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Showing posts with label Vegetarian Friendly. Show all posts
Showing posts with label Vegetarian Friendly. Show all posts

Crostata di funghi per un giorno in prestito - To prepare a crostata of mushrooms

Preparare una crostata di funghi per un giorno in prestito – To prepare a crostata of mushrooms for a day in Lent
— Domenico Romoli, La Singolare Dottrina, c. 1560

Translation Note: The phrase “in prestito” literally means “on loan” or “borrowed.” In Renaissance Italian culinary texts, it often referred to fast days — especially during Lent — when meat was forbidden and meals were offered in spiritual observance. A “giorno in prestito” was thus a day “loaned to God,” requiring dietary restraint but still calling for skilled, satisfying cookery.

Note: Scappi’s crostata method (likely recipes 221–222) typically included soft cheese and eggs. Though recipe 223 is titled “for a fast day,” it references that base without explicitly removing dairy, leading some modern interpretations (like this one) to keep the cheese. Historically, a true Lenten version would omit cheese and use dairy-free alternatives such as almond-based fillings.

In the heart of an Italian Renaissance kitchen, a crostata wasn’t just a pastry — it was a vehicle for showcasing the season’s best ingredients, shaped by time, place, and religious calendar. This particular recipe, Preparare una crostata di funghi per un giorno in prestito, comes from Domenico Romoli’s La Singolare Dottrina (mid-16th century) and was written specifically for a “day in Lent” — when meat and animal fats were forbidden, but richly savory dishes were still expected at noble tables.

🍄 What Mushrooms Did Renaissance Cooks Use?

The original recipe refers to morels and to "the mushroom that grows at the foot of chestnut trees and briar bushes," which was described as firm and orange-tinted. This likely refers to chanterelles or possibly Caesar’s mushrooms (Amanita caesarea), both highly prized in the Italian Renaissance for their flavor and availability in oak or chestnut woodlands.

Mushrooms were considered acceptable fare on Lenten days because they were "neither fish nor flesh" and grew from the earth like vegetables. However, because mushroom poisoning was a genuine concern, most cookery books urged boiling wild mushrooms before use—even if it dulled their flavor.

Modern Substitutions

If fresh morels or chanterelles are not available, a good blend of cremini, oyster, shiitake, or portobello mushrooms works well. Mixing mushroom varieties provides depth and richness that mimics wild foraged flavors. Dried morels or porcini reconstituted in warm water are also excellent for layering in that "woodland" taste.

Tip: Avoid standard white button mushrooms for this dish—they lack the earthiness that Renaissance cooks prized in their “funghi di bosco.”

Renaissance Herbs and Flavor Pairings

Herbs were not simply seasoning — they were medicinal, seasonal, and intentionally paired with ingredients based on their humoral qualities. Mushrooms were considered “cold and moist” in Galenic terms, so cooks balanced them with “warm and dry” herbs like parsley, thyme, marjoram, mint, or sage. In Lenten cookery, the brightness of lemon and the lift of fresh herbs helped transform otherwise heavy or plain components into elegant, aromatic fare.

Lent Across Renaissance Europe

Italian Renaissance kitchens handled Lenten restrictions with creativity and abundance. Meat and animal fats were forbidden, but olive oil, vegetables, herbs, and often fish or shellfish remained fair game. Dishes like this crostata show how satisfying “meatless” cuisine could be — rich in umami, layered with textures, and full of complexity.

Compared to northern regions like England or the Low Countries, where fasting meant salt fish, ale pottage, or butter-thickened gruel, Italian cooks had a Mediterranean bounty to draw from. Almond milk, pine nuts, mushrooms, and wild greens allowed even the most devout households to enjoy sumptuous meals — legally and liturgically.

What Does “Crostata” Mean?

The word crostata comes from the Italian root crosta, meaning “crust”, which itself derives from the Latin crusta, meaning “hard outer shell” or “rind.” Related terms in Latin include crustulum (a little cake or pastry — root of the word crustulum/crustule, used in medieval Latin cookery). 

By the 15th–16th centuries, crostata in Italy referred broadly to: 

  • Open-faced baked tarts (savory or sweet), made with a pastry base and visible fillings 
  • Savory pies (enclosed or partially enclosed) 
  • In some regional or culinary contexts: toasted bread or “crusted” slices used as a base or vehicle for toppings — particularly in fast-day preparations 

This broader use was recognized by: 

  • Romoli’s La Singolare Dottrina (mid-16th c.), where crostata is used interchangeably with “pan ghiotto” (gourmand bread) 
  • Scappi’s Opera (1570), where crostate appear throughout menus as both rich tarts and layered bread dishes 

In both cases, the "crust" or "base" was essential — whether that meant baked pastry or well-toasted slices of bread, depending on ingredients, season, and occasion..

Both Domenico Romoli in his La Singolare Dottrina (mid-16th c.) and Bartolomeo Scappi in his monumental Opera dell’arte del cucinare (1570) include dozens of crostate — some encased in pastry, others built upon slices of bread or served open-faced in pans. For instance, Scappi describes crostate of vegetables, meat, cheese, or fish that are either baked in crusts or arranged on slices of toasted bread (Scappi, Book II, recipes 211–225).

In this recipe, the crostata is described as “pan ghiotto” — gourmand or luxurious bread — layered with savory toppings. The base is toasted or crusted bread, not pastry, aligning with Romoli's phrasing and period practice.  This usage parallels the French term “croûte” (as in en croûte), meaning food served on or enclsed in crusted bread or pastry.  All descend from the same Latin root - crusta - and highlight the central role of crust in both structure and flavor. 

While we might associate “crostata” today with sweet fruit tarts, its Renaissance meaning was far more versatile, often bridging the line between pastry and hearty antipasto.

It was served as part of the Second Service of Kitchen Antipasti (Secundo Servito – Antipasti di cucina) at the Baronial 12th Night 2024 feast, a transitional course featuring hot, savory appetizers. This crostata balances rustic simplicity with complex flavor: mushrooms sautéed with herbs and garlic, layered atop crisp bread and soft cheese. Its inspiration comes directly from the forest floor — a celebration of the humble mushroom elevated to banquet fare.

Preparare una crostata di funghi per un giorno in prestito – Mushroom Crostata for a Lenten Day

Courtesy of Jennifer Bishop | Baronial 12th Night 2024 – Secundo Servito, Antipasti di Cucina

This savory mushroom crostata was one of four composed appetizers served during the Second Service of Kitchen Antipasti (Secundo Servito – Antipasti di cucina) at the Baronial 12th Night 2024 Feast. The dish draws on Italian Renaissance sources like Domenico Romoli's La Singolare Dottrina, and is noted specifically as appropriate “per un giorno in prestito” – for a Lenten day. It’s vegetarian, full of woodland flavor, and easily adapted to suit modern dietary needs.

Feast Context

This antipasti course served as a flavorful bridge between cold pantry items and heavier meat dishes in a formal Italian Renaissance banquet. The mushroom crostata was served alongside:

  • Per far crostate cioè pan ghiotto con barbaglia de porco, o presciutto – Gourmand bread with pork jowl or prosciutto – by Jennifer Bishop & Dan Parker
  • Insalata di Cicorea Bianca – White chicory salad with raisins and shallots
  • Uva in Salamoia – Pickled grapes
Plated antipasti course with crostate, salad, and pickled grapes – 12th Night 2024

Original Text

223. Get morels or else the mushroom that grows in the woods at the foot of chestnut trees and briar bushes, which is round and firm and tends toward an orange colour. The safest thing is to bring them to a boil in water, though they are much more flavorful raw. In any case, whether raw or cooked, peel them carefully, beat them small with a knife and saute them in oil. Then get those ingredients used in recipe 222, adding in beaten and sauteed spring onions or else a small clove of garlic. Make up a torte with them in the way outlined in the above recipe.

Modern Interpretation – Serves 8

Ingredients

  • 1 12-inch baguette, sliced into ¾-inch diagonal slices
  • Olive oil (for drizzling and sautéing)
  • 1 lb mushrooms (cremini or wild, sliced)
  • 2 green onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tbsp fresh lemon juice
  • 1 tsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • ½ lb ricotta or other soft cheese
  • Salt and black pepper to taste

Instructions

  1. Toast baguette slices until golden. Drizzle with olive oil.
  2. In a skillet, heat more olive oil and sauté mushrooms, green onions, and garlic until tender.
  3. Stir in lemon juice, thyme, and parsley. Season with salt and pepper.
  4. Spread ricotta onto each toast slice. Top with mushroom mixture.
  5. Drizzle with additional olive oil. Cut each toast in half and serve warm.

Humoral Theory and Fasting Cuisine

Renaissance cooks operated under the framework of Galenic dietetics, which held that all foods had qualities — hot, cold, moist, dry — that affected the body’s balance of humors. Mushrooms were considered cold and moist, and thus could dampen digestion or cause melancholy if consumed without proper balance. To counteract this, recipes often paired them with warming, drying herbs like thyme, pepper, or mint, and used cooking methods like sautéing in oil to adjust their temperament. Even Lenten dishes like this crostata were not just about following rules — they were about preserving harmony in the body, especially during seasonal transitions and spiritual observances.

Notes and Substitutions

This is a rustic dish, originally made with wild mushrooms like morels or chestnut woodland varieties. The method is straightforward—chop, sauté, and season well. The addition of ricotta is a nod to Renaissance *torte* fillings, even though the Lenten version may have omitted it. 

Dietary Suggestions:

  • Vegetarian: ✔️
  • Vegan Option: Substitute vegan ricotta or herbed cashew cheese
  • Gluten-Free Option: Use gluten-free toast or polenta rounds

Serving Suggestions

While Renaissance cooks didn’t serve crostate with “sides” as we think of them today, dishes like this were part of a richly varied course of hot antipasti. To replicate the experience, consider pairing with:

  • Insalata di cicorea – bitter chicory greens with raisins and shallots
  • Uva in salamoia – pickled grapes to offset the fat and salt
  • Another crostata, such as mushrooms in pastry for variety
  • Soft cheese with herbs or small fried cheese fritters
  • Savory eggs or bite-sized sausages
  • Fried bread with sugar and cinnamon as a bridging flavor

This crostata is best served hot, but does well at room temperature. Ideally it would be served as part of a shared platter or buffet-style second service of antipasti di cucina.

🍽️ Explore the Full Antipasti Course

📘 Historical References

  • Domenico Romoli, La Singolare Dottrina (Venice, 1560s) – Culinary guide for household stewards. Referenced crostata of mushrooms and "pan ghiotto".
  • Bartolomeo Scappi, Opera dell’arte del cucinare (1570) – Comprehensive Renaissance cookbook. See: Book II (Crostate Recipes).

Ancient Roman Braised Cucumbers – Apicius Recipe (Cucumeres)

Cucumeres – Braised Cucumbers

Course: Gustum (Appetizer)
Origin: Ancient Rome
Served: Room Temperature
Event: Push for Pennsic 2004 – Early Roman Feast

Cucumeres – Braised Cucumbers

Ingredients:

  • 1 large cucumber
  • 3 tbsp. white wine vinegar
  • 3 tbsp. olive oil
  • 1 tbsp. clear honey
  • Salt to taste
Part of the Push for Pennsic Roman Feast Series!
This recipe was originally served as part of the Early Roman Feast at Push for Pennsic, July 9–11, 2004. Explore the full menu and other Roman recipes from this event.

Instructions:
Peel and cut the cucumber into thick slices. Pour the vinegar, olive oil, and honey into a heavy pan and cook the slices of cucumber gently in the sauce until tender, shaking the pan occasionally to redistribute the cucumber slices and ensure even cooking.

Note: Best served at room temperature.


🌿 A Note on Ancient Cucurbits

The word cucumeres in Latin is commonly translated as “cucumbers,” but Roman references to cucurbits were broader than our modern definitions. Roman cooks had access to a wide variety of cucurbit species, including:

  • Old World cucumbers (Cucumis sativus): Likely thinner, with more bitterness than modern varieties.
  • Melons and gourds (Cucumis melo, Lagenaria spp.): Young melons or gourds were used like vegetables.
  • Bottle gourds (Lagenaria siceraria): Also used for food when harvested young.
  • Snake melon/Armenian cucumber (Cucumis melo var. flexuosus): Treated culinarily as a cucumber.

If you're cooking this dish today, any firm, mild cucumber will work. For historical flavor and texture, the following heirloom varieties are excellent options:

  • Suyo Long – A crisp, curling cucumber with tender skin.
  • Armenian cucumber – Technically a melon, but ideal for cucumber-like preparations.
  • True Lemon cucumber – A round, yellow heirloom closer to older Mediterranean cultivars.
  • Bottle gourd – Available from specialty grocers or heirloom seed sources.

Where to Source Seeds:
- Baker Creek Heirloom Seeds
- Seed Savers Exchange
- Monticello Heritage Seeds



Vegetarian & Vegan Pie Crusts for Historical Recipes: A Practical Guide


 Vegetarian & Vegan Pie Crusts for Historical Recipes: A Practical Guide

Whether you're preparing a Lenten feast, accommodating modern dietary restrictions, or simply looking for a period-adjacent alternative to lard and suet, this guide offers reliable crust options for historical pies and tarts. While medieval and early modern sources often rely on animal fat for pastry coffins, cooks would have adapted as needed—especially on no-flesh days. These vegetarian and vegan-friendly options draw inspiration from that adaptability while meeting modern expectations for taste, texture, and practicality.


🕯️ Pastry in Period: What the Sources Say

In medieval and Renaissance cookery, the pie crust—often referred to as a "coffin"—served multiple roles: cooking vessel, storage container, and edible wrapping. Crusts could be thick and structural (especially for meat pies), or more refined and flaky for sweet dishes and subtlety presentations.

While many crusts were made using lard, suet, or animal drippings, there are examples of simpler pastes using oil, butter, or no fat at all—especially in dishes served during Lent or on Fridays, when meat (and by extension, animal products) was restricted. Butter-based pastes are more common in late period and early printed cookbooks, such as Robert May’s The Accomplisht Cook (1660).

Unfortunately, few cookbooks from the SCA period (pre-1600) offer detailed pastry ratios. Recipes tend to say things like “make paste of fine flour and water” or “take butter and yolks to make a tender crust.” This vagueness gives us flexibility—but also calls for informed interpretation.


🥧 Option 1: Ovo-Lacto Vegetarian Pie Paste

Suitable for late period recipes, meatless feasts, and sweet or savory pies.

Ingredients:

  • 2½ cups flour (unbleached all-purpose or a blend with spelt for a nuttier flavor)

  • ½ tsp salt

  • ½ cup cold butter, cut into cubes

  • ¼–½ cup cold water

  • Optional: 1 tsp cider vinegar or rosewater/orange flower water for structure and aroma

Method:

  1. Mix flour and salt in a bowl.

  2. Cut in cold butter until the mixture resembles breadcrumbs.

  3. Slowly add water (and optional flavoring) until dough comes together.

  4. Chill for 30 minutes before rolling out.

Notes:

  • This crust bakes to a tender, slightly flaky finish.

  • Ideal for fruit pies, herb tarts, and vegetarian coffins.

  • Can be egg-enriched (common in late Tudor and early Stuart crusts).


🌱 Option 2: Vegan-Friendly Oil-Based Crust

Inspired by fasting-day pastes and Mediterranean-style doughs.

Ingredients:

  • 2½ cups flour

  • ½ tsp salt

  • ½ cup neutral oil (sunflower, light olive oil, or refined coconut oil)

  • ¼–½ cup cold water

Method:

  1. Combine flour and salt in a large bowl.

  2. Add oil and stir until evenly coated.

  3. Gradually add water until the dough just comes together.

  4. Form into a ball, wrap, and chill before use.

Notes:

  • Produces a firm, short pastry—excellent for hand pies or savory coffins.

  • Less flaky than butter crusts but still satisfying and historically plausible.

  • Can be flavored with herbs, wine, or citrus zest.


🧾 When to Use These Crusts

Use these pastry options when:

  • You’re serving a Friday or Lenten menu

  • Cooking for vegetarians or vegans at an SCA event

  • Making fruit pies, greens tarts, or dairy-based fillings without meat

  • Looking for a make-ahead crust that holds well at room temperature

These crusts are particularly well-suited to dishes like:

  • Fridayes Pye

  • Fruit or nut tarts

  • Cheese and herb galettes

  • Root vegetable pies or savory Lenten coffins


🧁 Sample Recipes & Pairings

These crusts work beautifully in a wide range of dishes. Here are a few examples where you can put them to delicious use:

🏺 Period-Inspired Flavor Variations

If you'd like to add a little extra flair that feels appropriate to the time:

  • Use orange flower water or rosewater in place of some water

  • Blend in a little ground almond for richer pastes

  • Sprinkle the crust with sugar and cinnamon for fruit pies

  • Add saffron-infused water for a golden hue


Roasted Root Vegetables – Collegium Lunch Tavern (Modern Companion Dish)

 Roasted Root Vegetables – Collegium Lunch Tavern (Modern Companion Dish)

This colorful medley of roasted root vegetables was served during the 2016 Collegium Lunch Fundraiser Tavern as a hearty, comforting, and universally appealing side. Though roasting vegetables is such a basic and ubiquitous method that it rarely appears in medieval cookbooks, the approach is still entirely appropriate to the time period. Modern seasoning and technique were used for this version to maximize flavor and practicality for event service.


Modern Recipe

Ingredients:

  • 1 butternut squash, peeled, seeded, and chopped

  • 1 sweet potato, peeled and chopped

  • 2 Yukon Gold potatoes, chopped

  • 1 bunch beets, tops trimmed and scrubbed

  • 2 large parsnips, peeled and chopped

  • 1 yellow onion, peeled and cut into wedges

  • 1 head garlic, cloves peeled

  • 2 tbsp olive oil

  • 1–2 tsp herbs de Provence (or rosemary/thyme mix)

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 425°F.

  2. Cut all vegetables into uniform 1-inch chunks.

  3. Toss with olive oil, herbs, salt, and pepper.

  4. Spread on baking sheets in a single layer.

  5. Roast for 40–50 minutes, turning once or twice, until edges brown and vegetables are tender.

  6. Serve warm or at room temperature.


A Note on Roasting in Period Context

While explicit “roasted vegetable” recipes are rare in surviving medieval cookbooks, roasting over coals or in ashes was a common and practical technique—especially for onions, garlic, or root vegetables. One of the closest documented parallels comes from the Libro della Cucina (14th century), in a recipe for roasted onion salad:

“Take onions; cook them in the embers, then peel them and cut them across in longish, thin slices; add a little vinegar, salt, oil, and spices, and serve.”
De la insaleggiata di cipolle, Libro della Cucina del secolo XIV, Zambrini ed., Bologna 1863 (as translated in The Medieval Kitchen)

This recipe illustrates that the concept of roasting root vegetables, then dressing or seasoning them, would not have been unfamiliar in period. Our modern roasted medley draws on this tradition while remaining flexible and familiar for modern feast-goers.


Served With (Collegium Lunch Tavern Menu)

– Pork Pie with Mustard
– Cold Roast Chicken with Garlic, Sage, or Must Sauce
– Cold Lentil Salad
– Roasted Root Vegetables (this dish)
– Pickles & Olives
– Fresh Fruit (Apples, Grapes, Oranges)
– French Bread & Cheese
– Water & Soda

You can view the full feast overview and menu notes here.


Cold Lentil Salad – Collegium Lunch Tavern (Modern Companion Dish)

 Cold Lentil Salad – Collegium Lunch Tavern (Modern Companion Dish)

While not a period recipe, this cold lentil salad offered a refreshing, protein-rich vegetarian option during the 2016 Collegium Lunch Fundraiser Tavern. It was designed for make-ahead convenience and offered a contrasting texture and temperature alongside rich pies, chicken, and roasted vegetables. At the time, I did not yet have a copy of Scappi’s Opera—otherwise I might have chosen a warm lentil pottage instead! Still, this dish worked beautifully for service and gave guests a bright, fresh contrast to heavier fare. offered a refreshing, protein-rich vegetarian option during the 2016 Collegium Lunch Fundraiser Tavern. It was designed for make-ahead convenience and offered a contrasting texture and temperature alongside rich pies, chicken, and roasted vegetables.


Served With (Collegium Lunch Tavern Menu)

This dish was served as part of the full Collegium Lunch Tavern spread. It paired well with both the rich meats and simpler side offerings:

– Pork Pie with Mustard
– Cold Roast Chicken with Garlic, Sage, or Must Sauce
– Cold Lentil Salad (this dish)
– Roasted Root Vegetables
– Pickles & Olives
– Fresh Fruit (Apples, Grapes, Oranges)
– French Bread & Cheese
– Water & Soda

You can view the full feast overview and menu notes here.

Modern Recipe

Ingredients:

  • 1 cup red lentils, uncooked

  • 1 tbsp olive oil

  • 2 tbsp freshly squeezed lemon juice

  • 1 clove garlic, minced

  • 2 tbsp red wine vinegar

  • 2 green onions, chopped

  • 2 tbsp parsley, chopped

  • ¼ small red onion, chopped

  • 1 carrot, chopped

  • Salt and pepper to taste

Instructions:

  1. Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat until just tender. Drain and rinse with cold water.

  2. In a small mixing bowl, whisk together olive oil, lemon juice, garlic, and vinegar.

  3. In a medium bowl, combine cooked lentils with green onions, parsley, red onion, and carrot.

  4. Drizzle dressing over lentils and toss gently. Season to taste with salt and pepper.

  5. Chill overnight and serve with crumbled feta if desired. This salad holds well for dayboard use, requires no on-site cooking, and scales easily for larger crowds—making it a reliable option for SCA tavern or lunch service.


Lentils in Period Context

Lentils were widely known and consumed throughout medieval Europe, especially in Italian and Mediterranean cuisines. They appeared in fast-day pottages, monastic kitchens, and household recipes alike. While cold lentil salads like this aren’t documented in surviving English or French manuscripts, the ingredients—lemon, vinegar, herbs, lentils—are all within period reach. It’s a respectful modern interpretation that pairs well with heavier dishes and stands on its own for vegetarian and fasting menus.

Looking for a Period Option?

For those wanting a pre-1600 version of a lentil dish, try Per far minestra di lenti secche (To Make a Pottage of Dried Lentils), a recipe from 16th-century Italy. This version uses lentils, oil, salt, and seasonal aromatics to create a warm, hearty side suitable for meatless menus or fasting days.


Pork Pie with Mustard – William Rabisha (1682)

Pork Pie with Mustard – William Rabisha (1682)

This hearty, spice-layered pork pie was served at the Collegium Lunch Fundraiser Tavern in 2016 as the primary meat offering. Designed for easy transport, room-temperature service, and strong period flavor, this pie drew inspiration from The Whole Body of Cookery Dissected by William Rabisha (1682). Though technically outside the pre-1600 SCA period, Rabisha’s work reflects culinary techniques and seasonings in use during the Elizabethan and early Stuart period—and is commonly used by feast cooks for "late period" interpretations.


Original Recipe (Historical Source)

“Take a Loin of Pork and bone it, and cut thereof into thin collops beaten with the clever... season your Pork with pepper, salt, and minces sage... season your Veal with cloves, mace, nutmeg and minced Thyme... then a laying of pork... and then a laying of your veal... so continue... beat it well into a body, put it in your coffin... bake it: when it is cold, fill it with clarified butter.”
William Rabisha, The Whole Body of Cookery Dissected (1682)


Modern Interpretation

Yields one 9-inch double crust pie

Ingredients:

  • 1 lb pork loin, boned and trimmed of fat

  • 2 egg yolks

  • 1/8 tsp pepper

  • 1/2 tsp salt (divided)

  • 1/4 tsp sage

  • 1/4 tsp thyme

  • 1/8 tsp mace

  • 1/4 tsp nutmeg

  • 1/8 tsp ground cloves

  • 3 tbsp butter, diced

  • 2 pie shells (top and bottom crusts)

Instructions:

  1. Slice the pork as thinly as possible.

  2. Mix half the pork with pepper, sage, thyme, 1 egg yolk, and 1/4 tsp salt.

  3. Mix the remaining pork with mace, nutmeg, cloves, 1 egg yolk, and 1/4 tsp salt.

  4. Layer seasoned pork into the pie shell, alternating between the two mixtures.

  5. Dot each layer with butter.

  6. Seal the pie with the top crust, crimp edges, and vent.

  7. Bake at 450°F for 20 minutes, then reduce heat to 350°F and bake an additional 25 minutes.

  8. Serve warm, at room temperature, or chilled. Do not refrigerate if you’re aiming for period presentation.


Serving & Sauce Notes

This pork pie was served with mustard—a classic pairing in both period and modern service. Choose stone-ground, whole grain, or period-inspired must sauces. A sweet-and-sharp balance pairs beautifully with the warm spices in the pie.

For historical flair, explore “To Make Mustard Divers Ways”, which includes several period options, including preparations with vinegar, ale, and spices. These make excellent accompaniments to late-period pies or tavern fare. This pork pie was served with mustard—a classic pairing in both period and modern service. Choose stone-ground, whole grain, or period-inspired must sauces. A sweet-and-sharp balance pairs beautifully with the warm spices in the pie.

Vegetarian Alternative – Fridayes Pye (c. 1615)
If you’re feeding a mixed crowd or observing a meatless Friday, consider pairing the pork pie with a vegetable-based option. A Fridayes Pye, also attributed to early 17th-century English sources, uses greens or beets, apples, currants, and ginger for a sweet-savory blend that bakes beautifully in a single crust. It offers a flexible meat-free addition for dayboards or taverns.

Need a Meat-Free Pastry?
For vegetarian pies like A Fridayes Pye, try a butter-based or vegan crust suitable for Lent or no-flesh days. See below for options.


Bonus Recipe: Vegetarian & Vegan Pie Crust Options

Ovo-Lacto Vegetarian Crust:

  • 2 ½ cups flour

  • ½ tsp salt

  • ½ cup cold butter, diced

  • ¼–½ cup cold water

  • Optional: 1 tsp vinegar or orange flower water

Cut butter into flour and salt, add water gradually, and chill before rolling. Suitable for both savory and sweet pies.

Vegan-Friendly Crust (Modern Adaptation):

  • 2 ½ cups flour

  • ½ tsp salt

  • ½ cup refined coconut oil or vegan butter substitute (cold)

  • ¼–½ cup ice water

Mix as above. This crust mimics period fasting-day pastes while meeting modern dietary needs.

Historical Note: While vegan diets weren’t defined in period, oil-based crusts were used during Lent and no-flesh days. These adaptations maintain historical intent with modern clarity.


Historical and SCA Notes

While Rabisha’s work dates to 1682—technically post-period for SCA documentation—it captures pre-Civil War culinary practices, including layering meats, seasoning with spice blends, and enclosing pies in coffins for preservation. Many cooks use Rabisha’s recipes when looking for transitional or late-period English fare that bridges into the 17th century.

Looking for a fully period alternative?


Pork pies of similar construction appear earlier, notably in A Book of Cookrye (1591), which includes a Gammon of Bacon recipe using layered pork or bacon, spices, and pastry coffins. This version is solidly within SCA period and makes an excellent substitute if documentation is a concern.