The following are the recipies I used in the feast. None of them are my own redactions, but I
believe all of them to be accurately attributed.
The sauces were made in advance and kept refrigerated (except for the freshly ground horseradish.)
The preset and second courses were both served cold.
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Dish: Mustard Sauce (B)
Ingredients for 20 tables of 8:
10 cups yellow mustard seeds
3 3/4 cups dry mustard powder
6 2/3 cups water
6 2/3 cups cider vinegar
3 3/4 cups honey (assuming 3 Tbsp)
6 Tbsp 2 tsp cracked pepper
6 Tbsp 2 tsp salt
Ingredients for table of 8:
1/2 cup mustard seeds
3 Tbsp dry mustard powder
1/3 cup water
1/3 cup cider vinegar
2-3 Tbsp honey
1 tsp cracked pepper
1 tsp salt
Directions:
Grind mustard to the texture of coarse powder. Stir ground seeds with
mustard powder and water. Let sit for 24 hours, stirring
occasionally. Mix with vinegar, honey, salt and pepper. Add liquid if
necessary.
Store in refrigerator
Tasks:
B1 Grind mustard
B2 Mix ground seed with water and mustard powder
B3 Watch overnight, check and stir occasionally
B4 Mix honey, vinegar, salt and pepper
B5 Add mustard mixture to vinegar mixture, add water if needed
B6 Place in small bowls for serving
Source:
Forme of Cury- Redaction by Johanna Dudley
Original:
Take mustard seed and waisshe it, and drye it in a ovene. Grynde it
drye; sarse it thrugh a sarse. Clarifie hony with wyne & vyneger,
& stere it wel togedre and make it thikke ynow; & whan thou wilt
spend thereof make it thynne with wyne.
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Dish: Cheese (C)
Ingredients for 20 tables of 8:
7 gallons milk for cheese
28 lemons
Salt (preferably kosher salt or sea salt crystals)
Ingredients for table of 8:
For just one table, 2 lemons and half
gallon of milk should be sufficient.
Source: Chesemaking made easy
Bring milk to 100 degrees F. Add 2 cups lemon juice (about 4 lemons) for
each gallon of milk. Stir carefully. Bring back up to 100 degrees, let
sit for 10-15 minutes. Pour through chessecloth, and hang for one hour.
The longer it hanges the drier it will be. For this presentation, you
want a fairly moist cheese so it may be molded and still hold its shape.
Add salt to taste.
Documentation: I have no specific documention for this dish, but I am
currently reserching medieval cheesemaking, and hope to have
specific references soon. I have references for making cheese using
other acidic sources- vinegar, verjiuce, and certain plants- Nettles, Ladies
Bedstraw, but a cheese made with lemons would have been a fairly
expensive and therefore uncommon thing.
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Dish: Apples & Onions (D)
Ingredients for 15 tables of 8:
40 lbs Granny Smith apples
40 lbs onions
7 Tbsp cinnamon
1 1/4 lbs butter
Ingredients for table of 8:
2 lbs Granny Smith apples
2 lbs onions
1 tsp cinnamon
2 Tbsp butter
Directions: Peel, core and chop apples. Peel & chop onions (large).
Melt butter on griddle. Sautee onions until near
translucent (10 minutes). Add apples and sautee 10 more
minutes. Add cinnamon and mix well. Cook for 10 more
minutes. When done, keep at very low heat on griddle
until ready to serve.
Tasks:
D1 Peel, core & chop apples
D2 Peel & chop onions
D3 Sautee onions
D4 Cook apples w/ onions & cinnamon
D5 Dish out
Source:
Original:
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Dish: Barley (E)
Ingredients for 20 tables of 8:
40 cups barley (@ 20 lbs)
90 cups water (5 gallons + 10 cups)
Ingredients for table of 8:
2 cups barley
4 1/2 cups water
Directions:
Bring water to brisk boil. Add barley. Cook @ 45 minutes,
until soft.
Tasks:
E1 Boil water (takes @ 1 hr)
E2 Add barley (takes @ 1 hr)
E3 Serve into large bowls
Source: Das Kochbuch Meister Eberhards, #27
15th century
Original: Barley
Barley swells and chills and is not eaten well and damages all the
people, who have the affliction, and come of a cold nature or have the
pain (possibly colic) in the body. But for hot people and those who
would happily be smaller, then it is good. And if one eats or drinks
it together with fennel, so it is good for many faults in the breast,
and Avicenna says, that barley water harms the stomach, which then is
cold. It is also very good for feverish people.
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Dish: Brawn en Peverade (F)
Ingredients for 20 tables of 8:
60 lbs boneless pork sirloin chunks
15 lbs onions
2 cups olive oil
160 cups bouillon (1 cube/cup water)
7/8 gallons white wine vinegar
6 2/3 Tbsp ground cloves
6 2/3 Tbsp ground mace
13 1/3 Tbsp ground cinnamon
6 2/3 Tbsp sanders
1.5 gallons white wine
15 cups dry, unseasoned breadcrumbs
Ingredients for table of 8:
3 lbs boneless pork sirloin chunks
3 medium onions
1.5 Tbsp olive oil
8 cups bouillon
3/4 cup white wine vinegar
3/4 tsp ground cloves
3/4 tsp ground mace
1.5 tsp ground pepper
1.5 tsp cinnamon
3/4 tsp sanders
1 1/8 cups wine
3/4 cup dry, unseasoned breadcrumbs
Directions: Place the oil in a skillet or heavy stewpot, and heat
over a medium flame. When the oil is hot, brown the meat on all
sides. Add the chicken broth, spices, onions, and half of the
vinegar. Bring to a boil, then simmer until the pork is very tender
and very well done.
Mix the remaining vinegar with the wine and the breadcrumbs, and let
the mixture stand for a few minutes.
Mix the breadcrumb mixture into the Peverade, and continue to simmer,
stirring well, until stew thickens slightly.
Tasks:
F1 Brown pork
F2 Chop onions
F3 Mix broth, spices, pork, onions into pot and bring to boil
F4 Mix vinegar with breadcrumbs
F5 Add vinegar & breadcrumbs to stew
F6 Stir stew once breadcrumbs are added
F7 Remove from heat and dish into bowls
F8 Garnish & Serve forth
Source: from Mistress Johanna Dudley
Original:
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Dish: Beef Roast (G)
Ingredients for 20 tables of 8:
20 4 lb beef roast
2 1/2 cups salt
2 1/2 cups pepper
1 75-ft roll aluminum foil
Ingredients for table of 8:
4 lbs bottom beef roast
2 Tbsp salt
2 Tbsp pepper
1/20 roll aluminum foil
Directions: Mix salt & pepper together. Rub over roast. Preheat
oven to 400. Put roasts in pan, and in oven. Turn temperature down
to 375. Cook until done (about 3 hours)
Tasks:
G1 Mix spices and spice roasts
G2 Foil pans & place roasts in pans & in oven
G3 Check roasts for doneness (after 2 hours cooking)
G4 Remove roasts from pans and place on platters
G5 Serve roasts
Source:
Original:
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Dish: Horseradish Sauce (H)
Ingredients for 20 tables of 8:
3 1/3 cup sour white wine
2 1/2 cup ground horseradish root
1 2/3 cup ground almonds
Ingredients for table of 8:
8 tsp sour white wine
2 Tbsp ground horseradish root
4 tsp ground almonds
Directions:
Grind and mix all ingredients together to form sauce.
Tasks:
H1 Grind to sauce
H2 Place on platter with beef
Source: Das Kochbuch Meister Eberhard, #2
15th century
Original: A good sauce to make in the Fast
Item. Take horseradish and pound it in a mortar and take almond
kernels or nuts and pound them also and pour a wine there in.
Horseradish brings the stone very much, when one eats it in the food.
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Dish: Cameline Sauce (I)
Ingredients for 20 tables of 8:
5 cups ground, blanched almonds
2 1/2 cups raisins
5 cups dry breadcrumbs
5 cups cider vinegar
2 1/2 cups water
3 1/3 Tbsp ground cinnamon
2 1/2 tsp ground cloves
2 1/2 tsp salt (to taste)
7 1/2 cups water (for almond milk)
or 7 1/2 cups almond milk, strike almonds and water
Ingredients for table of 8:
1/4 cup ground, blanched almonds
2 Tbsp raisins
1/4 cup dry breadcrumbs
1/2 cup cider vinegar
2 Tbsp water (to moisten breadcrumbs)
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp salt (to taste)
3/8 cup water (for almond milk)
or 3/8 cup almond milk, strike almonds and water
Directions: Soak raisins in warm water. Moisten breadcrumbs with the
2 Tbsp water. Boil ground almonds in 3/8 cup water. Strain almonds
out through cheese cloth. Puree raisins with breadcrumbs and spices.
Add almond milk and vinegar. Mix together well. (May need to add
less liquid or more breadcrumbs)
Tasks:
I1 Soak raisins in water. Moisten breadcrumbs in water
I2 Boil ground almonds with water for 15 minutes
I3 Strain almonds out of water
I4 Grind raisins, spices, & breadcrumbs together
I5 Add liquids to sauce
I6 Dish out and serve
Source: Medieval Kitchen quoting Libro di cucina del secolo XIV
editor Ludovico Frati
Original: An Excellent Cameline Sauce
To make an excellent cameline sauce, take skinned almonds and pound
and strain them; take raisins, cinnamon, cloves, and a little crumb of
bread and pound everything, and moisten with verjuice, and it is
done.
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Dish: Chicken Pie in Form of Fish (J)
Ingredients for 20 tables of 8:
40 lbs boneless, skinless, chunked chicken
20 cups fresh, minced parsley
10 tsp dried sage
6 2/3 Tbsp dried ginger
6 2/3 Tbsp ground pepper
13 1/3 Tbsp ground anise seed
13 1/3 Tbsp salt
42 1/2 cup flour
10 cups butter
20 eggs
3 1/3 cups water
10 tsp salt
10 tsp sugar
2 1/2 cups milk
Ingredients for table of 8:
2 Tbsp milk
Chicken Filling:
2 lb chicken breasts (boneless, skinned, small chunks)
1 cup fresh parsley, washed well and minced
1/2 tsp dried sage
1 tsp dried ginger
1 tsp pepper
2 tsp anise seed, ground
2 tsp salt
Dough: (makes 2)
4 1/4 cups flour
1/2 cup butter
2 eggs
1/3 cup water
1 tsp salt
1 tsp sugar
Directions: For the dough:
Pour 4 cups flour into bowl. Heap into mound. Make a hollow at the
center. Add an egg. Mix in. Repeat. Add softened butter. Mix in
gently. Add water gradually, until dough is a good texture. Add
remaining flour as needed. This should be rollable without adding
flour. Roll out, form into fish shaped pan.
For the filling: Mix chopped chicken with ground herbs & spices.
Roll out dough into pan. Press into place. Add chicken filling.
Cover with more flat dough, and seal. Cook at 350F for about 20
minutes. Remove from pan & freeze.
Take defrosted chicken pie and cook in oven at 350F for 45 minutes at
350 F. Brush with milk.
Tasks:
J1 Make dough
J2 Roll dough
J3 Mix filling
J4 Make pie
J5 Precook pie
J6 Freeze pie
J7 Defrost pie
J8 Bake pie
J9 Chill pie
J10 Serve pie
Source: Das Buch von Guter Spise, #19
Original: A good food of salmon
Take a salmon. Scrape off the scales. Split it and cut it into
pieces. Cut parsley (and) sage. Take ground ginger, pepper,
anise. Salt to mass. Make a dough (possibly freshly made as opposed to
sourdough) also the size of the piece (of salmon). And throw the herb
on the piece. And surround it with the dough. Stamp it in a form if
you can. Thus you may make pike (and) trout. And bake individually in
a dough. However, if it is a meat day, then you may make hens,
partridge, pigeon and pheasant. If you have the forms, and bake them
in fat or boil in the forms. Take from the breasts of the hens or
other good meat. So will the art be the better and do not oversalt.
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Dish: Rice Pudding (K)
Ingredients for 20 tables of 8:
15-20 lbs of rice (30 cups)
120 cups sugar
20 cups almonds (blanched)
80 cups water (5 gallons)
Ingredients for table of 8:
1 1/2 cup rice
1 cup sugar (scant)
Almond milk
1 cups almonds
4 cups water
Directions:
Almond Milk (rich)
Take half of the almonds and put them into the blender with 2 cups of
warm water. Blend until a smooth white liquid forms. Reserve, and
repeat with second half of ingredients. Line a strainer with a double
layer of strong cheesecloth, washed and squeezed dry. Strain the
almond milk, lightly squeezing to extract the liquid.
Pudding
Wash rice in several changes of cold water. Put rice into a large pan,
cover with water, bring to a boil, and skim the top. Drain the
rice. Return rice to pan and add enough almond milk to cover the
rice. Bring to a boil, then simmer, stirring constantly with a wooden
spoon. As the rice absorbs the liquid, add more almond milk, half a
cup at a time, until it is used up. the rice should be fully cooked,
and have the consistency of normal rice pudding. If more liquid is
required, and you have run out of almond milk, you can use water. When
the rice is done, add 3/4 of the sugar, and bring to a boil a final
time. Sprinkle eack serving with some of the remaining sugar.
Tasks:
K1 Blend blanched almonds
K2 Strain almonds
K3 Wash rice
K4 Bring rice to a boil then drain
K5 Simmer rice, slowly adding almond milk
K6 Add sugar and bring to final boil
K7 Chill rice
K8 Dust with sugar, and serve
Source:
LVII ricette di un Libro di cucina del buon secolo della lingua,
editor Salomone Morpurgo
Original:
The best rice. If you want to make rice in the best possible way, for
twelve persons, take two libre of rice, and two libre of almonds, and
half a libra of sugar. Then take the rice, well cleaned and well
washed and take the almonds, well skinned and well washed and well
ground and well sieved. Take the rice and put it on the fire in clean
water, and when it had reached a full boil, and has been well
skimmmed, drain it immediately and add a quantity of almond milk; and
cook it at a distance from the fire, and stir it around again often in such
a way as not to break [the grains]. And when it has become dry, again
add a quantity of almond milk; and when it is nearly cooked; add a
quantity of sugar. This dish should be white and very thick. And when
it is cooked put sugar over the bowls. If you want to make it for more
persons, or for fewer, use the ingredients in the porportions.
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Dish: Blanched Asparagus (L)
Ingredients for 20 tables of 8:
60 lbs asparagus
Ingredients for table of 8:
3 lbs asparagus
water
Directions: Bring water to a boil. Wash & clean asparagus, breaking
off the ends, as needed. Cook batches of asparagus in the water for
no more than 5 minutes, until they turn bright green.
Tasks:
L1 Bring water to boil
L2 Wash and clean asparagus
L3 Cook asparagus
L4 Chill asparagus
L5 Lay asparagus out on platter
L6 Serve
Source:
Original:
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Dish: Shortbread (M)
Ingredients for 20 tables of 8:
Ingredients for table of 8:
Directions:
Tasks:
M1 Mix up shortbread dough
M2 Roll out dough, cut shapes and freeze
M3 Bake shortbread
M4 Place on platters
M5 Serve out
Source:
Original:
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