feasts 

Lemon Syrup courtesy of   David Friedman

Take lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup. Its advantages are for the heat of bile; it cuts the thirst and binds the bowels. [Translation from the Miscellany:http://www.pbm.com/~lindahl/cariadoc/drinks.html]

Ingredients:

1 quart lemon juice
4 1/2 cups sugar

Heat, stirring until sugar is dissolved. Simmer for about 15 minutes-half an hour. Refrigerate. To use, dilute about 8 to 1 with water.

Ginger Syrup:

Ingredients

Approximately 2/3 cup Ginger
2 1/2 cups water
1 cup lemon juice
4 cups sugar

Peel a big hunk of ginger and mince. (About 2/3 c. per batch) Mix 2.5 cups water with 4 cups sugar. Bring to a boil. Add 1 cup lemon juice and reduce heat. Add several spoonful's of the ginger. Simmer until reduced by 1/6. Add rest of ginger. Simmer until reduced by about 1/3 from start. Cool. Strain & bottle. To use, dilute about 8 to 1 with water.

Note: if you cut the ginger into chunks rather than mincing, you can use the strained out chunks, put them in sugar syrup at the soft ball stage, and roll them in sugar to candy them.

Kitchen Adventures – Kirschen - Cherries Stewed in Wine (GTOD Vigil Recipe)



Original German (Ein New Kochbuch by Marx Rumpolt)

Kirschen/ die dürr seinn/ seß zu mit halb Wasser unnd halb Wein/ magst sie kalt oder warm geben.

Cherries/ that are dried/ set to (cook? Or soak) with half water and half wine/ (you) may serve them cold or warm.

Recipe:

1 pound frozen cherries
1½ cups red wine
1½ cups water
½ c sugar

Dried cherries are a bit more expensive then the frozen cherries, s I opted to use frozen cherries for this particular recipe.  However, at some point in the future I would like to try this with cherries thtat have been dried. 

To make, simply combine all ingredients in a pot, bring to a boil, then reduce heat to low and simmer until the sauce has reduced and cherries begin to break down.  

Sources: 

Bayerische Staatsbibliothek - Digitale Bibliothek, M. (2022). Rumpolt, Marx: Rumpolt, Marx:Ein new Kochbuch ( 1587) - Digitised Book from the copyright-free holdings of the Bavarian State Library Munich [Germany] 2007-2022 Image-based Similarity Search. Retrieved 20 April 2022, from https://bildsuche.digitale-sammlungen.de/index.html?c=viewer&bandnummer=bsb00090475&pimage=1&v=2p&nav=&l=en


DFG-Viewer: Ein new Kochbuch
"DFG-Viewer: Ein New Kochbuch". Dfg-Viewer.De, 2022, http://dfg-viewer.de/show?tx_dlf%5Bdouble%5D=0&tx_dlf%5Bid%5D=http%3A%2F%2Fdaten.digitale-sammlungen.de%2F~db%2Fmets%2Fbsb00090475_mets.xml&tx_dlf%5Bpage%5D=394&cHash=fe888b8427aa3211b8dbd29c1f6ded66. Accessed 25 Apr 2022.

Mell Violatum (Voilet Honey), Oyl of Violets (Violet Oil), Vyolette (Violet Pottage), To Make Syrupe of Violets (Violet Syrup) (Of Marche Violets)

"Violets are God's apology for February..." 

-Barbara Johnson 


Family: Violaceae 
Names:  Violet, Sweete Violet, Viola nigra, Viola purpure, Virgil Vaccinium, Viola, Marche violet, Viola porporea,Viola mammola,Violetas,Violette de Mars, Blauw veiel, Mertzen violen, Violetten, Violaria, and Ma∣ter violarum.
Usage: Culinary, Medical 

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Of Marche Violets. Chap. i. (A Nievve Herball, 1554)

❀ The Kyndes.

THere be two sortes of Violets: the garden and the wilde Violet. The Garden violets are of a fayre darke or shining deepe blewe colour, and a very pleasant and amiable smell. The wilde Violets are without sa∣uour, and of a fainte blewe or pale colour.
❀ The Description.

[ 1] The sweete Garden or Marche violet, creepeth alongst ye ground like the Strawberie plante, fa∣stening it selfe and taking roote in diuers places: his leaues be rounde and blackish like to Iuye leaues, sauing they be smal∣ler, rounder, and tenderer: emongst the whiche leaues there springeth vp fayre & pleasant floures of a darke blew colour, eache floure growing alone by him selfe, vpon a little small and tender stemme. The floures are diuided into fiue small leaues, wherof the middle of the floures, with the tippes or poynted endes of the leaues are speckled or spotted with a cer∣tayne reddish yellow. After the floures there appeareth round bullets, or huskes full of seede, the whiche being ripe do o∣pen and diuide themselues into three partes, the roote is tender & of threddish strings.
Of this sorte, there is an other kinde planted in gardens, whose floures are very double, and full of leaues.

There is also a thirde kinde, bearing floures as white as snow.

And also a fourth kinde (but not very common) whose floures be of a darke Crymsen, or old reddish purple colour, in all other poyntes like to the first, as in his leaues, seede, and growing.

[ 2] The wilde is like to the garden Violet, but that his leaues are far smaller, his floures are somwhat greater, but much paler, yea sometimes almost white, and without sauour.

❧ The Place.

The sweete garden Violet, groweth vnder hedges, and about the borders of fieldes and pastures, in good ground and fertyle soyle, and it is also set and planted in gardens. The wilde kinde whiche is without smell, groweth in the borders of dry, leane, and barren fieldes.

The garden violet floureth in Marche and Aprill. The wilde also doth floure in Aprill, and afterwardes.

❀ The Names.

The sweete Violet is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Viola nigra, Viola purpurea: & of Virgil Vaccinium: in Shoppes Viola: in English Violets, the garden Violet , the sweete Violet, and the Marche violet : in Italian Viola porporea, and Viola mammola: in Spanish Violetas: in Frenche Violette de Mars, ou de quaresme: in high Douch Blauw veiel, or Mertzen violen: in base Almaigne Violetten: the Violet plante or herbe is called in Shoppes Violaria, and Ma∣ter violarum.

❀ The cause of the Greeke name.

The sweete Violet(as the Emperour Constantine wryteth) was called in Greeke Ion, after the name of that sweete guirle or pleasant damosell Io, which Iupiter, after that he had gotte her with childe, turned her into a trim Heaf∣fer or gallant Cowe, bycause that his wife Iuno (beyng bothe an angry and Ielous Goddesse) should not suspect that he loued Ion. In the honour of which his Io, as also for her more delicate and holsome feeding, the earth at the commaundement of Iupiter brought foorth Violettes, the whiche after the name of his welbeloued Io, he called in Greeke Ion: and therefore they are al∣so called in Latine, as some do wryte, Violae, quasi vitulae & Vaccinia. Nican∣der wryteth, that the name of Ion was giuen vnto Violettes, bycause of the Nymphes of Ionia, who firste of all presented Iupiter with these kindes of floures.

❀ The Nature or Temperament.

Violets are colde in the first degree, and moyst in the second.

❀ The Vertues.

[ A] The Decoction of Violets is good against hoate feuers, and the inflamma∣tion of the Liuer, and all other inwarde partes, driuing forth by siege the hoate and cholerique humors. The like propertie hath the iuyce, syrupe, or conserue of the same.

[ B] The syrupe of Violets is good against the inflammation of the lunges and breast, and against the Pleurisie, and cough, and also against feuers or Agues, but especially in yong children.

[ C] The same Syrupe cureth all inflammations and roughnesse of the throte if it be much kept or often holden in the mouth. The sugar of violets, and also the conserue, and iuyce, bringeth the same to passe.

[ D] That yellow whiche is in the middest of the floures, boyled in water, is good to be gargled in the throte agaynst the squinancie or swelling in the throte: it is also good to be dronken agaynst the falling sickenesse in yong chil∣dren.

[ E] Violets pounde and layde to the head alone, or mengled with oyle, remo∣ueth the extreame heate, swageth head-ache, prouoketh sleepe, and moysteneth the brayne: it is good therefore against the drynesse of the head, against melan∣choly, and dulnesse or heauinesse of Spirite.

[ F] Violets brused or stamped with barlie meale, are good to be layde vpon phlegmons, that is to say, hoate unpostumes or carbuncles, and they heale the inflammation and paine of the eyes, also the hoate vlcers, and the inflammation that commeth with the falling downe of the fundament.

[ G] The seede of Violettes, dronken with wine or water, is good agaynst the stingings of Scorpions.

[ H] The herbe or plante is very good against hoate feuers, and the inflamma∣tions of the liuer, and looseth the belly.

[ I] The wilde Violets are almost of the same vertue, but they be a great deale weaker, and therefore they are not vsed in Medicine.


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A compendious treatise, of Nicholas Prepositas. (1588)

92 A confection of honny and violets, called Mell violatum.

TAke of the flowers of violets one part, of good honny thrée partes, séeth them with a soft fire.

This is a singular remedie in hote agues, because it maketh the body moist and also laxatius, it aswageth dri∣nes of the stomacke and the brest.

112 Oyle of Violets.

TAke of the oyle of oliues two lib. of young violets stam∣ped, foure ℥. put them into a glasse, and set them in the sunne the space of seuen daies, afterward boyle them in a double vessell the space of thrée houres, then straine them, and reserue them: Paulus AEgineta doth call this oyle Ia∣ton, and wryteth that it is made of the purple violets, or els of the yealow violets, which many iudge to be hearts ease, be willeth also that violets shall stand ten daies in the sunne, and to be thrée times changed, and the vessell to be so stopped that no ayre may enter in, and in the meane time, you may put vnto these, of dry violets.

This asswageth all inflamations in what part so euer they be, it mollyfieth exulcer ations and stiffenes of the breast and lungs, it mitigateth hot impostumes, and the plewrisie.


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Culpeper's School Of Physick, 1659

Of Almond Butter.

ALmond Butter is made with fine Sugar and Rose-water, eaten with the flowers of Violets, it is a commendable Dish, most in season in Lent, when the Violets are fragrant; it re∣joyceth the heart, comforts the brain, and quali∣fies the heat of the liver.

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An English Herbal, 1690

Violets grow in Gardens and wild, are under Venus, but very cooling and harmless; they abate Infections. The Syrup or Decoction of Root, Leaf, and Flower purge the Blood, Reins, Bladder, Matrix; Outwardly apply'd as a Poultice, it helpeth Headach, abates Swellings and Imposthumes: Inwardly taken, they open Obstructions of the Liver, cure Jaundice, hot Agues, and make a good Gargle for Mouth and Throat.

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Harleian MS. 279 (ab 1430) lxxxxj - Vyolette. Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, and Rasonys y-corven, an coloure it with Safroun, an boyle it and make it chargeaunt; an whan thou dressyste, take the flowres, an hew hem, an styre it ther-with; nyme the braunchys with the flowres, an sette a-boue and serue it Forth.

91. Violet -take almond milk, and flower of rice, and powder ginger, galingale, pepper, dates, figs and raisons cut, and color it with saffron, and boil it and make it thick. And when you dress it, take the flowers and cut them, and stir it there-with; cut the branches with the flowers and set above and serve forth. 

Harleian MS. 279 (ab 1430) - .Cxxv. Vyolette - Violet Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte ther-to, or hony in defaute; coloure it with the same that the flowrys be on y-peyntid a-boue.

125. Violet - Take flowers of violets, boil them, press them, cut them small, temper them up with almond milk or good cow milk, mix it with amyndoun or rice flour; take sugar enough, and put there-to, or honey in default; color it with the same that the flowers be on painted above.



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To Make Syrupe of Violets.

Take your Violets, and pick the flowers, and weigh them, and then put them into a quart of water, and steepe them vpon hot embers, vntill such time as the flowers be turned white, and the water as blew as any violet, then take to that quart of infusion and take foure pound of clarified Suger, & boyle it till it come to a syrupe, scumming them and boyling them vpon a gentle fire, least it turne his colour, and being boyled, put the Syrupe vp and keepe it.

A Closet for Ladies and Gentlevvomen, 1608

Sources

Dodoens 1517-1585., R., 2020. A Nievve Herball, Or Historie Of Plantes Wherin Is Contayned The Vvhole Discourse And Perfect Description Of All Sortes Of Herbes And Plantes: Their Diuers [And] Sundry Kindes: Their Straunge Figures, Fashions, And Shapes: Their Names, Natures, Operations, And Vertues: And That Not Onely Of Those Whiche Are Here Growyng In This Our Countrie Of Englande, But Of All Others Also Of Forrayne Realmes, Commonly Vsed In Physicke. First Set Foorth In The Doutche Or Almaigne Tongue, By That Learned D. Rembert Dodoens, Physition To The Emperour: And Nowe First Translated Out Of French Into English, By Henry Lyte Esquyer.. [online] Available at: <http://name.umdl.umich.edu/A20579.0001.001> [Accessed 14 August 2020].


Name.umdl.umich.edu. 2020. An English Herbal, Or, A Discovery Of The Physical Vertues Of All Herbs In This Kingdom What Planet Governs Each Herb, And How To Gather Them In Their Planetary Hours : Containing Some Hundreds Of Medicines Made Of English Herbs, Whereby Any Person May Keep His Body In Health, Or Cure Himself When Sick, For A Small Charge, With Such Herbs And Roots As Naturally Grow In England : Collected For A General Good.. [online] Available at: <http://name.umdl.umich.edu/A38455.0001.001> [Accessed 14 August 2020].

Quod.lib.umich.edu. 2020. Culpeper's School Of Physick, Or, The Experimental Practice Of The Whole Art Wherein Are Contained All Inward Diseases From The Head To The Foot, With Their Proper And Effectuall Cures, Such Diet Set Down As Ought To Be Observed In Sickness Or In Health : With Other Safe Wayes For Preserving Of Life ... / By Nich. Culpeper ... ; The Narrative Of The Authors Life Is Prefixed, With His Nativity Calculated, Together With The Testimony Of His Late Wife, Mrs Alice Culpeper, And Others.. [online] Available at: <https://quod.lib.umich.edu/e/eebo2/A35394.0001.001/1:37?rgn=div1;submit=Go;subview=detail;type=simple;view=fulltext;q1=purslane> [Accessed 14 August 2020].

Name.umdl.umich.edu. 2020. Prepositas His Practise A Vvorke Very Necessary To Be Vsed For The Better Preseruation Of The Health Of Man. Wherein Are Not Onely Most Excellent And Approued Medicines, Receiptes, And Ointmentes Of Great Vertue, But Also Most Pretious Waters, Against Many Infirmities Of The Body. The Way How To Make Euery The Said Seuerall Medicines, Receiptes, And Ointmentes. With A Table For The Ready Finding Out Of Euery The Diseases, And The Remedies For The Same. Translated Out Of Latin Into English By L.M.. [online] Available at: <http://name.umdl.umich.edu/A09920.0001.001> [Accessed 14 August 2020].

Kitchen Adventures – What to Drink? Four Drink Syrups for Recreation Feasts

When recreating an event at a site that is dry what do you drink? I prefer drink syrups which can be diluted to taste with water.  They are easy to make, easily transportable, and do not require special storage. I have two that I use regularly at events; Sekanjabin (oxmel) and Syrup of Pomegranites.  I have also recently discovered two new favorites which are destined to become regular syrups to bring with me camping or at events;  Syrup to Cool the Stomach and Allay Chollor and Apple Syrup, a syrup based off of "An Apple Drink with Sugar or Honey".  I hope you try these out and respond back with your own opinions of them.

Syrup of Simple Sekanjabin (Oxymel) - Persian Mint Drink "An Anonymous Andalusian cookbook of the 13th Century" as translated by David Friedman.

Sekanjabin refers to the "family" of drinks made with vinegar, sugar and water (Meade, 2002). I prefer to use red wine vinegar as the base of my drink. I have also used flavored vinegars and omitted the mint. I prefer a stronger drink, so I usually dilute 5:1 ratio of water to syrup.

Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook all this until it takes the form of a syrup. Drink an ûqiya of this with three of hot water when fasting: it is beneficial for fevers of jaundice, and calms jaundice and cuts the thirst, since sikanjabîn syrup is beneficial in phlegmatic fevers: make it with six ûqiyas of sour vinegar for a ratl of honey and it is admirable.

...[gap: top third of this page has been cut off]...

... and a ratl of sugar; cook all this until it takes the consistency of syrup. Its benefit is to relax the bowels and cut the thirst and vomiting, and it is beneficial in bilious fevers (Friedman, 2000).

Sekanjabin Recipe (Courtesy of David Friedman)

Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add 1 cup wine vinegar. Simmer 1/2 hour. Add a handful of mint, remove from fire, let cool. Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup). The syrup stores without refrigeration.

Syrup of Pomegranites - Spiced Pomegranate Syrup -Take a ratl of sour pomegranates and another of sweet pomegranates, and add their juice to two ratles of sugar, cook all this until it takes the consistency of syrup, and keep until needed. Its benefits: it is useful for fevers, and cuts the thirst, it benefits bilious fevers and lightens the body gently (Friedman, 2000).

Spiced Pomegranate Drink (Courtesy of David Friedman)

1 quart pomegranate juice
4 cups of sugar
1-2 cinnamon sticks*
Up to a tablespoon of cloves*

As the recipe from Al-Andulus suggests, equal parts of juice to sugar, heated until it boils and then lower the heat and cook until it becomes thick syrup. I dilute my syrup with a 4:1 ratio of water to syrup.

A syrupe to cool the stomach and to allay chollor - A Booke of diuers Medecines, Broothes, Salves, Waters, Syroppes and Oyntementes of which many or the most part have been experienced and tryed by the speciall practize of Mrs Corlyon.

Take the juyce of Oranges six spoonefulles*, the like quantity of the juyce of Lemmons and so much of the juyce of Pomegranetts (if you can goff it) putt to it so much redd Rose ayer as all those juyces doe amounte unto, and putt likewise so much faire water as will equall the foresaid juyces and Rose water. Then moasure all togoathor and to half pinte putt halfo a pound of Sugar fynelye boaton and so boil altogoathor till it commoth to a syrupe. Then putt it into a glasse and keepe it for your use. And when you will use it take some borrage water or rose water or faire running water boiled, mingle it with so much syrupe as you will take, so as you may drink it

Equal amounts of orange juice, lemon juice, pomegranate juice, distilled water
1/2 pound of sugar per 1/2 pint of juice
*Opt. Rosewater

Place juices into a pan with sugar and boil until they become a syrup (approximately ½ an hour) Dilute 1:4 syrup to water, or to taste.

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Apple Drink with Sugar, Honey - The Closet of Sir Kenelm Digby Opened ~1669

A very pleasant drink is made of Apples, thus; Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your tast, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most taste, if you put a very little Rosemary into the liquor, when you boil it, and a little Limon-peel into each bottle, when you bottle it up.

Apple Drink with Sugar or Honey

1/4 cup sugar
5 cups water
1-2 sliced and peeled apples

Place peeled, cored and sliced apples into a pan and add water. Bring to boil and reduce heat, simmering until apples are mushy and water is strongly flavored. Drain the apples through a collander that has been lined with coffee filters, stir in sugar and allow to cool before drinking.

As an alternative,  you can make an apple syrup using the same instructions as the Spiced Pomegranite Drink

For more excellent ideas on non-alcoholic beverages that were enjoyed, and can be used at  recreation events (or camping) please visit HL Ronan Meads Non-Alcoholic Beverages of the Middle Ages, the inspiration for many of the syrups you see on this post, and my starting point to continue researching  appropriate drinks. 

Kitchen Adventures – Wardonys in Syryp - Pears in Syrup (Harleian MS. 279 (ab 1430))

Wardonys in Syryp - Pears in Syrup
There are several recipes 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 Thomas Austin which feature pears that have been stewed in wine, sweetened with sugar or honey, and flavored with cinnamon and other varied spices. The first recipe that I interpreted was Perys en Composte which was declared the favorite of the two recipes which I interpreted.  The second was Wardonys in Syryp, a very flavorful dish. 

Among one of the oldest cultivated fruits is the pear, and it is sad that today most of us are only aware of a few of the many varieties of pears that are available; Bartlett, Bosc, Anjou, Comice, Asian and Seckle. Pears are thought to have originated in Asia over 4,000 years ago and were being actively cultivated in Europe approximately 1000 B.C.  The Greeks had a special love of pears, and they were considered to be "gifts from the Gods" sacred to two goddesses, Hera and Aphrodite.

Pliny the Elder in his "Natural History" described over forty different kinds of pears. This number grew to over 60 varieties when John Gerard noted that a friend of his grew over 60 varieties of pears in the late 1500's. Pear seeds were given to the American Colonies in the early 1600's.  Le Lecier describes over 200 varieties of pears in 1628. One of the oldest pear trees planted in 1810 in America can be found at San Juan Batista. It is still bearing fruit.

Worcester Black Pears 
The most well-known pear variety is the Bartlett.  When it was first introduced is unknown, although some sources suggest it was known in England as early as 1600, other sources indicate a much later date. When first introduced, the bartlett pear was known as the William's Bon Chretien, or William's pear and it now accounts for over 70% of the pears that you see in the supermarkets today.

What of the Warden pear? Warden's present their own unique history.  It is possible that the Warden pear suggested in the recipes below refers to the Worcestor Black Pear, which is first referenced in Bedfordshire's Warden Abbey in the 13th century. If this is true, then this is one of the oldest known pear cultivars.  The pear itself is mahogany colored with russet patches and soft white or cream colored fruit.  It is incredibly hard and gritty and must be cooked in order to make it edible. Picked in late October, early November they can keep until April. It was this incredibly long keeping time that perhaps made them a popular item on the medieval table.

Another possibility is that the Warden was a general name given to any pear variety that was long keeping and needed to be stewed or cooked prior to eating. It may have come from the Anglo-Saxon word Weardon, meaning to preserve.

.x. Wardonys in syryp.—Take wardonys, an caste on a potte, and boyle hem till þey ben tender; þan take hem vp and pare hem, an kytte hem in to pecys*. [? ='in two pieces.' ]; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it þorw a straynour; caste sugre þer-to, an put it in [supplied by ed.] an erþen pot, an let it boyle: an þanne caste þe perys þer-to, an let boyle to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere an caste þerto, an a lytil venegre, an a lytil safron; an loke þat it be poynaunt an dowcet.

x - Wardonys in syryp. Take wardonys, an caste on a potte, and boyle hem till they ben tender; than take hem vp and pare hem, an kytte hem in to pecys (Note: ? ='in two pieces.' ); take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it thorw a straynour; caste sugre ther-to, an put it in an erthen pot, an let it boyle: an thanne caste the perys ther-to, an let boyle to-gederys, an whan they haue boyle a whyle, take pouder of gyngere an caste therto, an a lytil venegre, an a lytil safron; an loke that it be poynaunt an dowcet.

10. Pears in Syrup. Take pears, and cast them in a pot and boil them till they are tender; then take them up and pare them, and cut them in two pieces (or into pieces); take enough of powder of cinnamon, a good quantity, and cast it on red wine, and draw it through a strainer, cast sugar there-to, and put it in an earthen pot, and let it boil: and then cast the pears there-to, and let boil together, and when they have boiled a while, take powder of ginger and cast thereto, and a little vinegar, and a little saffron: and look that it be sour and sweet.

Interpreted Recipe                                                                        Serves 1 as main, 2 as side

1 pear, peeled, cored and cut in two pieces
1 tsp. cinnamon powder or 1 stick of cinnamon
3/4 cup red wine
1/4 cup sugar
1/4 cup red wine vinegar
1/2 tsp. ginger
Pinch of saffron

Gently poach pears until almost tender.  While the pears are poaching bring the wine, sugar, ginger, vinegar, saffron and cinnamon to a boil and cook until mixture has thickened and reduced. When the syrup has thickened add the pears and cook until the pears become tender and serve.

I believe that this recipe, like the perys in compost could be made up to two weeks prior to an event. However, the pears would continue to soak up the color of the wine they were cooked in, and that would eliminate the beauty of the white flesh of the pears as soon as you cut into them which I found to be one of the most striking features of the recipe.

The taste testers really enjoyed this recipe and I believe this dish will find its way regularly onto my table, especially when pears are in season.  

Similar recipes 

Ancient Cookery [Arundel 334] (England, 1425)

Warduns in syruppe. Take wardens (pears), and pare hom clene, and scthe hom in red wyn with mulberryes, or saunders, tyl thai byn tendur, and then take hom up, and cut hom, and do hom in a pot; and do therto wyn crete, or vernage ||, or other gode swete -wyne, and blaunch pouder, and sugur, and pouder of gynger, and let hom boyle awhile, and then serve hit forth.

Two Fifteenth-Century Cookery-Books (England, 1430)

Peris in Syrippe. Take Wardons, and cast hem in a faire potte, And boile hem til thei ben tendre; and take hem vppe, and pare hem in ij. or in iij. And take powder ofCanell, a good quantite, and cast hit in good red wyne, And cast sugur thereto, and put hit in an erthen potte, And lete boile; And then cast the peris thereto, And late hem boile togidre awhile; take powder of ginger, And a litell saffron to colloure hit with, And loke that hit be poynante/ And also Doucet/

Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)

To make a Syrop of Wardons. Recipe wardons & seth þam til þai be softe in clene water, or cast þam in a syve & rost þam. Pyl þam & shere þam in resonabyl byg pecis; þan take rede wyne or swete wyn or whyte wyne or gode ale, sugur & pressyd hony & bole it, & take powdyr of gynger & canell & cast it þerin boylyng, &annis in confyt; & when it is sodyn cast in þi wardons & serof it forth.

Kitchen Adventures – Cawdelle Ferry - Wine Pudding (Harleian MS 279 (ab. 1430))


Cawdell Ferry
One of the many spices that was used quite a bit in the Middle Ages was a spice known as Galangal (Alpinia officinarum), which is a very aromatic spice that is peppery, gingery, piney and sharp in flavor with a very pleasant citrus scent. It is pronounced guh-lang-guh and is most often used in modern Thai and Indonesian cuisines. It is related to ginger, and ginger can be substituted for it, but lacks the peppery, piney flavor and the scent of the spice. It is believed to have originated in Indonesia and is found in many areas including Thailand, Africa, Arabia, Spain, Italy and Russia. This spice fell out of favor in Europe sometime in the mid 1600's. 

It has both culinary and medicinal uses. The fresh root is very woody and if you happen to find it, you will need to slice it very thin or grate it to add it to a dish, and the best use of the fresh root is in dishes that must be stewed or cooked for a long period of time.

As a medicine, Galangal was used in the Middle Ages as a snuff against Catarrh-a buildup of mucus in the nose or throat with associated symptoms of inflammation. Chewing the root was believed to prevent sea-sickness, vomiting or nausea. There is even rumor that it can be made into an aphrodisiac drink for men.

Galangal is featured in this recipe for wine pudding found in the 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.

.xlvij. Cawdelle Ferry. — Take plkys of eyi-oun Raw, y-tryid fro the whyte ;• jmn take gode wyne, and warme it on j^e potte on a fayre Fyre, an caste ]7er-on plkys, and stere it wyl, but let it nowt boyle tylle it be ]7ikke ; and caste jjer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan ]>ovf dressyst yn, caste blanke ponder ))er-on.

Thank you Dan Myers for the cleaner version of this recipe :-)

xlvij - Cawdelle Ferry. Take 3olkys of eyroun Raw, y-tryid fro the whyte; than take gode wyne, and warme it on the potte on a fayre Fyre, an caste ther-on 3olkys, and stere it wyl, but let it nowt boyle tylle it be thikke; and caste ther-to Sugre, Safroun, and Salt, Maces, Gelofres, an Galyngale y-grounde smal, and flowre of Canelle; and whan thow dressyst yn, caste blanke pouder ther-on.

47. Caudell Ferry - Take yolks of eggs, raw, separated from the white, then take good wine and warm it on the pot on a fair fire, and caste there-on yolks, and stir it well, but let it not boil till it be thick, and caste there-to sugar, saffron, and salt, maces, gillyflowers and galangal ground small, and flour of cinnamon, and when you dress in, cast white powder there-on.

Interpreted Recipe                                                                               Serves 1 as a Main, 2 as a Side

1 Cup Cabernet Sauvignon
3 Egg yolks -or- 1 large egg, beaten with a pinch of salt
1 Tbsp. Sugar
3 Cloves
1/8 Tsp. each mace and galingale
1/4 tsp. cinnamon
Pinch of saffron
Pouder Douce to taste

Heat wine, saffron and cloves over a double boiler for five minutes after boiler starts to boil. Remove the cloves. Add Sugar, mace, galingale and cinnamon to the wine, and heat until dissolved. Temper the eggs with the heated wine, and add the tempered mixture to the remaining wine in the pot. Stir until the mixture thickens to taste. I made mine the consistency of a thick white sauce-it took approximately 5 minutes to thicken. Strain your pudding before serving to remove any lumps that may have formed, and any remaining cloves (in case you miscounted!). Right before serving sprinkle with Pouder Douce.

This went over very well with the taste testers. One tester remarked "it tastes like a pie filling". I served this warm, but I imagine that you would be able to store it refrigerated for a short period of time if you place plastic wrap upon the surface. A yucky skin forms *very quickly* on the pudding, which is why you don't see pouder douce in the picture :-(

I would definitely serve this again. This would be excellent for a royal luncheon. The saffron enhances the color of the wine, in this case a soft purple, and I really wanted to place a few gilded sugar paste candies on top. Alas, I did not have any on hand. The recipe calls for "gillyflowers" which is another name for "Clove Pinks" a member of the Dianthus family. Carnations are a close relative, if you have these flowers growing in your yard, I would suggest that you candy them, and reserve them throughout the year-as long as you have not sprayed them with pesticides or herbicides.

Similar Recipes:

Forme of Cury (England, 1390)

Cawdel Ferry. XX.II. I. Take flour of Payndemayn and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þertosafroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur.

Liber cure cocorum [Sloane MS 1986] (England, 1430)

Kaudel Ferry. Take almondes unblanchyd, so have þou cele, And wasshe hom fayre and grynd hom wele. Temper hom up with wyne so clene, And drau3e hom þorowgh a canvas shene. In pot þou coloure hit with safron, And lye hit up with Amydone, Or with floure of ryse so fre. Ry3t thykke loke þou þat be. Seson hit withsugur grete plenté, Florysshe hit with maces, I tel þe.
A Noble Boke off Cookry (England, 1468)

To mak cawdelle ferry tak unblanched almonds wesshe them and grind them and temper them up with wyne and drawe it throughe a canvas into a pot and colour it with saffron and alay it up with amydon or flour of rise and se that it be thik sesson it with sugur and florishe it with maces and serue it.

Kitchen Adventures – Chicken in Wine Sauce (Harleain MS 279 (ab. 1430) Gelyne in Dubbatte)

Gelyne in Dubbatte
As discussed in my previous post, Henne in Bokenade, chicken is one of the most universally known animal food sources worldwide.  All chickens can trace their roots back to the Red Junglefowl.  The Romans introduced the bird to England during their occupation, and were experimenting with methods to feed and quite possibly breed them to produce heavier birds. It was also discovered at this time that castrating roosters would produce birds that were larger, tenderer and better flavored.

"Sacred Chickens" were raised by priests during this time period and were used for omens prior to significant undertakings.  Priests would watch as the sacred chickens ate grain, if the chickens were stamping their feet and scattering about then the outcome would be favorable.  However, if the chickens refused to eat then the undertaken was abandoned, as the outcome was not favorable.  There is a story I came across while doing research for this article that I found of interest.

When Claudius went to sea, he brought a flock of sacred chickens with him. When he needed a sign, a chicken would be killed and its liver inspected. A healthy liver was a favorable sign; a diseased liver suggested it was not a good time to risk a battle. The chickens were refusing to eat and this worried the men with Claudius. Their continued refusal angered Claudius and he threw all the chickens overboard with the comment (so the story goes), "If they won't eat, let them drink." The battle was lost because the gods did not favor the Romans - or because the men were convinced they were not intended to win and thus did not fight with all their will...
Medieval people enjoyed a varied diet, including goose, pheasant, quail, partridge, ducks even peacocks!  Cockfighting was a favored sport, and the Old English Game Fowl became popular.  Other breeds of chickens outside of the Dorking and the Old English Game fowl that survived medieval times include the Nanking, Poverara, La Fleche and the Minorca.

On farms, chickens were kept in domed structures made of wattle and daub, or, lean-to like buildings next to grain storage areas.  Sometimes, they would share space inside of dovecotes.  They were allowed to eat small insects and rodents in addition to a diet composed of wheat, beans oats and lentils. The best chickens were those that were avid egg layers.  Chickens sometimes were used as a form of currency!

One of the major differences between modern chickens and chickens known in period would be the egg laying capacity.  Modern chickens grow quickly, and can produce up to 300 eggs a year.  Most modern birds are slaughtered when they reach 20 weeks of age.  Their counterparts would produce approximately 40-60 eggs per hen, per year. While they age of slaughter varied, the average bird would live more than a year, and some of them were allowed to live four or more years.

Caponization, the act of castrating roosters is now considered inhumane in many areas which is why it is difficult to find capon.  Pullets were caponized anywhere between 1 1/2 and 5 months.  The process involves making a cut into the bird near the ribcage and removing the testicles. Unlike other animals, it is difficult to locate the testicles because they are not external, but internal, tucked up next to the spine.  There are almost always losses during this process. In fact, one record indicates that 30 out of 82 pullets died during the process of castration in 1375.

The next recipe I interpreted from 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 was Gelyne in Dubatte. This dish is quite delicious featuring chicken cooked in a mixture of broth, wine and spices, thickened with bread crumbs. This dish also resulted in another "dual" amongs the taste testers.  One disappointed tester stated "I only got one bite!" while the victor literally stood in a protective stance in a corner eyeing everybody while eating.

.xlj. Gelyne in dubbatte. — Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte ; an caste J^er-to Freysshe broj^e, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with fe Same broj'e, fayre brede & Vynegre : an whan it is y-now, serue it forth.

The interpretation below came from Dan Myers' "Medieval Cookery" site.  If you have not had the opportunity to visit this site, you should :-D

xlj - Gelyne in dubbatte. Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte; an caste ther-to Freysshe brothe, and half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with the Same brothe, fayre brede and Vynegre: an whan it is y-now, serue it forth.

41 Gelyne in Dubbatte - Take a hen, and roast almost enough, and chop her in fair pieces, and caste her on a pot, and caste thereto fresh broth and half wine, cloves, maces, pepper, cinnamon, and step it with the same broth, fair bread and vinegar: and when it is enough, serve it forth.

Interpreted Recipe                                                                 Serves 1 as a main, 2 as a side if they are friendly!

1 bone in, skin on chicken breast
1 cup chicken broth -or- as an alternative water with 1 chicken bouillon cube dissolved in it
1/2 cup of wine (I used white, but I suspect red would be just as good and would render this dish very similar to Coq au Vin)
2 cloves
1/8 tsp. mace & pepper
1/4 tsp. ground cinnamon
3 tbsp. bread crumbs
1 tsp. white or red wine vinegar
Salt and pepper to taste

Use your best method to roast your chicken breast, but don't cook it all the way through, make sure it is a little under done.  I cooked mine unseasoned in the oven at 375 degree's with just a little bit of olive oil for about 30-35 minutes (if you want your breast completely done, roast for at least 45 minutes).  Alternatively, you could boil your chicken in the stock or water and bouillon mix until tender, then remove from stock, strain it, and then move forward from here while the chicken is cooling.

Add your wine, cloves, mace, pepper and cinnamon to your stock and heat on low.  While the broth is heating remove the skin and bones from your chicken and cut your chicken into bite sized pieces.  Once the broth has heated for approximately 15 minutes, remove the cloves, and slowly stir in your bread crumbs 1 tablespoon at a time.  If the bread clumps your sauce will get chunky and that's not pleasant.  Trust me!  Stir in the vinegar, and keep your broth on low heat until it thickens to your desire.  Mine was the consistency of a thin white sauce.

Strain your broth to remove any chunks of bread that might still be present then add the chunked chicken.  Cook until chicken is cooked through and tender, the sauce will thicken a bit more.  Serve!

This is another dish that can be as brothy or thick as you please.  While bouncing ideas off of a friend of mine, we thought that rice flour added to this dish as a thickener in lieu of bread crumbs would also be a good thing, although it changes the recipe from the original, it would then make this recipe a gluten free alternative and still be within period as rice flour, was used as a thickening agent as well as eggs. This is another recipe for the "must serve at future events" list.  This list, I fear, is going to become as long as my bucket list!

Red Junglefowl

Kitchen Adventures – Sops of Bread in Mulled Wine (Harleian MS. 279 (~1430) Soupes Jamberlayne)

Soupes Jamberlayne
What do you get when you add toasted pieces of sugar coated bread to wine? Soupes Jamberlayne, also known as Sops Chamberlain. This is another very easy, quick to throw together recipe that could easily be incorporated into a feast using items the cook may already have on hand.

The recipe below can be found here: 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

.xxviij. Soupes Jamberlayne.*. [Chamberlain.]—Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, þan take a straynoure & hange it on a pynne, an caste ale þer-to, an let renne twyis or þryis throgh, tyl it renne clere; an þen take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in þe same lycowre, an ley it on a dysshe, an caste blawnche powder y-now þer-on; an þan caste þe same lycour vp-on þe same soppys, an serue hem forth in maner of a potage.

Dan Myers of Medieval Cookery offers this interpretation at his web site "Medieval Cookery". I highly recommend this resource for anyone with an interest in cooking, specifically historic cooking. Please visit.

xxviij - Soupes Jamberlayne. (Note: Chamberlain.)--Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, than take a straynoure and hange it on a pynne, an caste ale ther-to, an let renne twyis or thryis throgh, tyl it renne clere; an then take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in the same lycowre, an ley it on a dysshe, an caste blawnche powder y-now ther-on; an than caste the same lycour vp-on the same soppys, an serue hem forth in maner of a potage.

28. Sops Chamberlain. Take wine, cinnamon, and powdered of ginger, an sugar, and of each a portion, than take a strainer and hang it on a pin, and cast all thereto, and let run twice or thrice through, till it run clear; and then take pandemain (bread) and cut it in manner of broth, and toast it, an wet it in the same liquor, and lay it on a dish, and cast white powder enough thereon; and then cast the same liquor upon the same sops, an serve them forth in manner of a potage.

Interpreted Recipe                                                             Serves 2 as Main, 3-4 as Side

1 cup wine (I used Hunter Red from the Winery at Versailles
2 tsp. each cinnamon, ginger and sugar
Toasted bread cut into finger length strips (I used Rastons)
Powder Douce to taste

Heat wine, cinnamon, ginger and sugar till it comes to a boil.  Let boil for five minutes.  In the meantime, cut your bread into slices and toast.  When the bread has toasted cut it into finger length strips, these will be the sops for your soup.  Dip the bread into the heated wine, and place them in a bowl.

Note: If the bread gets too wet, it will be difficult to remove from the broth. Trust me on this.

Strain the heated wine and spice mixture two or three times through cheesecloth to clarify it.  I skipped this step and had no ill effect. Pour the broth over the bread and sprinkle with white powder.  Serve.

I found that this to be a very pleasant dish to eat.  The wine was very fruity, and the spices brought out those flavors.  The bread soaked up the wine, and it provided texture.  I would definitely serve this at a future banquet. One thing that I might do differently would be to put the wine in the bowl at the last minute and then top with the bread and then add the spices.  I think it would present prettier.  No matter how you present it, it's delicious!
To Serve 8 as a Side Dish (Recipe multiplied by 2 and rounded to nearest cooking fraction)

2 cup wine
1 tbsp. each cinnamon, ginger and sugar (or to taste)
Toasted bread cut into finger length strips
Powder Douce to taste



#medievalfood  #scafeast  #scacook  #historicfood #harleianMS279


Kitchen Adventures – Sekanjabin (Persian Mint Drink)

Sekanjabin is another popular drink that can be found at events. It is simple and easy to make. This is another recipe from "An Anonymous Andalusian cookbook of the 13th Century" as translated by David Friedman.

Syrup of Simple Sikanjabîn (Oxymel)

Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook all this until it takes the form of a syrup. Drink an ûqiya of this with three of hot water when fasting: it is beneficial for fevers of jaundice, and calms jaundice and cuts the thirst, since sikanjabîn syrup is beneficial in phlegmatic fevers: make it with six ûqiyas of sour vinegar for a ratl of honey and it is admirable.

...[gap: top third of this page has been cut off]...

... and a ratl of sugar; cook all this until it takes the consistency of syrup. Its benefit is to relax the bowels and cut the thirst and vomiting, and it is beneficial in bilious fevers (Friedman, 2000).

Sekanjabin Recipe (Courtesy of David Friedman)

Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add 1 cup wine vinegar. Simmer 1/2 hour. Add a handful of mint, remove from fire, let cool. Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup). The syrup stores without refrigeration.

Sekanjabin refers to the "family" of drinks made with vinegar, sugar and water (Meade, 2002).  I prefer to use red wine vinegar as the base of my drink.  I have also used flavored vinegars and omitted the mint.  I prefer a stronger drink, so I usually dilute 5:1 ratio of water to syrup.  

Works Cited 

Friedman, D. (2000, September 4). Chapter One: On Drinks. Retrieved 14 2015, September, from An Anonymous Andalusian Cookbook of the 13th Century: http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian10.htm#Heading506

Meade, R. H. (2002, October 25). Non-Alcoholic Beverages of the Middle Ages. Retrieved September 14, 2015, from Medieval Brewers Homepage: http://mbhp.forgottensea.org/noalcohol.html#_ftnref5





Kitchen Adventures – Spiced Pomegranite Drink (Spiced Pomegranate Syrup)

Ale, beer, mead and wine were very popular beverages in the middle ages, but most sites are dry or semi dry, or for personal reasons, folks will choose not to drink alcoholic beverages. There are several different drinks that I turn to that are documentable to within period in the SCA. These have gone over very well at banquets I have served in the past.

I will start with one of the more popular beverages, spiced pomegranate drink. This drink is easy to make and very refreshing. This is very similar to Grenadine syrup, but please don't buy the commercial product when this drink is so easy to make.

Syrup of Pomegranates 

Take a ratl of sour pomegranates and another of sweet pomegranates, and add their juice to two ratles of sugar, cook all this until it takes the consistency of syrup, and keep until needed. Its benefits: it is useful for fevers, and cuts the thirst, it benefits bilious fevers and lightens the body gently (Friedman, 2000).

Recipe

1 quart pomegranate juice
4 cups of sugar
1-2 cinnamon sticks*
Up to a tablespoon of cloves*

**One of the recipes I located while researching (Non Alcoholic Beverages of the Middle Ages by HL Ronan Meade) suggested the addition of cinnamon and or clove as well as other "warmed spices". 

As the recipe from Al-Andulus suggests, equal parts of juice to sugar, heated until it boils and then lower the heat and cook until it becomes thick syrup. I dilute my syrup with a 4:1 ratio of water to syrup.


 This syrup can be kept nonrefridgerated and prepared in advanced. 


Works Cited

Friedman, D. (2000, September 4). Chapter One: On Drinks. Retrieved 14 2015, September, from An Anonymous Andalusian Cookbook of the 13th Century: http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian10.htm#Heading506

Meade, R. H. (2002, October 25). Non-Alcoholic Beverages of the Middle Ages. Retrieved September 14, 2015, from Medieval Brewers Homepage: http://mbhp.forgottensea.org/noalcohol.html#_ftnref5

Kitchen Adventures – Wine Braised Beef (1615) (To Stew Fillets of Beefe)


In June, I hosted a cook's gathering featuring a selection of dishes that would have been found on "Shakespeare's" table. Each of the cook's that attended chose a dish from the recipes presented and brought it with them. We dined that night on buttered eggs, french bread, stewed fillets of beef, Fridayes pye and a berry cream.

The beef was delicious, tender, and served over a bed of saffroned rice. I cooked it in a crock pot. It recieved rave reviews. I don't cook with salt or pepper if I can avoid it, so the major comment of the evening were that this dish would have been better if I had added some salt and pepper while cooking. Note to self: Add Salt and Pepper!

To stew Fillets of Beefe

Take a rawe fillet of beefe and cut it in thin slices halfe as broad as your hand and fry them till they bee halfe fried in a frying-panne with sweete butter uppon each side with a soaft fire, then powre them into a dish or pipkin putting in a pint of claret-wine, a faggot of sweet herbes, and two or three blades of whole mace, a little salt, the meate of a Lemon cut in slices, then stewe these all together very softly for the space of two or three houres till it be halfe boyled away, then dish it up on sippets and throwe salt upon it, and serve it to the table hot  John Murrell "A Booke of Cookerie" (Lorwin, 1976).

Interpreted Recipe

2 to 3 pounds beef chuck shoulder roast (aka pot roast), sliced into ¼ inch thick slices
2 Tbsp. butter
2 cups red wine (preferably a Bordeaux which is another name for “claret”)
8 sprigs fresh thyme
1 sprig fresh rosemary
1-2 Tbsp. parsley
2 bay leaves
Salt and pepper to taste
1/8 tsp mace
1 lemon, peeled, sliced

Beef prepared to be stewed
Fry the slices of beef in the butter (if you wish, add olive oil to keep butter from burning). Remove from the pan until the all of the meat has been cooked thoroughly. Add meat back into the pan and add remaining ingredients. Allow meat to simmer two to three hours, or until liquid has been reduced by half and meat is tender.


I have included some pictures of the product in process, but silly me! I forgot to take a picture of the finished product. This was a huge hit at the gathering and I will be making it again in the future for an event. Probably 12th Night in January.

Kitchen Adventures – Violet Syrup

Green, Magenta and Lavender Violet Syrup
Violet syrup is historically one of the most common ways to prepare violets. It has been used to ease coughs, congestion and sore throats. The preparation of violet syrup has not changed over the centuries. To make your own violet syrup, you will want to pick the deepest colored violets you can find. They are easy to harvest by simply sliding your fingers up the stem and plucking off the head. Surprisingly, you will need to pick about twice as many violets as you expect to in order to obtain dark colored syrup. Many North American varieties of violets do not have a fragrance, this is ok. They syrup is lovely to look at, and is refreshing to taste.

An interesting fact to take note of, violet syrup will turn magenta if you add an acid to it (lime or lemon juice), and it will turn green if you add an alkaline to it (rose water). Violets were used to test alkaline or acid before the invention of litmus paper. Naturally, I also had to play with the colors. Above you will note the olive green color of the syrup flavored with rose water, the magenta color of the syrup flavored with lemon juice on the left, and the natural lavender color of the syrup on the right.

Syrup of Violets

Take a ratl of fresh violet flowers, and cover them with three ratls of boiling water, and boil until their substance comes out; then take the clean part of it and mix it with four ratls of sugar, and cook all this until it takes the form of a syrup. Drink an ûqiya and a half of this with three of hot water. Its benefits are in the fever of jaundice, it cuts thirst and lightens the body gently, and benefits in dry coughs, but it weakens the stomach.

An Anonymous Andalusian Cookbook of the 13th Century

To Make Syrupe of Violets.

Take your Violets, and pick the flowers, and weigh them, and then put them into a quart of water, and steepe them vpon hot embers, vntill such time as the flowers be turned white, and the water as blew as any violet, then take to that quart of infusion and take foure pound of clarified Suger, & boyle it till it come to a syrupe, scumming them and boyling them vpon a gentle fire, least it turne his colour, and being boyled, put the Syrupe vp and keepe it.

A Closet for Ladies and Gentlevvomen, 1608

154. _To make Syrup of Violets._
Take Violets clipped clean from the Whites, to every Ounce of Violets take two Ounces of Water, so steep them upon Embers till the Water be as blew as a Violet, and the Violets turned white, then put in more Violets into the same Water, and again the third time, then take to every Quart of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it

for your use; thus you may also make Syrup of Roses.

The Queen-like Closet or Rich Cabinet Stored With All Manner Of Rare Receipts For Preserving, Candying And Cookery. Very Pleasant And Beneficial To All Ingenious Persons Of The Female Sex, 1672

393. _To make_ SYRRUP OF VIOLETS.Take violets and pick them; to every pound of violets put a pint of water, when the water is just ready to boil put it to your violets, and stir them well together, let them infuse twenty four hours and strain them; to every pound of syrrup, take almost two pounds of sugar, beat the sugar very well and put it into your syrrup, stir it that the sugar may dissolve, let it stand a day or two, stirring it two or three times, then set it on the fire, let be but warm and it will be thick enough.

English Housewifery Exemplified In above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery, 1764

The Syrup of Sweet Violets should be made as follows: To one pound of sweet violet flowers freshly picked, add two-and-a-half pints of boiling water: infuse these for twenty-four hours in a glazed china vessel, then pour off the liquid, and strain it gently throughmuslin; afterwards add double its weight of the finest loaf sugar, and make it into a syrup, but without letting it boil.

Herbal Simples Approved for Modern Uses of Cure, 1897

The process of making the syrup is very simple. Below is the process I used, although with a little bit of research, you will discover that there are multiple methods readily available on the internet.

2 cups tightly packed fresh violet flowers, cleaned and dried
2 cups boiling water

Place violets in a glass, bring water to a boil and pour over violets. Let sit until flowers turn white. Strain flowers from water, add equal amount of sugar (in this case 2 cups) to water, and let boil for approximately five minutes. Pour hot syrup into glass jar and cool.

~Enjoy