Give it Forth: Adventures in Medieval Cookery

Winged Hills Collegium  And South Oaken Arts and Sciences Faire March 10 A.S. LII (2018) Abiding Christ Lutheran Church 326 E Dayton Yellow Springs Rd. Fairborn, OH 45324 On table Brawn with Mustard, pickled grapes, red and yellow wine jellies, red beets and jagged oranges A Grand Sallet - Lettuce, Olives, Capers, Pickled Mushrooms, Raisins (or currents), Almonds, Figs, Peas, Aparagus and Artichoke Hearts drizzled with a dressing of olive oil & vinegar First Course A Hash of Beef, Otherways A Savory Oatmeal Pudding A made dish of chicken, sausages, cabbages, turnips, cauliflower and chestnuts. Second Course A Made dish of Curds To make a Peasecod Dish in puff Paste, two ways. Gingerbread, White Gingerbread Comfits and other sweetmeats - Manus Christi, Rock Candy, Anise, Caraway and Fennel in comfit, Candied Ginger, Orange and Lemon Peels VegetarianAlternatives On Table Salmon Marinated to be eaten cold, garnished

Some of my earliest adventures in attempting to interpret recipes 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" by Thomas Austin were one of my favorite childhood treats, custards. Today I present to you a selection of my favorite interpretations.  I hope you enjoy them as much as I do. xxix Milke Rostys- Roasted Milk -- Hard custards are a thing of the past, but this recipe has returned them to my life. Custard is set like cheese, sliced and fried in grease (roste it on a Greddelle). This was my very first interpreted recipe, and is a favorite, served cold, room temperature or hot off the griddle.  . xxix. Lyode Soppes- an early bread pudding   -    literally a sop of bread floating in a pool of beautifully thick and sweet custard, this dish is one of the earliest recipes for "bread pudding." It lacks many of the

Looking to add a late Medieval flare to your breakfast?  These five hearty recipes will do just that.  Just click on the link and you will be taken to the post.  I hope you enjoy.     A Fryed Meate (Pancakes) in Haste for the Second Course (The Whole Body of Cookery Dissected, 1682) - cottage cheese and apples combined with warm and sweet spices create a delicate pancake. Traditionally served in the second course, this dish would make a lovely camp breakfast. A bit late for Medieval, yes, delicious and to be tried all the same.  Gammon of Bacon (A Book of Cookrye, 1591) - This is a delicious savory tidbit that creates a lovely hand pie which tastes like a holiday in a pie crust. Gammon, like ham, comes from the hind leg of a pig. Unlike ham, gammon is cured like bacon and sold raw. For this recipe I used a heritage cured ham, seasoned with pepper, cloves and mace, cut into thin slices and stuffed with parsley, sage and hardboiled egg yolks, cut to fit into the pie cr

Today I thought I would bring to you a selection of dishes that would be appropriate for Lent.   I hope you try them and let me know how you liked them. Prior to the 15th century, the church had declared Wednesdays, Fridays and Saturdays as 'fysshe" days. During Lent and Advent all animal products such as eggs, butter, cheese and meat were forbidden. With fish days, fasting, advent and lent, fully one third or 140-160 days of the year, fish was the only meat you were allowed to eat. Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this. Thank you! .xxxviij. Storion in brothe. Sturgeon in Broth -    Sturgeon was one of the favored fishes and in England was reserved for the King. You can eat like a king on this simply divine soup of fish, cooked in a delicate broth seasoned pepper, mace, cinnamon and ginger, sharpened with vinegar and scented with saffron.

Positive responses continue to pour in on these kinds of posts. Today I thought I would bring to your attention five very different vegetable dishes that were enjoyed in the late Medieval period.   I hope you try them and let me know how you liked them. Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this. Thank you! .xxx. Soupes dorroy.  (Harleian MS. 279 (ab 1430)) Soup Dorroy - A delicious twist on "creamed" onion soup. The onions when cooked with the wine take on a very fruity flavor, and the almond milk adds creaminess in the background that tempers the sweet fruity taste of the onions. A budget friendly, easy to cook, tasty dish that would not be amiss at a luncheon, tavern, feast or camp meal.   .v. Whyte wortes .  (Harleian MS. 279 (ab 1430) - Creamed Wortes -  A true comfort dish from Harleian MS 279 (~1430) -- Tender cabbage and kale, or othe

The walls are up! The tile is laid and waiting to be grouted. I am excited to see the kitchen coming back together again. I've gotten response with putting together these kinds of posts. Today's post features five different recipes for stewed beef, each unique, each delicious. I hope you try them and let me know how you liked them. Soon, very soon....I will be back to interpreting again. Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this. Thank you! To stew Fillets of Beefe   (Madge Lorwin's Dining with William Shakespeare) Tender slices of beef, stewed in wine, lemon and herbs. I make this in the crockpot and serve it over rice. It is a welcoming dish to come home to after a hard day at work. Picture at right is part of the cooking process.  Despite constantly thinking "I need a picture of the final product" I never take one.  vj. Beef

Since my kitchen is being remodeled and I am unable to cook I thought I might try something a little different. The plumbing and electric have been completed and the tile is laid, simply waiting to be grouted. Soon, very soon....I will be back to interpreting again. Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this. Thank you! Harliean MS 279 (about 1430) Smale Byrdys y-stwyde - Small Birds Stewed - chicken or other small fowl stewed gently in a flavorful broth made of wine, seasoned with onions, saffron, and medieval spices.  When this was tested the commentary ran from unintelligible mumbling around spoonful's of soup, to groans of pleasure and an excited exclamation of "You have GOT to get this recipe to my mom". Harleian MS. 279 (ab 1430) -.xv. Bowres - Braised Fowl - duck, goose, or another form of fowl is braised in a flavorful broth of ale,

Since my kitchen is being remodeled and I am unable to cook -- it is a remodel that starts with replacing plumbing and electric and will end with a new kitchen.  I thought I might try something a little different.  Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more of these. Thank you! Ancient Rome Lucanicae --Grilled Sausage - This ancient Roman recipe creates a delicious sausage that you can serve alongside mustard, round it out with some olives, cheese and flatbread, fresh fruit and wine. You can't go wrong. Epityrum --Olives--roughly chopped olives marinated in a blend of herbs, olive oil and vinegar--Leave whole for an entirely different presentation.  Delicious! Moretum -- Herbed Cheese Spread - a delicious garlic and cheese based spread, serve as part of a cheese plate or on a vegetable tray. Can be made ahead of time and served as needed. Aliter Sala Cattabia --Snow Coo