Recipes
First Course
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Salad
16 tables
8 heads of lettuce
4 bunches Basil
1 table (8 people)
1/2 head of lettuce
1/4 bunch of basil
Wash Greens
Chop lettuce coarsely, and basil finely
Toss together
Serve in Large Bowl
Citrus Dressing
(original recipe by Tanya Washburn-
based in part on Puree of Chickpeas)
16 tables (may need adjustment)
4 cups lemon juice
2 oz olive oil
8 oz orange juice
Mix Ingredients well together.
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Winter Squash or Pumpkin Soup
(The Medieval Kitchen)
redaction by Redon, Sabban and Saviolo
(Viandier de Guillaume Tirel dit Tallievent)
Squash- for Squash, peel them and cut them into slices. Remove the seeds
if there are any, and cook them in water in a pan, the drain them and
rinse in cold water; squeeze them and chop them finely; mix with some beef
or other meat broth, and add cow's milk and mix half a dozen egg yolks,
put through sieve, into the broth and milk; on fats days use the cooking
water for peas or almond milk, and butter.
16 tables
30 lbs pureed squash or Pumpkin
30 cups almond milk (3 cups almonds)
30 Tbs Butter
1 table (8 people)
2 lbs winter squash or pumpkin
2 cups almond milk (1/6 cup almonds)
2 tablespoons butter
Peel squash and remove the seeds. Cut into 1 inch chunks and boil in
salted water for 10 minutes. The squash must remain form and not fall
apart. Drain and press gently in a sieve to remove excess water. Chop to
a coarse puree with a knife or food processor. Place the puree into a
saucepan, add the almond milk and butter and bring to a boil. Check for
salt before serving. Serve garnished with a generous dash of pepper
To make almond milk, add ground blanched almonds to water (4cuops
water/2/3 cup almonds) bring to a boil slowly. Remove almonds. (I add the
almonds wrapped in cheese cloth- to make their removal simpler) Press any
remaining liquid from almonds. The water should be colored like milk,
white and opaque. You may wish to strain the milk to be sure the almonds
are out of it, otherwise it will have a gritty texture. This is a very
simplified recipe for almond milk. The Medieval Kitchen has a much more
detailed description.
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Puree of Chickpeas
(Early French Cookery)
redaction by Terence and Eleanor Scully
Syseros (de Fait de cuisine, Chiquart)
Chickpeas are cold and dry and resemble lentils, but they are better to
consume than lentils because the humor that is engendered by them is not
so gross nor so melancholic (dry and cold) and it is better to consume
their broth because one can use chickpea broth just as one uses that of
peas.
16 tables
16 cans of chickpeas
32 Tbs almond oil
48 Tbs Lemon Juice
4 tsp salt
16 tsp cinnamon
24 tsp sage
48 Tbs parsely
1 table (8 people)
19 Oz can of chickpeas
2 Tbs almond oil
3 Tbs Lemon Juice
1/4 tsp salt
1 tsp cinnamon
1.5 tsp sage
2-3 Tbs parsley
On a low heat- combine oil, lemon, salt and spices. Add peas and parsley,
toss until coated. Serve peas whole and tossed with green as a salad, or
puree smooth for a pottage. (peas must be rehydrated, soaked ovenight and
fully cooked.)
Second Course
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Pigeon Sauce
(from Take a 1000 Eggs or More, Volume 1)
redaction by Cindy Renfrow
Ashmole MS 1439, Sauces.
10 Sauce for Pigeons. Take parsley, onions, garlic and salt, and mince
small the parsley and the onions, grind the garlic, and mix it with
vinegar enough: and mince the roasted pigeons and cast the sauce thereon
about, and serve it forth.
for 16 tables
16 cups parsley
5 cups vinegar
16 onions
16 cloves of Garlic
8 teas. salt
1 table (8 people)
1 cup Parsley, minced
1/3 cup Red Wine Vinegar
1 small onion, minced
1 clove garlic, minced
1/2 teaspoon salt
Mix all ingredients together in a small bowl. Chill. Serve with minced
roasted pigeon.
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Pear sauce
(The Cookbook of Sabina Welserin)
redaction by Tanya Washburn
8 To make a sauce with apples for game and small birds Take good apples
and grate them with a grater, and out a little fat in a pan (over a
fire) and let it become hot and put the apples in it and let them roast
therein. After that put good wine thereon, sugar, cinnamon, saffron, and
some ginger and let it cook together for a while, then it is ready. One
should boil the small birds first then roast them in fat.
16 tables
16 pears
16 Tbs olive oil
8 Tbs sugar
8 Teaspoon cinnamon
8 Teaspoon ginger
saffron
1 bottle wine
(per 2 tables) (16 people)
2 pears
2 Tablespoons olive oil
1 Tablespoon sugar
1 Teaspoon cinnamon
1 Teaspoon ginger
pinch saffron
1/2 cup wine
Peel and grate pears. Fry pears in oil with spices, until the pears begin
to look transparent. Add the wine and let the mixture reduce.
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Root vegetables
Original recipe by Tanya Washburn
This recipe is based on the Armored Turnips recipe, with the cheese
omitted, and use of a variety of root vegetables, instead of turnips. The
recipe is not explicitly a period one, but I believe the substitutions to
be in the manner a medieval cook may have made. I have included the
original recipe so you may judge for yourself.
Original- Platina (cross reference to Martino)
redaction by Cariadoc- published in his Miscellany)
Cut up Turnip that have either been boiled or cooked under the
ashes. Likewise do the same with rich cheese, not too ripe. These should
be smaller morsels than the turnips, though. In a pan greased with butter
or liquamen make a layer of cheese first, then a layer of turnips, and so
on, all while pouring in spice and some butter from time to time. This
dish is quickly cooked and should be eaten quickly, too.
16 tables
32 lbs (total) parsnips and carrots
64 Tablespoons butter
8 teaspoon pepper
8 teaspoon ginger
16 Teaspoon cinnamon
32 teaspoon Sugar
1 table (8 people)
2 lbs (total) parsnips and carrots
4 Tablespoons butter
1/2 teaspoon pepper
1/2 teaspoon ginger
1 Teaspoon cinnamon
2 teaspoon Sugar
Peel and chop carrots and parsnips. Boil veggies until start to get
soft. Drain. Place in shallow dish, and pour butter and spices over
vegetables. Cook for 20 minutes in oven at 350 degrees.
Third Course
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Trout pie
redaction by Tanya Washburn
(The Cookbook of Sabina Welserin)
64 To make a fish Pastry from trout carp or Selbingen or Bream Open the
fish and pull out the entrails, and cut diagonal slashes in it, let the
fish remain otherwise whole. take pepper and ginger, mix them together
well and a little cloves, and salt the fish well inside and out. take
butter or another fat and put it inside and outside of the fish. make the
pastry as for any fish and let it bake.
16 Tables
24 lbs of trout
8 Teaspoons salt
16 Teaspoon ginger
16 Teaspoon pepper
4 teaspoon cloves
1 table
1.5 (roughly)lbs of trout
.5 Teaspoons salt
1 Teaspoon ginger
1 Teaspoon pepper
1/4 teaspoon cloves
Mix spices together, and sprinkle over filet. Wrap crust around fish and
seal. (we decorasted these to look like fish. Cut vents in pastry. Glaze
crust with eggs (we added edible metallic paint to this and made them
gold and silver. Bake about 30 minutes in 300 degree oven.
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Pear Pie
(The Medieval Kitchen)
redaction Reddon, Sabban and Serventi
(Viandier de Guillaume Tirel dit Tallievent)
175 Pies of Raw pears
Stand three pears in a pie and fill the gaps with about a Quarteron
(4oz) of sugar, cover well, and glaze with eggs or saffron and put in the
oven.
16 tables
Pie crusts and shells
64 pears
20 cups sugar
eggs beaten for glazing
1 table (8 people)
Pie crusts and shell
4 pears
1 1/4 cups sugar
1 egg beaten for glazing
Peel the pears, leaving the stems attached. Arrange 4 in each pie pan,
and fill in the remaining space with sugar. Fold dough over the pears-
letting the tips of the pears stick through, to provide steam vents. Glaze
pie with beaten egg. Bake 90 minutes. Serve cool, this gives the sugar
time to jell. (note- if you dont peel the pears- the sugar won't go to
sauce...oops)
Banqueting course
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After the main portion we are supplying and assortment of banqueting stuff
for your enjoyment, to help settle the digestion and balance the humors.
Jordan almonds
Almonds
Candied Violets
Candied Fennel seeds
*Apricot paste candies
*Candied anise seeds
*Rose comfits (pink hearts)
*Orange Flower Water comfits- (white flowers)
*Orange Marmalades
*Shortbread (made by Sigrid)
Dried Figs
Apricots
*sugar plate- 1 plate and 2 bowls (made by Richenza and myself)
(items with asterisks were made by hand)
The sotletie was made by Sigrid Thorvaldsdottir.
it was in the shape of a giant book- made with shortbread- emblazoned with
the baronial arms.