Prince Biskits
A rather late-period dessert from 1604.
Roasted chick peas
From Forme of Curye 1390 Chyches Note the placement of the comma–the saffron is whole, not the garlic. This fits in with my thinking that unless otherwise noted, saffron should be ground in medieval recipes, not used whole and steeped as is commonly done today. Roasted chick peas Take chick peas and cover them in …
Leeks in Wine
Sorry, no photos for this one — it went straight from pan to table for dinner. From Forme of Cury 1390 This recipe was shared by Meadbh ni Clerigh Slete Soppes Take white of Lekes and slyt hem, and do hem to seethe in wyne, oileand salt, rost brede and lay in dysshes and the …
Cherry compote
From Curye on Inglish 1390 Source from Goode Cookery For to make chireseye Tak chiryes at þe feast of Seynt Iohn þe Baptist, & do awey þe stonys. Grynd hem in a morter, & after frot hem wel in a seue so þat the ius be wel comyn owt; & do þan in a pot …
Leek Soup
From Ancient Cookery [Arundel 334] Sourced from http://books.google.com/books?id=ycw-AAAAcAA Blaunche Porre Take the qwyte of lekes and parboyle hom, and hew hom small, and take onyons and mynse hom therewith, and do hom in a pot, and put thereto gode broth, broth, and let hit boyle, and do therto smale briddes, and scth hom therewyth, and …
15th Century Beef Soup
Note on the photo: I made this dish for a mundane dinner, served with flaky buttermilk biscuits. From Platina, De honesta voluptate Potage from Meat As translated by David Friedman and Elizabeth Cook, from Cariadoc’s Miscellany Take lean meat and let it boil, then cut it up finely and cook it again for half an …
