Italian (Medieval) – Dayboard: Push for Pennsic (16th & Early 17th Century Italian Dishes)

 Served July 9, 2022, for Aveline de Ceresbroch

Earlier this month I had the opportunity to cook for a dear friend and prepare a dayboard for the Push for Pennsic event held in my hometown of Troy, Ohio. The event was hosted by the Marche of Havenhold. This was a fun meal to put together and I am grateful for the opportunity to have done it. Thank you Aveline for asking :-) I was able to work with a few recipes that I did not think I would be able to do on a much larger scale. I learned quite a few new things, and, several recipes will be making an appearance again!

Most of the recipes can be found in "The Opera of Bartolomeo Scappi". However, two of the recipes are found in Bartolomeo Stefani's "L' Arte di ben cucinare", available for free on Google Books at the link in the title. I had to translate from the original language into English, and then construct the recipe. Lastly, Project Gutenberg's "A Book Of Fruits And Flowers" by Anonymous supplied another recipe.

The menu is below:

Uva Fresca di Piu sorti - grapes of all manners - Scappi

Mandorle e noci fresche -Fresh walnuts and almonds -Scappi

Mostaccioli a la Romana - sweet cake - Del Turco

Ingredient list - sugar, flour, almond flour, egg yolk, cinnamon powder, opt: dried fruit

Biscottini di zuccaro - Sugar Biscuits - Stefani

Ingredient list - egg white, sugar

Preparare una gattafura di cipolle alla genovese. - To prepare Genevese Onion gattafura (tart) Scappi

Ingredient list - pastry dough (whole wheat and white flour mix, oil, salt & water), fresh mozzarella balls, onions, vinegar, salt and pepper

Vaccina salpresa alessata, servito con petrosemolo Salted pressed beef, boiled served with parsley - Scappi

Ingredient list: Beef, salt, pink salt, coriander, black pepper, garlic powder, fenne

Per cuocere Broccoli asciutti. - to cook dry broccoli - Scappi

Ingredient list - broccoli, olive oil, garlic, orange juice, salt, and pepper

Per far minestra di Lenti secche - To prepare a thick soup of dried lentils - Scappi

Ingredient list - lentils, garlic, pepper, salt, olive oil, lemon, fresh herbs

Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced orange salad with orange flower water and sugar - Scappi

Ingredient list - oranges, orange flower water, lemon juice, dates, mint

Cascio - A Selection of Cheese - Manchego, White Cheddar & Gouda

Per preparare un twist ripieno. - To prepare a filled twist. - fruit stuffed pastry - Scappi

Ingredient list - currants (or raisins), dates, red wine, sugar, cinnamon, nutmeg, cloves, rosewater, flour, yeast, eggs, butter, salt

Conditi, & confettioni a beneplacito Comfits and candies to one's taste - Scappi

• Spanish Wedges

• Marzipan flavored with Quince

• Quince Paste

• Candied Angelica, Orange, Ginger, and Lemon Peels

• Figs in the French Fashion

Sources

"L' Arte Di Ben Cucinare". Google Books, 2022, https://www.google.com/books/edition/L_arte_di_ben_cucinare/J6M_AAAAcAAJ?q=&gbpv=1#f=false. Accessed 18 July 2022.

"The Opera Of Bartolomeo Scappi (1570)". Google Books, 2022, https://www.google.com/books/edition/The_Opera_of_Bartolomeo_Scappi_1570/oF2jsqrWtEkC?hl=en&gbpv=1&printsec=frontcover. Accessed 18 July 2022.

"The Project Gutenberg Ebook Of A Book Of Fruits And Flowers". Gutenberg.Org, 2022, https://www.gutenberg.org/files/13265/13265-h/13265-h.htm. Accessed 18 July 2022.

Pressmetzen zu Ostern – German Easter Custard Bread (1544 Medieval Recipe)

Pressmetzen zu Ostern – German Easter Custard Bread (1544 Medieval Recipe)

Pressmetzen zu Ostern, Precedella, Torten von Epffel, and Sugared Mint Leaves

Pressmetzen zu Ostern – A Custard-Filled Sweet Bread for Easter

This beautiful, custard-filled Easter bread was the festive centerpiece of our GTOD Vigil dayboard. Inspired by Volker Bach's recreation of an Easter Feast, and drawn from the 1544 cookbook of Balthasar Staindl, it combines enriched dough, homemade “egg cheese,” saffron, raisins, and almonds in a vibrant wreath. Known as flecken, these breads were blessed for Easter and meant to be both celebratory and sacred.

Special thanks to Volker for the inspiration. If you’ve never explored Culina Vetus, his work on historical German cuisine is a treasure trove of ideas.

Ingredients for Dough:

• 2 1/2 cups flour
• 2 tsp yeast (or 1 packet)
• 1/2 cup melted butter
• 1/2 cup lukewarm milk
• 1/2 cup granulated sugar
• 1 tsp salt
• 1 egg

To Make the Dough:

Stir together flour, yeast, sugar, and salt. In a separate bowl, mix melted butter, milk, and egg. Add wet to dry and knead until smooth (5–7 minutes). Cover and let rise for 30 minutes.

Egg Cheese (Ayerschotten):

• 1 1/2 cups heavy cream
• 6 egg yolks or 3 large eggs
• Pinch of salt
• 1 tbsp sugar

Whisk all ingredients in a saucepan. Heat slowly, stirring constantly, until curds form. Cool to room temperature, drain in cheesecloth with a weight to press out liquid. Can be made a day ahead.

Filling Additions:

• 2 eggs
• ~1/3 cup breadcrumbs
• 1–2 tbsp sweet cream
• Pinch of saffron
• 1 tbsp sugar
• 3/4 cup raisins
• 1/2 cup chopped almonds
• 1/4 cup chopped figs
• 1 egg yolk (for glazing)

Assembly and Baking:

1. Combine egg cheese with eggs, breadcrumbs, cream, saffron, and sugar. Stir in raisins.
2. Roll dough into a rectangle. Spread the filling, fold and shape into a ring.
3. Let rest 20 minutes. Top with figs and almonds.
4. Bake at 375°F (190°C) for 20 minutes.
5. Brush with egg yolk. Bake another 15 minutes until golden.

🌞 Medieval Breakfast Spotlight:
While more often associated with feasting days, Pressmetzen makes a rich and satisfying morning meal — especially on Easter Sunday. Custardy, fruity, and slightly sweet, it pairs beautifully with warm milk or spiced wine.

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🍽 Explore More Medieval Breakfast Recipes:

• Rastons – Egg-enriched bread for soaking in broth
• Soupes Dorye – Toasted bread in spiced almond milk
• Lyode Soppes – Early custard-style bread pudding
• Soupes Jamberlayne – Bread soaked in mulled wine
• Egges yn Brewte – Poached eggs in spiced broth
• Eyron en Poche – Poached eggs with herbs in sauce
• Pressmetzen zu Ostern – Spiced Lenten breakfast bread
• Spiced Apples and Pears – Stewed fruit with wine and spice
• Fennel and Bacon Bread – Rustic loaf with herbs and meat
• Frumenty and Venyson – Cracked wheat porridge with game

☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »

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.